ARTIFACT DINNER
craft cooking inspired by ancient methods + spices + botanicals
available thurs + friday evenings from 5 pm - 8:30 pm
SNACK
roasted rainbow carrot + date harissa glaze + pickled onion + almond dukkah + garlic yogurt (v/gf) 12.5
vietnamese pork meatball + chili caramel + pickled carrot + kohlrabi + ginger + cilantro + mint + lemongrass emulsion 14.
ahi crudo + coconut + key lime + green mango + chili + pickled red onion + black pepper + clove + nutmeg (gf) 18.
roasted eggplant + walnut dip + piquillo pepper scallion relish + za'atar spiced flatbread (v) 15.
crispy green bean pakora + garam masala + cilantro + mint chutney (vg) 12.5
snack tray – enjoy a selection for the table 47. (excluding ahi crudo)
SALAD + DUMPLING
roasted beet + asian pear + whipped feta + pistachio + watercress + orange blossom vinaigrette (v/gf) 18.
heirloom melon + butter lettuce + shaved radish + pickled onion + pepita + lime + aleppo pepper vinaigrette (vg/gf) 16.
rock shrimp gyoza + charred shishito + yuzu dashi + bonito flake small 15. / large 25.
pea + potato samosa + turmeric + cilantro + mango chutney + madras curry sauce (v) 15.
rye pierogi + farmer’s cheese + potato + cremini mushroom + cultured cream + balsamic onion + dill + chive + caraway (v) 17.
PLATE
west african suya spiced half chicken + curried peanut broth + stokes sweet potato + tomato + cipollini onion + green bean + chayote squash + kale (gf) 28.
spiced lamb burger + kefalotyri cheese + red cabbage + arugula + tomato + shaved red onion + tzatziki + olive relish + brioche bun + za'atar fries 26.
slow roasted achiote pork huarache + stewed cranberry bean + blistered sungold tomato + roasted anaheim chili + corn salsa + hoja santa + queso cotija + pipian verde + green salad (gf) 25.
short rib + egg noodle + lu liao bao spice + tomato + gai lan + ginger + pickled mustard green + scallion 32.
crispy tofu + king oyster mushroom + gai lan + chinese eggplant + green onion + fermented black bean sauce + chili crisp (v) 22.
braised swordfish + clam + roasted anaheim pepper + yellow wax bean + basque salsa verde (gf) 30.
SWEET
coconut tapioca + roasted pineapple + strawberry + mango granite (vg/gf) 10.
chai chocolate mousse + coconut cajeta + coconut whip cream (v) 10.
basque burnt cheesecake + cognac poached prune (v) 11.
BEVERAGE
CRAFT COCKTAILS | LOCAL BEER | REGIONAL + INTERNATIONAL WINES available through our in-house bar program
ARTIFACT at Night | july 25 | culinary journey: YUCATAN
v - vegetarian / gf - gluten free / vg - vegan
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
a 3.95% surcharge will be added to each check. this charge helps support increased wages and benefits for our team members on the front line and in our kitchens and allows us to continue to provide the URBAN KITCHEN GROUP hospitality and service you have come to enjoy.