ARTIFACT DINNER
craft cooking inspired by ancient methods + spices + botanicals
available friday evenings from 5 pm - 8:30 pm | live vinyl dj 2nd + 4th friday
scroll to the bottom for our friday three course prix fixe dinner option and enjoy Chef Tim Kolanko and Chef Tony Coito's ARTIFACT favorite
SNACK
roasted rainbow carrot + date harissa glaze + pickled onion + almond dukkah + garlic yogurt (v/gf) 12.
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.
crispy green bean pakora + garam masala + cilantro + mint chutney (vg) 12.
snack tray – enjoy a selection for the table 46.
SALAD + DUMPLING
roasted beet + asian pear + whipped feta + pistachio + watercress + orange blossom vinaigrette (v/gf) 18.
little gem + kosho cucumber + avocado + radish + crispy shallot + toasted sesame vinaigrette (vg) 14.
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 + delicata squash + kale (gf) 28.
short rib + egg noodle + lu liao bao spice + tomato + gai lan + ginger + pickled mustard green + scallion 32.
crispy tofu + king oyster mushroom + gai lan + butternut squash + green onion + fermented black bean sauce + chili crisp (v) 22.
roasted barramundi + cauliflower tom kha + tri color cauliflower + cremini mushroom + prik nam pla (gf) 29.
SWEET
tapioca + passionfruit + citrus + yuzu granite (vg/gf) 10.
chai chocolate mousse + coconut cajeta + coconut whip cream (v) 9.
basque burnt cheesecake + cognac poached prune (v) 11.
coconut sorbet 9.
green tea ice cream (vg/gf) 9.
ARTIFACT at Night | april 18 | culinary journey: COLOMBIA
v - vegetarian / gf - gluten free / vg - vegan / vgo - vegan option
*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.
FRIDAY THREE COURSE PRIX FIXE MENU
$49 / PER PERSON | three course favorites menu | select one per category | not for sharing
FIRST
roasted beet + asian pear + whipped feta + pistachio + watercress + orange blossom vinaigrette v/gf
little gem + kosho cucumber + avocado + radish + crispy shallot + toasted sesame vinaigrette (vg)
rock shrimp gyoza + charred shishito + yuzu dashi + bonito flake
pea + potato samosa + turmeric + cilantro + mango chutney + madras curry sauce (v)
rye pierogi + farmer’s cheese + potato + cremini mushroom + cultured cream + balsamic onion + dill + chive + caraway (v)
SECOND
west african suya spiced half chicken + curried peanut broth + stokes sweet potato + tomato + cipollini onion + green bean + delicata squash + kale (gf)
short rib + egg noodle + lu liao bao spice + tomato + gai lan + ginger + pickled mustard green + scallion +4.
crispy tofu + king oyster mushroom + gai lan + butternut squash + green onion + fermented black bean sauce + chili crisp (v)
SWEET
tapioca + passionfruit + citrus + yuzu granite vg/gf
chai chocolate mousse + coconut cajeta + coconut whip cream (v)
basque burnt cheesecake + cognac poached prune (v)
coconut sorbet vg or green tea ice cream v/gf