craft cooking inspired by ancient methods + spices + botanicals

three course prix fixe menu $55 / person ++ no sharing

fridays / 5 pm-8 pm | regular a la carte menu also available

FIRST

roasted beet + asian pear + whipped feta + pistachio + watercress + orange blossom vinaigrette (v/gf)

rock shrimp gyoza + charred shishito + yuzu dashi + bonito flake

tomato + cucumber + radish + jeow som + fish sauce + purslane + cilantro + mint + basil + crispy rice

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

piri piri chicken breast + dassi tomato + summer squash + corn + green bean + curry butter (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 + chinese eggplant + green onion + fermented black bean sauce + chili crisp (vg)

sablefish moqueca + coconut broth + roasted tomato + piperade + culantro + lime + peanut (gf)

THIRD

coconut tapioca + roasted pineapple + strawberry + mango granite (vg/gf)

chai chocolate mousse + coconut cajeta + coconut whip cream (v)

basque burnt cheesecake + spiced local figs (v)

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.