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)

delicata squash + crushed kale + spiced corn nut + caciocavallo cheese + pickled shallot + huacatay mint (gf)

shrimp mandu dumpling + sweet sour soy + ginger scallion oil + sesame + gochugaru chili 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

dhansak masala chicken breast + mori dal + koginut squash + lemon achar + pickled onion + cilantro (gf)

pork dan dan + egg noodle + cashew + sesame + bok choy + pickled mustard green

crispy tofu + king oyster mushroom + bok choy + chinese eggplant + green onion + fermented black bean sauce + chili crisp (vg)

brandt beef choripan burger + scamorza cheese + roasted tomato + arugula + shaved red onion + chimichurri + dijonnaise + sazon fries

california swordfish moqueca + coconut broth + roasted tomato + piperade + culantro + lime + peanut (gf) +$4

THIRD

cardamom banana tapioca + passion fruit + banana brulee + mango granite + toasted coconut (vg/gf)

chocolate budino + espresso caramel + orange cream + roasted hazelnut gf

tres leches + cinnamon poached pumpkin + candied pepita

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.