craft cooking inspired by ancient methods + spices + botanicals

lunch tuesday-sunday 11:30 am- 2:30 pm

dinner fridays 5 pm - 8:30 pm

monthly regional dinner thrid thursday of each month*

SNACK

vietnamese + pork meatball + chili caramel + pickled carrot + kohlrabi + ginger + cilantro + mint + lemongrass emulsion 14.

crispy green bean pakora + cilantro + mint chutney (vg) 14.

roasted rainbow carrot + date harissa glaze + pickled onion + almond dukkah + garlic yogurt (v/gf) 13.

cumin spiced fava bean dip + preserved meyer lemon + pomegranate + boiled egg + pickled cauliflower + carrot + za’atar spiced flatbread (v) 15.

snack tray – enjoy four items for the table 47.

DUMPLING

shrimp mandu dumpling + sweet sour soy + ginger scallion oil + sesame + goochugaru chili flake 16. / large 25.

pea + potato samosa + turmeric + cilantro + mango chutney + madras curry sauce 18.

rye pierogi + farmer’s cheese + potato + cremini mushroom + cultured cream + balsamic onion + dill + chive + caraway (v) 18.

SALAD

roasted beet + asian pear + whipped feta + pistachio + watercress + orange blossom vinaigrette (v/gf) 18.

tomato + cucumber + radish + jeow som + fish sauce + purslane + cilantro + mint + basil + crispy rice 18.

avocado bowl + aleppo pistachio dukkah + pearl barley + chickpea + sweet potato + arugula + carrot + cucumber + garlic creme fraiche + carrot molasses 23. v (lunch only)

PLATE

pork dan dan + egg noodle + cashew + sesame + gai lan + pickled mustard green 25.

piri piri chicken breast + dassi tomato + summer squash + corn + green bean + curry butter (gf) 28.

short rib + egg noodle + lu liao bao spice + tomato + gai lan + ginger + pickled mustard green + scallion 32.

brandt beef choripan burger + scamorza cheese + roasted tomato + arugula + shaved red onion + chimichurri + dijonnaise + sazon fries 26.5

lamb kofta + twice cooked eggplant + roasted sweet pepper + sun gold tomato + cacik yogurt + shatta chili sauce + mint + hyssop + cilantro + saffron rice + bazlama flatbread 29.

california sea bass moqueca + coconut broth + roasted tomato + piperade + culantro + lime + peanut (gf) 34.

crispy tofu + king oyster mushroom + gai lan + chinese eggplant + green onion + fermented black bean sauce + chili crisp (vg) 23.

SWEET

coconut tapioca + roasted pineapple + strawberry + mango granite (vg/gf) 10.

chocolate mousse + coconut cajeta + chai whipped cream (gf) 10.

basque burnt cheesecake + spiced cherry compote (v) 11.

BEVERAGE

CRAFT COCKTAILS | LOCAL BEER | REGIONAL + INTERNATIONAL WINES available through our in-house bar program

ARTIFACT at Night | july 17 | a culinary journey: west africa

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.