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

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

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

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

enoki tempura fritter + turnip + daikon + shishito pepper salsa verde + furikake 15.

snack tray – enjoy four items for the table 49.

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.

delicata squash + crushed kale + spiced corn nut + caciocavallo cheese + pickled shallot + huacatay mint (gf) 18.

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

PLATE

dhansak masala chicken breast + mori dal + koginut squash + lemon achar + pickled onion + cilantro (gf) 29.

pork dan dan + egg noodle + cashew + sesame + bok choy + pickled mustard green 25.

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

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

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

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

SWEET

cardamon banana tapioca + passion fruit + banana brulee + mango granite + toasted coconut (vg/gf) 10.

chocolate budino + espresso caramel + orange cream + roasted hazelnut (gf) 11.

tres leches cake + roasted pineapple + toasted pepita 11.

BEVERAGE

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

ARTIFACT at Night | january 29 | a culinary journey: NORDIC

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.