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 third 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 15.

cumin spiced fava bean dip + preserved meyer lemon + pomegranate + boiled egg + pickled cauliflower + carrot + za’atar spiced flatbread v 14.

enoki mushroom + green bean tempura + furikake + shishito pepper salsa verde v 15.

snack tray – enjoy four items for the table 49.

DUMPLING

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

pea + potato samosa + turmeric + cilantro + mango chutney + madras curry sauce v 16.

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.

little gem lettuce + bombay mix + shaved spring onion + snap pea + bean sprout + cucumber + mint + cilantro + tamarind vinaigrette vg/gf 18.

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

PLATE

spiced chicken breast + corn huancaina + roasted stokes sweet potato + chayote squash + red onion + red pepper + cilantro gf 29.

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

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

local rock fish moqueca + coconut broth + roasted tomato + piperade + culantro + lime + peanut + crispy rice cake gf 34.

lamb seekh kebab + roasted summer squash + tomato + cracked wheat + tahini + marinated onion + cilantro + mint + shatta + lavash 30.

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

SWEET

coconut lychee tapioca + oolong peach + crystalized ginger + sesame tuile vg/gf 11.

lemon custard cake + garam masala spiced cherry + toasted almond v 12.

chocolate mousse + halva + kataifi + candied pistachio v 12.

BEVERAGE

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

ARTIFACT at Night | july 17 | a culinary journey: SOUTHERN BBQ

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.