ARTIFACT LUNCH

craft cooking inspired by ancient methods + spices + botanicals

snap + share + connect @Dine.Mingei I an urban kitchen group concept

SNACK

muhammara roasted red pepper walnut dip + crudite + onion kulcha 13.5

chicken sausage satay + ginger + sweet soy + coconut lemongrass emulsion 13.

albacore ceviche + leche de tigre: turmeric + coconut + fermented chili + cucumber GF 16.*

berbere spiced crispy potato + cauliflower + mint + lemon labneh GF/V 10.

snack tray - enjoy all 4 items for the table 44.*

DUMPLING

fava bean + leek agnolotti + pinenut mint gremolata + parmigiano cream v 21.

rock shrimp gyoza + charred shishito + yuzu dashi + shaved bonito small 16. / large 24.

pork flower shumai + lapsang souchang + star anise + black vinegar + ebiko chili oil 14.

potato + pea samosa + turmeric + cilantro + mango chutney + madras curry sauce V 15.

SALAD + BOWL

little gem + kosho cucumber + avocado + radish + crispy shallot + toasted sesame vinaigrette VG 13.5

buckwheat noodle + sesame collard green + enoki mushroom carrot slaw + beech mushroom + yuzu kohlrabi pickle + almond butter miso mayo + furikake VG 18.

jumbo asparagus + anchovy butter + tarragon aoili + grated reggiano GF 14.

jicama + chayote + grilled napole + epazote + sesame seed + cactus pear vinaigrette GF/ V14.

PLATE

roasted sea bass + squash + saffron harissa tomato + torn herb GF 26.

beef noodle + beef shank + egg noodle + lu liao bao spices + tomato + gai lan + pickled mustard green + ginger + scallion + cilantro 26.

lamb kibbeh + cumin + allspice + cucumber + tomato + lettuce + kalamata olive + lemon dill yogurt + onion kulcha+ quinoa tabbouleh 22. / or pistachio falafel V 22.

achiote berkshire pork + tehachapi grain project taco + salsa macha + pickled red onion + cilantro lime crema + rancho gordo beans + rice 24.

chiang mai chicken curry + crispy egg noodle + green bean + eggplant + bean sprout 24.

sweet

coconut tapioca + mango + macerated blackberries + yuzu granite VG/GF 9.

‘abuelita’ mouuse + dark chocolate + avocado + cinnamon + ancho chili + orange syrup + coconut whip VG/GF 9.

basque burnt cheesecake + blueberry ginger + crystalized rose on cheesecake gf/v 11.

coconut sorbet 8.

green tea ice cream V 8.

experience ARTIFACT at night: ISAN / Northeastern Thai thursday +friday evenings in may

*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.