ARTIFACT: craft cooking inspired by ancient methods + spices + botanicals

san diego restaurant week

LUNCH $30 / per person + tax + gratuity 2 course lunch salad + entree OR entree + dessert

DINNER $50 / per person + tax + gratuity 4 course dinner

$30 TWO COURSE - YOUR CHOICE LUNCH / select one from two categories

SALAD

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

roasted beet + asian pear + whipped feta + watercress + pistachio + orange blossom vinaigrette

PLATES + BOWLS

achiote berkshire pork + blue corn tortilla + salsa macha + pickled red onion + cilantro lime crema + rancho gordo beans + rice

crispy tofu + mushroom + gai lan + scallions + chili crispy+ black vinegar

thai green curry + chicken + crispy noodle + stokes sweet potato + carrot + bean sprout + cilantro mint + thai basil + lime

DESSERT

basque burnt cheesecake + fig + lemon verbena + chancaca syrup v

cardamon tapioca + roasted pineapple + toasted almond + saffron granite vg/gf 10.

$50 FOUR COURSE DINNER / per person / thursday + friday only

FIRST COURSE (for the table)

muhammara roasted red pepper walnut dip + crudite + onion kulcha

SECOND COURSE (select one)

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

roasted beet + asian pear + whipped feta + watercress + pistachio + orange blossom vinaigrette

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

THIRD COURSE (select one)

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

crispy tofu + mushroom + gai lan + scallions + chili crispy+ black vinegar

thai green curry + chicken + crispy noodle + stokes sweet potato + carrot + bean sprout + cilantro mint + thai basil + lime

local swordfish + manila clam + gigante bean + cavolo nero + refogado + coriander leaf

FOURTH COURSE (select one)

cardamon tapioca + roasted pineapple + toasted almond + saffron granite vg/gf

basque burnt cheesecake + fig + lemon verbena + chancaca syrup v

[ culinary travels meets the ARTIFACT experience, journey to india, friday, october 28th ]

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

full table participation is required for regional prix fixe menu I no museum discounts + promotions are applicable

*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.