nordic region
THURSDAY, JANUARY 29, 2026

Nordic cuisine is rooted in seasonality, simplicity, and a deep respect for nature. It emphasizes clean, pure flavors using local ingredients of seafood, game, root vegetables, berries, rye, and dairy, often preserved through smoking, curing, pickling, or fermenting to carry them through long winters. The food that feels both rustic and refined—minimalist in presentation, yet rich in tradition and a strong sense of place.

THE MENU

danish smørrebrød with rye + crispbread
cultured butter + lacto-fermented beets + horseradish + chive
boiled egg + cured cod roe + dill + minced red onion pickle
caramelized sunchoke + browned cream + ginger + syrup 
shrimp salad + mustard + skyr + fennel + black lime + marinated shallot

second
seaweed cured california halibut crudo + boiled potato + caraway
+ pickled mustard seed + preserved lemon + celery root buttermilk sauce + sorrel 

third
smoked bison + leek top kohlrabi puree + red currant demi + rodkal

dessert
cardamom vafflor [scandinavian waffle] + rosehip + black orange + almond + honey mousse

[ FAQ ]

- menu subject to change based on ingredient availability
-no menu substitutions | please share the menu with your entire dining party
- $89 per person
- menu subject to change based on ingredient availability | regular menu not available- plans change? $50 per person fee will be charged for any cancellations within 72 hours of the night of the dinner. no show fee and day of cancelations will be charged $78 per person.

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*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