craft cooking inspired by ancient methods + spices + botanicals

available friday evenings from 5 pm - 8:30 pm

SNACK

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

crispy squash pakora + onion + cauliflower + cilantro + mint chutney vg 15.

roasted rainbow carrot + date harissa glaze + pickled onion + almond dukkah + garlic yogurt v/gf 12.5

hamachi + aji amarillo + potato crumble + marinated onion + cilantro 18.

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

snack tray – enjoy four items for the table (excluding crudo) 47.

DUMPLING

rock shrimp gyoza + charred shishito + yuzu dashi + bonito flake small 15. / large 25.

pea + potato samosa + turmeric + cilantro + mango chutney + madras curry sauce (vg) 15.

rye pierogi + farmer’s cheese + potato + cremini mushroom + cultured cream + balsamic onion + dill + chive + caraway (v) 17.

roasted beet + asian pear + whipped feta + pistachio + watercress + orange blossom vinaigrette (v/gf) 18.

heirloom melon + butter lettuce + shaved radish + pickled onion + pepita + lime + aleppo pepper vinaigrette (vg/gf) 16.

SALAD

roasted beet + asian pear + whipped feta + pistachio + watercress + orange blossom vinaigrette v/gf 18.

kabocha squash + stokes sweet potato + peruvian seven spice + aji verde + culantro + andean mint + queso fresco + cancha corn nut + kale 16.

avocado bowl + aleppo pistachio dukkah + pearl barley + chickpea + sweet potato + arugula + carrot + cucumber + garlic creme fraiche + carrot molasses 19. v (lunch only)

PLATE

yassa cornish hen + braised collard green + spiced caramelized onion + parsnip plantain puree + rof sauce gf 29.

short rib + egg noodle + lu liao bao spice + tomato + gai lan + ginger + pickled mustard green + scallion 32.

spiced lamb burger + kefalotyri cheese + red cabbage + arugula + tomato + shaved red onion + tzatziki + olive relish + brioche bun + za’atar fries 26.5

braised swordfish + clam + roasted anaheim pepper + yellow wax bean + basque salsa verde (gf) 30.

slow roasted achiote pork huarache + stewed cranberry bean + blistered sungold tomato + roasted anaheim chili + corn salsa + hoja santa + queso cotija + pipian verde + green salad (gf) 25.

crispy tofu + king oyster mushroom + gai lan + chinese eggplant + green onion +fermentedblackbeansauce+chilicrisp vg 23.

SWEET

coconut tapioca + roasted pineapple + strawberry + mango granite vg/gf 10.

chai chocolate mousse + coconut cajeta + coconut whip cream gf 10.

basque burnt cheesecake + spiced local figs v 11.

BEVERAGE

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

ARTIFACT at Night | december 20 | a culinary journey: ROMAN CHRISTMAS

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.