Urbana has a vibrant, spring antipasti menu for the summer. As a result, Executive Chef Ethan McKee is now offering options to enjoy dishes a la carte or to build your own tasting menu!
New Spring Dinner Menu
For example, seasonal staples like ramps and fennel have a starring role in handmade pizzas, pastas, and other dishes.
Romesco, salsa verde, quail eggs, almonds, and capers. Coupled with Grilled White and Green Asparagus.
Forager Pizza with black trumpet, chanterelle, and morel mushrooms. Coupled with ramps and tallegio
Ricotta Tortelli with ramps, morel mushrooms, asparagus, fava beans, parmesan. Also sage butter
Lamb Shank with polenta, pesto, mint. Coupled with fava beans and baby carrots
Sea Scallops with sunchoke risotto, asparagus, pancetta. Coupled with wild spring mushrooms, and leeks
Strawberry-Rhubarb Pie. Also with house-made strawberry ice cream
Nutella Ice Cream Sundae. In addition to house-made Nutella, vanilla, and caramel ice creams, chocolate & caramel sauces, candied hazelnuts, whipped cream. Lastly, topped with a Luxardo cherry.
Build-Your-Own Tasting Menu
The ‘Taste of Urbana’ menu is a four-course sampling of the dinner menu. Thus at $65, it includes a glass of prosecco, chef’s choice of antipasti, and guest’s choice of pasta, secondi, and dolci courses.
Therefore, the selections include all pastas, entrees, and desserts from the full dinner menu—even the $38 New York Strip Steak!
Finally, most options accommodate gluten-free diners.
‘Chef’s Grande Antipasti Board’
Cheese and charcuterie lovers will delight in the ‘Chef’s Grande Antipasti Board’ now available on Urbana’s bar menu. Here, the Italian spread is a feast for both eyes and stomach, serving up a selection of;
chicken liver pâté
nuts, and bread.
Italian Spring Cocktails
Lead Bartender Lauren Mathews has debuted Italian-inspired cocktails flavored with seasonal, floral elements.
The Page Turner, a well-balanced combination of Lorenzo Inga My Amaro, cardamaro, bourbon, wild flower honey, spices, and bitters;
The light and refreshing Spring Zephyr made with Saler’s aperitif, gin, rose petal syrup, and rosé vermouth;
And the tart and playful Camparti featuring Campari, ginever, strawberry sugar, lemon, and orange blossom water.
Happy hour is offered daily from 3:00 p.m. to 7:00 p.m.