Most chefs are trained to react to the fresh, local ingredients of each new season. As the days of summer get cooler and shorter, my creativity as a chef looks for dishes that are heartier, too. Our Fall Menu at Urban Plates is both wholesome and refreshing. You’ll taste the harvest of Fall in every made-from-scratch dish.

Panko Crusted Idaho Trout

This is our center of the plate headliner for Fall. Believe me, this entrée tastes even better than it looks. Trout is an American species, with a mild and slightly-earthy flavor, that is raised in the fresh, clean waters of Idaho. This light, flaky white fish is raised without genetically-modified feed and is antibiotic free. Each natural fillet is topped with a flavorful mixture of Panko Japanese bread crumbs, grape tomatoes, red onions, herb de Provence, garlic and organic olive oil. It’s then oven-baked to perfection and finished with our fresh-made herbaceous Chimichurri sauce. The sauce offers a nice contrast to the buttery texture of the fish and brings notable flavors of chili peppers and white balsamic to the dish. Good never tasted so good.

Miso Mushroom Sweet Potato Sauté

Of course, you’ll want a seasonal hot side dish to pair with the Idaho Trout (or any of our other hearty and sustainably-sourced proteins). To celebrate some of the most abundant ingredients of Fall, we are bringing back the Miso Mushroom Sweet Potato Sauté. We’re proud to use locally-grown sweet potatoes and mushrooms. First, we roast fresh button mushrooms, red onions, and sweet potatoes in a unique Urban Plates miso sauce. This roasting process marries the sauce with the vegetables, creating some delicious caramelization and a earthy umami flavor. Then we finish them on our sauté line with a pop of rice wine vinegar and a pinch of parsley. Miso is made from fermented soybeans blended with natural grains in a traditional Japanese-style. For this dish, the vegetables are tossed in the miso sauce that has a balance of savory, spicy and sweet, and complements the earthiness of the mushrooms and sweet potatoes alike. They are then roasted to lightly caramelize the sugars and round out the wonderful flavors. The result is a hearty side dish many consider a signature offering at Urban Plates.

Quinoa Tabbouleh with Feta

At Urban Plates, you can choose two side dishes with any plate. Many of our guests like to combine a chilled side with a hot side. For our seasonal chilled side dish, we’ve gone Global with a Middle Eastern vegetarian dish. For our Fall menu, we’ve created a Quinoa Tabbouleh with Feta Cheese. Tabbouleh is traditionally made of tomatoes, finely chopped parsley, mint, bulgur wheat, and onion, then seasoned with olive oil, lemon juice and salt. Our version incorporates quinoa, a gluten-free protein packed super grain that contains all nine essential amino acids. So, it couldn’t be healthier! Unlike traditional Tabbouleh we’ve added organic Tuscan Kale, which provides important nutrients and is among the most antioxidant-rich foods. In addition, this chilled side consists of fresh vibrant herbs of parsley and mint along with sliced grape tomatoes, green onions, lemon zest and Feta Cheese. The dish has a bright lemon-forward flavor profile, from the preserved lemon used in the dressing, a slight hint of spice from clove, cinnamon, ginger and nutmeg, a subtle peppery flavor from the kale and a hint of rich tangy flavor of the feta cheese. Texture is slightly crunchy from the quinoa and green onion, and is sure to appeal to all appetites.