Straight from Urban Plates kitchen: Fall Menu Highlights

We used feedback from our guests, along with the sustainable, seasonal and purposeful ingredients that define Urban Plates, to create these wonderfully colorful and bright flavored dishes. We hope you’ll “fall” in love with them as much as we have!



NEW! Scallion Ginger Miso Albacore: The debut of Urban Plates house made sauces – our version of a classic Asian scallion ginger sauce with spicy notes from a Korean condiment called Gochujang pepper paste and miso for umami. This clean, light, bright and spicy sauce highlights our chefs’ love of combining both subtle and complex Asian flavors. It’s served atop grilled-rare Wild Albacore. (gluten-free and dairy-free)


Chimichurri Steak: This traditional Argentinian herb sauce is brightly colored with fresh parsley, red bell pepper and purple onion. Our house made version is fresh herb forward with a mild garlic background, a light tang from white balsamic vinegar and a slight chili kick. (gluten-free and dairy-free)

Sweet & Sour Plum Barbecue Ribs: A tender half-rack of Duroc pork spare ribs (raised without hormones, antibiotics or animal proteins in the feed) are rubbed and marinated with a mixture of tamari, rice wine vinegar, sambal chili sauce, fresh horseradish, fresh ginger, garlic, red wine and sesame oil. This slightly spicy marinade is made savory by the tamari and has a toasted nuttiness from the sesame oil. The ribs are finished on the grill and glazed with our house made sweet and sour plum barbecue. Consider pairing the ribs with our sesame broccolini and mashed organic potatoes. (gluten-free and dairy-free)

Oven Baked Salmon: We are continuing to offer our popular oven baked salmon, seasoned with salt and pepper. What’s new, is the option for a lemon OR our new honey mustard sauce on the side. The sauce is sweetened only with honey and balanced by a combination of celery seeds, Worcestershire sauce, fresh lemon juice, hot sauce, our house made garlic aioli and mustard. Best of all, the sauce can be served without baking on the salmon, so guests now have more flexibility! (gluten-free)



NEW! Chicken Club Sandwich: Imagine our delicious free range chicken sandwich now topped with the most craveable ingredients and served in grilled rustic bread. We’re using our responsibly-farmed Duroc pork bacon glazed with brown sugar and a pinch of chili pepper flakes, slightly sharp and aged white cheddar cheese, house made pickled onions, fresh organic tomatoes, lettuce, and our garlic aioli. It comes a la carte with kettle chips or with your choice of seasonal side. This is a perfectly balanced sandwich that satisfies for either lunch or dinner.



Local Mixed Beet Salad: This update to our Arugula Beet Fennel Salad is bright, light and oh so colorful! The star of this salad is a generous serving of beautiful gold and red beets, lightly marinated with preserved lemon vinaigrette. The jicama and carrots add crispness and another pop of color to the salad, while the goat cheese adds a delicious creaminess and balance to the earthy, sweet beets. Our beet salad changes with all four seasons, this one’s not to be missed.

Urban Grove Antioxidant: Making the most of the season, our fall version of this salad replaces strawberries and blueberries with apples and oranges while retaining its classic flavor profile of fruit, nuts and cheese.



Mixed Mushrooms: Everybody’s favorite Mixed Mushrooms are back! To let the great flavor of our sautéed crimini and white mushrooms shine, we’re keeping it simple by adding just a hint of rosemary, sage, garlic and parsley. We finish this guest favorite by adding a little white wine sauce and reducing to marry all the flavors. (gluten-free & vegan)


Fall Superfood: Refreshing, light, bright and healthy. Our Superfood salad is chock-full of vitamin-rich, raw vegetables and fruits including organic kale, oranges, kabocha squash, cabbage and red onion. These superfoods are balanced perfectly by the addition of pickled raisins, pumpkin seeds and a creamy, curry lime coconut flax dressing (gluten-free & vegan)

Sweet Potato Kale Quinoa: A longtime favorite has returned to the menu this season! Featuring some of fall’s most iconic food fare, this deliciously sweet and tangy salad includes organic apples, dried cranberries, roasted sweet potatoes, organic kale and a raw cranberry dressing. (gluten-free & vegan)


Winter Squash: This soup is inspired by the classic butternut squash soup, but uses the peak season kabocha squash. It’s deep orange in color, creamy in consistency and has a well-developed squash flavor. We roast the squash and blend with roasted organic apples, sage, cinnamon, clove and ginger to create the epitome of fall flavors. (gluten-free & vegan)


NEW! Coconut Passion Fruit: We’re making the most of our passion for flavor by offering a new replenisher that features the tart, aromatic and bright orange color of passion fruit along with the flavors of pineapple, papaya, mango, citrus and guava. We combine with coconut milk, fresh mint and lime juice to create a creamy, refreshing drink that reminds us of a piña colada!

Pomegranate, Cranberry, Ginger & Organic Apple: One of our favorite fall replenishers made with raw fruits and juices. The tart cranberries and pomegranate pair perfectly with the slightly sweet apple juice and spicy ginger to create a refreshing drink with true fall flavors.


Matcha Vanilla Vegan Cake: A truly healthy indulgence, the matcha vanilla cake is a delicious treat that comes without the guilt! Its rich flavor comes from anti-oxidant Matcha green tea and whole vanilla beans, and its creamy mousse texture comes from matcha vanilla filling balanced by layers of raw walnut coconut cake. Aside from being made without any refined sugars, we soak the nuts before making the cake to aid with digestion and help absorb nutrients. (no cane sugar; vegan, gluten-free, raw)

We look forward to seeing you and hope you enjoy tasting our new fall menu items as much as we enjoyed creating them!

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