New dishes and a new executive chef will have you craving a visit to Urban Table.
Urban Table’s 15 new dishes keep things fresh and seasonal (and there’s not a pumpkin in sight).
“We’re really excited about the diversity of this menu,” says Bread & Butter Concepts Director of Culinary George Atsangbe. “We hope we’ve created a substantial menu that will appeal to our community during the chillier months ahead.”
Additions include decadent appetizers like the baked ricotta served with grilled Farm to Market bread and a savory Pimento Cheese spread with shredded gouda and cheddar cheeses, served with rosemary lavash, as well as Urban Table’s take on a beloved New England dish, Cape Cod “Stuffies” consisting of clam shells stuffed with baked scallops & shrimp, breadcrumbs, herbs and rock salt served with a creamy, lightly-spiced Tabasco butter.
“From the Market” selections include hearty, sautéed shiitake, oyster and crimini mushrooms, and Green Dirt Farm sheep’s milk cheese, and an asparagus salad served cold and tossed with hard boiled eggs, Manchego, lemon zest and truffle oil.
We’re most excited about the seven new entrée options, which include porcini-crusted halibut with wild mushrooms, and the grouper fillet with braised apricot & fennel and fingerling potatoes and two other seafood dishes. Locally sourced ingredients also take center stage with a prime top sirloin from local rancher Tim Hatfield of Maryville, Missouri, and a grilled bone-in pork chop from Norton Farms in Plattsburg, Missouri.
The dishes aren’t the only new things at Urban Table: Executive Chef Josh Tajchman has joined the culinary team. Originally from Marion, Kansas, Tajchman returns to his Kansas roots from the highly-regarded Mastro’s Steakhouse in Palm Desert, California, where he excelled as executive chef for the past three years.