Urbane Restaurant & Bar

Executive Chef/Owner Bruce Pollett leads the culinary staff to build a seasonal high-energy contemporary American menu. Menu highlights include tiny plates such as southwestern shrimp cake with roasted corn-black bean salsa and smoked pepper aioli; lobster shitake mushroom pancakes with coconut curry emulsion. Main dishes include a blue corn fried catfish with jalapeno-vinegar infused collard greens, texas caviar and tabasco remoulade; pan seared duck breast with roasted pear sweet potato hash, wilted spinach and dried cherry port reduction.