Professional Documents
Culture Documents
Pizzas 10-13
Margherita pomodoro, fresh mozzarella,
basil, parmigiano, olive oil 10-16
Tre Verde kale, green onion, asparagus,
red pepper flakes, parmigiano, olive oil 12-18
Mixed Mushroom fontina, mixed mushrooms,
rosemary, arugula, olive oil, pecorina romano 13-19
The Dragon pomodoro, mozzarella,
pepperoni, crimini, jalapenos 11-17
Bacon Caramelized Onion mozzarella,
applewood bacon, caramelized onions,
arugula, olive oil 12-18
Sausage pomodoro, mozzarella, fennel
sausage, peppadews, fennel pollen 12-18
Prosciutto Leek fontina, crimini, leek,
thyme, prosciutto crudo, olive oil 13-19
Add extras Egg 2-3 Prosciutto 3-4
Fennel Sausage 3-4 Nduja 3-4 Arugula 1-2
Pickled Jalapenos 2-3
Shared Plates
Homemade Meatballs 8
Fennel Salad w/parmigiano, fresh
lemon juice 6
Salads
Arugula Salad w/shaved parmigiano,
lemon vinaigrette 8
add lemon thyme chicken 6
Roasted Beet Salad w/spring mix, navel
oranges, goat cheese, sweet vinaigrette 10
Front
Sandwiches
Porchetta Sandwich w/pickled
fennel, arugula, lemon pesto 12
Meatball Sandwich w/marinara,
fresh mozzerella, parmigiano 12
Drinks
La Colombe Drip Coffee 2.50
La Colombe Draft Latte 4.50
La Colombe Draft Cold Brew 4
Assorted Craft Sodas 3-4
Draft Beer MP
Draft Wine MP
Bottled Beer MP
Assorted Wines MP
Dont forget to ask about our daily seasonal specials.
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The Urban Oven.
Now firing up daily at theBLOC.
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When are you guys going to
open up a restaurant?
For years, weve heard that question. In our
pizza truck lines. On Twitter. On Yelp. And at the
gazillions of events weve catered.
If this has you fired up, just wait til you dig into
the food.
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