Cocktail & Wine Menu

Dinner Menu

Dirt Candy offers a five course tasting menu for only $110 per person that changes seasonally. We also offer a wine pairing curated by our beverage director, Michael Cherry, for an additional $55 per person, as well as a non-alcoholic beverage pairing for $45 per person. These prices include the tip, but not tax. This year’s Spring Menu debuts on Wednesday, April 15th and you can make a reservation for it here.

Spring is finally here! This was a long, cold winter and that menu was all about being cozy, and comfortable, and staying sane. But now the trees are showing green leaves, flowers are pushing up through the dirt, and our Spring Menu is all about going on an adventure and trying new things!
This menu is the work of Chef Cohen, Maria Herrera, our Chef de Cuisine; and Rachel Bossett, our Pastry Chef; alongside Sous Chefs Andrew Duong, and Dane Wimer, with pastry assistant Rachel Diego.

First Course - cucumber

Cucumber cake, cucumber cream, grapefruit, avocado

No one thinks of cucumber as a Spring vegetable, but it’s one of the unsung heroes of the garden and we’re celebrating her with cake. We start with a really thin cucumber cake and cover it in a layer of intensely flavored cucumber-grapefruit cream. Then we roll it and decorate it with balls of cucumber and avocado and shower it with dehydrated grapefruit shards. It’s like a salad that’s also a cake that showcases all the flavors of cucumber.

Second Course - potato

potato noodles, spring pesto, pickled baby rainbow potatoes

Again, not a vegetable many people associate with Spring, but potatoes are always best at this time of year and we’re using them to make a variation on the Chinese longevity noodle. We slice one wide strip of potato into a long noodle and quickly stir fry it in vinegar and sesame oil leaving it crunchy, then we toss it with a spring pesto made of every single herb you can imagine (basil, Thai basil, mint, cilantro, parsley, cilantro, dill, chervil...). It's a blast of Springtime serotonin for your taste buds. And it’s spiked with some pickled baby rainbow potatoes for extra little blasts of flavor.

Third Course - mushroom

mushroom pasta, king oyster, morels, spring truffle, sumac

We rarely serve mushrooms in the Spring, but this little pot of pasta is our ode to Spring mushrooms. We start with mushroom-flavored pasta, then add lightly sautéed morels and king oyster mushrooms, pour in a deeply flavored mushroom broth that takes a lot of time (and patience) to make, top it with spring truffles, and finish it with a snowstorm of pecorino romano and lemon zest.

Fourth Course - pea

petit peas, lime pickle, macadamia nuts, pea shoots

No vegetable says “Spring” like peas and for this dish we smash peas until they form a very thin patty. Then we dip that patty in panko and quickly fry it until it's super crispy to make our version of a schnitzel...but with peas. Then the patty gets surrounded by a fennel and coriander sauce that's all spiky and fresh and topped with a pea shoot and pickled lime salad and the result is a peppery pea party that tastes like Spring.

Fifth Course - Artichoke

fromage blanc, artichoke caramel, guava, sunflower seed praline

This is our version of the famous Cuban pastry, the Pastelitos de Guayaba y Queso, which you can find all over Latin America. Pastry Chef Rachel makes an artichoke puff pastry and fills it with soft and silky artichoke caramel and jam, then adds fromage blanc for creaminess, and sunflower seed praline for crunchiness, served with a guava sorbet.

And because it’s us, you know you’ll get a few treats from the kitchen depending on what we’re working on that day!

Below you’ll find a gallery of dishes from earlier Dirt Candy menus, both to give you an idea of the food we love to create, and to help you waste time when you should be working.