Dirt Candy New York

Menu

Corn Crepe, Corn Cream, Seaweed Caviar, Crème Fraiche, Corn Riblet$110.00
This over-the-top crepe gets stuffed with crème fraiche and corn cream, then decorated with seaweed caviar, a few corn riblets, some chives, and — of course — some fresh baby corn. It’s a corny explosion that’s the perfect treat for these hot summer days.
Allergens: Fish, Milk/Dairy, Plant Based: No, Gluten Free: No, Low Carb: No
Estimated Calorie Count: 525

Tomato Twinkie, Smoked Feta, Cherry Tomatoes, and Yellow Tomato Jam$110.00
How do you top last year’s tomato doughnut? Maria created a Tomato Twinkie! The dough is flavoured with tomato powder then stuffed with savoury tomato jam that gets a tiny (kiddie-sized) kick from chili flakes. Then we dip this Twinkie in smoked feta cream and finish it with juicy cherry tomatoes.
Allergens: Milk/Dairy, Plant Based: No, Gluten Free: No, Low Carb: No
Estimated Calorie Count: 630

Pickled Long Beans, Green Bean Spaghetti, Fermented Black Bean Sauce, Sourdough Crumble$110.00
These green beans are a flavour roller coaster that leave you lining up for more. Especially since, in true carnival fashion, we’re making this dish with ridiculously long beans. We make spaghetti flavoured with yellow wax beans, then twirl it with pickled long beans so you can’t tell what’s a bean and what’s spaghetti, then we finish the dish with a lime and green bean mayo dressing. It’s a picnic-ready pasta salad, but a fancy pasta salad that’s more than just plate-filler.
Allergens: Eggs, Sulphites/Sulfites, Wheat/Gluten, Plant Based: Yes, Gluten Free: No, Low Carb: No
Estimated Calorie Count: 450

Carrot Sheets, Carrot Chorizo, Carrot Green Mole, and Carrot Crema$110.00
Andrew’s only instruction was “Carrot.” He came back with this two-headed pop tart/hot pocket hybrid that will take your taste buds by surprise. We stuff two sheets of carrot paper with carrot sausage then top that pocket with carrot crema and serve it with mole made from green and leafy carrot tops. It’s the crispy spicy carroty pop that you never knew you needed but will leave you dizzy and breathless.
Allergens: None detected, Plant Based: No, Gluten Free: No, Low Carb: Yes
Estimated Calorie Count: 551

Rainbow & Bell Pepper Granita, whipped ricotta, pepperoncini caramel$110.00
Pastry Chef Rachel delivers our version of a summertime shaved ice treat! That bell pepper granita tap dances on your taste buds, and so does the blueberry mint sorbet, their edge softened with lashings of whipped ricotta, mellow caramel, and an apricot jelly.
Allergens: Milk/Dairy, Wheat/Gluten, Plant Based: No, Gluten Free: No, Low Carb: No
Estimated Calorie Count: 200

Brussels Sprout TacosPrice not Shown
Brussels sprouts tossed in Mexican bistek and served on a sizzling stone with iceberg lettuce wrappers and accompaniments so diners can make their own tiny bites that are one part Chinese sung choi bao and one part Mexican tacos.
Dietary/Allergen Info: None, Vegan: Yes, Vegetarian: Yes

Spinach Mille FeuillePrice not Shown
Spinach puff pastry layered with super-concentrated spinach mousse, smoked pistachio butter, and a lilac spinach, dehydrated grapefruit, and smoked pistachio salad.
Dietary/Allergen Info: Milk, Tree Nuts, Wheat, Vegan: No, Vegetarian: Yes

Portobello MoussePrice not Shown
One of Dirt Candy’s signature dishes, portobello mousse has been on the menu since we opened in various versions. We serve its current incarnation with cherries, Asian pears, and tiny rounds of truffle toast.
Dietary/Allergen Info: None, Vegan: Yes, Vegetarian: Yes

Smoked Cabbage Hot PotPrice not Shown
For two or more people, this is our version of Chinese hot pot. A kettle of smoked cabbage broth is served warm at the table, alongside a selection of sauces and accompaniments so you can create your own soup, however you want it.
Dietary/Allergen Info: None, Vegan: No, Vegetarian: No

BrassicaPrice not Shown
Almost every member of the brassica family is represented in this dish of ricotta dumplings, pickled purple cauliflower, pernod, pak choi, and smoked cabbage broth. Deceptively simple, deeply complex.
Dietary/Allergen Info: Milk, Vegan: No, Vegetarian: No

Forager’s SaladPrice not Shown
Every week, in the spring and summer, our forager heads into the fields, woods, and mountains of New York and New Jersey to find the freshest and most unusual wild plants, roots, berries, and mushrooms she can. We turn her harvest into one of the most unusual salads you’ll ever have, full of surprising flavours like sea rocket, lambsquarters, lemon balm, anise hyssop, and clammy goosefoot.
Dietary/Allergen Info: None, Vegan: Yes, Vegetarian: Yes

Onion TortelliniPrice not Shown
Tortellini made of onions.
Dietary/Allergen Info: None, Vegan: No, Vegetarian: Yes

Tower of TerroirPrice not Shown
This is Dirt Candy’s version of a salad, deconstructed so that the lettuce is soup, the vegetables are a seasonally rotating assortment of savoury bites, the croutons are vegetable Pocky made in house, and the greens are foraged greens and edible flowers.
Dietary/Allergen Info: Wheat, Vegan: No, Vegetarian: Yes

PepperPrice not Shown
This is our take on an aquachile, a broth with a lot of depth, that we use to cook haricot coco beans, which are the tiniest white beans we could find. It’s served with doughnut-cut fresh pepper rings, and tempura fried Sichuan king oyster mushrooms, served alongside cucumbers and avocado. There’s a pepper cress salad as well, allowing you to taste every different combination of peppers — black peppers, red peppers, yellow peppers, Sichuan peppers, orange peppers, pepper cress, guajillo peppers, ancho peppers — without blowing out your taste buds with heat.
Dietary/Allergen Info: Wheat, Vegan: No, Vegetarian: No

TomatoPrice not Shown
Longtime Dirt Candy customers know that when Tomato shows back up on the menu, summer is here. A savoury cake made with tomatoes, topped with sliced cherry tomatoes, and tomato pearls, with a layer of smoked feta cheese, the cake is wrapped in a strip of tomato leather we make in house. It comes with a yellow cherry tomato salad and a few bright green drops of fresh summer herb puree.
Dietary/Allergen Info: Milk, Vegan: No, Vegetarian: Yes

Zucchini TakoyakiPrice not Shown
Served with dehydrated zucchini flakes and raw zucchini curls.
Dietary/Allergen Info: None, Vegan: Yes, Vegetarian: Yes

Pumpkin Pad ThaiPrice not Shown
Sweet and spicy pad thai noodles made from butternut squash, garnished with fermented squash, pumpkin dumplings, tiny lotus roots, and finger limes. Served inside a banana blossom.
Dietary/Allergen Info: Wheat, Vegan: Yes, Vegetarian: Yes

Kale Matzoh Ball SoupPrice not Shown
Kale matzoh balls served in kale galangal broth with stir-fried shisito peppers and red amaranth. Topped with pickled okra seeds, micro cilantro, and a poached egg. Matzoh ball soup is supposed to be comforting, and there’s nothing more comforting than a poached egg slowly dissolving into a warm, rich, spicy soup.
Dietary/Allergen Info: Eggs, Vegan: No, Vegetarian: No

Most restaurants charge a small cover charge (~$1–3 per person)

Categories: Vegetarian, Vegan

Menu Source: Restaurant Website PDF

Menu Date: August, 2025

Dietary & Allergen Information: Please be aware that our dish analysis is powered by AI and may contain errors. Always check with your server before ordering.