eat dirt
complete nutrition info available upon request or online at dirteatclean.com
BREAKFAST
[served all day]
clean bowl — 12
Cage-free egg whites, turkey bacon, avocado mash, sautéed peppers + onions, sautéed kale, roasted sweet potato, house-made salsa verde [vegan: sub Adashah for eggs + turkey bacon]
SOUPS
sweet corn soup — 5 [cup] / 7 [bowl] Roasted corn mixed with sautéed onions and garlic, almond milk, agave, and DIRT spice mix, garnished with sliced green onions tomato soup — 4.5
spring breakfast bowl — 13
Scrambled cage-free eggs, organic farro tossed with Spring veggies [lemon-roasted asparagus + heirloom tomatoes], house-made salsa verde and horseradish Greek yogurt “aioli” hot sauce, pickled onions, Zak the Baker bread [vegan: sub tofu scramble + spicy vegan cashew chipotle sauce for eggs + Greek yogurt hot sauce]
spring frittata tostada — 15
Blue corn tostadas served with two cage-free eggs, DIRTy de gallo, Spring veggies [lemon-roasted asparagus + heirloom tomatoes], whipped goat cheese, organic farro, and organic quinoa, topped with avocado mash, sriracha, and house-made honey cashew Dijon glaze
[served at 11 am]
[cup]
Garnished with arugula
/ 6.5
[bowl]
[add shaved almond “Parmesan” +1]
TOASTS
[served all day]
[gluten-free bread available upon request +1.25]
yo soy edamame — 12
[vegan: sub Adashah for eggs + dairy]
basic breakfast sandwich — 8.5
Scrambled cage-free eggs, provolone, sautéed peppers + onions, Zak the Baker poppyseed brioche bun or multigrain bread, served with sriracha or house-made horseradish hot sauce [add avocado mash +2 / turkey bacon +3 / chicken apple sausage +4]
vegan sausage + egg + cheese — 12
Vegan “sausage” patty [contains gluten + soy], tofu scramble, Atlas Meat-Free Deli cheddar “cheese”, L’Artisane Creative Bakery vegan brioche bun, served with house-made vegan salsa verde or spicy vegan cashew chipotle sauce
so-cal burrito — 12.5
Scrambled cage-free eggs, pepper jack cheese, sautéed onions, organic quinoa, DIRTy de gallo, spinach tortilla wrap, served with pickled onions and house-made salsa verde or spicy cashew chipotle sauce [add turkey bacon +3] [vegan: sub tofu scramble + vegan cheddar +1 / add vegan “sausage” patty +3]
Edamame mash, burrata, sliced heirloom tomato, Harpke Family Farm pea tendrils, sea salt, extra virgin olive oil, Zak the Baker bread [vegan: sub house-made cashew ricotta for burrata +2]
avocado — 9.5
Smashed avocado, pickled onions, extra virgin olive oil, Harpke Family Farm sprouts, Maldon sea salt, Zak the Baker bread [pro tip: add two cage-free eggs +4.5 / cheese +1.5 / cherry tomatoes +0.5]
avo-kale tostada — 8.5
Smashed avocado, sautéed kale, feta, pickled sweety drop peppers, extra virgin olive oil, tostadas [vegan: sub extra avocado for feta]
almond superberry — 9.5
Almond butter, organic jam, honey, Zak the Baker bread
matcha protein pancakes — 14
3 pancakes made with JoJo Tea matcha, activated chia seeds, VeganSmart plant protein powder, almond milk, and gluten-free flour, topped with sliced banana and strawberries, shredded coconut, house-made agave berry coulis, cinnamon maple syrup [treat yo’ self: add almond butter drizzle +2]
sunset grand slam — 19
Grass-fed New York strip [5 oz. portion], two cage-free eggs your way, sautéed peppers + onions, roasted sweet potato + mushrooms, house-made salsa verde
[nut free: sub sunflower butter for almond butter] [vegan: sub agave for honey]
SANDWICHES + WRAPS
[served at 11 am]
[gluten-free bread available upon request +1.25 / add side salad or cup of soup +3.5]
dirty burger — 15
[optional]
Grass-fed burger or vegan Impossible Burger [contains soy], tomato, traditional provolone or vegan cheddar “cheese,” sautéed onions, spicy vegan cashew chipotle sauce, Zak the Baker brioche or vegan bun
à la carte
[make it extra DIRTY: add another patty +4 / avocado mash +2 / turkey bacon +3 / two sunnyside eggs +3 / all four +10] [burger + beer special: add any beer +3]
Chicken Apple Sausage [3 links] — 5.5
Adashah — 5
Turkey Bacon — 4
Avocado Mash — 4
Cage-Free Eggs* [2 eggs] — 4.5
Toast [2 slices] — 3
Grass-fed shredded steak, provolone, sautéed peppers + onions, horseradish Greek yogurt “aioli“, pepperoncini, sriracha, Zak the Baker brioche bun or multigrain bread
[*scrambled eggs contain dairy]
Fruit Cup — 5
[sub grass-fed New York strip +5] [paleo: drop provolone + sriracha and wrap it in a collard green]
dirty steak + cheese — 15
quinoa-crusted salmon po’ boy — 14
Quinoa-crusted Faroe Island salmon [pan-seared], citrus-marinated Napa cabbage-carrot mix, sliced tomatoes, spinach, horseradish Greek yogurt “aioli“ hot sauce, Zak the Baker brioche bun
SALADS
[served at 11 am]
[paleo: wrap it in a collard green]
lemongrass chicken — 12
[all salads are chopped + tossed] [all salads can be made into wraps!] [add multigrain or gluten-free bread +1.25 / cup of soup +3.5]
Lemongrass-marinated organic + free-range chicken thigh, spinach, avocado lime “aioli“, carrot kimchee slaw, Zak the Baker bread [note: contains soy]
spring salad — 14
dos tacos — 12
Baby arugula + spinach, heirloom tomato, burrata, edamame, cantaloupe, pumpkin + sunflower seeds, Radiate Miami kombucha vinaigrette [vegan: sub house-made cashew ricotta for burrata +2]
[optional]
Two soft shell tacos, grass-fed burger or vegan Impossible Burger [contains soy] crumbles, shaved curried cauliflower, pickled onions, cilantro, DIRTy de gallo, spicy vegan cashew chipotle sauce, lime wedge
sustainable proteins + add ons
dirty vegan salad — 9.5
Shredded kale, organic quinoa, roasted shaved beets, sliced oranges, sliced Medjool dates, pumpkin seeds, garlic cashew cream, lemon juice + olive oil drizzle
Grass-Fed New York Strip [5 oz portion] — 12
[treat yo’self: keep it vegetarian and add creamy goat cheese to the mix +1.5]
Quinoa-Crusted Faroe Island Salmon [pan-seared] — 8
mexi-cali salad — 12
Lemongrass-Marinated Organic + Free-Range Chicken Thigh [contains soy] — 5 Wild-Caught Citrus-Marinated Raw Tuna [contains sesame seeds] — 8
Arugula, DIRTy de gallo, feta, avocado mash, tostada crumbles, cherry tomatoes, organic quinoa, house-made jalapeño-cucumber vinaigrette [vegan: sub house-made cashew ricotta for feta +3]
Turkey Bacon — 4 Chicken Apple Sausage [3 links] — 5.5 Cage-Free Eggs* [2 eggs] — 4.5 Adashah [meat alternative: lentils, chickpea flour, flax seed] — 5
BOWLS
[served at 11 am]
Citrus-Curry Tossed Chickpeas + Lentils — 4 Avocado Mash — 4 House-Made Cashew Ricotta — 5
[add multigrain or gluten-free bread +1.25 / cup of soup +3.5]
[*scrambled eggs contain dairy]
bombay bowl — 12
Arugula, curried cauliflower, citrus-curry tossed chickpeas + lentils, cucumber, house-made butternut squash cashew “cream”, pomegranate seeds, organic quinoa, citrus vinaigrette
chimayo chili bowl — 12
SIDES
[vegan: sub house-made cashew ricotta for Greek yogurt + cheese +3]
seasonal veggies — 5
Sweet potatoes, peppers, zucchini, heirloom beans, lentils, and stewed tomatoes, topped with Greek yogurt, pepper jack cheese and spring onion, served over gluten-free jasmine rice
spring poke bowl — 15.5
Lemon-roasted asparagus + heirloom tomato drizzled with lemon juice + olive oil
[served at 11 am]
Wild-caught citrus-marinated raw tuna, sliced cucumber, Spring veggies [lemon-roasted asparagus + heirloom tomatoes] garnished with house-made honey cashew Dijon glaze, roasted shaved beets, arugula, sweet sake-tossed jasmine rice, house-made strawberry sriracha dressing [vegan: sub Adashah for tuna]
vegan creamed spinach — 6
Chopped spinach, house-made garlic cashew cream, almond “Parmesan”, grape tomatoes
edamame mash potatoes — 5
Edamame mash mixed with baby red potatoes and almond milk
sautéed veggies — 4
SEASONAL PLATES
[served at 11 am]
[add multigrain or gluten-free bread +1.25 / side salad or cup of soup +3.5]
Sautéed kale + roasted sweet potatoes
sweet potato fries — 4 [small] / 6
[large] Air-fried sweet potato fries tossed in Adashah rub, served with vegan cashew chipotle sauce
roasted sweet potatoes — 4
spring adashah plate — 14
Adashah, edamame mashed potatoes, Spring veggies [lemon-roasted asparagus + heirloom tomatoes], pickled sweety drop peppers, spinach tossed in house-made citrus vinaigrette, house-made garlic cashew cream, Harpke Family Farm sprouts
Diced sweet potatoes tossed in olive oil, salt and pepper, and Adashah rub, served with vegan cashew chipotle sauce
pepita jasmine rice — 3
Jasmine rice tossed in mirin and topped with pumpkin seeds
spring spaghetti squash alfredo — 16
Roasted spaghetti squash tossed with spinach, roasted garlic-thyme mushrooms, lemon-roasted asparagus, cashew-almond alfredo sauce, and extra virgin olive oil, garnished with shaved almond “Parmesan”, lemon zest, Harpke Family Farm sprouts
citrus-tossed organic quinoa — 4
spring dirty bird — 16
Mixed greens, tomatoes, cucumbers, choice of dressing
Free-range 18 oz. bone-in chicken leg cooked in Miami Weiss Bear au jus and DIRT spice mix, edamame mashed potatoes, Spring veggies [lemon-roasted asparagus + heirloom tomatoes] garnished with house-made honey cashew Dijon glaze, Harpke Family Farm pea tendrils, grilled lemon
Organic quinoa drizzled with citrus vinaigrette and topped with scallions
mixed greens — 4 mixed fruit — 4
[small] / 5 [large] Blueberries, sliced strawberries, sliced banana
menu key
seasonal
gluten-free
vegetarian
vegan
paleo-friendly
spicy
nuts
These symbols indicate items that are naturally gluten-free, vegetarian, vegan, or paleo; or can be made gluten-free, vegetarian, vegan, or paleo. Please inform us of any allergies prior to ordering. Thank you!