OPEN 11:00 AM – 10:00 PM DAILY

3312 SE BELMONT ST. PORTLAND, OR 97214

PHONE: (503) 235-0146
 burgers (grass-fed beef )
Burgers include house-made vegan potato bun, lettuce, tomato, onion,
special sauce and come with house-made pickles and coleslaw.
Add “NOT-FRIES” 2.50 / Add Sweet Potato “NOT-FRIES” 3.00
Double patty on any beef burger, add $ 3.00
Any burger can be served w/o a bun, on a bed of lettuce, as the “Naked Lunch”.
CLASSIC BURGER ............................................ 6.50
5 oz. patty made with fully grass-fed beef sourced from
Carman Ranch in Eastern Oregon
FRENCH ONION “ZEZO” BURGER . . ......................... 7.75
The classic burger with onions “smashed” into the
patty, topped with Swiss cheese
PIMENTO CHEESE “ELVIS” BURGER ........................8.25
The classic burger topped with home-made pimento
cheese. A favorite from the South that will amaze your
taste buds
PERSILLADE BURGER ........................................ 7.50
The classic burger topped with persillade (parsley, an-
chovy, garlic, parmesan in a “pesto-like” consistency)
BACON BURGER ..............................................8.50
The classic burger topped with Sweetbriar Farms
uncured bacon, add blue cheese for 2.00
GUIDE TO dk BURGER TERMINOLOGY
Rare............................................................................ bloody
Medium Rare................................... juicy and very pink
Medium................................. some pink and very juicy
Medium Well.......................................no pink, but juicy
Well done...............no pink, somewhat over-cooked
non-beef burgers
Burgers include house-made vegan potato bun, lettuce, tomato, onion,
special sauce and come with house-made pickles and coleslaw.
Add “NOT-FRIES” 2.50 / Add Sweet Potato “NOT-FRIES” 3.00
Any burger can be served w/o a bun, on a bed of lettuce, as the “Naked Lunch”.
TURKEY BURGER ............................................. 7.25
4 oz ground organic turkey patty, a blend of light and
dark meat
BBQ TEMPEH “BURGER” (VEGAN) .. .........................6.50
Marinated and grilled Surata organic tempeh patty
BUFFALO “BOB” BURGER ...................................8.00
4 oz patty of lean buffalo burger
SALMON BURGER . . ...........................................8.50
4 oz patty of omega-3 rich, wild-caught Alaskan
Sockeye salmon
PORTOBELLO “BURGER” ................................... 6.50
Whole portobello, marinated and grilled
SLIDERS Served with pickles and special sauce
Beef (3 oz) .............................................................................. 3.50
Turkey (2.5 oz) ........................................................................ 3.50
Buffalo (2.5 oz) .......................................................................4.00
sausages & dogs
All sausages and dogs served with house-made pickles and coleslaw
Add “NOT-FRIES” 2.50 / Add Sweet Potato “NOT-FRIES” 3.00
Substitute sautéed onions for sauerkraut on any dog n/c
DK’S HOT ITALIAN SAUSAGE. . ...............................6.00
(Our recipe) Served on a hoagie roll with grilled
peppers and grilled onions and house-made mustard
SWEET BRIAR FARMS LINGUIÇA SAUSAGE ................. 7.50
A zesty traditional Portuguese recipe served on a
hoagie roll with grilled peppers and onions and
house-made mustard
FIELD ROAST™ ITALIAN SAUSAGE (VEGAN) . . ................6.25
Served on a hoagie roll with grilled peppers and
grilled onions and house-made mustard
HEBREW NATIONAL™ KOSHER DOG . . ...................... 4.00
Served with mustard and Pleasant Valley Farms
sauerkraut on a hot dog bun
NIMAN RANCH NATURAL HOT DOG ........................ 4.50
Served with mustard and Pleasant Valley Farms
sauerkraut on a hot dog bun
KOREAN DOG..................................................6.00
Niman Ranch natural hot dog, topped with house-made
kim-chee and wasabi aoli
SMART DOG™ (VEGAN) ........................................ 3.75
Served with mustard and Pleasant Valley Farms
sauerkraut on a hot dog bun
BURGER, DOG & SANDWICH ADD-ONS
UNCURED BACON (2 SLICES) . . ............................... 3.00
WISCONSIN FARMHOUSE CHEDDAR .. ....................... 1.00
SWISS CHEESE ................................................ 1.00
ROGUE CREAMERY OREGON BLUE CHEESE ................. 2.00
PIMENTO CHEESE . . ........................................... 2.00
SAUTÉED ONIONS ............................................ 1.00
HOUSE-MADE KIMCHEE . . .................................... 2.00
SAUERKRAUT ................................................. 1.00
EXTRA PICKLES . . ............................................. 1.00
HOUSE-MADE CONDIMENTS & SAUCES
KETCHUP * MUSTARD * MAYONNAISE * TOMATO CHUTNEY
SPECIAL SAUCE * HORSERADISH SAUCE * CAMBODIAN GARLIC SAUCE
BBQ (AGAVE, MOLASSES SWEETENED) * WASABI AIOLI * CHIPOTLE AIOLI
PERSILLADE (parsley, anchovy, garlic, parmesan in a
“pesto-like” consistency)
 sides ( all sides are vegan )
“NOT-FRIES” .......................... SMALL 3.00 LARGE 5.00
Air baked, hand-cut fingerling potatoes, served with
your choice of one dipping sauce
SWEET POTATO “NOT-FRIES” .. ...... SMALL 3.50 LARGE 6.00
Air baked sweet potatoes with no sugar, and your
choice of one dipping sauce
PICKLED VEGGIES ........................................... 3.00
assorted seasonal veggies
COLESLAW (4 OZ. SIDE) ........................................ 2.50
GREEN PAPAYA SLAW . . ...................................... 3.50
Served topped with Oregon hazelnuts
STEAMED BROCCOLI . . ........................................ 3.00
BAKED BEANS .. .............................................. 3.00
SWEET POTATO MASH . . ....................................... 3.00
COLLARDS ..................................................... 3.00
SAUTÉED CABBAGE & KALE W/VERMOUTH & DILL ............ 3.00
HOUSE-MADE KIMCHEE . . .................................... 3.00
plates
Add “NOT-FRIES” 2.50 / Add Sweet Potato “NOT-FRIES” 3.00
VEGGIE PLATE .. ..............................................8.50
3 sides served with bread and pickles
SAUSAGE PLATE ............................................ 10.00
DK’s Hot Italian and Sweetbriar Farm’s Linguica served
naked with cole-slaw, pickles and house-made mustard
SEE BLACKBOARD FOR SPECIAL PLATES
Guest burgers, guest dogs, and special instructions
sandwiches
Served with pickles and cole-slaw.
Add “NOT-FRIES” 2.50 / Add Sweet Potato “NOT-FRIES” 3.00
TEMPEH RUEBEN (VEGETARIAN) ............................... 7.50
Grilled Surata marinated tempeh, topped with
sauerkraut, Swiss cheese, 1000 Island dressing on
artisan rye bread. (sub Daiya vegan cheese for 1.00)
PATTY MELT . . .................................................. 7.50
Hamburger patty, grilled onions, Swiss cheese, served
on artisan rye bread
GRILLED CHEESE (VEGETARIAN) .............................. 4.00
Choice of cheddar cheese or Swiss cheese served on
rustic white
GRILLED CHICKEN BREAST................................... 7.50
Seasoned Draper Valley skinless breast with
chipotle aioli, mixed field greens, tomato chutney
and pickled onions served on Grand Central Baking’s
rustic white bread
“BUBBA”...................................................... 7.00
Grilled pimento cheese and uncured bacon served on
rustic white bread
salads
GRILLED CHICKEN CAESAR ..................................9.00
Served with croutons and parmesan cheese, add
Oregon anchovies 2.00
VEGAN CAESAR ...............................................6.00
Served with croutons and vegan dressing
add grilled tempeh 3.00
MIXED GREENS SALAD . . ................ SMALL 3.00 LARGE 5.50
Organic mesclun mix, carrots, red onions, croutons and
dressing of choice
GRILLED CHICKEN & MIXED GREENS .......................8.50
The above salad served with grilled Draper Valley
chicken, add crumbled bacon 2.00
DINOSAUR KALE CHOP . . ............... SMALL 4.50 LARGE 6.50
Served with hazelnuts, raspberry vinaigrette and
Oregon blue cheese
COLESLAW (VEGAN) ............................................ 2.50
GREEN PAPAYA SLAW (VEGAN) ............................... 3.50
Served topped with Oregon hazelnuts
SALAD DRESSINGS ( H O U S E - M A D E & VEGAN)
RASPBERRY VINAIGRETTE * LEMON-PARSLEY VINAIGRETTE
VEGAN 1000 ISLAND * VEGAN CAESAR DRESSING
beverages
CLASSIC MILK SHAKE ........................................ 5.00
Chocolate or Vanilla, add malt .50
COCONUT BLISS VEGAN SHAKE..............................6.00
Chocolate or Vanilla, add malt .50
PAPAYA DRINK ............................................... 2.00
Real papaya, no sugar added. All great hot dog joints
in New York offer this healthful aid to digestion.
HAND-MIXED SODAS . . ....................................... 2.00
Agave sweetened.
Flavors: Cola, Watermelon, Ginger Ale, Root Beer,
Lemon-lime, Hazelnut Vanilla, Raspberry
add ice cream for a float 2.00 Coconut Bliss 3.00
BOYLAN’S CANE SUGAR SODAS ............................. 2.00
BLENHEIM GINGER ALE ...................................... 3.00
Extremely spicy! Don’t say we didn’t warn you...
ICED TEA ...................................................... 2.00
HOT COFFEE FROM INTELLIGENTSIA . . ...................... 2.00
HOT TEAS FROM JASMINE PEARL . . .......................... 2.00
COLD FUSION INTELLIGENTSIA ICED COFFEE .............. 3.00
beer & wine
LOCAL MICROBREW BEER .. ................................. 4.00
See board for seasonal selection
LOCAL WINE, RED AND WHITE.............................. 5.00
WELCOME TO dick’s kitchen, A VERY DIFFERENT DINER/BURGER-JOINT.
During the next few weeks, we offer a “soft” look at our new concept, with our Grand Opening
scheduled for August 27th. We continue to work on our menu, as we refine it to create terrific food
that is wholesome and satisfying. During this phase, we welcome your feedback and input. And just
as important, we hope you will speak up if there is something that does not meet your expectations,
so we can try to fix it. This will be very helpful to us.

Our objective is to offer your favorite burgers, dogs and sandwiches in delicious and satisfying
combinations. We aim to create meals that are actually healthy for you, ones that reflect current
nutritional thinking about the causes of food-related health problems, and that address issues of
sustainability and the humane treatment of animals.

We have completely re-thought the recipes for the meals we serve, from the use of entirely
grass-fed, grass-finished, local beef in our hamburgers, to the elimination of unnecessary fats and
sugar wherever possible. We make almost everything ourselves, from the potato buns to the ketchup
and mustard, offering alternatives to conventional dishes in order to give you the option of further
reducing the amount of fat, sugar and salt in your diet, without sacrificing flavor or satisfaction.

Because we do not use large amounts of salt in our food preparation, we provide an imported sea salt
at the table, so you can adjust the flavor to your taste. We know this takes a little extra effort, but it is
worth it so we can start with the lowest amount of salt possible.

Our potatoes are not deep-fried, but instead are “air-baked” fingerling potatoes, which reduces
the amount of fat to an absolute minimum. We have created sauces and salad dressings that use
low-glycemic agave instead of corn syrup and refined sugar. Our side dishes contain no added fats,
and will be aimed at supplying abundant fresh, complex carbohydrates instead of the processed
ones that currently make up a high percentage of our diet.

We also offer a surprising number of vegetarian and vegan options, including excellent tempeh and
Portobello burgers, a superb tempeh reuben, Field Roast sausage, completely vegetarian side dishes,
an amazing vegan “cheesecake” and an even more amazing Coconut Bliss vegan “milkshake”.

We will host a periodic “food table”, a dinner-discussion and an opportunity to meet our farmers and
ranchers to discuss the frequently contentious issues of food, diet and politics. We will also discuss
the nutritional thinking that guides our menu and recipe design, inviting your participation in this
crucial discussion.

Our goal is to serve delicious food that truly nourishes you, and makes you happy, and not be another
restaurant serving food that contributes, however unintentionally, to the “epidemics” of obesity,
diabetes, arthritis and heart disease. We know this is a high bar to aim for, but in surveying the
restaurant scene today, we feel it is imperative that we try. We hope you agree, and we hope you
enjoy the fruits of our efforts.

Thank you for dining with us.

FOOD SOURCES
Grass Fed Beef: Carman Ranch, Wallowa Valley OR
Grass-fed and finished; Food Alliance Certified; humanely-raised beef
Organic Turkey: Diestel, Sonora CA, white and dark blend
Buffalo: Nicky USA, PDX, a rotation of Oregon and Alberta, Canada Bison
Linguiça Sausage: Sweet Briar Farms, Eugene OR
Alaskan Wild Caught Sockeye Salmon
Tempeh: Surata ,Eugene OR
Italian Sausage: DK, Pure Country Pork, Ephrata WA
Niman Ranch Natural Hot Dogs http://www.nimanranch.com
Draper Valley Chicken Breast
Oregon Blue Cheese: The Rogue Creamery
Sauerkraut: Pleasant Valley Farms, Mount Vernon WA