SEASONAL FEATURES
ROASTED BRUSSELS SPROUTS| GF, Vmaple glazed with garlic aioli, parmesan, citrus, chili crisp | 15 | |
COASTAL CRAB CAKEwhite wine blood orange butter, fennel and green apple slaw, herb oil, crispy capers, trout roe | 26 | |
GOLDEN BEET SALAD | GF, Vwhipped beet labneh, roasted pistachio, candied walnuts, greens + arugula, pickled mustard seed, hot honey poblano vinaigrette, goat cheese | 22 | |
OLD WORLD ALFREDOfettuccine tossed in a rich Parmesan Alfredo sauce with grilled chicken | 27 |
MORROCAN PORK CHOP | GFchar-grilled and finished with harissa honey glaze, patatas bravas, arugula, pickled mustard seeds | 34 | |
THE FILET | GF6 oz cast iron-seared beef tenderloin, thyme-garlic butter, chimichurri, whipped potatoes, seasonal vegetables | 56 | |
THE OUTRIDERbeef with sautéed mushrooms, caramelized onions, melted Swiss cheese, garlic aioli, served on demi-baguette | 22 | |
DESSERT: S’MORE BROWNIEsmoked Callebaut chocolate brownie, toasted marshmallow, graham crust, salted caramel, vanilla gelato | 12 |
PRIME RIB FRIDAYS
Slow-roasted AAA/CAB Prime Rib served with house-made au jus, creamy horseradish, Yorkshire pudding, garlic mashed potatoes, seasonal vegetables and Caesar salad
10 oz – 42.95 | 14 oz – 49.95 | 18 oz – 56.95
NIBBLES
BACON NUGGETSslab bacon, panko, hot honey | 9 | |
JARCUTERIEsalami, brie, olives, pickled onion, dates, crackers | 9 | |
POT OF OLIVES | gf volive medley, preserved citrus marinade, herbs, maldon salt | 8 |
TO SHARE (OR NOT)
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WHIPPED BRIE | vconfit garlic, hot honey, dates, pickled onion, almond gremolata, maldon salt, crostini | 18 | |
BAJA PRAWN TACOS (X3)cajun-fried prawns, pickled onions, cabbage, pico de gallo, spicy aioli & avocado crema in a flour tortilla | 21 | |
CALAMARIfried crispy, pickled serrano pepper, parsley, lemon caper aioli, lemon wedge | 21 | |
SMOKED BRISKET POUTINEcrispy fries, cheese curds, house gravy, crispy shallot, green onions | 22 | |
SPICY CAULIFLOWER | vtempura battered, district hot sauce swipe, scallions, pickled cucumber, creamy blue cheese dressing | 16 | |
WINGScrudité, house blue cheese dressing, choice of flavour: sea salt + cracked black pepper, district hot, hoisin-hot | 19 | |
STEAK TIPSmarinated beef, sweet soy hoisin sauce, sesame seeds, scallions, lemon, tahini aioli | 20 | |
TRUFFLE FRIES | vgrana padano, truffle oil, parsley, garlic confit aioli | 13 | |
FEATURE SOUP | Cup 9 | Bowl 12 |
ENJOY THE GREENERY
DISTRICT SALAD | gfgrilled chicken, spring mix, kale, red pepper, goat cheese, avocado, roasted corn, dates, apple cider vinaigrette | 24 | |
SOCKEYE SALMON SALAD | gfpickled blackberry, candied walnuts, radish, grape tomatoes, artisan greens, arugula, lemon vinaigrette, dill crème fraîche | 26 | |
CAESAR SALADromaine, creamy anchovy dressing, bacon lardon, grana padano, garlic croutons, crispy capers | + grilled chicken 7 | + salmon 10 | half 9 | full 18 |
HANDHELDS & SUCH
* all handhelds come with choice of side: fries or house salad
caesar salad +2 | feature soup +2 | poutine +3
SMOKED BRISKET SANDWICHtender montreal style smoked brisket, caramelized onions, cheddar, bbq sauce, honey-dijonnaise, pickled cabbage on a toasted sourdough bun | 22 | |
NASHVILLE HOT CHICKEN SANDOButtermilk fried chicken thigh, District buffalo sauce, cabbage slaw, pickles, sourdough bun | 23 | |
DISTRICT BURGERbeef patty, lettuce, pickles, tomato relish, garlic confit aioli, potato bun | 23 | |
BRUNCH BURGERchicken + apple sausage patty, aged cheddar, fried egg, herb aioli, hot honey, arugula, sourdough bun + bacon 3 | 21 | |
PACIFIC BLACKENED CHICKEN SANDOblackened chicken breast, avocado smash, melted pepper jack cheese, buttermilk jalapeno ranch, dill pickles, lettuce, potato bun | 23 | |
GARDEN BURGER | vhearty mushroom, black bean + almond patty, tomato relish, pickles, arugula, tahini aioli, potato bun | 21 |
LARGER FARE
CREOLE PRAWN LINGUINEpeppers, mushroom, spice blend, white wine & cream | 26 | |
THAI CHICKEN BOWLsoy marinated chicken, sautéed with garlic chili paste, cauliflower, carrot, sweet pepper, basil + cilantro served on jasmine rice | 24 | |
STEAK FRITES6oz AAA flatiron, red wine demi glace | 32 | |
SALMON + RICE BOWL | gfsockeye salmon, warm jasmine rice, szechuan soy reduction, mango, avocado, radish, mixed greens, house pickles, spicy aioli, sesame seeds, cilantro | make it plant based- sub crispy tofu + vegan tahini aioli | 26 |
SOMETHING SWEET
ROTATING CHEESECAKEyour server presents the chef’s creation | 12 | |
LEMON TARTlemon curd, graham crust, whipped vanilla cream, blackberry compote | 12 |
GF = GLUTEN FRIENDLY | V= VEGETARIAN
While we make every effort to ensure your meal is gluten free, District Bar Restaurant is not a gluten free kitchen and takes no responsibility should cross contamination occur. Prices subject to applicable taxes