The District Tapas+Bar

Vegetarian. Tomato, onion, pesto, feta cheese, and balsamic reduction served with pita.

Chorizo ragu baked with bocconcini cheese topped with herb crust and basil pesto served with grilled pita.

Vegetarian. Mozzarella, asiago, cheddar, cream cheese, and spinach served with pita.

Gluten-friendly. Chimichurri marinated steak, fresh-cut fries topped with chipotle cilantro aioli, and scallions.

Gluten-friendly. Vindaloo braised chicken drumstick on a bed of rice topped with cucumber raita served with grilled pita.

Vegetarian. Fried cauliflower tossed in a sweet sesame ginger soy glaze topped with scallions and sesame seeds.

Vegetarian. Corn salsa, fresh chilies, green onions, and fried rosemary drizzled with olive oil and served with pita.

Slow-roasted shaved beef piled in a toasted roll with caramelized onions, mushrooms, and gouda cheese. Served with a roasted garlic demi-glace dip.

Vegetarian. Gnocchi tossed with bruschetta mix, mushrooms, and spinach in a basil pesto topped with feta and balsamic reduction.

Korean BBQ glazed smoked duck breast with five spice aioli, pickled red onion, cucumber, chilies, and crispy fried onions.

Vegetarian. Garlic knots, roasted tomatoes, bocconcini, parmesan cheese, and basil pesto.

Fried and cajun dusted salmon "fingers" served with a charred corn salsa grilled lemon and a chipotle aioli

Gluten-Friendly and Vegetarian. Baked zucchini stuffed with ricotta, pesto, sundried tomatoes, fresh chilies, pumpkin seeds, and lemon zest.

Gnocchi in a cheese sauce topped with bruschetta, mix green onions, bacon, and sour cream.

Fresh pancakes topped with maple chipotle glazed fried chicken and creamy apple coleslaw.

Gluten-friendly. Korean BBQ glazed pork ribs served on a bed of roasted sweet potatoes.

Vegetarian. Sourthrogh bread, brie cheese, arugula, and house-made cherry and tarragon jam.

Cucumber and cabbage slaw, sesame soy glaze, and a five-spice aioli.

Three cheese-crusted corn tortillas, chimichurri marinated steak, corn salsa, chipotle aioli, and fresh chilies.

Gluten-Friendly and Vegetarian. Mixed greens, fried bocconcini cheese, sliced tomatoes, pesto and a balsamic reduction.

Gluten-friendly and vegetarian. Mixed greens, roasted squash, goat cheese, pickled red onion, craisins, and spiced pumpkin seeds.

Banana peppers, lobster, chorizo sausage, triple blend cheese, and scallions drizzled with chipotle aioli. Served with grilled pita and lemon.

Gluten-friendly and vegetarian. Fried brussel sprouts, diced apples, caramelized onions, and fresh chilies tossed in a sesame soy glaze.

Light potato rolls stuffed with lobster, crab, arugula, cabbage, cucumber slaw, fresh chilies, lemon aioli, and crispy onions.

Fresh baguette bread, panko-crusted, and fried zucchini, mozzarella, parmesan cheese, arugula, tomato sauce, basil pesto, and lemon aioli.

Potato scallion bun, maple chipotle glazed fried chicken breast, and creamy cajun apple slaw.

Gnocchi, a spicy chorizo ragu, caramelized onions topped with arugula and shaved parmesan.

Vegetarian. Gnocchi tossed with bruschetta mix, cremini mushrooms, spinach, and pesto, and topped with feta cheese and balsamic reduction.

Caramelized onions, mushrooms, and spinach tossed in a cajun cream sauce topped with lemon zest.

Gluten-friendly. Roasted chicken breast served with a butternut squash mash and day vegetables.

Poached salmon in a coconut corn broth with rice, chili corn salsa, and crispy onions.

Gluten-friendly. Seared chimichurri striploin with chipotle aioli, Verde aioli served with fresh cut fries topped with black bean and corn salsa, and...

Graham crumb crust, light cherry cheesecake filling, topped with tarragon syrup and whipped cream.