Following the departure of Kris Morningstar and the passing of the exec chef’s scepter to Kevin Napier, District has launched an entirely new menu. Although one can still get their fill of red braised beef tendon and Yorkshire pudding with duck fat, the bistro takes a turn off of the offal highway to lean heavily towards our farmers markets, even offering the meat-free a generous spread of seasonal salads and vegetable plates that restrain the flourishes of inspired eccentricity found in Morningstar’s vision. Which isn’t to say the menu is devoid of creative, carnivorous pleasures. In addition to an oyster bar, there are plenty of innovative preps of protein, with such small plates as a venison relleno, braised wild boar with smoked tomato, shrimp and grits, and Spam sliders, plus entrees of duck confit with duck fat spaetzle, a wild rock cod sandwich, Sonoma lamb rack with date puree, and an “airline chicken breast” coq au vin with braised bacon. Take a look at District’s full new menu below.
Kevin Napier’s Menu at District
FROM THE OYSTER BAR
Ask Your Server for Today’s Oyster Selections
Oysters (half/dozen) 14/28
Clams (half/dozen) 10/20
Peel & Eat Shrimp 16
STARTERS
Yorkshire Pudding w/ Duck Fat & Thyme (Allow 15 Minutes) 4
Pretzel Bites w/ Maple Mustard Dipping Sauce 4
Chili Cheese Fries w/ Dry Aged Steak Chili & Hook’s 2 Year White Cheddar 7
Octopus w/ Fingerlings, Fennel, Green Olives & Burnt Garlic Sauce 12
Burrata w/ Fuyu Persimmons, Pomegranate, Chocolate Mint & Olive Oil 10
Clam Chowder w/ Littleneck Clams, Bacon, Leeks & Homemade Crackers 10
Braised Wild Boar w/ Smoked Tomato and Black Olive Ragout & Polenta 12
Handmade Whole Wheat Bigoli Pasta w/ Cavolo Nero, Sweet Potato, Chili & Garlic 11
Red Braised Beef Tendon w/ Maitakes, Chinese Broccoli, Ginger & Quince 11
Venison Relleno w/ Goat Cheese, Smoked Corn Puree & Cojita Cheese 13
Spam Sliders w/ Quail Egg, Bibb Lettuce, Tomato & Soy Mayonnaise 11
Shrimp & Grits w/ Garlic & Aleppo Pepper 14
Steamed Mussels w/ Spicy Curry Broth, Butternut Squash, Bell Pepper & Coconut 15
MARKET VEGGIES
Crispy Fried Black Eyed Peas w/ Cajun Seasoning 4
Blistered Shisito Peppers w/ Ponzu & Black Sesame 6
Roasted Kabocha Squash w/ Raisins, Cider Vinegar & Blue Cheese 7
Charred Broccolini w/ Black Olives & Pickled Chili 6
Apple Juice Braised Endive w/ Candied Pecans & Black Pepper 7
Spicy Okra Stew w/ Lima Beans, Tomato & Oregano 7
Wilted Bloomsdale Spinach w/ Soft Egg, Lardon & Shaved Red Onion 9
SEASONAL SALADS
Mixed Green Salad w/ Whole Grain Mustard Vinaigrette 6
Baby Lettuces w/ Bosc Pears, Ricotta, Marcona Almonds & Red Wine Vinaigrette 11
Farmhouse Salad; Shaved Brussel Sprouts, Cauliflower, Radish,
Crème Fraiche Dressing & Hooks 12 Year Cheddar 13
Radicchio Salad w/ Sunchokes, Arugula, Pickled Shallots, Pecorino & Walnuts 12
Warm Frisee Salad w/ Roasted Chestnuts, Sauteed Apples & Violet Mustard 11
MAINS
Pan Roasted Scottish Salmon w/ Beets, Haricot Vert & Horseradish 24
Duck Confit w/ Braised Red Cabbage & Duck Fat Spaetzle 22
Fish Sandwich w/ Wild Rock Cod, Tartar Sauce, Butter Lettuce & Pickle on a
House Baked Roll Served w/ Fries 16
Crispy Pork Belly w/ Farro Verde, Almonds & Apricot Mostarda 23
Coq Au Vin; Airline Chicken Breast, Pommes Puree, Braised Bacon,
Roasted Pearl Onions & Braised Royal Trumpet Mushrooms 24
Steak Frites; Natural Bavette Steak, Aioli & Thyme Jus 24
Sonoma Lamb Rack w/ Date Puree, Roasted Cauliflower, Pine Nuts & Noor Dates 32
District, 6600 Sunset Blvd. Hollywood. 323-962-8200
