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When it comes to the hospitality industry, Paul Mon-Kau has pretty much done it all. “I've been in the industry since I was 14,” he chuckles. “You name it, I've done it: bouncing, selling restaurant equipment, general managing, bartending, kitchen — all of it.”
And now, he's got another title to add to that list: chef and co-owner of The District Brasserie, a Lower Lonsdale staple since it opened its doors back in July of 2007. With its unpretentious atmosphere, eclectic brunch and dinner menu and progressive Dutch-Belgian fare, The District has proven so popular with North Vancouver residents that Paul and his partner Jeff have already had to expand their operation multiple times, including into other locations in the neighbourhood (including The Little District Roadhouse).
Drinks
Beers, Wines, cocktails
mixed olive plate
just as it sounds
baked brie
crusted with walnuts ,fresh herbs & a furit compote
grilled chorizo
spicy chorizo sausage grielled to order ,served with mustard
escargot mornay
7 snails with shallot garlic herb butter in a moranyb sauce & topped with toasted gruyere cheese
beef croquettes
stewed beef breaded & fried to order served with patat fries
Steak tartare
made the right way with raw steak tenderloin an egg yolk & our seasonins
Duck Confit
slow cooked for 10 hours this favorite is back on the menu
Crab and shrimo cake
crab shrimp & our secret ingredients you've had this week
Sauvoury Scallops
pan seared on top of sauteed cabbage fresh lemon & butter
Dutch gehaktballes
beef & pork with fresh herbs rich sauce great for sharing
Crab fritters
so addictive. Don't say we didn't warn you served with a chipotle mmayo
Fried oysters
dredged in our spiced cornmeal & served with an herb tartar sauce
Deep Fried brussel sprouts
They surprised us too really yummy finished in with shallot balsamic & nuts
Garlic cheese toast
Ummmm it's a bun with garlic & cheese
House cut pemberton grown kennebec potatoes prepared in the traditional double fried "friture" style
Regular Size
1 pound of potato cooked to perfection & dusted with "rust" served in a newspapper cone
Smaller Size
1/3 pound good things in moderation huh?
Patat Oorlog "War"
Javanese penaut sauce mayo & chopped onions this is a staple way of eating your friets in amsterdam
Poutine
Really French Canadian-cheese curds & gravy
The Onion Soup
Probably the best onion soup you've had in years made stock plus bacon
The Mushroom Soup
Sauteed & then pureed mushroom soup should be champignon
The Pea Soup
A slow cooked old fashioned pea soup. Finished with a pea pesto
All Sandwiches are served with your choice of plat fried or salad or both add sauteed mushrooms bacon or a fried egg for $2
The No 13 burger
Our phenomenal burger is a tenderloin burger tapenade & carmelized white onion mayonnaise
Oven Roasted chicken & Brie Sandwich
Sliced chicken breast with canadian tarragon & rosemary preserve
Veggie Sandwich
marinated & grilled eggplant with goat cheese & fresh tomato finished with a roasted garlic & sundried tomato mayonnaise
The Steak Sandwich
seared heritage angus grass caramelized red onions. Finished with house made chili jelly
The croque monsieur
a ham cheese sandwich omelette mix & gruyere then pan fried & topped with mornay sauce
Steak Friet
marinated tri tip sirloin steak served with patat. Don't hesitate just enoy it
Kilted chicken
a chicken breast stuffed with sauteed provolone cheese, wrapped with a mustard sauce served with mashed potatoes & seasonal vegetables
The Real Beef Short Rib
seared & then braised for cloese to 8hours rich & dark this is the meal for lover. Served with mashed potatoes & seasonal vegetables
Tenderloin
grilled & served medium rare, cut on the bias finished with herb butter and demi glace
The Pasta dish
The sauce is a secreat family tomato sauce recipe. Served on fettucini finished with grana padano cheese
The Battered Cod
Stella beer battered northern BC Ling Cod. Served on a Big Pile of Patat Fried
Warm Beet Salad
Red & gold beets, Sauteed red onions & spinach topped with a breaded goat cheese puck & candied walnuts
Warm pear & Candied Bacon salad
Delicious. YES served on arugula to remind you actually good for you…. Somewhat
The Belgian Salad
Mixed greens sliced belgian endive, sliced apple candied walnuts blue cheese & our House Dressing
One Pound of gulf island mussels
Make it a double order
District
red onions & Garlic Slivers. A Select Russell Beer Chorizo sausage fresh tarragon & DCB rub
French
White Onions, white wine, garlic leeks & fresh Thyme
Blue Cheese & Bacon
just as it sounds it really works
Red curry
Lemongrass onion curry & coconut make these lovely
Syrub
fruit coulls
Relish
Mayo
Potatoes
Extra Egg
Hollandaise
Bacon
Ham
Chorizo
All Served with 2 eggs, house spiced hollandaise & Kennebec Brunch Potatoes with Marzano Tomato relish
Classic Benny
Capicolla Ham Straight Up
Brunch Benny
Brunch relish (garlic, chorizo sausage & Basil)
Veggie Benny
Sauteed mushroomsm sundried tomato & savocado
Salmon Benny
House Cured & Smoked Salmon
Bacon and Blue
I don't Think you need an explanation
The crab Cake Bowl
Made with our famous crab & Shrimp cake. This is chef's new favorite dish on the menu!
Low Carbage
3 poached eggs, 4 pieces of oven toasted capicolla ham, slim & Trim Baby
Buttermilk Waffles
Like grandma used to Make mmmm Served with maple syrup
Liegge Wafel
De echte Belgische wafel served with fruit compote & a bit of vanilla ice cream
French Toast
Cinnamon & sugar yumminess with vanilla & chamomile maple Syrup
Vegan Scramble
all veggies no animal products sauteed vegetables & breakfast potatoes.
T.U.B.S
the Ultimate Breakfast sanwich An english muffin, poached egg, arugula, capicolla ham cumin gouda & a garlic confit sundried tomato mayonaise
Caesar
2 ounces of absoult vodka, mott's clamato a dash od worchestshire & a few dashes of Tobasso make this the perfect brunch drink!
Mimosa
Champagne with oj… Sunshine & bubbles
Rise & Shiny
Orange Juice & red Bull
Omelettes
3 eggs, your choice of 3 of the following ingredients & served with kennebec brunch potatoes, Mushrooms, avocado. Chorizo sausage capicolla ham, goat cheese, blue cheese, cumin gouda, tomato, red onion, green onion, yellow onion
The Number 13 Burger
Big Daddys burger for lunch steak burger with tapanade tomato relish Aged cheddar, cumin gouda or goat cheese
Oven Roasted Chicken & Rrice sandwich
sounds good then we add housemade tomato and fresh mixed greens
The Veggie sandwich
Basil Marinated grilled eggplant with goat cheese, tomatoes, dressed greens and a garlic confit
The District Breakfast
Eggs, Chorizo, tomatoes & Kennebec Potatoes, served with white toast
Croque Monsieur
Classic ham & Cheese sanwich dipped in egg & fried then topped with Mornay sauce
Croque madame
the same as above-but add an egg on top
Eggs migaz
slow braised beef short kennebec brunch potatoes 2 scrambled eggs & marzano relish
Brunch Bowl
2 fried eggs marzano tomato brunch relish chorizo sausage with kennebec brunch potatoes
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