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TDT NACHOS – BRAISED SHORT RIB
Braised beef short rib, white queso, red onion, jalapeño, tomato, green onion, and cilantro with Sriracha aioli. FULL ORDER 16 | SNACK SIZE 12

TDT NACHOS – CHICKEN 
Chicken, white queso, jalapeño, red onion, tomato, green onion, and cilantro with Sriracha aioli. FULL ORDER 15 | SNACK SIZE 11

DISTRICT WINGS BONE-IN OR BONELESS 
Served with celery and your choice of ranch or blue cheese dressing. Sauces served on the side or tossed: Signature Sriracha Buffalo, Sweet Chili Sauce, Caribbean Jerk, Maple Bacon Glaze, Spicy Buffalo, BBQ. 17

DIRTY-STYLE WINGS 
Bone-in and deep-fried in our signature blend of buffalo sauce and Cajun dry rub then grilled to dirty perfection. Takes a little longer, but worth the wait. 18

NAUGHTY-STYLE WINGS 
The same dirty-style wings you love, just not as saucy. No buffalo sauce on these bad boys for a damn good grilled Cajun wing! 18

TAP PRETZELS 
2 salted pretzel twists served with Scotch Ale beer cheese and white queso. 13                                                                                                                                                          Snack size: 1 pretzel with choice of cheese. 8

BUFFALO CAULIFLOWER
Deep Fried: Hand-breaded Cajun cauliflower served over chipotle mayo and a side of buffalo sauce 13
Oven Roasted: Served over a bed of greens and served with a side of buffalo sauce and chipotle ranch. 12

WATERMELON BRUSCHETTA
Italian bread slices topped with whipped feta cheese, a mixture of tomatoes, watermelon, and cucumber, agave syrup, crumbled candied walnuts and basil. 13

SEARED AHI TUNA*
Sashimi grade, blackened tuna served on a bed of Asian spring mix. Served with a side of ponzu sauce & sweet soy sauce. 16

TUNA TARTARE*
Sashimi grade tuna tossed with sweet soy sauce, Asian slaw, avocado, green and red onion, seasame seeds, avocado puree, and soy mayo. Served in wonton cups.16

HUMMUS PLATTER 
Roasted red pepper hummus, our feisty feta cheese dip, cucumbers, grape tomatoes, Kalamata olives, and feta cheese. Served with pita chip. 13

BUFFALO TOTS 
Cajun spiced tater tots, blue cheese Alfredo sauce, bacon bits, and blue cheese crumbles with Sriracha Buffalo sauce. 13

FIRECRACKER SHRIMP 
Breaded shrimp, firecracker sauce, green onion, cabbage, and sesame seeds. 13

CHIPS TRIO 
Tortilla chips with guacamole, queso and salsa. 12

CHORI-QUESO POTATO DIPPERS
Spicy queso with chorizo and shredded pepper jack cheese topped with house-made pico. Served with fried potato wedges. 13

*Consuming raw or under-cooked meat, poultry, or seafood may increase your risk of food-borne illness.

Dressings: House-made Ranch, Chunky Blue Cheese, Balsamic Vinaigrette, Caesar, Honey Mustard, Italian, Sun-Dried Tomato Vinaigrette, and Raspberry Walnut Vinaigrette.

ADD TO ANY SALAD:
Chicken 4 | Salmon* 6| Filet* 6 | Shrimp 5

APPLE WALNUT  
Field greens, red apple, red grapes, blue cheese, and candied walnuts. Served with Dijon balsamic vinaigrette. 10

SUPER FOOD SPINACH SALAD 
Baby spinach, blueberries, craisins, edamame, shredded carrots, diced red onion, avocado, and sunflower seeds tossed with raspberry walnut vinaigrette. 10

MEDITERRANEAN  
Romaine mix with red, yellow, and green peppers, Kalamata olives, red onion, tomato, and cucumber. Served with sun-dried tomato vinaigrette. 10

WEDGE
Iceberg wedge, bacon bits, blue cheese crumbles and grape tomatoes with The District Tap house made ranch dressing. 6

BBQ CHICKEN CHOP 
Romaine and iceberg lettuce with corn, black beans, jicama, cilantro, pepper jack cheese, tomato, and cucumber. Tossed with BBQ ranch dressing and topped with crispy onion straws. 14

DISTRICT COBB 
Romaine and iceberg lettuce mix with roasted turkey, smoked bacon, blue cheese crumbles, hardboiled egg, tomato, and avocado. Served with Ranch dressing.14

BAJA CHICKEN SALAD
Romaine blend with cilantro, cheddar and pepper jack cheese, and black bean and corn salsa. Tossed with chipotle ranch dressing and topped with cajun chicken and crispy tortilla strips. 14

STEAK ‘N BLUE*
Field greens with thin sliced beef filet, red onion, grape tomatoes, and blue cheese crumbles. Served with Dijon balsamic vinaigrette. 17

*Consuming raw or under-cooked meat, poultry, or seafood may increase your risk of food-borne illness.

Served with a breadstick.

THE DISTRICT MAC
Parmesan cheese and white queso topped with a breaded Parmesan crust. 14

DADDY MAC
Pork BBQ, cheddar cheese, roasted red pepper, and cherrywood smoked bacon. 16

CAJUN MAC
Jalapeño, Andouille sausage, shrimp, Parmesan cheese and Cajun spices. 16

All burgers are made from our own custom grind of brisket, chuck, and short rib and are served on a toasted Brioche or Pretzel Bun with your choice of side. *A Vegan veggie patty can be subbed on any choice of burger.

ADD FOR $1 EACH
Bacon | Cheese | Egg | Avocado

THE DISTRICT BURGER*
Lettuce, tomato, onion, pickle and American cheese. Add bacon for $1. 14

THE BOTTLE CAP*
Fried jalapeños, pepper jack cream cheese, chipotle mayo, Cajun seasoning, red onion, lettuce, tomato. 15

THE TRIPLE B*
Cherry hardwood smoked bacon, cheddar, bourbon BBQ sauce, onion straws, lettuce and tomato. 15

THE GOOD EGG*
Cherry hardwood smoked bacon, an over-easy egg, American cheese, tater tots, tomato jam, lettuce and onion. 15

TURKEY BURGER
Swiss cheese, avocado, onion, spinach, sun-dried tomato pesto. 14

GARDEN BURGER
Roasted beet, quinoa and chickpea burger topped with spinach, tomato, and avocado. Sub a bed of lettuce to make it vegan. 13

THE IMPOSSIBLE BURGER
Impossible to tell it’s not meat, an all-natural, plant-based burger topped with lettuce, tomato, pickle, onion, provolone cheese, and chipotle mayo. 15

*Consuming raw or under-cooked meat, poultry, or seafood may increase your risk of food-bourne illness.

All sandwiches come with your choice of regular side.

BEEF ON WECK*
Thin sliced prime rib served warm, topped with horseradish on a kimmelweck roll. Served with a side of au jus and a pickle spear. 15

BUFFALO CHICKEN SANWICH
Fried chicken tossed with buffalo sauce and topped with lettuce, tomato, pickle, chipotle mayo, and pepperjack cheese. Served on a brioche bun and your choice of regular side. Rather walk on the mild side? Try our TDT classic- same topping but no buffalo sauce. 14

DISTRICT CLUB 
Ham, turkey, cherrywood smoked bacon, cheddar, swiss, avocado, lettuce, tomato, and mayo on a toasted hoagie roll. TRY AS A WRAP. 13

STEAK BURRITO
Blackened Ribeye with bell peppers, onions, mushrooms, pinto beans, rice pilaf, cilantro, queso, tomatillo salsa and a drizzle of chipotle ranch. Wrapped in a flour tortilla and served with a side of chips and salsa. TRY IT AS A BOWL. 14

SLIDERS* (3) 
Pulled pork with cole slaw and onion straws or traditional cheeseburger. 13

FILET SLIDERS (2) 
Beef tenderloin with creamy horseradish peppercorn sauce and fried onion straws. 16

HOOSIER DADDY BREADED TENDERLOIN
An Indiana favorite. A crispy, hand-breaded tenderloin topped with lettuce, tomato, onion, pickles and mayo on a brioche bun. Served with a pickle spear. 13

SHRIMP PO’ BOY
Hand-breaded shrimp, pepper jack, Cajun mayo, shredded lettuce, tomato, and red onion on a hoagie bun. TRY AS A WRAP. 14

BUFFALO CHICKEN SANDWICH
Fried chicken tossed with buffalo sauce and topped with lettuce, tomato, pickle, chipotle mayo, and pepperjack cheese. Served on a brioche bun and your choice of regular side. Rather walk on the Mild Side? Try our TDT Classic – same topping but no buffalo sauce. 13

LEFT COAST CHICKEN CLUB 
Grilled chicken topped with cherrywood smoked bacon, avocado, melted Swiss, lettuce, tomato, red onion and roasted garlic mayo on a toasted brioche bun. TRY AS A WRAP. 14

MR. B’S PHILLY CHEESESTEAK
Ribeye steak topped with bell peppers, onions, jalapenos, mushrooms, mayo and provolone cheese. Served on a hoagie bun. 15

BUFFALO CHICKEN WRAP
Crispy chicken tenders, cheddar, shredded lettuce, celery, ranch dressing, and tossed with buffalo sauce wrapped in a flour tortilla. Served with a side of ranch.14

JUAN’S SOUTHWEST WRAP
Grilled chicken, black bean and corn salsa, lettuce, cheddar, chipotle mayo, pico de gallo and habanero sauce, wrapped in a spinach tortilla. 14

BBQ CHICKEN CHOP WRAP
Grilled chicken tossed with BBQ sauce, lettuce, tomato, cucumber, black bean and corn salsa, fried onion straws, cilantro, pepper jack and ranch dressing, wrapped in a flour tortilla. 13

*Consuming raw or under-cooked meat, poultry, or seafood may increase your risk of food-borne illness.

Served on a corn/flour blend tortilla with rice pilaf.

SHRIMP 
Sautéed shrimp, citrus slaw, pico de gallo, mango salsa, and cilantro. 14

GRILLED MAHI-MAHI
Blackened mahi mahi, avocado salsa, citrus slaw, and topped with mango salsa and cilantro. 15

GRILLED CHICKEN
Cajun seasoned chicken, sautéed onions, lettuce, white queso, avocado salsa and topped with tomatoes, lime crema and cilantro. 13

BEEF SHORT RIB
Braised short rib, lettuce, white queso, avocado salsa and topped with diced onion, tomatoes, lime crema and cilantro. 15

Add a house salad, Caesar salad, or cup of soup for $2.

TAP CHICKEN MADEIRA
Sautéed chicken breast topped with fresh asparagus, melted mozzarella, and fresh mushroom Madeira sauce. Served over white cheddar mashed potatoes. 16

TDT TENDERS
5 crispy, hand-breaded chicken tenders, served with fries. 13

CHICKEN & SHRIMP ALFREDO
Fettuccine pasta tossed with Alfredo sauce, red onions, garlic, and shrimp. Topped with blackened chicken and parsley. Served with a breadstick. 16 | 

GRILLED SALMON*
Blackened salmon filet topped with lemon butter and served with mashed potatoes and seasonal vegetables. 18

DISTRICT FISH ‘N CHIPS
Chunks of Atlantic salmon battered and deep fried to golden crisp. Served with fries, Asian slaw, Dijon horseradish sauce and tartar sauce. 15

SPINACH AND CHEESE RAVIOLI
Spinach and cheese-stuffed ravioli sauteed with garlic and spinach. Tossed with Alfredo sauce and served with grilled Italian bread. 14

PASTA PRIMAVERA
Zucchini, red and yellow peppers, red onion, and penne pasta tossed with olive oil, garlic, and lemon juice. Topped with Parmesan cheese, red pepper flakes, and basil 13  Add grilled chicken $4 Add Shrimp $5

PORK CHOP
Brown sugar marinated, bone-in, French-grilled pork chop. Grilled with maple bourbon glaze and served with jasmine rice and bacon-wrapped asparagus. Extra bacon maple glaze for dipping. 17

SHRIMP AND RICE BOWL
A light portion of sautéed shrimp tossed with sweet chili sauce and served over jasmine rice. Topped with shredded carrots, green onions, sesame seeds, and red pepper flakes . 12

CAJUN RIBEYE*
14-oz. hand-cut. Marinated for 12 hours. Served with a side of white cheddar mashed potatoes and seasonal vegetables. 26

FILET MEDALLIONS*
(3) 2-oz. medallions topped with lemon butter. Served with a side of white cheddar mashed potatoes and seasonal vegetables. 23

RIBEYE*
14-oz. center cut and topped with lemon butter. Served with a side of white cheddar mashed potatoes and seasonal vegetables. 24

DELMONICO*
11-oz. hand-cut and topped with lemon butter. Served with a side of white cheddar mashed potatoes and seasonal vegetables. 20

*Consuming raw or undercooked meat, poultry, or seafood may increase your risk of food-borne illness.

PEPPERONI & SAUSAGE
Spicy Italian sausage, pepperoni, mozzarella, and marinara. 14

MARGHERITA
Garlic, olive oil, mozzarella, Parmesan, roma tomatoes, and fresh basil. 14

PHILLY STEAK
Ranch dressing, mozzarella cheese, bell peppers, red onions, mushrooms, blackened ribeye strips. Finished with a drizzle of spicy queso.  15

TDT BROWNIE SUNDAE
Homemade Ghirardelli triple chocolate brownie with vanilla ice cream, whipped cream, and caramel sauce. 8

VANILLA BEAN CHEESECAKE
Served with fresh strawberries. 8

CAST IRON COOKIE
Chocolate chip or salted caramel white chocolate cookie topped with vanilla ice cream and your choice of chocolate or caramel sauce. 9

KILLER CARROT CAKE
With cream cheese icing and a white chocolate drizzle. 8

CHEESECAKE CHIMIS 
Deep fried cheesecake served with caramel and strawberry topping. 9

BREAD PUDDING BITES 
Topped with vanilla ice cream, caramel and white chocolate syrup, powdered sugar, and cinnamon. 7

Served with your choice of thin-cut fries, broccoli, or applesauce. Includes milk or a fountain drink.

Fettuccini
With your choice of marinara, butter, alfredo or plain. 5

MAC AND CHEESE 5

CHICKEN TENDERS 5

MINI CORN DOGS 5

MINI CHEESEBURGERS* 5

CHEESE PIZZA 7

BOTTOMLESS FOUNTAIN DRINK
Coca-Cola, Diet Coke, Coke Zero, Sprite, Hi-C. 2.5

LEMONADE. 2.5
STRAWBERRY LEMONADE. 3
RED BULL
Choose amongst an array of Red Bull options, Regular, Sugar Free, Blueberry, Cranberry and Tropical. 4

FLAVOR SHOTS
Add to any drink. Raspberry, strawberry, vanilla, pomegranate. .50

HUBBARD & CRAVENS ICED TEA 2.5
HUBBARD & CRAVENS COFFEE 2.5
HOT TEA 2.5

SIDES
SEASONED FRIES 3
TATER TOTS 3
SWEET POTATO FRIES 3
STEAMED BROCCOLI 3
CREAMY COLE SLAW 3
RICE PILAF 3
WHITE CHEDDAR MASHED POTATOES 3

PREMIUM SIDES
SEASONAL VEGETABLES 4
GRILLED ASPARAGUS 4
CUP OF SOUP OF THE DAY 5
MAC N CHEESE 5
TAP HOUSE SALAD 4
JASMINE RICE 4
CACTUS CHILI 5
CAESAR SALAD 5
BUSTED KNUCKLE FRENCH ONION SOUP 5
BACON WRAPPED ASPARAGUS 6

BEFORE PLACING YOUR ORDER, PLEASE INFORM YOUR SERVER IF A PERSON IN YOUR PARTY HAS A FOOD ALLERGY.

To our guests with food sensitivities, allergies or special dietary needs: The District Tap prepares and serves products that contain peanuts, tree nuts, fish, shellfish, eggs, milk, soy and gluten. Regular kitchen operations involve shared cooking and preparation areas, and food variations may occur due to differences in suppliers, ingredient substitutions, recipe revisions, and/or preparation at the restaurant. For these reasons, we cannot guarantee that any menu item will be completely free of allergens.

Lunch & Dinner

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