During our safe re-opening we will be offering our dinner menu from 3pm till late.
As of this update, our only location open is The Flying Pig in Yaletown.
Other locations will come back online in the coming days.
Appies
THREE PEA SOUP
9 1/2
smoked ham hock, chick, split and sweet peas
SALT + PEPPER “HUMBOLDT’ SQUID
14 1/2
lemon & dill yogurt
BRAISED MEATBALL TRIO
9 3/4
tomato basil fondue, 4 cheese gratin
ROCKET, WATERCRESS + BEETROOT SALAD
12 1/2
local chevre, pears and walnuts
CAESAR SALAD
12 1/2
pork belly croutons, aged parmesan
T.F.P. ICEBERG WEDGE
12 3/4
classic accompaniments
MOZZARELLA & PROCIUTTO
12
grilled rustic bread, arugula, watercress, spicy olives, extra virgin olive oil (per person, min 2 people)
Entrees
BLACKENED STEELHEAD TROUT
19 3/4
cous cous salad a la grecque, avocado & salsa
PARMESAN CHICKEN CUTLET
21
buttermilk mash, peas & carrots, arugula salad, grilled lemon
CHEF ERIK’S VEAL PICCATA
25 3/4
parmesan risotto, lemon caper butter
HERB CRUSTED HAIDA GWAII HALIBUT
29 1/2
confit fingerling potatoes, spring vegetables, lemon dill buerre blanc
SPAGHETTI + MEATBALLS
19 3/4
roasted pomodoro sauce, house-made basil risotto
WILD SEAFOOD PAPPARDELLE
23 3/4
mussels, clams, fresh fish, prawns, spicy rosé sauce
BRANT LAKE WAGYU BURGER
18 1/2
shaved iceberg lettuce, tomato, aged white cheddar, red relish mayo, pemberton valley fries
Meat
ALL STEAKS ARE CANADIAN ‘AAA’ AND AGED A MINIMUM OF 21 DAYS
7OZ SIRLOIN
29 1/2
matchstick fries, brandy peppercorn sauce
10OZ NEW YORK
35 1/2
matchstick fries, brandy peppercorn sauce
RED WINE BRAISED BEEF SHORT RIB
29 3/4
roasted bone marrow, aged white cheddar mash
MAPLE + MUSTARD CRUSTED PORK RACK
28 3/4
pulled pork poutine, apple cider reduction
Sides
CRISPY BRUSSELS SPROUTS
9 1/2
lemon, parmesan and capers
ANDREW’S PULLED PORK POUTINE
10 1/2
pemberton valley fries, cheese curds & gravy
LOBSTER AND PRAWN RISOTTO
15 1/2
citrus and mascarpone
JUMBO ONION RINGS
10 1/2
BONE MARROW CHEEZY BREAD
15 1/2
roasted bone marrow, fresh arugula
This is an excerpt from our Wine and Beverage list. If you wish to see our full list, please email us at jennifer@theflyingpig.ca
*Please note: Prices and Vintages may change from time to time.
White
6oz
Btl
HOUSE WHITE
8 3/4
37 1/2
Forty Nine North 2018 Okanagan Valley, BC
Viognier
9 1/2
40
Cono Sur 2018 Chile
PINOT GRIS
9 3/4
41 1/4
Red Rooster 2018 Okanagan Valley, BC
6oz
Btl
SAUVIGNON BLANC
11
46 1/4
Riverlore 2018 Marlborough, NZ
PINOT GRIS BLEND
13 1/2
57
Le Vieux Pin ‘Petit Blanc’ 2018 Okanagan Valley, BC
CHARDONNAY
13 1/2
57
Mt. Boucherie ‘Reserve’ 2017 Okanagan Valley, BC
Rosé & Bubbles
6oz
Btl
ROSÉ
11 1/2
48
Dirty Laundry ‘Hush’ 2018 Okanagan Valley, BC
SPARKLING ROSE
10
50
Segura Viudas NV Pendes, Spain
6oz
Btl
PROSECCO
11 1/2
57 1/2
La Marca, Italy
Champagne
N/A
120
Veuve Clicquot Brut NV, France
Reds
6oz
Btl
HOUSE RED
8 3/4
37 1/2
Forty Nine North 2018 Okanagan Valley, BC
MONASTRELL/SHIRAZ
9 1/2
40
Juan Gil ‘Pasico’ 2018 Jumilla, Spain
MALBEC
10 3/4
45 1/4
Trapiche 2018 Mendoza, Argentina
CABERNET/MERLOT
12
50 3/4
Mission Hill ‘Estate’ 2016 Okanagan Valley. BC
6oz
Btl
CABERNET FRANC
13 1/2
57
Adega on 45th 2016 Okanagan Valley, BC
PINOT NOIR
14 3/4
62 1/4
Hillside Estate 2016 Okanagan Valley, BC
CABERNET SAUVIGNON
15 1/4
64 1/2
Liberty School 2017 Paso Robles, California
The Flying Pig will be observing a gradual opening of our locations while strictly adhering to Provincial Health Guidelines. All our menus may not be available at this time. We thank you in advance for your patience.
Happy Hour
SALMON CAKES
6 3/4
pickle & dill dipping sauce
TRUFFLED JUMBO MACARONI
8
4 cheese cream sauce
PARMESAN TRUFFLE FRIES
6
garlic aioli
P.E.I. MUSSELS
8
white wine & herb broth
PULLED PORK SANDWICHES
8 1/4
local pork, coleslaw
FANNY BAY CLAMS
8
CURED MEAT & OLIVE BOARD
8
crostini pickles & house-made mustard
Happy Hour Beverages
WHITE CLAW
4 3/4
black cherry-355ml can.
HIGHBALLS
5
premium selection-1oz.
BARREL-AGED BOULEVARDIER
6 3/4
forty creek whisky, campari, cinzano rosso-2oz.
TFP LAGER
5
russell brewing-16oz.
HOUSE RED OR WHITE
6
49 north brewing-16oz.
VIOGNIER
7 3/4
cono sur-6oz.
MALBEC
8 1/2
trapiche ‘reserve’-6oz.
LUNCH is NOT Available at this time – we apologize. Please return to the Dinner menu.
The Flying Pig will be observing a gradual opening of our locations while strictly adhering to Provincial Health Guidelines. All our menus may not be available at this time. We thank you in advance for your patience.
Appies
THREE PEA SOUP
9 1/2
smoked ham hock, chick, split and sweet peas
SALT + PEPPER ‘HUMBOLDT’ SQUID
14 1/2
lemon & dill yogurt
ROCKET & WATERCRESS BEETROOT SALAD
12 1/2
local chevre, pears and candied walnuts
CAESAR SALAD
12 1/2
pork belly croutons, aged parmesan
WEST COAST SALMON CAKES
9 1/2
pickle & dill dipping sauce.
BONE MARROW CHEEZY BREAD
15 1/2
roasted bone marrow, fresh arugula
ARTISAN MEAT & CHEESE BOARD
9 1/2
3 cured meats, 3 local cheeses, spicy olives, pickles & house-made mustard (per person, min 2 people)
Entrees
BRANT LAKE WAGYU BURGER
19 3/4
shaved iceberg lettuce, tomato, aged white cheddar, fried free range egg, red relish mayo, fries & caesar salad
BAKED VEGETARIAN RIGATONI BOLOGNESE
18 3/4
slow braised cremini mushrooms, cauliflower, zucchini, carrots, tomotoes, garlic toast
WILD SEAFOOD PAPPARDELLE
19 3/4
mussels, clams, fresh fish, prawns, spicy rosé sauce
BLACKENED STEELHEAD TROUT
19 1/2
cous cous salad à la grecque, avocado corn salsa
CHEF RYAN’S FRIED CHICKEN
17 3/4
buttermilk cauliflower mash, romanesco, maple honey dijon
PAN SEARED BC SALMON
19 3/4
roasted squash & barley risotto, lemon buerre blanc
PULLED PORK SANDWICH
17 3/4
slow braised pork, coleslaw, fries and caesar
CHOPPED HOUSE SALAD
15 3/4
tomatoes, cucumber, sliced egg, avocado, bacon, aged white cheddar, iceberg lettuce
|add chicken $6 |add salmon $8
Steaks & Chops
ALL STEAKS ARE CANADIAN ‘AAA’ AGED A MINIMUM OF 21 DAYS
7 oz SIRLOIN
29 1/2
10 oz NEW YORK
35 1/2
16 oz RIBEYE
48
16 oz PARADISE VALLEY PORK CHOP
35
all steaks & chops are served with buttermilk mash, seasonal vegetables, chimichurri sauce
Sides
CRISPY BRUSSELS SPROUTS
9 1/2
lemon, parmesan + capers
PORK CHICHARRON
7 1/2
bbq lime spice
BACON CAULIFLOWER CASSEROLE
8 1/2
sour cream + chives
ANDREW’S PULLED PORK POUTINE
10 1/2
pemberton valley fries, cheese curds & gravy
LOBSTER & PRAWN RISOTTO
15 1/2
citrus + mascarpone
JUMBO ONION RINGS
10 1/2
maytag blue cheese dip
BRUNCH is NOT Available at this time – we apologize. Please return to the Dinner menu.
The Flying Pig will be observing a gradual opening of our locations while strictly adhering to Provincial Health Guidelines. All our menus may not be available at this time. We thank you in advance for your patience.
Wakeups
AVI’S FIXER ELIXER
5 3/4
T.F.P. COFFEE
6 3/4
GRAMMA’S BLOODY CAESAR
6 3/4
HARVEY WALLBANGER
6 3/4
ROSE SPRITZ
8 1/2
BACON BOURBON SOUR
8 3/4
Appies
THREE PEA SOUP
9 1/2
smoked ham hock, chick, split and sweet peas
SALT + PEPPER “HUMBOLDT’ SQUID
14 1/2
lemon & dill yogurt
ROCKET & WATERCRESS BEETROOT SALAD
12 1/2
local chevre, pears and walnuts
CAESAR SALAD
12 1/2
pork belly croutons, aged parmesan
WEST COAST SALMON CAKES
9 1/2
pickle & dill dipping sauce.
BONE MARROW CHEEZY BREAD
15 1/2
roasted bone marrow, fresh arugula
ARTISAN MEAT & CHEESE BOARD
9 1/2
3 cured meats, 3 local cheeses, spicy olives, pickles & house-made mustard (per person, min 2 people)
Brekkie
COUNTRY STYLE BREAKFAST
16 3/4
2 free run eggs, bacon, sausage, potato hash, multigrain bread
VEGETABLE FRITTATA
16 3/4
roasted bell pepper, zucchini, chèvre, spinach, arugula salad, potato hash, multigrain toast
SIGNATURE CORNED BEEF HASH
18 3/4
8 hour braised corned beef, 2 poached eggs, herbed potatoes, hollandaise
BRIOCHE FRENCH TOAST
14 1/2
thick cut brioche, whipped cream wild blueberry compote
ORGANIC GRANOLA & YOGURT
14 1/2
market fresh fruit & berries, greek yogurt
VANILLA WAFFLE
15 1/2
chantilly whipped cream, fresh fruit & berries
| add andrew’s fried chicken $5
TFP EGGS BENEDICT
toasted english muffin, potato hash classic hollandaise
| Shaved Ham $16 | Smoked Salmon $19 | Avocado & Tomato $16
Lunch
BLACKENED STEELHEAD TROUT
19 1/2
cous cous salad a la grecque, avocado corn salsa
CHEF RYAN’S FRIED CHICKEN
17 3/4
buttermilk cauliflower mash, romanesco, maple dijon mustard
PULLED PORK SANDWICH
17 3/4
slow braised pork, coleslaw, fries & caesar
BAKED VEGETARIAN RIGATONI BOLOGNESE
18 3/4
slow braised cremini mushrooms, cauliflower, zucchini, carrots, tomatoes, garlic toast
BRANT LAKE WAGYU BURGER
19 3/4
shaved iceberg lettuce, tomato, aged white cheddar, fried free range egg, red relish mayo, fries & caesar salad
CHOPPED HOUSE SALAD
15 3/4
tomatoes, cucumber, sliced egg, avocado, bacon, white cheddar, iceberg lettuce, buttermilk ranch or blue cheese dressing
|add chicken $5 |add salmon $7
Sides
CRISPY HASHBROWNS
5 1/4
made to order ‘lyonnaise’ style
HOUSE BREAKFAST SAUSAGE
4 1/4
crispy pork with rosemary & thyme
GRILLED FARMERS TOAST
3 1/4
thick cut multigrain
SEASONAL FRUIT BOWL
6 1/4
market fresh