Our Menu
We feature locally sourced and sustainable ingredients wherever possible.

Appies

THREE PEA SOUP

8 3/4

smoked ham hock, chick, split and sweet peas

SALT + PEPPER “HUMBOLDT’ SQUID

12 3/4

lemon & dill yogurt

ROCKET & WATERCRESS BEETROOT SALAD

11 1/4

local chevre, pears and walnuts

CAESAR SALAD

11 1/4

pork belly croutons, aged parmesan

CHILI RUBBED SKIRT STEAK

12 3/4

spiced matchstick fries

TOMATO & BOCCONCINI DUO

12 1/2

torn basil, rustic pesto

T.F.P ICEBERG SALAD

12 1/2

classic accompaniments

DEVILLED JUMBO CHICKEN DRUMETTES

10 3/4

sriracha bbq glaze, parmesan basil aioli

WEST COAST SALMON SAMPLER

9 3/4
all local wild salmon (per person, 2 people min)

ARTISAN MEAT & CHEESE BOARD

8 3/4

3 cured meats, local cheeses, spicy olives

Entrees

RED WINE BRAISED BEEF SHORT RIB

27 1/2

roasted bone marrow, aged white cheddar mash

BLACKENED STEELHEAD TROUT

27 3/4

ragu of prawns, chorizo & garganelli pasta

BAKED BOLOGNESE RIGATONI

21 1/4

4 cheese gratin, garlic toast

DUO OF BC HALIBUT & SALMON

31 3/4

sweet pea & smoked bacon risotto, chilliwack corn nage

MOUNT LEHMAN ROASTED HALF CHICKEN

22 3/4

buttermilk mash, peas & carrots

CHEF ERIK’S VEAL PICCATA

23 3/4

parmesan risotto, lemon caper butter

WILD SEAFOOD PAPPARDELLE

21 3/4

mussels, clams, fresh fish, prawns, spicy rosé

MAPLE & MUSTARD CRUSTED PORK RACK

27 3/4

pulled pork poutine, apple cider reduction

SALT SPRING ISLAND MUSSELS & FRITES

19 3/4

broth changes daily

7OZ SIRLOIN

26
hand cut fries, brandy peppercorn sauce

10OZ NEW YORK

32

hand cut fries, brandy peppercorn sauce

14OZ RIB EYE

36

hand cut fries, brandy peppercorn sauce

Sides

CRISPY BRUSSELS SPROUTS

7 3/4

lemon, parmesan and capers

CREAMED CHILLIWACK CORN

6 3/4

jalapeno & cheddar

BACON CAULIFLOWER CASSEROLE

7

sour cream, chives

ANDREW’S PULLED PORK POUTINE

9

organic pemberton valley potatoes

LOBSTER AND PRAWN RISOTTO

12 3/4

citrus and mascarpone

TRUFFLED JUMBO MACARONI

9 1/2

4 cheese cream sauce

BONE MARROW CHEEZY BREAD

12 3/4

roasted bone marrow, fresh arugula

JUMBO ONION RINGS

9 1/2
blue cheese sour cream

Appies

THREE PEA SOUP

8 3/4

smoked ham hock, chick, split and sweet peas

SALT + PEPPER ‘HUMBOLDT’ SQUID

12 3/4

lemon & dill yogurt

ROCKET & WATERCRESS BEETROOT SALAD

11 1/4

local chevre, pears and walnuts

CAESAR SALAD

11 1/4

pork belly croutons, aged parmesan

TOMATO & BOCCONCINI DUO

12 1/2

torn basil, rustic pesto

T.F.P ICEBERG SALAD

12 1/2

chef Erik’s favorite recipe

DEVILLED JUMBO CHICKEN DRUMETTES

10 3/4

sriracha bbq glaze, parmesan basil sour cream

WEST COAST SALMON SAMPLER

9 3/4

all local wild salmon (per person, min 2 people)

ARTISAN MEAT & CHEESE BOARD

8 3/4

three cured meats, local cheeses, spicy olives (per person)

Entrees

BLACKENED LOIS LAKE STEELHEAD TROUT

18 3/4

cous cous salad a la grecque, avocado salsa

WILD SEAFOOD PAPPARDELLE

19 3/4

mussels, clams, fresh fish, prawns, spicy rose’

BAKED BOLOGNESE RIGATONI

17 1/2

4 cheese gratin, garlic toast

PARMESAN BREADED CHICKEN CUTLET

16 1/2

buttermilk mash, peas & carrots

TFP PULLED PORK SANDWICH

16 1/2

slow braised pork, coleslaw, fries and caesar

RED WINE BRAISED BEEF SHORTRIB

20 3/4

roasted bone marrow, aged white cheddar mash

MARINATED SKIRT STEAK SANDWICH

17 1/2

vine tomato & rocket salad, matchstick fries

BEER BATTERED HALIBUT BURGER

18 3/4

hand cut fries, house coleslaw

SALT SPRING ISLAND MUSSELS AND FRITES

17 3/4

broth changes daily

CHOPPED HOUSE SALAD

15 1/2

free range chicken, tomatoes, cucumber, eggs, avocado, bacon, iceberg, buttermilk ranch or blue cheese dressing

Sides

CRISPY BRUSSELS SPROUTS

7 3/4

lemon, parmesan + capers

CREAMED CHILLIWACK CORN

6 3/4

jalapeno + cheddar

BACON CAULIFLOWER CASSEROLE

7

sour cream + chives

ANDREW’S PULLED PORK POUTINE

9

organic pemberton valley potatoes

LOBSTER & PRAWN RISOTTO

12 3/4

citrus + mascarpone

BONE MARROW CHEEZY BREAD

12 3/4

roasted bone marrow, fresh arugula

JUMBO ONION RINGS

9 1/2

blue cheese dip

Wakeups

ORGANIC FRUIT SMOOTHIE

5

seasonal selection

BREAKFAST MIMOSA

6

bubbles with fresh citrus

ROSEMARY MANGO MIMOSA

6 1/2

rosemary syrup, mango nectar, bubbles

GRAMMA’S BLOODY CAESAR

6 1/2

our style dirty caesar with sriracha celery & olives

PASSIONFRUIT MARGARITA

6 3/4

tequila, passionfruit syrup, fresh lime juice

BACON BOURBON SOUR

8 1/4

bacon infused bourbon, egg white, fresh lime juice

Brekkie

FRENCH TOAST WITH MAPLE BLUEBERRY COMPOTE

13 1/2

thick cut brioche, butter & blueberries

COUNTRY STYLE BREAKFAST

16 1/2

2 free run eggs, back bacon, sausage, crisp salad, multigrain bread

SMOKED SALMON BENEDICT

16 1/2

house smoked salmon, dill cream cheese, hollandaise, organic greens

CROQUE MADAME

14 1/4

sourdough, over easy eggs, shaved ham & gruyere

CHEF ERIK’S BREAKFAST SANDWICH

15 1/2

fried egg, back bacon, sprouts, tomato, avocado, aged cheddar

WILD MUSHROOM, ASPARAGUS, CHEVRE FRITTATA

15 1/2

served with organic green salad

SIGNATURE CORNED BEEF HASH

16 1/2

slow braised corned beef, 2 poached eggs, potatoes, hollandaise, organic greens

TREE HUGGER’S ORGANIC GRANOLA & YOGURT

14 1/2

market fresh fruit & berries

Lunch

BLACKENED LOIS LAKE STEELHEAD TROUT

18 3/4

cous cous salad a la grecque, avocado salsa

PARMESAN BREADED CHICKEN CUTLET

16 1/2

buttermilk mash, peas & carrots

BAKED BOLOGNESE RIGATONI

17 1/2

4 cheese gratin, garlic toast

T.F.P. PULLED PORK SANDWICH

16 1/2

slow braised pork, coleslaw, fries & caesar

MARINATED SKIRT STEAK SANDWICH

17 1/2

vine tomato & rocket salad, matchstick fries

CHOPPED HOUSE SALAD

15 1/2

free range chicken, tomatoes, cucumber, eggs, avocado, bacon, iceberg, buttermilk ranch or blue cheese dressing

Sides

CRISPY HASHBROWNS

4 3/4

made to order ‘lyonnaise’ style

HOUSE BREAKFAST SAUSAGE

4 3/4

crispy pork with rosemary & thyme

ADD EGG

2 1/4

local & free run

SEASONAL FRUIT BOWL

5 3/4

market fresh

GRILLED FARMERS TOAST

2 3/4

thick cut multigrain or sourdough

This is an excerpt from our Wine and Beverage list. If you wish to see our full list, please email us at darren.h@theflyingpigvan.com.

*Please note: Prices and Vintages are subject to change from time to time.

Whites

6oz
Btl

SAUVIGNON BLANC BLEND

9 1/4
39

Laurent Miquel 2016 Languedoc, France

PINOT GRIS

9 1/2
40

Red Rooster 2016 Okanagan Valley, BC

RIESLING

10
42

Stag’s Hollow 2015 Okanagan Valley BC

SAUVIGNON BLANC

10 3/4
45

Mount Ara 2016 Marlborough, NZ

6oz
Btl

ROSÉ

11 1/2
48

Bordertown 2016 Okanagan Valley, BC

CHARDONNAY

11 1/2
48

Veramonte 2015 Casablanca Valley, Chile

PINOT GRIS BLEND

13
55

Le Veiux Pin ‘Petit Blanc’ 2016 Okanagan Valley, BC

VIOGNIER

14 1/4
60

Laughing Stock 2016 Okanagan Valley, BC

Reds

6oz
Btl

MONASTRELL/SHIRAZ

9 1/4
39

Juan Gil ‘Pasico’ 2015 Jumilla, Spain

MALBEC

10
42

Alamos 2016 Mendoza, Argentina

CABERNET/MERLOT

11 1/2
48

Mission Hill ‘Estate’ 2014 Okanagan Valley. BC

MERLOT/CORVINA

11 3/4
53

Gran Passione 2016 Veneto, Italy

6oz
Btl

CABERNET FRANC

13
55

Adega on 45th 2014 Okanagan Valley, BC

PINOT NOIR

14 1/4
60

Hillside Estate 2014 Okanagan Valley, BC

CABERNET SAUVIGNON

14 3/4
62

Liberty School 2014 Paso Robles, California

MERLOT

15 3/4
65

Burrowing Owl 2014 Okanagan Valley, BC

Available every day between 3pm & 6pm (Monday to Friday) 4pm & 6pm (weekends) at all our locations.

*Items offered may vary by location and are subject to availability. Please check our ‘Appy Hour chalkboard for current features or ask your server.

'Appy Hour

BEET & BRESAOLA SALAD

6 1/4

organic beets, air dried tenderloin

CRISPY SALMON CAKES

6 1/2

house tartar sauce

TRUFFLED JUMBO MACARONI

6 3/4

4 cheese cream sauce

BEEF SHORT RIB CROQUETTE

6 1/2

spicy dipping sauce

CLASSIC POUTINE

7 1/2

hand cut fries

PULLED PORK SANDWICHES

7 1/4

local pork, coleslaw

TFP CURED MEATS

6 1/4

trio of meats, spicy olives

P.E.I. MUSSELS

6 1/2

white wine & herbs

SRIRACHA BBQ CHICKEN DRUMSTICK

6 1/2
parmesan basil dip

BEEF CARPACCIO

6 1/2
dijon aioli, xvoo crostinis
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