Appies
THREE PEA SOUP
9
smoked ham hock, chick, split and sweet peas
SALT + PEPPER “HUMBOLDT’ SQUID
14
lemon & dill yogurt
ROCKET & WATERCRESS BEETROOT SALAD
12
local chevre, pears and walnuts
CAESAR SALAD
13
pork belly croutons, aged parmesan
CHILI RUBBED SKIRT STEAK
13
spiced matchstick fries
TOMATO & BOCCONCINI DUO
13
torn basil, rustic pesto
T.F.P ICEBERG SALAD
14
classic accompaniments
DEVILLED JUMBO CHICKEN DRUMETTES
12
sriracha bbq glaze, parmesan basil aioli
WEST COAST SALMON SAMPLER
10
ARTISAN MEAT & CHEESE BOARD
9
3 cured meats, local cheeses, spicy olives
Entrees
RED WINE BRAISED BEEF SHORT RIB
29
roasted bone marrow, aged white cheddar mash
BLACKENED STEELHEAD TROUT
29
ragu of prawns, chorizo & garganelli pasta
BAKED BOLOGNESE RIGATONI
22
4 cheese gratin, garlic toast
WILD BC SALMON
29
local sidestripe shrimp, seat pea & smoked bacon risotto
MOUNT LEHMAN ROASTED HALF CHICKEN
24
buttermilk mash, peas & carrots
HAIDA GWAII HALIBUT
34
crisp gnocchi, summer vegetables, chilliwack corn sage
CHEF ERIK’S VEAL PICCATA
25
parmesan risotto, lemon caper butter
WILD SEAFOOD PAPPARDELLE
23
mussels, clams, fresh fish, prawns, spicy rosé
MAPLE & MUSTARD CRUSTED PORK RACK
29
pulled pork poutine, apple cider reduction
SALT SPRING ISLAND MUSSELS & FRITES
20
broth changes daily
7OZ SIRLOIN
28
10OZ NEW YORK
34
hand cut fries, brandy peppercorn sauce
14OZ RIB EYE
38
hand cut fries, brandy peppercorn sauce
Sides
CRISPY BRUSSELS SPROUTS
9
lemon, parmesan and capers
CREAMED CHILLIWACK CORN
8
jalapeno & cheddar
BACON CAULIFLOWER CASSEROLE
8
sour cream, chives
ANDREW’S PULLED PORK POUTINE
10
organic pemberton valley potatoes
LOBSTER AND PRAWN RISOTTO
13
citrus and mascarpone
TRUFFLED JUMBO MACARONI
10
4 cheese cream sauce
BONE MARROW CHEEZY BREAD
13
roasted bone marrow, fresh arugula
JUMBO ONION RINGS
10
Appies
THREE PEA SOUP
9
smoked ham hock, chick, split and sweet peas
SALT + PEPPER ‘HUMBOLDT’ SQUID
14
lemon & dill yogurt
ROCKET & WATERCRESS BEETROOT SALAD
12
local chevre, pears and walnuts
CAESAR SALAD
12
pork belly croutons, aged parmesan
TOMATO & BOCCONCINI DUO
13
torn basil, rustic pesto
T.F.P ICEBERG SALAD
14
chef Erik’s favorite recipe
DEVILLED JUMBO CHICKEN DRUMETTES
12
sriracha bbq glaze, parmesan basil sour cream
WEST COAST SALMON SAMPLER
10
all local wild salmon (per person, min 2 people)
ARTISAN MEAT & CHEESE BOARD
9
three cured meats, local cheeses, spicy olives (per person)
Entrees
BLACKENED LOIS LAKE STEELHEAD TROUT
19
cous cous salad a la grecque, avocado salsa
WILD SEAFOOD PAPPARDELLE
20
mussels, clams, fresh fish, prawns, spicy rose’
BAKED BOLOGNESE RIGATONI
18
4 cheese gratin, garlic toast
PARMESAN BREADED CHICKEN CUTLET
17
buttermilk mash, peas & carrots
TFP PULLED PORK SANDWICH
17
slow braised pork, coleslaw, fries and caesar
RED WINE BRAISED BEEF SHORTRIB
21
roasted bone marrow, aged white cheddar mash
MARINATED SKIRT STEAK SANDWICH
18
vine tomato & rocket salad, matchstick fries
BEER BATTERED HALIBUT BURGER
19
hand cut fries, house coleslaw
SALT SPRING ISLAND MUSSELS AND FRITES
18
broth changes daily
CHOPPED HOUSE SALAD
17
free range chicken, tomatoes, cucumber, eggs, avocado, bacon, iceberg, buttermilk ranch or blue cheese dressing
Sides
CRISPY BRUSSELS SPROUTS
9
lemon, parmesan + capers
CREAMED CHILLIWACK CORN
8
jalapeno + cheddar
BACON CAULIFLOWER CASSEROLE
8
sour cream + chives
ANDREW’S PULLED PORK POUTINE
10
organic pemberton valley potatoes
LOBSTER & PRAWN RISOTTO
13
citrus + mascarpone
BONE MARROW CHEEZY BREAD
13
roasted bone marrow, fresh arugula
JUMBO ONION RINGS
10
blue cheese dip
Wakeups
ORGANIC FRUIT SMOOTHIE
5
seasonal selection
BREAKFAST MIMOSA
6 1/2
bubbles with fresh citrus
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, salt rim
PROSECCO & PINEAPPLE PUNCH
7
prosecco, pineapple juice, fresh berries & mint
BACON BOURBON SOUR
8 1/4
bacon infused bourbon, egg white, fresh lime juice
Brekkie
FRENCH TOAST WITH MAPLE BLUEBERRY COMPOTE
14
thick cut brioche, butter & blueberries
COUNTRY STYLE BREAKFAST
16
2 free run eggs, back bacon, sausage, crisp salad, multigrain bread
SMOKED SALMON BENEDICT
17
house smoked salmon, dill cream cheese, hollandaise, organic greens
CROQUE MADAME
15
sourdough, over easy eggs, shaved ham & gruyere
CHEF ERIK’S BREAKFAST SANDWICH
15
fried egg, back bacon, sprouts, tomato, avocado, aged cheddar
WILD MUSHROOM, ASPARAGUS, CHEVRE FRITTATA
16
served with organic green salad
SIGNATURE CORNED BEEF HASH
17
slow braised corned beef, 2 poached eggs, potatoes, hollandaise, organic greens
TREE HUGGER’S ORGANIC GRANOLA & YOGURT
14
market fresh fruit & berries
Lunch
BLACKENED LOIS LAKE STEELHEAD TROUT
19
cous cous salad a la grecque, avocado salsa
PARMESAN BREADED CHICKEN CUTLET
17
buttermilk mash, peas & carrots
BAKED BOLOGNESE RIGATONI
18
4 cheese gratin, garlic toast
T.F.P. PULLED PORK SANDWICH
17
slow braised pork, coleslaw, fries & caesar
MARINATED SKIRT STEAK SANDWICH
18
vine tomato & rocket salad, matchstick fries
CHOPPED HOUSE SALAD
17
free range chicken, tomatoes, cucumber, eggs, avocado, bacon, iceberg, buttermilk ranch or blue cheese dressing
Sides
CRISPY HASHBROWNS
5
made to order ‘lyonnaise’ style
HOUSE BREAKFAST SAUSAGE
4
crispy pork with rosemary & thyme
ADD EGG
3
local & free run
SEASONAL FRUIT BOWL
6
market fresh
GRILLED FARMERS TOAST
3
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 jennifer@theflyingpig.ca
*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
CHENIN BLANC
10
42
Protea 2016 Western Cape, South Africa
ROSÉ
11 1/2
48
Bordertown 2016 Okanagan Valley, BC
PINOT GRIS BLEND
13
55
Le Veiux Pin ‘Petit Blanc’ 2016 Okanagan Valley, BC
CHARDONNAY
14 1/4
60
Mt. Boucherie ‘Reserve’ 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
VALPOLICELLA CLASSICO
12
50
Cantina di Negrar 2016 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