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, balsamic reduction
DEVILLED JUMBO CHICKEN DRUMETTES
12
sriracha bbq glaze, parmesan basil aioli
BONE MARROW CHEEZY BREAD
13
roasted bone marrow, fresh arugula
‘AAA’ BEEF CARPACCIO
12
baby arugula, shaved parmesan, horseradish aioli
WEST COAST SALMON CAKES
9
baby arugula, shaved parmesan, horseradish aioli
ARTISAN MEAT & CHEESE BOARD
9
3 cured meats, 3 local cheeses, spicy olives, pickles & house-made mustard (per person, min 2 people)
The Pastas
LAMB BOLOGNESE RIGATONI
22
8 hour slow braised lamb, house-made basil ricotta
WILD SEAFOOD PAPPARDELLE
23
mussels, clams, fresh fish, prawns, spicy rosé
PRAWN ORECCHIETTE
21
prawns 2 ways, chorizo, kale, parmesan garlic bread crumbs
MACARONI CARBONARA
21
gelderman farms bacon, sweet peas, rich cream sauce
Entrees
RED WINE BRAISED BEEF SHORT RIB
29
roasted bone marrow, aged white cheddar mash
BLACKENED BC SALMON
23
cous cous salad à la grecque, avocado corn salsa
MOUNT LEHMAN ROASTED HALF CHICKEN
24
buttermilk mash, peas & carrots
CRAB CRUSTED HAIDA GWAII HALIBUT
35
squash & barley risotto, caper dill butter sauce
CHEF ERIK’S VEAL PICCATA
25
parmesan risotto, lemon caper butter
MAPLE & MUSTARD CRUSTED PORK RACK
29
pulled pork poutine, apple cider reduction
SALT SPRING ISLAND MUSSELS & FRITES
19
leek & garlic herb broth
The Steaks
ALL STEAKS ARE CANADIAN ‘AAA’ AND AGED A MINIMUM OF 21 DAYS
7OZ SIRLOIN
28
10OZ NEW YORK
34
14OZ RIB EYE
38
24OZ BONE-IN RIBSTEAK
58
all steaks served with roasted bone marrow, buttermilk mash, seasonal vegetables, 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
pemberton valley fries, cheese curds & gravy
LOBSTER AND PRAWN RISOTTO
13
citrus and mascarpone
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 candied walnuts
CAESAR SALAD
12
pork belly croutons, aged parmesan
TOMATO & BOCCONCINI DUO
13
torn basil, balsamic reduction
WEST COAST SALMON CAKES
9
pickle & dill dipping sauce.
DEVILLED JUMBO CHICKEN DRUMETTES
12
sriracha bbq glaze, parmesan basil sour cream
BONE MARROW CHEEZY BREAD
13
roasted bone marrow, fresh arugula
ARTISAN MEAT & CHEESE BOARD
9
3 cured meats, 3 local cheeses, spicy olives, pickles & house-made mustard (per person, min 2 people)
The Pastas
LAMB BOLOGNESE RIGATONI
18
8-hour braised lamb, house-made basil ricotta
WILD SEAFOOD PAPPARDELLE
19
mussels, clams, fresh fish, prawns, spicy rose sauce
PRAWN ORECCHIETTE
15
ragu of prawns, chorizo, kale, parmesan garlic bread crumbs
MACARONI CARBONARA
15
gelderman farms bacon, sweet peas, rich sauce
Entrees
BLACKENED BC SALMON
19
cous cous salad a la grecque, avocado corn salsa
ANDREW’S FRIED CHICKEN
17
buttermilk cauliflower coleslaw, honey dijon
CRAB CRUSTED BC SALMON
21
roasted squash & barley risotto, lemon buerre blanc
PULLED PORK SANDWICH
17
slow braised pork, coleslaw, fries and caesar
RED WINE BRAISED BEEF SHORTRIB
22
roasted bone marrow, aged white cheddar mash
HALIBUT FISH & CHIPS
18
hand-cut fries, coleslaw, tartar sauce
| make it two pieces $5
CHOPPED HOUSE SALAD
17
tomatoes, cucumber, sliced egg, avocado, bacon aged white cheddar, iceberg lettuce buttermilk ranch or blue cheese dressing
|add chicken $5 |add salmon $7
Burgers
HAIDA GWAII HALIBUT
18
beer battered lettuce & tomato tartar sauce
‘AAA’ PRIME BEEF
18
ground prime rib, cheddar, lettuce & tomato, bone marrow aioli
BBQ WILD SALMON
18
simply grilled, lettuce & tomato, dill mayonnaise
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
pemberton valley fries, cheese curds & gravy
LOBSTER & PRAWN RISOTTO
13
citrus + mascarpone
JUMBO ONION RINGS
10
maytag blue cheese dip
We are happy to offer our Brunch Menu on Saturdays and Sundays as well as selected Holiday long weekends. Please give us a call for more information.
Wakeups
ORGANIC FRUIT SMOOTHIE
5
BREAKFAST MIMOSA
6 1/2
GRAMMA’S BLOODY CAESAR
6 1/2
PAPA’S ICED COFFEE
6 1/2
ROSE SPRITZ
8 1/4
BACON BOURBON SOUR
8 1/4
The Sweet
BRIOCHE FRENCH TOAST
14
thick cut brioche, whipped cream wild blueberry compote
BUTTERMILK PANCAKE
15
banana ‘brûlée’, bourbon maple syrup
|add bacon or sausage $3
ORGANIC GRANOLA & YOGURT
14
market fresh fruit & berries, greek yogurt
VANILLA WAFFLE
15
chantilly whipped cream, fresh fruit & berries
| add andrew’s fried chicken $5
Brekkie
COUNTRY STYLE BREAKFAST
16
2 free run eggs, back bacon, sausage, organic greens & multigrain bread
CLASSIC BENNY
15
2 poached eggs, shaved ham, hollandaise, toasted english muffin, organic greens
CROQUE MADAME
15
sourdough, over easy eggs, shaved ham & gruyere, organic greens
WILD MUSHROOM, ASPARAGUS, CHEVRE FRITTATA
16
organic green salad, multigrain toast
SIGNATURE CORNED BEEF HASH
18
slow braised corned beef, 2 fried eggs, ‘lyonnaise’ style potatoes, cheddar gratin
Lunch
BLACKENED BC SALMON
19
cous cous salad a la grecque, avocado corn salsa
ANDREW’S FRIED CHICKEN
17
buttermilk cauliflower mash, coleslaw, honey dijon
PULLED PORK SANDWICH
17
slow braised pork, coleslaw, fries & caesar
LAMB BOLOGNESE RIGATONI
18
8-hour slow braised lamb, house-made basil ricotta, charred garlic bread
CHOPPED HOUSE SALAD
17
tomatoes, cucumber, sliced egg, avocado, bacon, white cheddar, iceberg lettuce, buttermilk ranch or blue cheese dressing
|add chicken $5 |add salmon $7
The Burgers
HAIDA GWAII HALIBUT
18
beer battered, lettuce & tomato, tartar sauce
‘AAA’ PRIME RIB
18
ground prime rib, cheddar, lettuce & tomato, bone marrow aioli
BBQ WILD SALMON
18
simply grilled, lettuce & tomato, dill mayonnaise
Sides
CRISPY HASHBROWNS
5
made to order ‘lyonnaise’ style
HOUSE BREAKFAST SAUSAGE
4
crispy pork with rosemary & thyme
GRILLED FARMERS TOAST
3
thick cut multigrain or sourdough
SEASONAL FRUIT BOWL
6
market fresh
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
Viognier
9 1/4
39
Cono Sur 2018 Chile
PINOT GRIS
9 1/2
40
Red Rooster 2017 Okanagan Valley, BC
CHENIN BLANC
10 1/4
43
Protea 2018 Western Cape, South Africa
RIESLING
10 1/2
44
Stag’s Hollow 2017 Okanagan Valley BC
6oz
Btl
ROSÉ
13
55
Skaha Vineyard 2018 Okanagan Valley, BC
PINOT GRIS BLEND
13
55
Le Veiux Pin ‘Petit Blanc’ 2018 Okanagan Valley, BC
SAUVIGNON BLANC
14
58
Wairau River 2018 Marlborough, NZ
CHARDONNAY
14 1/4
60
Mt. Boucherie ‘Reserve’ 2016 Okanagan Valley, BC
Reds
6oz
Btl
MONASTRELL/SHIRAZ
9 1/4
39
Juan Gil ‘Pasico’ 2017 Jumilla, Spain
MALBEC
10
42
Trapiche 2017 Mendoza, Argentina
CABERNET/MERLOT
11 1/2
48
Mission Hill ‘Estate’ 2015 Okanagan Valley. BC
VALPOLICELLA CLASSICO
12
50
Cantina di Negrar 2016 Italy
6oz
Btl
CABERNET FRANC
13
55
Adega on 45th 2016 Okanagan Valley, BC
PINOT NOIR
14 1/4
60
Hillside Estate 2015 Okanagan Valley, BC
CABERNET SAUVIGNON
14 3/4
62
Liberty School 2016 Paso Robles, California
MERLOT
15 3/4
65
Burrowing Owl 2016 Okanagan Valley, BC
Available every day – join us in the Bar or the Lounge daily from 3pm to 6pm & every evening from 10pm to close.
*Items offered are subject to availability. Please check our ‘Appy Hour chalkboard for current features or ask your server.
'Appy Hour
BEET & BRESAOLA SALAD
6 3/4
organic beets, air dried tenderloin
CRISPY SALMON CAKES
6 1/2
pickle & dill dipping sauce
TRUFFLED JUMBO MACARONI
7 3/4
4 cheese cream sauce
BEEF SHORT RIB CROQUETTE
7 1/4
spicy dipping sauce
CLASSIC POUTINE
6 1/2
hand cut fries
PULLED PORK SANDWICHES
7 1/2
local pork, coleslaw
TFP CURED MEATS
6 1/4
trio of meats, spicy olives
P.E.I. MUSSELS
8 1/2
white wine & herbs