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
CAESAR SALAD
12 3/4
pork belly croutons, aged parmesan
T.F.P. ICEBERG WEDGE
13 1/2
classic accompaniments
TOMATO & BOCCONCINI SALAD
13 3/4
torn basil, balsamic reduction
PROCIUTTO DI PARMA BOARD
17 1/2
shaved prosciutto + spicy olives, baby arugula, grilled rustic focaccia
Entrees
BLACKENED STEELHEAD TROUT
26
chorizo, prawn, caper & tomato ragout, gargenelli pasta
MOUNT LEHMAN ROASTED HALF CHICKEN
26
buttermilk mash, peas + carrots, natural pan jus
CHEF ERIK’S VEAL PICCATA
25 3/4
parmesan risotto, sautéed broccolini, lemon caper butter
HERB CRUSTED HAIDA GWAII HALIBUT
29 3/4
confit fingerling potatoes, market vegetables, lemon dill buerre blanc
SPAGHETTI + MEATBALLS
20 3/4
roasted pomodoro sauce, house-made basil ricotta
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
RED WINE BRAISED BEEF SHORT RIB
29 3/4
roasted bone marrow, aged white cheddar mash, cabernet veal jus
10OZ NEW YORK
35 1/2
matchstick fries, brandy peppercorn sauce
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
16
roasted bone marrow, fresh arugula
Ask your server or check out the chalkboard for today’s cool wine finds.
Prices and vintages may change from time to time. All prices are subject to 5% GST & 10% PST.
White
6oz
750ml
HOUSE WHITE
9
38
Forty Nine North 2018 Okanagan Valley, BC
Viognier
9 1/2
40
Cono Sur 2018 Chile
PINOT GRIS
10
42
Red Rooster 2018 Okanagan Valley, BC
6oz
750ml
SAUVIGNON BLANC
11 1/4
47 1/4
Riverlore 2018 Marlborough, NZ
PINOT GRIS BLEND
13 3/4
58
Le Vieux Pin ‘Petit Blanc’ 2018 Okanagan Valley, BC
CHARDONNAY
14
59
Mt. Boucherie ‘Reserve’ 2017 Okanagan Valley, BC
Rosé & Bubbles
6oz
750ml
ROSÉ
11 1/2
48
Dirty Laundry ‘Hush’ 2018 Okanagan Valley, BC
Champagne
N/A
120
Veuve Clicquot Brut NV, France
5oz
750ml
SPARKLING ROSE
10
50
Segura Viudas NV Pendes, Spain
PROSECCO
11 1/2
57 1/2
La Marca, Italy
Reds
6oz
750ml
RED BLEND
9
38
Forty Nine North 2018 Okanagan Valley, BC
MONASTRELL/SHIRAZ
9 3/4
41
Juan Gil ‘Pasico’ 2018 Jumilla, Spain
MALBEC
11 1/4
47 1/4
Trapiche 2018 Mendoza, Argentina
CABERNET/MERLOT
12 1/4
51 1/2
Mission Hill ‘Estate’ 2016 Okanagan Valley. BC
6oz
750ml
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 3/4
66 1/2
Liberty School 2017 Paso Robles, California
Notables
…
750ml
PINOT GRIS
56
Burrowing Owl 2018 Okanagan Valley, BC
SOAVE CLASSICO
59
Pieropan 2017 Veneto, Italy
CHARDONNAY
62
Rodney Strong 2017 Sonoma County, California
MERLOT/CAB/SANGIOVESE
63
LaStella ‘Fortissimo’ 2017 Okanagan Valley, BC
SYRAH
66
Le Vieux Pin ‘Cuvee Violette’ 2017 Okanagan Valley, BC
…
750ml
TEMPRANILLO
72
Marques de Riscal 2014 Rioja, Spain
PINOT NOIR
92 1/2
King Estate 2016 Willamette Valley, Oregon
CABERNET SAUVIGNON
99
Freemark Abbey 2014 Napa Valley, California
CABERNET / MERLOT / CABERNET FRANC
110
Black Hills ‘Nota Bene’ 2018 Okanagan Valley, BC
Handcrafted Cocktails
BARREL-AGED BOULEVARDIER
10 1/2
forty creek whiskey, campari, cinzano rosso
BLACK WALNUT OLD FASHIONED
11 3/4
crown royal, maple sugar, black walnut bitters
THE JUNGLE BIRD
12
kraken rum, campari, fresh lime, pineapple juice
KETTLE ONE MULE
13
ketel one vodka, muddlers ginger beer, fresh lime
BISON SOUR
11
zubrovka vodka, lemon juice, egg white
T.F.P BACON BOURBON CAESAR
12
bacon infused bourbon, clamato juice, spice, bacon rim
SEASIDE GIN & BASIL SMASH
12 3/4
sheringham seaside gin, lemon juice, fresh basil
JALISCO ESPRESSO
13
tradicional reposado tequila kahlua, chilled espresso
Local Tap
TFP LAGER
6 1/2
russell brewing company – 16oz
GLITTERBOMB HAZY PALE ALE
6 3/4
phillips brewing – 16oz
WILDTALE ALE
6 1/2
parallel 49 brewing – 16oz
FILTHY DIRTY WEST COAST IPA
6 3/4
parallel 49 brewing – 16oz
ANGRY SCOTCH ALE
6 3/4
russell brewing company – 16oz
ROTATING TAP
6 3/4
russell brewing company – 16oz
UNCLE DUNKEL DARK LAGER
7 1/4
moon under water – 14oz
COWICHAN DRY APPLE CIDER
8
merridale cidery – 16oz
Cans & Bottles
BLUE BUCK ALE
6 1/2
phillips brewing – 355ml btl
DARK MATTER
7
hoyne brewing – 355ml btl
IPA
6 3/4
four winds brewing – 355ml btl
Happy Hour Bites
SALMON CAKES
7 1/4
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
HIGHBALLS
5 1/2
premium selection-1oz.
TFP LAGER
5 1/2
russell brewing-16oz.
WHITE or RED SANGRIA
6 1/2
forty nine north wine, fresh fruit-5 oz.
HOUSE RED OR WHITE
6 1/2
forty nine north winery-6oz.
ROSE
9
dirty laundry-6oz.
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
CAESAR SALAD
12 3/4
pork belly croutons, aged parmesan
T.F.P. ICEBERG WEDGE
13 1/2
classic accompaniments
TOMATO & BOCCONCINI SALAD
13 3/4
torn basil, balsamic reduction
PROCIUTTO DI PARMA BOARD
17 1/2
shaved prosciutto + spicy olives, baby arugula, grilled rustic focaccia
Lunch
BLACKENED STEELHEAD TROUT
19 3/4
cous cous salad a la grecque, avocado corn salsa
PARMESAN CHICKEN CUTLET
21
buttermilk mash, peas + carrots, arugula salad, grilled lemon
SPAGHETTI & MEATBALLS
20 3/4
roasted pomodoro sauce, house-made basil ricotta
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
HALIBUT & CHIPS
19 3/4
fresh pacific halibut, hand-cut fries, cabbage slaw, tartar sauce
CHOPPED HOUSE SALAD
15 3/4
tomatoes, cucumber, sliced egg, avocado, bacon, white cheddar, iceberg lettuce, buttermilk ranch or blue cheese dressing
|add chicken $6 |add salmon $8
Sides
CRISPY BRUSSELS SPROUTS
9 1/2
lemon, parmesan + capers
LOBSTER & PRAWN RISOTTO
15 1/2
citrus + mascarpone
BONE MARROW CHEEZY BREAD
16
roasted bone marrow, fresh arugula
ANDREW’S PULLED PORK POUTINE
10 1/2
pemberton valley fries, cheese curds & gravy
JUMBO ONION RINGS
10 1/2
maytag blue cheese dip
Wakeups
AVI’S ELIXER FIXER
6
lager, clamato, fresh lemon, bacon salt rim (10oz.)
T.F.P. COFFEE
6 3/4
bearface whiskey, baileys, kahlua, coffee, whipped cream (1oz.)
GRAMMA’S BLOODY CAESAR
6 3/4
stoli vodka, clamato juice, olive brine, sriracha, horseradish (1oz.)
HARVEY WALLBANGER
7
stoli vodka, house-made vanilla syrup fresh orange juice (1oz.)
ROSÉ SPRITZ
8 3/4
sparkling rosé, aperol, passionfruit syrup, lime juice (1oz.)
BACON BOURBON SOUR
9
bacon infused bourbon, fresh lime juice, egg white (1oz.)
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
CAESAR SALAD
12 3/4
pork belly croutons, aged parmesan
T.F.P. ICEBERG WEDGE
13 1/2
classic accompaniments
TOMATO & BOCCONCINI SALAD
13 3/4
torn basil, balsamic reduction
PROCIUTTO DI PARMA BOARD
17 1/2
shaved prosciutto + spicy olives, baby arugula, grilled rustic focaccia
Brekkie
COUNTRY STYLE BREAKFAST
16 3/4
2 free run eggs, bacon, sausage, potato hash, multigrain bread
WILD MUSHROOM, ASPARAGUS, CHEVRE FRITTATA
16 3/4
organic green salad, multigrain toast
BRIOCHE FRENCH TOAST
14 1/2
thick cut brioche, whipped cream, wild blueberry compote
SMOKED SALMON BENEDICT
15 1/2
smoked salmon, dill cream cheese, hollandaise, organic greens
Lunch
BLACKENED STEELHEAD TROUT
19 3/4
cous cous salad a la grecque, avocado corn salsa
PARMESAN CHICKEN CUTLET
21
buttermilk mash, peas + carrots, arugula salad, grilled lemon
SPAGHETTI & MEATBALLS
20 3/4
roasted pomodoro sauce, house-made basil ricotta
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
HALIBUT & CHIPS
19 3/4
fresh pacific halibut, hand-cut fries, cabbage slaw, tartar sauce
CHOPPED HOUSE SALAD
15 3/4
tomatoes, cucumber, sliced egg, avocado, bacon, white cheddar, iceberg lettuce, buttermilk ranch or blue cheese dressing
|add chicken $6 |add salmon $8
Sides
CRISPY BRUSSELS SPROUTS
9 1/2
lemon, parmesan + capers
LOBSTER & PRAWN RISOTTO
15 1/2
citrus + mascarpone
BONE MARROW CHEEZY BREAD
16
roasted bone marrow, fresh arugula
ANDREW’S PULLED PORK POUTINE
10 1/2
pemberton valley fries, cheese curds & gravy
JUMBO ONION RINGS
10 1/2
maytag blue cheese dip