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
TOMATO & BOCCONCINI DUO
13 1/2
torn basil, balsamic reduction
DEVILLED JUMBO CHICKEN DRUMETTES
12 1/2
sriracha bbq glaze, parmesan basil aioli
BONE MARROW CHEEZY BREAD
13 1/2
roasted bone marrow, fresh arugula
‘AAA’ BEEF CARPACCIO
12 1/2
baby arugula, shaved parmesan, horseradish aioli
WEST COAST SALMON CAKES
9 1/2
baby arugula, shaved parmesan, horseradish aioli
ARTISAN MEAT & CHEESE BOARD
9 1/2
3 cured meats, 3 local cheeses, spicy olives, pickles & house-made mustard (per person, min 2 people)
The Pastas
LAMB BOLOGNESE RIGATONI
22 3/4
8 hour slow braised lamb, house-made basil ricotta
WILD SEAFOOD PAPPARDELLE
23 3/4
mussels, clams, fresh fish, prawns, spicy rosé
PRAWN ORECCHIETTE
21 3/4
prawns 2 ways, chorizo, kale, parmesan garlic bread crumbs
MACARONI CARBONARA
21 3/4
gelderman farms bacon, sweet peas, rich cream sauce
Entrees
RED WINE BRAISED BEEF SHORT RIB
29 3/4
roasted bone marrow, aged white cheddar mash
BLACKENED STEELHEAD TROUT
23 3/4
cous cous salad à la grecque, avocado corn salsa
MOUNT LEHMAN ROASTED HALF CHICKEN
25 1/2
buttermilk mash, peas & carrots
PAN SEARED HAIDA GWAII HALIBUT
32 3/4
squash & barley risotto, caper dill butter sauce
CHEF ERIK’S VEAL PICCATA
25 3/4
parmesan risotto, lemon caper butter
MAPLE & MUSTARD CRUSTED PORK RACK
29 3/4
pulled pork poutine, apple cider reduction
SALT SPRING ISLAND MUSSELS & FRITES
19 3/4
leek & garlic herb broth
The Steaks
ALL STEAKS ARE CANADIAN ‘AAA’ AND AGED A MINIMUM OF 21 DAYS
7OZ SIRLOIN
29 1/2
10OZ NEW YORK
35 1/2
14OZ RIB EYE
39 1/2
24OZ BONE-IN RIBSTEAK
60
all steaks served with roasted bone marrow, buttermilk mash, seasonal vegetables, brandy peppercorn sauce
Sides
CRISPY BRUSSELS SPROUTS
9 1/2
lemon, parmesan and capers
CREAMED CHILLIWACK CORN
8 1/2
jalapeno & cheddar
BACON CAULIFLOWER CASSEROLE
8 1/2
sour cream, chives
ANDREW’S PULLED PORK POUTINE
10 1/2
pemberton valley fries, cheese curds & gravy
LOBSTER AND PRAWN RISOTTO
13 1/2
citrus and mascarpone
JUMBO ONION RINGS
10 1/2
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
TOMATO & BOCCONCINI DUO
13 1/2
torn basil, balsamic reduction
WEST COAST SALMON CAKES
9 1/2
pickle & dill dipping sauce.
DEVILLED JUMBO CHICKEN DRUMETTES
12 1/2
sriracha bbq glaze, parmesan basil sour cream
BONE MARROW CHEEZY BREAD
13 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)
The Pastas
LAMB BOLOGNESE RIGATONI
18 3/4
8-hour braised lamb, house-made basil ricotta
WILD SEAFOOD PAPPARDELLE
19 3/4
mussels, clams, fresh fish, prawns, spicy rose sauce
PRAWN ORECCHIETTE
15 3/4
ragu of prawns, chorizo, kale, parmesan garlic bread crumbs
MACARONI CARBONARA
15 1/2
gelderman farms bacon, sweet peas, rich sauce
Entrees
BLACKENED STEELHEAD TROUT
19 1/2
cous cous salad a la grecque, avocado corn salsa
ANDREW’S FRIED CHICKEN
17 3/4
buttermilk cauliflower coleslaw, honey dijon
PAN SEARED BC SALMON
21 3/4
roasted squash & barley risotto, lemon buerre blanc
PULLED PORK SANDWICH
17 3/4
slow braised pork, coleslaw, fries and caesar
RED WINE BRAISED BEEF SHORTRIB
22 3/4
roasted bone marrow, aged white cheddar mash
HALIBUT FISH & CHIPS
18 3/4
hand-cut fries, coleslaw, tartar sauce
| make it two pieces $5
CHOPPED HOUSE SALAD
15 3/4
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 1/2
beer battered lettuce & tomato tartar sauce
‘AAA’ PRIME BEEF
18 1/2
ground prime rib, cheddar, lettuce & tomato, bone marrow aioli
BBQ WILD SALMON
18 1/2
simply grilled, lettuce & tomato, dill mayonnaise
Sides
CRISPY BRUSSELS SPROUTS
9 1/2
lemon, parmesan + capers
CREAMED CHILLIWACK CORN
8 1/2
jalapeno + cheddar
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
13 1/2
citrus + mascarpone
JUMBO ONION RINGS
10 1/2
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 1/4
BREAKFAST MIMOSA
6 1/2
GRAMMA’S BLOODY CAESAR
6 3/4
PAPA’S ICED COFFEE
6 3/4
ROSE SPRITZ
8 1/2
BACON BOURBON SOUR
8 3/4
The Sweet
BRIOCHE FRENCH TOAST
14 1/2
thick cut brioche, whipped cream wild blueberry compote
BUTTERMILK PANCAKE
15 1/2
banana ‘brûlée’, bourbon maple syrup
|add bacon or sausage $3
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
Brekkie
COUNTRY STYLE BREAKFAST
16 3/4
2 free run eggs, back bacon, sausage, organic greens & multigrain bread
CLASSIC BENNY
15 1/2
2 poached eggs, shaved ham, hollandaise, toasted english muffin, organic greens
CROQUE MADAME
15 1/2
sourdough, over easy eggs, shaved ham & gruyere, organic greens
WILD MUSHROOM, ASPARAGUS, CHEVRE FRITTATA
16 3/4
organic green salad, multigrain toast
SIGNATURE CORNED BEEF HASH
18 3/4
slow braised corned beef, 2 fried eggs, ‘lyonnaise’ style potatoes, cheddar gratin
Lunch
BLACKENED STEELHEAD TROUT
19 1/2
cous cous salad a la grecque, avocado corn salsa
ANDREW’S FRIED CHICKEN
17 3/4
buttermilk cauliflower mash, coleslaw, honey dijon
PULLED PORK SANDWICH
17 3/4
slow braised pork, coleslaw, fries & caesar
LAMB BOLOGNESE RIGATONI
18 3/4
8-hour slow braised lamb, house-made basil ricotta, charred garlic bread
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
The Burgers
HAIDA GWAII HALIBUT
18 1/2
beer battered, lettuce & tomato, tartar sauce
‘AAA’ PRIME RIB
18 1/2
ground prime rib, cheddar, lettuce & tomato, bone marrow aioli
BBQ WILD SALMON
18 1/2
simply grilled, lettuce & tomato, dill mayonnaise
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 or sourdough
SEASONAL FRUIT BOWL
6 1/4
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 1/2
40
Cono Sur 2018 Chile
PINOT GRIS
9 3/4
41 1/4
Red Rooster 2017 Okanagan Valley, BC
CHENIN BLANC
10 1/2
44 1/4
Protea 2018 Western Cape, South Africa
RIESLING
10 1/2
44 1/4
5oth Parallel 2018 Okanagan Valley BC
6oz
Btl
ROSÉ
13 1/2
57
Skaha Vineyard 2018 Okanagan Valley, BC
PINOT GRIS BLEND
13 1/2
57
Le Veiux Pin ‘Petit Blanc’ 2018 Okanagan Valley, BC
SAUVIGNON BLANC
14 1/2
61 1/4
Wairau River 2018 Marlborough, NZ
CHARDONNAY
14 3/4
62 1/4
Mt. Boucherie ‘Reserve’ 2016 Okanagan Valley, BC
Reds
6oz
Btl
MONASTRELL/SHIRAZ
9 1/2
40
Juan Gil ‘Pasico’ 2017 Jumilla, Spain
MALBEC
10 1/4
43 1/2
Trapiche 2017 Mendoza, Argentina
CABERNET/MERLOT
12
50
Mission Hill ‘Estate’ 2015 Okanagan Valley. BC
VALPOLICELLA CLASSICO
12 1/4
51 3/4
Cantina di Negrar 2016 Italy
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 2015 Okanagan Valley, BC
CABERNET SAUVIGNON
15 1/4
64 1/2
Liberty School 2016 Paso Robles, California
MERLOT
16 1/4
68 3/4
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 (except Olympic Village – click Contact us for more info).
*Items offered are subject to availability. Please check our Happy Hour chalkboard for current features or ask your server.
Happy Hour
BEET & BRESAOLA SALAD
7
organic beets, air dried tenderloin
SALMON CAKES
6 3/4
pickle & dill dipping sauce
TRUFFLED JUMBO MACARONI
8
4 cheese cream sauce
BEEF SHORT RIB CROQUETTE
7 3/4
spicy dipping sauce
CLASSIC POUTINE
6 3/4
hand cut fries
PULLED PORK SANDWICHES
7 3/4
local pork, coleslaw
TFP CURED MEATS
6 1/2
trio of meats, spicy olives
P.E.I. MUSSELS
8 3/4
white wine & herbs