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
ORGANIC BEET + ARUGULA SALAD
13 3/4
local chèvre, pears, candied walnuts, apple cider vinaigrette
ARTISAN MEAT + CHEESE BOARD
9 1/2
3 cured meats + 3 local cheeses, crostini, spicy olives, pickles & house made mustard
(priced per person, minimum 2 people)
Entrees
BLACKENED STEELHEAD TROUT
26 1/2
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 BC LING COD
27 1/2
confit fingerling & bacon potatoes, honey glazed carrots, squash puree
SPAGHETTI + MEATBALLS
21 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
19 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
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
ORGANIC BEET + ARUGULA SALAD
13 3/4
local chèvre, pears, candied walnuts, apple cider vinaigrette
ARTISAN MEAT + CHEESE BOARD
9 1/2
3 cured meats + 3 local cheeses, crostini, spicy olives, pickles & house made mustard
(priced per person, minimum 2 people)
LUNCH 45
~~(in and out in 45 minutes) ~~Available 12pm to 3:00pm Wednesday – Friday
SPAGHETTI BOLOGNESE
15
slow braised tomato & meat ragout, garlic toast
WILD SEAFOOD DUO
15
a selection of locally sourced seafood changes daily
VEAL PARMESAN
17
breaded veal, marinara sauce, white cheddar & parmesan cheese, pappardelle agli olio, baby arugula salad
VEGGIE CHEDDAR BURGER
14 1/2
grilled vegetable patty, shaved iceberg lettuce, beefsteak tomato, sliced cucumber, cheddar cheese, lemon chili aioli, brioche bun
FISH & CHIPS
14 1/2
local snapper, ipa beer, batter fries & slaw, classic tartar sauce
Lunch Entrees
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, torn basil, house-made ricotta
WILD SEAFOOD PAPPARDELLE
23 3/4
mussels, clams, fresh fish, prawns, spicy rosé sauce
WILD MUSHROOM BOURGUIGNON
19 1/2
braised veggies & wild mushrooms, mashed potatoes, red wine jus
BRANT LAKE WAGYU BURGER
19 1/2
shaved iceberg lettuce, tomato, aged white cheddar, red relish mayo, pemberton valley fries
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
Meat
7oz. ‘AAA’ BEEF SIRLOIN
29 1/2
matchstick fries, brandy peppercorn sauce
10oz. ‘AAA’ NEW YORK
35 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
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
GRAPEFRUIT & ROSE MIMOSA
8 1/4
ketel one grapefruit & rose vodka, fresh grapefruit juice, sparkling wine (4oz.)
GRAMMA’S BLOODY CAESAR
6 3/4
stoli vodka, clamato juice, olive brine, sriracha, horseradish (1oz.)
T.F.P. COFFEE
6 3/4
bearface whiskey, baileys, kahlua, coffee, whipped cream (1oz.)
SUNRISE SPRITZ
10
ketel one peach & orange blossom vodka, aperol, fresh lemon, orange juice, prosecco (5oz.)
ESPRESSO MARTINI
10 1/2
stoli vodka, galliano ristretto, simple syrup, chilled espresso (2oz.)
MORNING NEGRONI
13
ketel one grapefruit & rose vodka, tanqueray gin, sweet vermouth, galliano apertivo (2oz.)
ROOTBEER BOURBON SOUR
13
bulleit bourbon, rootbeer syrup, fresh lemon, egg white, plum & rootbeer bitters (2oz.)
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
ORGANIC BEET + ARUGULA SALAD
13 3/4
local chèvre, pears, candied walnuts, apple cider vinaigrette
ARTISAN MEAT + CHEESE BOARD
9 1/2
3 cured meats + 3 local cheeses, crostini, spicy olives, pickles & house made mustard
(priced per person, minimum 2 people)
Brekkie
COUNTRY STYLE BREAKFAST
16 3/4
2 free run eggs, bacon, sausage, potato hash, garden greens, multigrain bread
WILD MUSHROOM, ASPARAGUS, CHEVRE FRITTATA
16 3/4
organic green salad, multigrain toast
SIGNATURE CORNED BEEF HASH
18 3/4
8 hour braised corned beef, 2 poached eggs, herbed potatoes, signature hollandaise
BRIOCHE FRENCH TOAST
14 1/2
thick cut brioche, whipped cream, wild blueberry compote
ORGANIC GRANOLA + YOGURT
14 1/2
market fresh fruit + berries, greek yogurt
ANDREW’S BREAKFAST SANDWICH
16 1/2
toasted brioche, crispy bacon, beefsteak tomato, 2 fried eggs, white cheddar watercress + arugula salad
SMOKED SALMON BENEDICT
16 3/4
smoked salmon, dill cream cheese, toasted english muffin, 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
PULLED PORK SANDWICH
17 3/4
slow braised pork, maple dijon coleslaw, pemberton valley fries & caesar salad
SPAGHETTI + MEATBALLS
20 3/4
roasted pomodoro sauce, torn basil, house-made ricotta
BRANT LAKE WAGYU BURGER
19 1/2
shaved iceberg lettuce, tomato, aged white cheddar, red relish mayo, pemberton valley fries
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 $8
Sides
CRISPY BRUSSELS SPROUTS
9 1/2
lemon, parmesan + capers
LOBSTER & PRAWN RISOTTO
15 1/2
citrus + mascarpone
BONE MARROW CHEEZY BREAD
16
roasted bone marrow, fresh arugula
ANDREW’S PULLED PORK POUTINE
10 1/2
pemberton valley fries, cheese curds & gravy
JUMBO ONION RINGS
10 1/2
maytag blue cheese dip
Add Ons
CANADIAN BACK BACON
4 1/4
PORK BREAKFAST SAUSAGE
4 1/4
‘LYONAISSE’ HASHBROWNS
5 1/2
SEASONAL FRUIT BOWL
6 1/4
HOUSE-BAKED BANANA BREAD
1$ per slice
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
CHENIN BLANC
13
56
Quails’ Gate 2019 Okanagan Valley, BC
CHARDONNAY
14
59
Roche Winery ‘Tradition’ 2017 Oliver, BC
Rosé & Bubbles
6oz
750ml
ROSÉ
12
50 1/2
Seven Directions 2018 Okanagan Falls, BC
Champagne
N/A
120
Veuve Clicquot Brut NV, France
5oz
750ml
SPARKLING ROSE
9 3/4
48 1/2
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
CedarCreek ‘Estate’ 2017 Okanagan Valley. BC
6oz
750ml
PINOT NOIR
12
50 1/2
Mt. Boucherie 2018 Okanagan Valley, BC
SYRAH
14 3/4
62 1/4
Dirty Laundry ‘Kay’s Syrah’ 2018 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
VIOGNIER
59
Missino Hill ‘Terroir Collection’ 2017 Osoyoos, BC
PETIT CHABLIS
62
William Fevre 2018 Chablis, France
MERLOT/CAB/SANGIOVESE
63
LaStella ‘Fortissimo’ 2017 Okanagan Valley, BC
…
750ml
TEMPRANILLO
72
Marques de Riscal 2014 Rioja, Spain
PETITE SIRAH
80
Stags’ Leap 201 Napa Valley, California
PINOT NOIR
92 1/2
King Estate 2016 Willamette Valley, Oregon
CABERNET SAUVIGNON
99
Freemark Abbey 2014 Napa Valley, California
Handcrafted Cocktails - Two Ounces
ESPRESSO MARTINI
10 1/2
stoli vodka, galliano ristretto, simple syrup, chilled espresso
BLACK WALNUT OLD FASHIONED
11
crown royal, maple sugar, black walnut bitters
THE JUNGLE BIRD
12
kraken rum, campari, fresh lime, pineapple juice
T.F.P BACON BOURBON CAESAR
12
bacon infused bourbon, clamato juice, spice, bacon rim
PALOMA CALIENTE
12
cuervo tradicional reposado, grapefruit juice, jalapeño syrup, fresh lime & jalapeño slice
LOW-PROOF NEGRONI
13
ketel one grapefruit & rose vodka, tanqueray gin, sweet vermouth, galliano aperitivo
KETEL ONE MULE
13
ketel one vodka, muddlers ginger beer, fresh lime
ROOTBEER BOURBON SOUR
13
bulleit bourbon, rootbeer syrup, fresh lemon, egg white, plum & rootbeer bitters
Local Tap
TFP LAGER
6 1/2
russell brewing company – 16oz
TFP PALE ALE
6 1/2
russell brewing company – 16oz
ROTATING TAP
6 3/4
parallel 49 brewing – 16oz
GLITTERBOMB HAZY PALE ALE
6 3/4
phillips brewing – 16oz
FILTHY DIRTY WEST COAST IPA
6 3/4
parallel 49 brewing – 16oz
ROTATING TAP
6 3/4
russell brewing company – 16oz
UNCLE DUNKEL DARK LAGER
7 3/4
moon under water – 16oz
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
DRY APPLE CIDER
6
lonetree cider co.- 355ml can
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.
TFP PALE ALE
5 1/2
russell brewing-16oz.
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
8
le petit chat-6oz.
VIOGNIER
8
cono sur-6oz.
MALBEC
8
trapiche-6oz.
Dessert
MARGARET’S MAPLE SUGAR PIE
9 1/2
an old family recipe
VANILLA CAKE WITH CHOCOLATE ICING
10 1/2
just like mom used to make
TAHITIAN VANILLA BEAN CRÈME BRÛLÉE
9 1/2
chewy oatmeal cookie
After Dinner Drinks
T.F.P. COFFEE
7 1/2
bearface whisky, baileys, kahlua, coffee
FONSECA 10 YEAR OLD
9
tawny port
HENNESSY
9 1/4
very special cognac
QUAILS’ GATE 2015
12 3/4
late harvest optima
TALISKER STORM
13
isle of skye malt whiskey
LAGAVULIN 16 YEAR OLD
15 1/2
islay malt whiskey
OBAN 14 YEAR OLD
15 1/2
west highland malt whiskey