Our Menu
We feature locally sourced and sustainable ingredients wherever possible.

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
maytag blue cheese dip

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

SRIRACHA BBQ CHICKEN DRUMSTICK

6 3/4
parmesan basil dip

BEEF CARPACCIO

8 1/2
dijon aioli, xvoo crostinis
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