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

FARMCREST FRIED CHICKEN

12 1/2

buttermilk brined thigh, pickled cabbage slaw, dill pickles, harissa aioli

BONE MARROW CHEEZY BREAD

15 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)

Entrees

RED WINE BRAISED BEEF SHORT RIB

29 3/4

roasted bone marrow, aged white cheddar mash

HAZELNUT CRUSTED WILD BC LING COD

23 3/4

duo of cauliflower, buttered beans, romesco sauce

MOUNT LEHMAN ROASTED HALF CHICKEN

25 1/2

buttermilk mash, peas & carrots

BRANT LAKE WAGYU BURGER

19 3/4

shaved iceberg lettuce, tomato, aged white cheddar, fried free range egg, red relish mayo, fries & caesar salad

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

BAKED VEGETARIAN RIGATONI BOLOGNESE

22 3/4

slow braised cremini mushrooms, cauliflower zucchini, carrots, tomatoes, garlic toast

WILD SEAFOOD PAPPARDELLE

23 3/4

mussels, clams, fresh fish, prawns, spicy rosé sauce

Steaks & Chops

ALL STEAKS ARE CANADIAN ‘AAA’ AND AGED A MINIMUM OF 21 DAYS

7OZ SIRLOIN

29 1/2

10OZ NEW YORK

35 1/2

 

16OZ RIB EYE

48

16OZ PARADISE VALLEY PORK CHOP

35

 

all steak & chops are served with buttermilk mash seasonal vegetables, chimichurri sauce

Sides

CRISPY BRUSSELS SPROUTS

9 1/2

lemon, parmesan and capers

PORK CHICHARRON

7 1/2

bbq lime spice

BACON CAULIFLOWER CASSEROLE

9 1/2

sour cream, chives

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
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

WEST COAST SALMON CAKES

9 1/2

pickle & dill dipping sauce.

BONE MARROW CHEEZY  BREAD

15 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)

Entrees

BRANT LAKE WAGYU BURGER

19 3/4

shaved iceberg lettuce, tomato, aged white cheddar, fried free range egg, red relish mayo, fries & caesar salad

BAKED VEGETARIAN RIGATONI BOLOGNESE

18 3/4

slow braised cremini mushrooms, cauliflower, zucchini, carrots, tomotoes, garlic toast

WILD SEAFOOD PAPPARDELLE

19 3/4

mussels, clams, fresh fish, prawns, spicy rosé sauce

 

BLACKENED STEELHEAD TROUT

19 1/2

cous cous salad à la grecque, avocado corn salsa

 

CHEF RYAN’S FRIED CHICKEN

17 3/4

buttermilk cauliflower mash, romanesco, maple honey dijon

PAN SEARED BC SALMON

19 3/4

roasted squash & barley risotto, lemon buerre blanc

PULLED PORK SANDWICH

17 3/4

slow braised pork, coleslaw, fries and caesar

CHOPPED HOUSE SALAD

15 3/4

tomatoes, cucumber, sliced egg, avocado, bacon, aged white cheddar, iceberg lettuce

|add chicken $6    |add salmon $8

Steaks & Chops

ALL STEAKS ARE CANADIAN ‘AAA’ AGED A MINIMUM OF 21 DAYS

7 oz SIRLOIN

29 1/2

 

10 oz NEW YORK

35 1/2

 

16 oz RIBEYE

48

 

16 oz PARADISE VALLEY PORK CHOP

35

 

all steaks & chops are served with buttermilk mash, seasonal vegetables, chimichurri sauce

Sides

CRISPY BRUSSELS SPROUTS

9 1/2

lemon, parmesan + capers

PORK CHICHARRON

7 1/2

bbq lime spice

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

15 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

AVI’S FIXER ELIXER

5 3/4

 

T.F.P. COFFEE

6 3/4

 

GRAMMA’S BLOODY CAESAR

6 3/4

 

HARVEY WALLBANGER

6 3/4

 

ROSE SPRITZ

8 1/2

 

BACON BOURBON SOUR

8 3/4

 

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

WEST COAST SALMON CAKES

9 1/2

pickle & dill dipping sauce.

BONE MARROW CHEEZY  BREAD

15 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)

Brekkie

COUNTRY STYLE BREAKFAST

16 3/4

2 free run eggs, bacon, sausage, potato hash, multigrain bread

VEGETABLE FRITTATA

16 3/4

roasted bell pepper, zucchini, chèvre, spinach, arugula salad, potato hash, multigrain toast

SIGNATURE CORNED BEEF HASH

18 3/4

8 hour braised corned beef, 2 poached eggs, herbed potatoes, 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

VANILLA WAFFLE

15 1/2

chantilly whipped cream, fresh fruit & berries

| add andrew’s fried chicken  $5

TFP EGGS BENEDICT

toasted english muffin, potato hash classic hollandaise

| Shaved Ham  $16  | Smoked Salmon  $19  | Avocado & Tomato  $16

Lunch

BLACKENED STEELHEAD TROUT

19 1/2

cous cous salad a la grecque, avocado corn salsa

CHEF RYAN’S FRIED CHICKEN

17 3/4

buttermilk cauliflower mash, romanesco, maple dijon mustard

PULLED PORK SANDWICH

17 3/4

slow braised pork, coleslaw, fries & caesar

BAKED VEGETARIAN RIGATONI BOLOGNESE

18 3/4

slow braised cremini mushrooms, cauliflower, zucchini, carrots, tomatoes, garlic toast

BRANT LAKE WAGYU BURGER

19 3/4

shaved iceberg lettuce, tomato, aged white cheddar, fried free range egg, red relish mayo, fries & caesar salad

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

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

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

11 1/2
48

Dirty Laundry ‘Hush’ 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 3/4
45 1/4

Trapiche 2017 Mendoza, Argentina

CABERNET/MERLOT

12
50 3/4

Mission Hill ‘Estate’ 2015 Okanagan Valley. BC

MERLOT

12 1/4
51 3/4

Tommasi ‘Le Prunée’ 2017 Italy

6oz
Btl

GAMAY

12 3/4
53 3/4

Rust Wine Co. 2018 Similkameen Valley, BC

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

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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