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

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

10OZ 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

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
maytag blue cheese dip

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

TRASH PANDA HAZY 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

MOON JUICE RASPBERRY SOUR

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
beer & bacon broth

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

49 north winery-6oz.

ROSE

9

dirty laundry-6oz.

BRUNCH is now be available in our Yaletown, Olympic Village and Gastown locations.
Saturdays and Sundays only.

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, fresh grapefruit, 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

Add Ons

CANADIAN BACK BACON

4 1/4

HOUSE BREAKFAST SAUSAGE

4 1/4

GRILLED FARMERS TOAST

3 1/4

ADD FREE RUN EGG

2 1/2
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