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

LOBSTER + SHRIMP ROLLS

17 1/2

jen’s original recipe, toasted brioche

CAESAR SALAD

13

pork belly croutons, aged parmesan

PEI MUSSELS + FRITES

19

chorizo + tomato broth, matchstick fries

BEEF TARTARE + BONE MARROW

18 1/2

hand-cut ‘aaa’ beef, roasted bone marrow, arugula salad, grilled focaccia

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

AHI TUNA + QUINOA NICOISE SALAD

27 1/2

tuna seared rare, classic accompaniments, lemon caper vinaigrette

MOUNT LEHMAN ROASTED HALF CHICKEN

26 1/2

buttermilk mash, peas + carrots, natural pan jus

CHEF ERIK’S VEAL PICCATA

26

parmesan risotto, sautéed broccolini, lemon caper butter

WILD MUSHROOM PAPPARDELLE

18 1/2

foraged mushrooms, seasonal veggies, walnut parmesan gremolata

HERB CRUSTED HAIDA GWAII HALIBUT

31

crispy pancetta + fingerling potatoes, heirloom carrots & beans, chive beurre blanc

WEST COAST SEAFOOD PAELLA

23 3/4

chorizo, mussels, clams, fresh fish, prawns, spicy saffron risotto

RED WINE BRAISED BEEF SHORT RIB

29 3/4

roasted bone marrow, aged white cheddar mash, cabernet veal jus

MAPLE + MUSTARD CRUSTED PORK RACK

30

pulled pork poutine, apple cider reduction

Steaks

ALL STEAKS ARE SERVED WITH MATCHSTICK FRIES, SEASONAL VEGETABLES & BRANDY PEPPERCORN SAUCE.

7oz ‘AAA’ BEEF SIRLOIN

29 1/2

16oz ‘AAA’ RIBEYE

49

 

10oz ‘AAA’ NEW YORK

36 1/2

 

Fish

OUR FISH IS SERVED WITH RICE PILAF, SEASONAL VEGETABLES & CHIVE BEURRE BLANC

STEELHEAD TROUT

25

lois lake, british columbia

HALIBUT

30 1/2

haida gwaii, british columbia

AHI TUNA

29
south pacific

WILD COHO SALMON

27 1/2

british columbia

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

17

roasted bone marrow, fresh arugula

ROASTED MUSHROOM GRATIN

10 1/2

crimini, oyster & shimeji mushrooms

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

LOBSTER + SHRIMP ROLLS

17 1/2

jen’s original recipe, toasted brioche

CAESAR SALAD

13

pork belly croutons, aged parmesan

PEI MUSSELS & FRITES

19

chorizo + tomato broth, matchstick frites

BEEF TARTARE + BONE MARROW

18 1/2

hand-cut ‘aaa’ beef, roasted bone marrow, arugula salad, grilled focaccia

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

AHI TUNA + QUINOA NICOISE

21

tuna seared rare, classic accompaniments, lemon caper vinaigrette

WEST COAST SEAFOOD PAELLA

23 3/4

chorizo, mussels, clams, fresh fish, prawns, spicy saffron risotto

BRANT LAKE WAGYU BURGER

19 1/2

shaved iceberg lettuce, tomato, aged white cheddar, red relish mayo, garden greens, pemberton valley fries

WILD MUSHROOM PAPPARDELLE

18 1/2

foraged mushrooms, seasonal veggies, walnut parmesan gremolata

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

Steaks

ALL STEAKS ARE SERVED WITH MATCHSTICK FRIES, SEASONAL VEGETABLES & BRANDY PEPPERCORN SAUCE.

7oz ‘AAA’ BEEF SIRLOIN

29 1/2

10oz ‘AAA’ NEW YORK

36 1/2

16oz ‘AAA’ RIBEYE

49

Fish

OUR FISH IS SERVED WITH RICE PILAF, SEASONAL VEGETABLES & CHIVE BEURRE BLANC.

STEELHEAD TROUT

25

lois lake, british columbia

HALIBUT

30 1/2

haida gwaii, british columbia

AHI TUNA

29

south pacific

WILD COHO SALMON

27 1/2

british columbia

Sides

CRISPY BRUSSELS SPROUTS

9 1/2

lemon, parmesan + capers

LOBSTER & PRAWN RISOTTO

15 1/2

citrus + mascarpone

BONE MARROW CHEEZY BREAD

17

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

ROASTED MUSHRROM GRATIN

10 1/2

crimini, oyster & shimeji mushrooms

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

LOBSTER + SHRIMP ROLLS

17 1/2

jen’s original recipe, toasted brioche

CAESAR SALAD

13

pork belly croutons, aged parmesan

PEI MUSSELS + FRITES

19

chorizo + tomato broth, matchstick fries

BEEF TARTARE + BONE MARROW

18 1/2

hand-cut ‘aaa’ beef, roasted bone marrow, arugula salad, grilled focaccia

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 PULLED PORK HASH

18 3/4

8 hour braised pork, 2 poached eggs, herbed potatoes, signature hollandaise

BRIOCHE FRENCH TOAST

15 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

griddled brioche, crispy bacon, beefsteak tomato, 2 fried eggs, white cheddar, watercress + arugula salad

SMOKED SALMON BENEDICT

17 1/2

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

WILD MUSHROOM PAPPARDELLE

18 1/2

foraged mushrooms, seasonal veggies, walnut parmesan gremolata

AHI TUNA + QUINOA NICOISE SALAD

21

tuna seared rare, classic accompaniments, lemon caper vinaigrette

BRANT LAKE WAGYU BURGER

19 1/2

shaved iceberg lettuce, tomato, aged white cheddar, red relish mayo, garden greens, 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

17

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

ROASTED MUSHROOM GRATIN

10 1/2

cremini, oyster & shimeji mushrooms

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

Mother's Day Features

LOBSTER & AVOCADO BENEDICT

22

atlantic lobster, fresh avocado, charred lemon hollandaise, organic green salad

MARGHERITA FRITTATA

18 1/2

baby bocconcini, heirloom tomatoes, fresh basil, arugula pesto, toast and greens

PAN-SEARED WILD HALIBUT

37 1/2

prawn and sweet corn risotto, grilled asparagus, dill beurre blanc

Feature Cocktail

MOM’S GARDEN PARTY

13

sheringham rhubarb gin, lavender, grapefruit, prosecco

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

120

Freemark Abbey 2014 Napa Valley, California

Handcrafted Cocktails - Two Ounces

THE FIG AND THE BEAR

13 3/4

bearface whiskey, green fig, pistachio bitters

MONKEY’S CHOICE

14 1/2

bumbu rum, flor de caña 12yr rum, sweet vermouth, pineapple + star anise bitters  brûléed banana

EMILY MADISON MARTINI

13 1/2

cuervo tradicional blanco, sake, watermelon, mint, lime, melon bitters

HOPS AND HAPPINESS

12

trash panda ipa, sheringham kazuki gin, blood orange aperitivo  lemon, soda

MARGARITA DE FUEGO

15

montelobos mezcal, strawberry, lime, habanero tincture

PARIS IN ’99

13 3/4

ampersand gin, shiraz, averna, lemon, cola bitters, egg white

IT’S ABOUT THAT TIME

11

flor de caña 5yr rum, orange bitters, lime leaf, fever-tree lemon tonic

T.F.P BACON BOURBON CAESAR

13

bacon washed bourbon, clamato, lime, house-made caesar mix, pork belly crouton

Alcohol Free

NO G ‘N’ T

10

lumette alt-gin, orange, lime leaf, fever-tree lemon tonic

STRAWBERRY MARGARITA

8 1/4

lime juice, strawberry, orange, salt

INTERGALACTIC ROOT BEER

6 1/4

phillips soda works

HEINEKEN 0.0

5 1/4

Local Tap

TFP LAGER

6 3/4

russell brewing company – 16oz

TFP PALE ALE

6 3/4

russell brewing company – 16oz

ROTATING TAP

7 1/4

parallel 49 brewing – 16oz

GLITTERBOMB HAZY PALE ALE

7 1/4

phillips brewing – 16oz

TRASH PANDA HAZY IPA

7 1/4

parallel 49 brewing – 16oz

MOON JUICE RASPBERRY SOUR

6 1/2

moon under water – 12oz

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 1/2

4 cheese cream sauce

P.E.I. MUSSELS + FRITES

10

white wine & herb broth

PULLED PORK SANDWICHES

8 1/4

local pork, coleslaw

PARMESAN TRUFFLE FRIES

6

garlic aioli

GRILLED CHICKEN WINGS

8 1/2
smokey bbq hot sauce, celery, creamy ranch dip

CLAMS + FRITES

10
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 3/4

russell brewing-16oz.

TFP PALE ALE

5 3/4

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

raspberry coulis, whipped cream

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

    First Name*
    Last Name*
    Email*
    Telephone*
    Date*
    Time*
    Persons*
    Event Type*
    Additional Comments*