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

Appies

THREE PEA SOUP

9

smoked ham hock, chick, split and sweet peas

SALT + PEPPER “HUMBOLDT’ SQUID

14

lemon & dill yogurt

ROCKET & WATERCRESS BEETROOT SALAD

12

local chevre, pears and walnuts

CAESAR SALAD

13

pork belly croutons, aged parmesan

CHILI RUBBED SKIRT STEAK

13

spiced matchstick fries

TOMATO & BOCCONCINI DUO

13

torn basil, rustic pesto

T.F.P ICEBERG SALAD

14

classic accompaniments

DEVILLED JUMBO CHICKEN DRUMETTES

12

sriracha bbq glaze, parmesan basil aioli

WEST COAST SALMON SAMPLER

10
all local wild salmon (per person, 2 people min)

ARTISAN MEAT & CHEESE BOARD

9

3 cured meats, local cheeses, spicy olives

Entrees

RED WINE BRAISED BEEF SHORT RIB

29

roasted bone marrow, aged white cheddar mash

BLACKENED STEELHEAD TROUT

29

ragu of prawns, chorizo & garganelli pasta

BAKED BOLOGNESE RIGATONI

22

4 cheese gratin, garlic toast

WILD BC SALMON

29

local sidestripe shrimp, seat pea & smoked bacon risotto

MOUNT LEHMAN ROASTED HALF CHICKEN

24

buttermilk mash, peas & carrots

HAIDA GWAII HALIBUT

34

crisp gnocchi, summer vegetables, chilliwack corn sage

CHEF ERIK’S VEAL PICCATA

25

parmesan risotto, lemon caper butter

WILD SEAFOOD PAPPARDELLE

23

mussels, clams, fresh fish, prawns, spicy rosé

MAPLE & MUSTARD CRUSTED PORK RACK

29

pulled pork poutine, apple cider reduction

SALT SPRING ISLAND MUSSELS & FRITES

20

broth changes daily

7OZ SIRLOIN

28
hand cut fries, brandy peppercorn sauce

10OZ NEW YORK

34

hand cut fries, brandy peppercorn sauce

14OZ RIB EYE

38

hand cut fries, brandy peppercorn sauce

Sides

CRISPY BRUSSELS SPROUTS

9

lemon, parmesan and capers

CREAMED CHILLIWACK CORN

8

jalapeno & cheddar

BACON CAULIFLOWER CASSEROLE

8

sour cream, chives

ANDREW’S PULLED PORK POUTINE

10

organic pemberton valley potatoes

LOBSTER AND PRAWN RISOTTO

13

citrus and mascarpone

TRUFFLED JUMBO MACARONI

10

4 cheese cream sauce

BONE MARROW CHEEZY BREAD

13

roasted bone marrow, fresh arugula

JUMBO ONION RINGS

10
blue cheese sour cream

Appies

THREE PEA SOUP

9

smoked ham hock, chick, split and sweet peas

SALT + PEPPER ‘HUMBOLDT’ SQUID

14

lemon & dill yogurt

ROCKET & WATERCRESS BEETROOT SALAD

12

local chevre, pears and walnuts

CAESAR SALAD

12

pork belly croutons, aged parmesan

TOMATO & BOCCONCINI DUO

13

torn basil, rustic pesto

T.F.P ICEBERG SALAD

14

chef Erik’s favorite recipe

DEVILLED JUMBO CHICKEN DRUMETTES

12

sriracha bbq glaze, parmesan basil sour cream

WEST COAST SALMON SAMPLER

10

all local wild salmon (per person, min 2 people)

ARTISAN MEAT & CHEESE BOARD

9

three cured meats, local cheeses, spicy olives (per person)

Entrees

BLACKENED LOIS LAKE STEELHEAD TROUT

19

cous cous salad a la grecque, avocado salsa

WILD SEAFOOD PAPPARDELLE

20

mussels, clams, fresh fish, prawns, spicy rose’

BAKED BOLOGNESE RIGATONI

18

4 cheese gratin, garlic toast

PARMESAN BREADED CHICKEN CUTLET

17

buttermilk mash, peas & carrots

TFP PULLED PORK SANDWICH

17

slow braised pork, coleslaw, fries and caesar

RED WINE BRAISED BEEF SHORTRIB

21

roasted bone marrow, aged white cheddar mash

MARINATED SKIRT STEAK SANDWICH

18

vine tomato & rocket salad, matchstick fries

BEER BATTERED HALIBUT BURGER

19

hand cut fries, house coleslaw

SALT SPRING ISLAND MUSSELS AND FRITES

18

broth changes daily

CHOPPED HOUSE SALAD

17

free range chicken, tomatoes, cucumber, eggs, avocado, bacon, iceberg, buttermilk ranch or blue cheese dressing

Sides

CRISPY BRUSSELS SPROUTS

9

lemon, parmesan + capers

CREAMED CHILLIWACK CORN

8

jalapeno + cheddar

BACON CAULIFLOWER CASSEROLE

8

sour cream + chives

ANDREW’S PULLED PORK POUTINE

10

organic pemberton valley potatoes

LOBSTER & PRAWN RISOTTO

13

citrus + mascarpone

BONE MARROW CHEEZY BREAD

13

roasted bone marrow, fresh arugula

JUMBO ONION RINGS

10

blue cheese dip

Wakeups

ORGANIC FRUIT SMOOTHIE

5

seasonal selection

BREAKFAST MIMOSA

6 1/2

bubbles with fresh citrus

GRAMMA’S BLOODY CAESAR

6 1/2

our style dirty caesar with sriracha celery & olives

PASSIONFRUIT MARGARITA

6 3/4

tequila, passionfruit syrup, fresh lime, salt rim

PROSECCO & PINEAPPLE PUNCH

7

prosecco, pineapple juice, fresh berries & mint

BACON BOURBON SOUR

8 1/4

bacon infused bourbon, egg white, fresh lime juice

Brekkie

FRENCH TOAST WITH MAPLE BLUEBERRY COMPOTE

14

thick cut brioche, butter & blueberries

COUNTRY STYLE BREAKFAST

16

2 free run eggs, back bacon, sausage, crisp salad, multigrain bread

SMOKED SALMON BENEDICT

17

house smoked salmon, dill cream cheese, hollandaise, organic greens

CROQUE MADAME

15

sourdough, over easy eggs, shaved ham & gruyere

CHEF ERIK’S BREAKFAST SANDWICH

15

fried egg, back bacon, sprouts, tomato, avocado, aged cheddar

WILD MUSHROOM, ASPARAGUS, CHEVRE FRITTATA

16

served with organic green salad

SIGNATURE CORNED BEEF HASH

17

slow braised corned beef, 2 poached eggs, potatoes, hollandaise, organic greens

TREE HUGGER’S ORGANIC GRANOLA & YOGURT

14

market fresh fruit & berries

Lunch

BLACKENED LOIS LAKE STEELHEAD TROUT

19

cous cous salad a la grecque, avocado salsa

PARMESAN BREADED CHICKEN CUTLET

17

buttermilk mash, peas & carrots

BAKED BOLOGNESE RIGATONI

18

4 cheese gratin, garlic toast

T.F.P. PULLED PORK SANDWICH

17

slow braised pork, coleslaw, fries & caesar

MARINATED SKIRT STEAK SANDWICH

18

vine tomato & rocket salad, matchstick fries

CHOPPED HOUSE SALAD

17

free range chicken, tomatoes, cucumber, eggs, avocado, bacon, iceberg, buttermilk ranch or blue cheese dressing

Sides

CRISPY HASHBROWNS

5

made to order ‘lyonnaise’ style

HOUSE BREAKFAST SAUSAGE

4

crispy pork with rosemary & thyme

ADD EGG

3

local & free run

SEASONAL FRUIT BOWL

6

market fresh

GRILLED FARMERS TOAST

3

thick cut multigrain or sourdough

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

SAUVIGNON BLANC BLEND

9 1/4
39

Laurent Miquel 2016 Languedoc, France

PINOT GRIS

9 1/2
40

Red Rooster 2016 Okanagan Valley, BC

RIESLING

10
42

Stag’s Hollow 2015 Okanagan Valley BC

SAUVIGNON BLANC

10 3/4
45

Mount Ara 2016 Marlborough, NZ

6oz
Btl

CHENIN  BLANC

10
42

Protea 2016 Western Cape, South Africa

ROSÉ

11 1/2
48

Bordertown 2016 Okanagan Valley, BC

PINOT GRIS BLEND

13
55

Le Veiux Pin ‘Petit Blanc’ 2016 Okanagan Valley, BC

CHARDONNAY

14 1/4
60

Mt. Boucherie ‘Reserve’ 2016 Okanagan Valley, BC

Reds

6oz
Btl

MONASTRELL/SHIRAZ

9 1/4
39

Juan Gil ‘Pasico’ 2015 Jumilla, Spain

MALBEC

10
42

Alamos 2016 Mendoza, Argentina

CABERNET/MERLOT

11 1/2
48

Mission Hill ‘Estate’ 2014 Okanagan Valley. BC

VALPOLICELLA CLASSICO

12
50

Cantina di Negrar 2016  Italy

6oz
Btl

CABERNET FRANC

13
55

Adega on 45th 2014 Okanagan Valley, BC

PINOT NOIR

14 1/4
60

Hillside Estate 2014 Okanagan Valley, BC

CABERNET SAUVIGNON

14 3/4
62

Liberty School 2014 Paso Robles, California

MERLOT

15 3/4
65

Burrowing Owl 2014 Okanagan Valley, BC

Available every day between 3pm & 6pm (Monday to Friday) 4pm & 6pm (weekends) at all our locations.

*Items offered may vary by location and are subject to availability. Please check our ‘Appy Hour chalkboard for current features or ask your server.

'Appy Hour

BEET & BRESAOLA SALAD

6 1/4

organic beets, air dried tenderloin

CRISPY SALMON CAKES

6 1/2

house tartar sauce

TRUFFLED JUMBO MACARONI

6 3/4

4 cheese cream sauce

BEEF SHORT RIB CROQUETTE

6 1/2

spicy dipping sauce

CLASSIC POUTINE

7 1/2

hand cut fries

PULLED PORK SANDWICHES

7 1/4

local pork, coleslaw

TFP CURED MEATS

6 1/4

trio of meats, spicy olives

P.E.I. MUSSELS

6 1/2

white wine & herbs

SRIRACHA BBQ CHICKEN DRUMSTICK

6 1/2
parmesan basil dip

BEEF CARPACCIO

6 1/2
dijon aioli, xvoo crostinis
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