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
27
buttermilk mash, peas + carrots, natural pan jus
CHEF ERIK’S VEAL PICCATA
26
parmesan risotto, sautéed broccolini, lemon caper butter
WILD MUSHROOM PAPPARDELLE
19 1/2
foraged mushrooms, seasonal veggies, walnut parmesan gremolata
HERB CRUSTED HAIDA GWAII HALIBUT
34
crispy pancetta + fingerling potatoes, heirloom carrots & beans, chive beurre blanc
WEST COAST SEAFOOD PAELLA
25 1/2
chorizo, mussels, clams, fresh fish, prawns, spicy saffron risotto
RED WINE BRAISED BEEF SHORT RIB
31
roasted bone marrow, aged white cheddar mash, cabernet veal jus
MAPLE + MUSTARD CRUSTED PORK RACK
31 1/2
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
32 1/2
haida gwaii, british columbia
AHI TUNA
29
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
BONE MARROW CHEEZY BREAD
17
roasted bone marrow, fresh arugula
CREAMED CHILLIWACK CORN
10 1/2
jalapeño + cheddar
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 Entrees
BLACKENED STEELHEAD TROUT
19 3/4
cous cous salad a la grecque, avocado corn salsa
PARMESAN CHICKEN CUTLET
22
buttermilk mash, peas + carrots, arugula salad, grilled lemon
AHI TUNA + QUINOA NICOISE
22
tuna seared rare, classic accompaniments, lemon caper vinaigrette
WEST COAST SEAFOOD PAELLA
25 1/2
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
19 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
32 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
CREAMED CHILLIWACK CORN
10 1/2
jalapeño + cheddar
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
22
buttermilk mash, peas + carrots, arugula salad, grilled lemon
WILD MUSHROOM PAPPARDELLE
19 1/2
foraged mushrooms, seasonal veggies, walnut parmesan gremolata
AHI TUNA + QUINOA NICOISE SALAD
22
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
CREAMED CHILLIWACK CORN
10 1/2
jalapeño + cheddar
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
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
CLAMS + FRITES
10
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