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

12

pork belly croutons, aged parmesan

TOMATO & BOCCONCINI DUO

13

torn basil, balsamic reduction

DEVILLED JUMBO CHICKEN DRUMETTES

12

sriracha bbq glaze, parmesan basil aioli

BONE MARROW CHEEZY BREAD

13

roasted bone marrow, fresh arugula

‘AAA’ BEEF CARPACCIO

12

baby arugula, shaved parmesan, horseradish aioli

WEST COAST SALMON CAKES

9

baby arugula, shaved parmesan, horseradish aioli

ARTISAN MEAT & CHEESE BOARD

9

3 cured meats, 3 local cheeses, spicy olives, pickles & house-made mustard (per person, min 2 people)

The Pastas

LAMB BOLOGNESE RIGATONI

22

8 hour slow braised lamb, house-made basil ricotta

WILD SEAFOOD PAPPARDELLE

23

mussels, clams, fresh fish, prawns, spicy rosé

PRAWN ORECCHIETTE

21

prawns 2 ways, chorizo, kale, parmesan garlic bread crumbs

MACARONI CARBONARA

21

gelderman farms bacon, sweet peas, rich cream sauce

Entrees

RED WINE BRAISED BEEF SHORT RIB

29

roasted bone marrow, aged white cheddar mash

BLACKENED BC SALMON

23

cous cous salad à la grecque, avocado corn salsa

MOUNT LEHMAN ROASTED HALF CHICKEN

24

buttermilk mash, peas & carrots

CRAB CRUSTED HAIDA GWAII HALIBUT

35

squash & barley risotto, caper dill butter sauce

CHEF ERIK’S VEAL PICCATA

25

parmesan risotto, lemon caper butter

MAPLE & MUSTARD CRUSTED PORK RACK

29

pulled pork poutine, apple cider reduction

SALT SPRING ISLAND MUSSELS & FRITES

19

leek & garlic herb broth

The Steaks

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

7OZ SIRLOIN

28

10OZ NEW YORK

34

 

14OZ RIB EYE

38

24OZ BONE-IN RIBSTEAK

58

 

all steaks served with roasted bone marrow, buttermilk mash, seasonal vegetables, 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

pemberton valley fries, cheese curds & gravy

LOBSTER AND PRAWN RISOTTO

13

citrus and mascarpone

JUMBO ONION RINGS

10
maytag blue cheese dip

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 candied walnuts

CAESAR SALAD

12

pork belly croutons, aged parmesan

TOMATO & BOCCONCINI DUO

13

torn basil, balsamic reduction

WEST COAST SALMON CAKES

9

pickle & dill dipping sauce.

DEVILLED JUMBO CHICKEN DRUMETTES

12

sriracha bbq glaze, parmesan basil sour cream

BONE MARROW CHEEZY  BREAD

13

roasted bone marrow, fresh arugula

ARTISAN MEAT & CHEESE BOARD

9

3 cured meats, 3 local cheeses, spicy olives, pickles & house-made mustard (per person, min 2 people)

The Pastas

LAMB BOLOGNESE RIGATONI

18

8-hour braised lamb, house-made basil ricotta

WILD SEAFOOD PAPPARDELLE

19

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

PRAWN ORECCHIETTE

15

ragu of prawns, chorizo, kale, parmesan garlic bread crumbs

MACARONI CARBONARA

15

gelderman farms bacon, sweet peas, rich sauce

Entrees

BLACKENED BC SALMON

19

cous cous salad a la grecque, avocado corn salsa

ANDREW’S FRIED CHICKEN

17

buttermilk cauliflower coleslaw, honey dijon

CRAB CRUSTED BC SALMON

21

roasted squash & barley risotto, lemon buerre blanc

PULLED PORK SANDWICH

17

slow braised pork, coleslaw, fries and caesar

RED WINE BRAISED BEEF SHORTRIB

22

roasted bone marrow, aged white cheddar mash

HALIBUT FISH & CHIPS

18

hand-cut fries, coleslaw, tartar sauce

| make it two pieces  $5

CHOPPED HOUSE SALAD

17

tomatoes, cucumber, sliced egg, avocado, bacon aged white cheddar, iceberg lettuce buttermilk ranch or blue cheese dressing

|add chicken $5    |add salmon $7

Burgers

HAIDA GWAII HALIBUT

18

beer battered lettuce & tomato tartar sauce

‘AAA’ PRIME BEEF

18

ground prime rib, cheddar, lettuce & tomato, bone marrow aioli

BBQ WILD SALMON

18

simply grilled, lettuce & tomato, dill mayonnaise

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

pemberton valley fries, cheese curds & gravy

LOBSTER & PRAWN RISOTTO

13

citrus + mascarpone

JUMBO ONION RINGS

10

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

ORGANIC FRUIT SMOOTHIE

5

 

BREAKFAST MIMOSA

6 1/2

 

GRAMMA’S BLOODY CAESAR

6 1/2

 

PAPA’S ICED COFFEE

6 1/2

 

ROSE SPRITZ

8 1/4

 

BACON BOURBON SOUR

8 1/4

 

The Sweet

BRIOCHE FRENCH TOAST

14

thick cut brioche, whipped cream wild blueberry compote

BUTTERMILK PANCAKE

15

banana ‘brûlée’, bourbon maple syrup

|add bacon or sausage   $3

ORGANIC GRANOLA & YOGURT

14

market fresh fruit & berries, greek yogurt

VANILLA WAFFLE

15

chantilly whipped cream, fresh fruit & berries

| add andrew’s fried chicken  $5

Brekkie

COUNTRY STYLE BREAKFAST

16

2 free run eggs, back bacon, sausage, organic greens & multigrain bread

CLASSIC BENNY

15

2 poached eggs, shaved ham, hollandaise, toasted english muffin, organic greens

CROQUE MADAME

15

sourdough, over easy eggs, shaved ham & gruyere, organic greens

WILD MUSHROOM, ASPARAGUS, CHEVRE FRITTATA

16

organic green salad, multigrain toast

SIGNATURE CORNED BEEF HASH

18

slow braised corned beef, 2 fried eggs, ‘lyonnaise’ style potatoes, cheddar gratin

Lunch

BLACKENED BC SALMON

19

cous cous salad a la grecque, avocado corn salsa

ANDREW’S FRIED CHICKEN

17

buttermilk cauliflower mash, coleslaw, honey dijon

PULLED PORK SANDWICH

17

slow braised pork, coleslaw, fries & caesar

LAMB BOLOGNESE RIGATONI

18

8-hour slow braised lamb, house-made basil ricotta, charred garlic bread

CHOPPED HOUSE SALAD

17

tomatoes, cucumber, sliced egg, avocado, bacon, white cheddar, iceberg lettuce, buttermilk ranch or blue cheese dressing

|add chicken $5    |add salmon $7

The Burgers

HAIDA GWAII HALIBUT

18

beer battered, lettuce & tomato, tartar sauce

‘AAA’ PRIME RIB

18

ground prime rib, cheddar, lettuce & tomato, bone marrow aioli

BBQ WILD SALMON

18

simply grilled, lettuce & tomato, dill mayonnaise

Sides

CRISPY HASHBROWNS

5

made to order ‘lyonnaise’ style

HOUSE BREAKFAST SAUSAGE

4

crispy pork with rosemary & thyme

GRILLED FARMERS TOAST

3

thick cut multigrain or sourdough

SEASONAL FRUIT BOWL

6

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 1/4
39

Cono Sur 2018 Chile

PINOT GRIS

9 1/2
40

Red Rooster 2017 Okanagan Valley, BC

CHENIN  BLANC

10 1/4
43

Protea 2018 Western Cape, South Africa

RIESLING

10 1/2
44

Stag’s Hollow 2017 Okanagan Valley BC

6oz
Btl

ROSÉ

13
55

Skaha Vineyard 2018 Okanagan Valley, BC

PINOT GRIS BLEND

13
55

Le Veiux Pin ‘Petit Blanc’ 2018 Okanagan Valley, BC

SAUVIGNON BLANC

14
58

Wairau River 2018 Marlborough, NZ

CHARDONNAY

14 1/4
60

Mt. Boucherie ‘Reserve’ 2016 Okanagan Valley, BC

Reds

6oz
Btl

MONASTRELL/SHIRAZ

9 1/4
39

Juan Gil ‘Pasico’ 2017 Jumilla, Spain

MALBEC

10
42

Trapiche 2017 Mendoza, Argentina

CABERNET/MERLOT

11 1/2
48

Mission Hill ‘Estate’ 2015 Okanagan Valley. BC

VALPOLICELLA CLASSICO

12
50

Cantina di Negrar 2016  Italy

6oz
Btl

CABERNET FRANC

13
55

Adega on 45th 2016 Okanagan Valley, BC

PINOT NOIR

14 1/4
60

Hillside Estate 2015 Okanagan Valley, BC

CABERNET SAUVIGNON

14 3/4
62

Liberty School 2016 Paso Robles, California

MERLOT

15 3/4
65

Burrowing Owl 2016 Okanagan Valley, BC

Available every day – join us in the Bar or the Lounge daily from 3pm to 6pm & every evening from 10pm to close.

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

'Appy Hour

BEET & BRESAOLA SALAD

6 3/4

organic beets, air dried tenderloin

CRISPY SALMON CAKES

6 1/2

pickle & dill dipping sauce

TRUFFLED JUMBO MACARONI

7 3/4

4 cheese cream sauce

BEEF SHORT RIB CROQUETTE

7 1/4

spicy dipping sauce

CLASSIC POUTINE

6 1/2

hand cut fries

PULLED PORK SANDWICHES

7 1/2

local pork, coleslaw

TFP CURED MEATS

6 1/4

trio of meats, spicy olives

P.E.I. MUSSELS

8 1/2

white wine & herbs

SRIRACHA BBQ CHICKEN DRUMSTICK

6 1/2
parmesan basil dip

BEEF CARPACCIO

7 1/2
dijon aioli, xvoo crostinis
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