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
ROCKET & WATERCRESS BEETROOT SALAD
12 1/2
local chevre, pears and walnuts
CAESAR SALAD
12 1/2
pork belly croutons, aged parmesan
FARMCREST FRIED CHICKEN
12 1/2
buttermilk brined thigh, pickled cabbage slaw, dill pickles, harissa aioli
BONE MARROW CHEEZY BREAD
15 1/2
roasted bone marrow, fresh arugula
‘AAA’ BEEF CARPACCIO
12 1/2
baby arugula, shaved parmesan, horseradish aioli
WEST COAST SALMON CAKES
9 1/2
baby arugula, shaved parmesan, horseradish aioli
ARTISAN MEAT & CHEESE BOARD
9 1/2
3 cured meats, 3 local cheeses, spicy olives, pickles & house-made mustard (per person, min 2 people)
Entrees
RED WINE BRAISED BEEF SHORT RIB
29 3/4
roasted bone marrow, aged white cheddar mash
HAZELNUT CRUSTED WILD BC LING COD
23 3/4
duo of cauliflower, buttered beans, romesco sauce
MOUNT LEHMAN ROASTED HALF CHICKEN
25 1/2
buttermilk mash, peas & carrots
BRANT LAKE WAGYU BURGER
19 3/4
shaved iceberg lettuce, tomato, aged white cheddar, fried free range egg, red relish mayo, fries & caesar salad
CHEF ERIK’S VEAL PICCATA
25 3/4
parmesan risotto, lemon caper butter
MAPLE & MUSTARD CRUSTED PORK RACK
29 3/4
pulled pork poutine, apple cider reduction
SALT SPRING ISLAND MUSSELS & FRITES
19 3/4
leek & garlic herb broth
BAKED VEGETARIAN RIGATONI BOLOGNESE
22 3/4
slow braised cremini mushrooms, cauliflower zucchini, carrots, tomatoes, garlic toast
WILD SEAFOOD PAPPARDELLE
23 3/4
mussels, clams, fresh fish, prawns, spicy rosé sauce
Steaks & Chops
ALL STEAKS ARE CANADIAN ‘AAA’ AND AGED A MINIMUM OF 21 DAYS
7OZ SIRLOIN
29 1/2
10OZ NEW YORK
35 1/2
16OZ RIB EYE
48
16OZ PARADISE VALLEY PORK CHOP
35
all steak & chops are served with buttermilk mash seasonal vegetables, chimichurri sauce
Sides
CRISPY BRUSSELS SPROUTS
9 1/2
lemon, parmesan and capers
PORK CHICHARRON
7 1/2
bbq lime spice
BACON CAULIFLOWER CASSEROLE
9 1/2
sour cream, chives
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
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
ROCKET & WATERCRESS BEETROOT SALAD
12 1/2
local chevre, pears and candied walnuts
CAESAR SALAD
12 1/2
pork belly croutons, aged parmesan
WEST COAST SALMON CAKES
9 1/2
pickle & dill dipping sauce.
BONE MARROW CHEEZY BREAD
15 1/2
roasted bone marrow, fresh arugula
ARTISAN MEAT & CHEESE BOARD
9 1/2
3 cured meats, 3 local cheeses, spicy olives, pickles & house-made mustard (per person, min 2 people)
Entrees
BRANT LAKE WAGYU BURGER
19 3/4
shaved iceberg lettuce, tomato, aged white cheddar, fried free range egg, red relish mayo, fries & caesar salad
BAKED VEGETARIAN RIGATONI BOLOGNESE
18 3/4
slow braised cremini mushrooms, cauliflower, zucchini, carrots, tomotoes, garlic toast
WILD SEAFOOD PAPPARDELLE
19 3/4
mussels, clams, fresh fish, prawns, spicy rosé sauce
BLACKENED STEELHEAD TROUT
19 1/2
cous cous salad à la grecque, avocado corn salsa
CHEF RYAN’S FRIED CHICKEN
17 3/4
buttermilk cauliflower mash, romanesco, maple honey dijon
PAN SEARED BC SALMON
19 3/4
roasted squash & barley risotto, lemon buerre blanc
PULLED PORK SANDWICH
17 3/4
slow braised pork, coleslaw, fries and caesar
CHOPPED HOUSE SALAD
15 3/4
tomatoes, cucumber, sliced egg, avocado, bacon, aged white cheddar, iceberg lettuce
|add chicken $6 |add salmon $8
Steaks & Chops
ALL STEAKS ARE CANADIAN ‘AAA’ AGED A MINIMUM OF 21 DAYS
7 oz SIRLOIN
29 1/2
10 oz NEW YORK
35 1/2
16 oz RIBEYE
48
16 oz PARADISE VALLEY PORK CHOP
35
all steaks & chops are served with buttermilk mash, seasonal vegetables, chimichurri sauce
Sides
CRISPY BRUSSELS SPROUTS
9 1/2
lemon, parmesan + capers
PORK CHICHARRON
7 1/2
bbq lime spice
BACON CAULIFLOWER CASSEROLE
8 1/2
sour cream + chives
ANDREW’S PULLED PORK POUTINE
10 1/2
pemberton valley fries, cheese curds & gravy
LOBSTER & PRAWN RISOTTO
15 1/2
citrus + mascarpone
JUMBO ONION RINGS
10 1/2
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
AVI’S FIXER ELIXER
5 3/4
T.F.P. COFFEE
6 3/4
GRAMMA’S BLOODY CAESAR
6 3/4
HARVEY WALLBANGER
6 3/4
ROSE SPRITZ
8 1/2
BACON BOURBON SOUR
8 3/4
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
ROCKET & WATERCRESS BEETROOT SALAD
12 1/2
local chevre, pears and walnuts
CAESAR SALAD
12 1/2
pork belly croutons, aged parmesan
WEST COAST SALMON CAKES
9 1/2
pickle & dill dipping sauce.
BONE MARROW CHEEZY BREAD
15 1/2
roasted bone marrow, fresh arugula
ARTISAN MEAT & CHEESE BOARD
9 1/2
3 cured meats, 3 local cheeses, spicy olives, pickles & house-made mustard (per person, min 2 people)
Brekkie
COUNTRY STYLE BREAKFAST
16 3/4
2 free run eggs, bacon, sausage, potato hash, multigrain bread
VEGETABLE FRITTATA
16 3/4
roasted bell pepper, zucchini, chèvre, spinach, arugula salad, potato hash, multigrain toast
SIGNATURE CORNED BEEF HASH
18 3/4
8 hour braised corned beef, 2 poached eggs, herbed potatoes, hollandaise
BRIOCHE FRENCH TOAST
14 1/2
thick cut brioche, whipped cream wild blueberry compote
ORGANIC GRANOLA & YOGURT
14 1/2
market fresh fruit & berries, greek yogurt
VANILLA WAFFLE
15 1/2
chantilly whipped cream, fresh fruit & berries
| add andrew’s fried chicken $5
TFP EGGS BENEDICT
toasted english muffin, potato hash classic hollandaise
| Shaved Ham $16 | Smoked Salmon $19 | Avocado & Tomato $16
Lunch
BLACKENED STEELHEAD TROUT
19 1/2
cous cous salad a la grecque, avocado corn salsa
CHEF RYAN’S FRIED CHICKEN
17 3/4
buttermilk cauliflower mash, romanesco, maple dijon mustard
PULLED PORK SANDWICH
17 3/4
slow braised pork, coleslaw, fries & caesar
BAKED VEGETARIAN RIGATONI BOLOGNESE
18 3/4
slow braised cremini mushrooms, cauliflower, zucchini, carrots, tomatoes, garlic toast
BRANT LAKE WAGYU BURGER
19 3/4
shaved iceberg lettuce, tomato, aged white cheddar, fried free range egg, red relish mayo, fries & caesar salad
CHOPPED HOUSE SALAD
15 3/4
tomatoes, cucumber, sliced egg, avocado, bacon, white cheddar, iceberg lettuce, buttermilk ranch or blue cheese dressing
|add chicken $5 |add salmon $7
Sides
CRISPY HASHBROWNS
5 1/4
made to order ‘lyonnaise’ style
HOUSE BREAKFAST SAUSAGE
4 1/4
crispy pork with rosemary & thyme
GRILLED FARMERS TOAST
3 1/4
thick cut multigrain
SEASONAL FRUIT BOWL
6 1/4
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 1/2
40
Cono Sur 2018 Chile
PINOT GRIS
9 3/4
41 1/4
Red Rooster 2017 Okanagan Valley, BC
CHENIN BLANC
10 1/2
44 1/4
Protea 2018 Western Cape, South Africa
RIESLING
10 1/2
44 1/4
5oth Parallel 2018 Okanagan Valley, BC
6oz
Btl
ROSÉ
11 1/2
48
Dirty Laundry ‘Hush’ 2018 Okanagan Valley, BC
PINOT GRIS BLEND
13 1/2
57
Le Veiux Pin ‘Petit Blanc’ 2018 Okanagan Valley, BC
SAUVIGNON BLANC
14 1/2
61 1/4
Wairau River 2018 Marlborough, NZ
CHARDONNAY
14 3/4
62 1/4
Mt. Boucherie ‘Reserve’ 2016 Okanagan Valley, BC
Reds
6oz
Btl
MONASTRELL/SHIRAZ
9 1/2
40
Juan Gil ‘Pasico’ 2017 Jumilla, Spain
MALBEC
10 3/4
45 1/4
Trapiche 2017 Mendoza, Argentina
CABERNET/MERLOT
12
50 3/4
Mission Hill ‘Estate’ 2015 Okanagan Valley. BC
MERLOT
12 1/4
51 3/4
Tommasi ‘Le Prunée’ 2017 Italy
6oz
Btl
GAMAY
12 3/4
53 3/4
Rust Wine Co. 2018 Similkameen Valley, BC
CABERNET FRANC
13 1/2
57
Adega on 45th 2016 Okanagan Valley, BC
PINOT NOIR
14 3/4
62 1/4
Hillside Estate 2015 Okanagan Valley, BC
CABERNET SAUVIGNON
15 1/4
64 1/2
Liberty School 2016 Paso Robles, California
Available every day – join us in the Bar or the Lounge daily from 3pm to 6pm & every evening from 10pm to close (except Olympic Village – click Contact us for more info).
*Items offered are subject to availability. Please check our Happy Hour chalkboard for current features or ask your server.
Happy Hour
BEET & BRESAOLA SALAD
7
organic beets, air dried tenderloin
SALMON CAKES
6 3/4
pickle & dill dipping sauce
TRUFFLED JUMBO MACARONI
8
4 cheese cream sauce
BEEF SHORT RIB CROQUETTE
7 3/4
spicy dipping sauce
CLASSIC POUTINE
6 3/4
hand cut fries
PULLED PORK SANDWICHES
7 3/4
local pork, coleslaw
TFP CURED MEATS
6 1/2
trio of meats, spicy olives
P.E.I. MUSSELS
8 3/4
white wine & herbs