Appies
THREE PEA SOUP
8 3/4
smoked ham hock, chick, split and sweet peas
SALT + PEPPER “HUMBOLDT’ SQUID
12 3/4
lemon & dill yogurt
ROCKET & WATERCRESS BEETROOT SALAD
11 1/4
local chevre, pears and walnuts
CAESAR SALAD
11 1/4
pork belly croutons, aged parmesan
CHILI RUBBED SKIRT STEAK
12 3/4
spiced matchstick fries
TOMATO & BOCCONCINI DUO
12 1/2
torn basil, rustic pesto
T.F.P ICEBERG SALAD
12 1/2
classic accompaniments
DEVILLED JUMBO CHICKEN DRUMETTES
10 3/4
sriracha bbq glaze, parmesan basil aioli
WEST COAST SALMON SAMPLER
9 3/4
ARTISAN MEAT & CHEESE BOARD
8 3/4
3 cured meats, local cheeses, spicy olives
Entrees
RED WINE BRAISED BEEF SHORT RIB
27 1/2
roasted bone marrow, aged white cheddar mash
BLACKENED STEELHEAD TROUT
27 3/4
ragu of prawns, chorizo & garganelli pasta
BAKED BOLOGNESE RIGATONI
21 1/4
4 cheese gratin, garlic toast
DUO OF BC HALIBUT & SALMON
31 3/4
sweet pea & smoked bacon risotto, chilliwack corn nage
MOUNT LEHMAN ROASTED HALF CHICKEN
22 3/4
buttermilk mash, peas & carrots
CHEF ERIK’S VEAL PICCATA
23 3/4
parmesan risotto, lemon caper butter
WILD SEAFOOD PAPPARDELLE
21 3/4
mussels, clams, fresh fish, prawns, spicy rosé
MAPLE & MUSTARD CRUSTED PORK RACK
27 3/4
pulled pork poutine, apple cider reduction
SALT SPRING ISLAND MUSSELS & FRITES
19 3/4
broth changes daily
7OZ SIRLOIN
26
10OZ NEW YORK
32
hand cut fries, brandy peppercorn sauce
14OZ RIB EYE
36
hand cut fries, brandy peppercorn sauce
Sides
CRISPY BRUSSELS SPROUTS
7 3/4
lemon, parmesan and capers
CREAMED CHILLIWACK CORN
6 3/4
jalapeno & cheddar
BACON CAULIFLOWER CASSEROLE
7
sour cream, chives
ANDREW’S PULLED PORK POUTINE
9
organic pemberton valley potatoes
LOBSTER AND PRAWN RISOTTO
12 3/4
citrus and mascarpone
TRUFFLED JUMBO MACARONI
9 1/2
4 cheese cream sauce
BONE MARROW CHEEZY BREAD
12 3/4
roasted bone marrow, fresh arugula
JUMBO ONION RINGS
9 1/2
Appies
THREE PEA SOUP
8 3/4
smoked ham hock, chick, split and sweet peas
SALT + PEPPER ‘HUMBOLDT’ SQUID
12 3/4
lemon & dill yogurt
ROCKET & WATERCRESS BEETROOT SALAD
11 1/4
local chevre, pears and walnuts
CAESAR SALAD
11 1/4
pork belly croutons, aged parmesan
TOMATO & BOCCONCINI DUO
12 1/2
torn basil, rustic pesto
T.F.P ICEBERG SALAD
12 1/2
chef Erik’s favorite recipe
DEVILLED JUMBO CHICKEN DRUMETTES
10 3/4
sriracha bbq glaze, parmesan basil sour cream
WEST COAST SALMON SAMPLER
9 3/4
all local wild salmon (per person, min 2 people)
ARTISAN MEAT & CHEESE BOARD
8 3/4
three cured meats, local cheeses, spicy olives (per person)
Entrees
BLACKENED LOIS LAKE STEELHEAD TROUT
18 3/4
cous cous salad a la grecque, avocado salsa
WILD SEAFOOD PAPPARDELLE
19 3/4
mussels, clams, fresh fish, prawns, spicy rose’
BAKED BOLOGNESE RIGATONI
17 1/2
4 cheese gratin, garlic toast
PARMESAN BREADED CHICKEN CUTLET
16 1/2
buttermilk mash, peas & carrots
TFP PULLED PORK SANDWICH
16 1/2
slow braised pork, coleslaw, fries and caesar
RED WINE BRAISED BEEF SHORTRIB
20 3/4
roasted bone marrow, aged white cheddar mash
MARINATED SKIRT STEAK SANDWICH
17 1/2
vine tomato & rocket salad, matchstick fries
BEER BATTERED HALIBUT BURGER
18 3/4
hand cut fries, house coleslaw
SALT SPRING ISLAND MUSSELS AND FRITES
17 3/4
broth changes daily
CHOPPED HOUSE SALAD
15 1/2
free range chicken, tomatoes, cucumber, eggs, avocado, bacon, iceberg, buttermilk ranch or blue cheese dressing
Sides
CRISPY BRUSSELS SPROUTS
7 3/4
lemon, parmesan + capers
CREAMED CHILLIWACK CORN
6 3/4
jalapeno + cheddar
BACON CAULIFLOWER CASSEROLE
7
sour cream + chives
ANDREW’S PULLED PORK POUTINE
9
organic pemberton valley potatoes
LOBSTER & PRAWN RISOTTO
12 3/4
citrus + mascarpone
BONE MARROW CHEEZY BREAD
12 3/4
roasted bone marrow, fresh arugula
JUMBO ONION RINGS
9 1/2
blue cheese dip
Wakeups
ORGANIC FRUIT SMOOTHIE
5
seasonal selection
BREAKFAST MIMOSA
6
bubbles with fresh citrus
ROSEMARY MANGO MIMOSA
6 1/2
rosemary syrup, mango nectar, bubbles
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 juice
BACON BOURBON SOUR
8 1/4
bacon infused bourbon, egg white, fresh lime juice
Brekkie
FRENCH TOAST WITH MAPLE BLUEBERRY COMPOTE
13 1/2
thick cut brioche, butter & blueberries
COUNTRY STYLE BREAKFAST
16 1/2
2 free run eggs, back bacon, sausage, crisp salad, multigrain bread
SMOKED SALMON BENEDICT
16 1/2
house smoked salmon, dill cream cheese, hollandaise, organic greens
CROQUE MADAME
14 1/4
sourdough, over easy eggs, shaved ham & gruyere
CHEF ERIK’S BREAKFAST SANDWICH
15 1/2
fried egg, back bacon, sprouts, tomato, avocado, aged cheddar
WILD MUSHROOM, ASPARAGUS, CHEVRE FRITTATA
15 1/2
served with organic green salad
SIGNATURE CORNED BEEF HASH
16 1/2
slow braised corned beef, 2 poached eggs, potatoes, hollandaise, organic greens
TREE HUGGER’S ORGANIC GRANOLA & YOGURT
14 1/2
market fresh fruit & berries
Lunch
BLACKENED LOIS LAKE STEELHEAD TROUT
18 3/4
cous cous salad a la grecque, avocado salsa
PARMESAN BREADED CHICKEN CUTLET
16 1/2
buttermilk mash, peas & carrots
BAKED BOLOGNESE RIGATONI
17 1/2
4 cheese gratin, garlic toast
T.F.P. PULLED PORK SANDWICH
16 1/2
slow braised pork, coleslaw, fries & caesar
MARINATED SKIRT STEAK SANDWICH
17 1/2
vine tomato & rocket salad, matchstick fries
CHOPPED HOUSE SALAD
15 1/2
free range chicken, tomatoes, cucumber, eggs, avocado, bacon, iceberg, buttermilk ranch or blue cheese dressing
Sides
CRISPY HASHBROWNS
4 3/4
made to order ‘lyonnaise’ style
HOUSE BREAKFAST SAUSAGE
4 3/4
crispy pork with rosemary & thyme
ADD EGG
2 1/4
local & free run
SEASONAL FRUIT BOWL
5 3/4
market fresh
GRILLED FARMERS TOAST
2 3/4
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 darren.h@theflyingpigvan.com.
*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
ROSÉ
11 1/2
48
Bordertown 2016 Okanagan Valley, BC
CHARDONNAY
11 1/2
48
Veramonte 2015 Casablanca Valley, Chile
PINOT GRIS BLEND
13
55
Le Veiux Pin ‘Petit Blanc’ 2016 Okanagan Valley, BC
VIOGNIER
14 1/4
60
Laughing Stock 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
MERLOT/CORVINA
11 3/4
53
Gran Passione 2016 Veneto, 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