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

During our safe re-opening we will be offering our dinner menu from 3pm till late.

As of this update, our only location open is The Flying Pig in Yaletown.
Other locations will come back online in the coming days.

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

BRAISED MEATBALL TRIO

9 3/4

tomato basil fondue, 4 cheese gratin

ROCKET, WATERCRESS + BEETROOT SALAD

12 1/2

local chevre, pears and walnuts

CAESAR SALAD

12 1/2

pork belly croutons, aged parmesan

T.F.P. ICEBERG WEDGE

12 3/4

classic accompaniments

MOZZARELLA & PROCIUTTO

12

grilled rustic bread, arugula, watercress, spicy olives, extra virgin olive oil (per person, min 2 people)

Entrees

BLACKENED STEELHEAD TROUT

19 3/4

cous cous salad a la grecque, avocado & salsa

PARMESAN CHICKEN CUTLET

21

buttermilk mash, peas & carrots, arugula salad, grilled lemon

CHEF ERIK’S VEAL PICCATA

25 3/4

parmesan risotto, lemon caper butter

HERB CRUSTED HAIDA GWAII HALIBUT

29 1/2

confit fingerling potatoes, spring vegetables, lemon dill buerre blanc

SPAGHETTI + MEATBALLS

19 3/4

roasted pomodoro sauce, house-made basil risotto

WILD SEAFOOD PAPPARDELLE

23 3/4

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

BRANT LAKE WAGYU BURGER

18 1/2

shaved iceberg lettuce, tomato, aged white cheddar, red relish mayo, pemberton valley fries

Meat

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

7OZ SIRLOIN

29 1/2

matchstick fries, brandy peppercorn sauce

10OZ NEW YORK

35 1/2

matchstick fries, brandy peppercorn sauce

 

RED WINE BRAISED BEEF SHORT RIB

29 3/4

roasted bone marrow, aged white cheddar mash

MAPLE + MUSTARD CRUSTED PORK RACK

28 3/4

pulled pork poutine, apple cider reduction

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
maytag blue cheese dip

BONE MARROW CHEEZY BREAD

15 1/2

roasted bone marrow, fresh arugula

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 may change from time to time.

White

6oz
Btl

HOUSE WHITE

8 3/4
37 1/2

Forty Nine North 2018 Okanagan Valley, BC

Viognier

9 1/2
40

Cono Sur 2018 Chile

PINOT GRIS

9 3/4
41 1/4

Red Rooster 2018 Okanagan Valley, BC

6oz
Btl

SAUVIGNON BLANC

11
46 1/4

Riverlore 2018 Marlborough, NZ

PINOT GRIS BLEND

13 1/2
57

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

CHARDONNAY

13 1/2
57

Mt. Boucherie ‘Reserve’ 2017 Okanagan Valley, BC

Rosé & Bubbles

6oz
Btl

ROSÉ

11 1/2
48

Dirty Laundry ‘Hush’ 2018 Okanagan Valley, BC

SPARKLING ROSE

10
50

Segura Viudas NV Pendes, Spain

6oz
Btl

PROSECCO

11 1/2
57 1/2

La Marca, Italy

Champagne

N/A
120

Veuve Clicquot Brut NV, France

Reds

6oz
Btl

HOUSE RED

8 3/4
37 1/2

Forty Nine North 2018 Okanagan Valley, BC

MONASTRELL/SHIRAZ

9 1/2
40

Juan Gil ‘Pasico’ 2018 Jumilla, Spain

MALBEC

10 3/4
45 1/4

Trapiche 2018 Mendoza, Argentina

CABERNET/MERLOT

12
50 3/4

Mission Hill ‘Estate’ 2016 Okanagan Valley. BC

6oz
Btl

CABERNET FRANC

13 1/2
57

Adega on 45th 2016 Okanagan Valley, BC

PINOT NOIR

14 3/4
62 1/4

Hillside Estate 2016 Okanagan Valley, BC

CABERNET SAUVIGNON

15 1/4
64 1/2

Liberty School 2017 Paso Robles, California

The Flying Pig will be observing a gradual opening of our locations while strictly adhering to Provincial Health Guidelines. All our menus may not be available at this time. We thank you in advance for your patience.

Happy Hour

SALMON CAKES

6 3/4

pickle & dill dipping sauce

TRUFFLED JUMBO MACARONI

8

4 cheese cream sauce

PARMESAN TRUFFLE FRIES

6

garlic aioli

P.E.I. MUSSELS

8

white wine & herb broth

PULLED PORK SANDWICHES

8 1/4

local pork, coleslaw

FANNY BAY CLAMS

8
beer & bacon broth

CURED MEAT & OLIVE BOARD

8

crostini pickles & house-made mustard

Happy Hour Beverages

WHITE CLAW

4 3/4

black cherry-355ml can.

HIGHBALLS

5

premium selection-1oz.

BARREL-AGED BOULEVARDIER

6 3/4

forty creek whisky, campari, cinzano rosso-2oz.

TFP LAGER

5

russell brewing-16oz.

HOUSE RED OR WHITE

6

49 north brewing-16oz.

VIOGNIER

7 3/4

cono sur-6oz.

MALBEC

8 1/2

trapiche ‘reserve’-6oz.

LUNCH is NOT Available at this time – we apologize. Please return to the Dinner menu.
The Flying Pig will be observing a gradual opening of our locations while strictly adhering to Provincial Health Guidelines. All our menus may not be available at this time. We thank you in advance for your patience.

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

BRUNCH is NOT Available at this time – we apologize. Please return to the Dinner menu.
The Flying Pig will be observing a gradual opening of our locations while strictly adhering to Provincial Health Guidelines. All our menus may not be available at this time. We thank you in advance for your patience.

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

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