GASTOWN FLYING PIG MENU

DINNER MENU

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

BRUNCH MENU

Saturdays and Sundays only.

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

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

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

– 3 years –