YALETOWN FLYING PIG 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

CAESAR SALAD 12 3/4
pork belly croutons, aged parmesan

T.F.P. ICEBERG WEDGE 13 1/2
classic accompaniments

TOMATO & BOCCONCINI SALAD 13 3/4
torn basil, balsamic reduction

PROCIUTTO DI PARMA BOARD 17 1/2
shaved prosciutto + spicy olives, baby arugula, grilled rustic focaccia

ENTREES

BLACKENED STEELHEAD TROUT 26
chorizo, prawn, caper & tomato ragout, gargenelli pasta

MOUNT LEHMAN ROASTED HALF CHICKEN 26
buttermilk mash, peas + carrots, natural pan jus

CHEF ERIK’S VEAL PICCATA 25 3/4
parmesan risotto, sautéed broccolini, lemon caper butter

HERB CRUSTED HAIDA GWAII HALIBUT 29 3/4
confit fingerling potatoes, market vegetables, lemon dill buerre blanc

SPAGHETTI + MEATBALLS 20 3/4
roasted pomodoro sauce, house-made basil ricotta

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, cabernet veal jus

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 16
roasted bone marrow, fresh arugula

– 3 years –