TrufflePigsEST. 2000

Go Hog Wild at Truffle Pigs Bistro

We are a family. Our business is driven by passion. We live to create, challenge each other and share knowledge. You will witness this with every plate that goes out.

We live and work here because we want to. Our surroundings inspire and sustain us. You will understand when you sit down and look out at the sky, the mountains, the landscape.

We believe nourishment is more than just food and wealth is more than just money. We believe the mealtime experience should be social and energetic and should encourage conversation. And we believe that neither cooking nor eating should be rushed, because quality food and quality time go hand in hand.

We do what we do because to make someone happy makes life worth living. We want you to feel this as soon as you walk through the doors.

Our Menu

Have a look and get ready to enjoy!


  • Housemade Soup

    Always served hot, always handmade, always changing.

  • Beefy AF Burger

    7oz of pure Canadian Angus ground chuck beef on a toasted bun, with aged white cheddar, bacon, lettuce, beefsteak tomato, onion, BBQ mayo and a big ol' pickle wedge.

  • Beet the Meat

    Grated beets, walnuts, millet, roast yam & cumin pressed into a patty on a toasted bun. Topped with crumbled goats cheese, lettuce, tomato, onion and mayonnaise.

  • Flat Quack

    Duck confit on a béchamel based flatbread, with red onion and fig jam. Topped with spinach, crumbled walnuts and a blue cheese drizzle.

  • TPB Flatbread

    Sun-dried tomato, thinly sliced prosciutto, bocconcini and artichoke on a tomato sauce based flatbread. Finished with a fresh kale salad and a drizzle of balsamic and lemon oil.

  • Rabbit Food

    Arugula, frisée, kale & chard, tossed in a rhubarb vinaigrette with cherry tomatoes, cucumber, radish, crumbled feta and topped with pumpkin seed hibiscus clusters, and fresh microgreens.

  • Pok-Eh?

    Cold smoked Yellowfin tuna, tossed with a maple soy sesame oil, served with sticky sushi rice, avocado, cucumber, radish, purple cabbage, carrots, green onions, edamame, spicy mayo and a sprinkle of sesame seeds.

  • Charcuterie Platter

    Three meats, three cheeses from Canadian artisan cheese makers, cornishons, cerignola olives, sun-dried tomato tapenade, a slight drizzle of balsamic reduction and some freshly baked baguette on the side.

  • Zoomer Pappardelle

    Oyster, shiitake and cremini mushrooms, sautéed with shallots, garlic and cream, then tossed with spinach, parsley, pappardelle pasta and a generous grating of parmesan cheese.



  • Tuna Bites

    Maple, soy and sesame oil marinated tuna with cucumber, avocado, green onion, sesame seeds, edamame, red cabbage and spicy mayo on togarashi seasoned wonton.

  • Charcuterie Platter

    Three cured meats, three Canadian cheeses, cerignola olives, sudried tomato tapenade, reduced balsamic, cornichon and baguette

  • Steamed Mussels

    1 lb of P.E.I mussels in a delicious house made Tom Yum sauce, with fresh house baked bread on the side.

  • Cake by the Ocean

    Seared shrimp and crab cake with shaved fennel, yuzu mayo and our tomato saffron emulsion.

  • Love me Tender

    Bacon wrapped beef tenderloin with horseradish and beetroot purée, potato gaufrette, frisée and a drizzle of truffle oil.

  • Mushroom Cauldron

    Mushrooms, garlic and sage that's been slow cooked in olive oil with melted Sylvan Star gouda and fresh baked baguette.

  • The Field of Dreams

    8 oz baseball cut Alberta beef striploin, with roasted portobello and puff pastry cap. Served with potato dauphinoise, poached asparagus and roasted garlic demi glaze.

  • Year of the Pig

    10 oz panko crusted frenched pork loin chop with black truffle and house made pepper spÀtzle, roasted romanesco and an apple rosemary reduction

  • King of the Duck

    Seared 9oz King Cole duck breast, blueberry maple caramel, potato sarladaise and poached broccolini.

  • Zoomer Pappardelle

    Shiitake, oyster, cremini, sautéed with shallots garlic and cream, then tossed with wilted spinach, grated parmesan and served atop pappardelle pasta.

  • T.P.B. Flatbread

    Tomato, prosciutto and bocconcini on a stonebaked flat bread with a hearty green salad, drizzled with balsamic and lemon oil.

  • Swimming Upstream

    Seared Kutterra salmon on an herbed rösti with roasted baby peppers, basil pesto and drizzled with lemon oil.

  • Sweet Potato Cannelloni

    Ricotta and mushroom duxelle rolled in sweet potato slices, with house made tomato sauce, grated parmesan and sweet potato strings on a bed of greens.

  • Quack on a Flatbread

    Brome Lake duck confit, béchamel red onion, and fig jam, topped with fresh spinach, chopped walnuts and creamy blue cheese drizzle.