Soups & Salads
- Soup of the DayYour server will share Chef’s selection
- Spanish Tomato Soup
With roast garlic and spinach
- Cranberry & Goat Cheese Salad
Dried cranberries, goat cheese, candied pecans on mixed baby greens with sun dried tomato vinaigrette
- House Chipotle Caesar SaladOur special house dressing, crispy pancetta, garlic crouton on crisp romaine hearts topped with shaved parmesan
- Warm Roma Tomato and Halloumi Cheese Salad
Garlic and herb marinated roma tomato, baby greens and citrus vinaigrette
- Classic Caprese Salad
Thick cut bocconcini layered with roma tomatoes, balsamic drizzle, virgin olive oil, house basil pesto and pine nuts
Starters & Share Plates
- Panko Breaded Onion RingsCrispy batter, tender and sweet onion, served with chipotle mayo
- Truffle FriesHome cut fries tossed in coarse pepper and salt, truffle oil, shaved grana padana and served with roast garlic mayonnaise
- Guac-shettaOur take on bruschetta, garlic crostinis with house guacamole, marinated roma tomato, shaved grana padana
- Warm Artichoke and Three Cheese DipServed with toasted naan wedges to dip
- Beef Carpaccio
Tender filet mignon with mustard aioli, shaved parmesan, arugula, capers and garlic toast points
- Halibut FrittersTempura battered, served with house tartare. Option to add fries or onion rings
- Calamari Frites
Breaded fresh per order with jalapeno, red bell pepper and served with house tzatziki
- Blue Jacket Mussels
East Coast sourced, choose from coconut curry cream or white wine garlic butter, served with garlic baguette
- Dry Roasted WingsChoose from house hot sauce, cracked pepper and rock salt, or tequila lime. All wings served with blue cheese dip
- Camarone Prawns
Five jumbo prawns sautéed in house hot sauce, garlic, fresh herbs, with mango yogurt dip to cool
- Grilled Lamb Chop PopsThree bone in chops, roast onion and garlic demi glace, side house green salad and crispy onion rings
- Ahi Tuna TowerFresh avocado, ahi tuna and mango, soy dressing and crispy panko
- Classic Prawn Cocktail5 jumbo prawns, chilled and served with house cocktail and tarragon horseradish sauce
- Jumbo Sautéed ScallopsServed on a bed of spinach with curry cream and anise seeds
- Sunflower Bakery SourdoughWarmed and served with whipped garlic butter
Signature Pastas
- Fettuccine AlfredoGarlic, parmesan cream and shaved parmesan. Option to add chicken, beef, or prawns
- Spaghetti BologneseTuscan classic, house tomato, basil, beef sauce over spaghetti with shaved parmesan
- Linguini VongoleCarpet shell clams, classic Italian white sauce
- Linguini ala IndianaHouse curry cream sauce with sautéed peppers, onions and grilled chicken breast, shaved parmesan
- West Coast Seafood LinguiniAn array of our fresh daily seafood with butter fennel sauce, and shaved parmesan
- Jumbo Prawns & Butternut Squash RavioliServed with lemon butter and truffle oil sauce
- Roast Chorizo PenneSpicy chorizo sausage with house marinara sauce over penne
Pepe’s Classics
- Chef Gill’s Butter ChickenParmjit’s family recipe with garlic naan and jasmine rice
- Coconut & Curry VindalooStewed potato and vegetables with coconut milk and curry sauce, garlic naan and jasmine rice. Option to add chicken or prawns
- Sizzling Fajitas
Skillet-seared vegetables, house guacamole, sour cream, salsa verde, sour cream, flour, or corn tortilla. Option to add chicken, beef, snapper, or prawns
- Chicken Schnitzel with Hunter Mushroom GravyFlat top seared with wild mushroom demi gravy, six vegetables and Yukon garlic mash
- Parmesan Truffle ChickenCrispy breaded chicken breast served over gnocchi with mushrooms and truffle cream sauce, arugula garnish
- BC Sockeye SalmonGrilled salmon filet served over sautéed spinach and basmati rice, Pernod, tomato, lemon and butter sauce
- Blackened Chicken & PrawnsIron skillet blackened chicken with a couple of jumbo prawns, fresh tomato butter sauce, six vegetables and Yukon garlic mash
- Pistachio Crusted BC HalibutServed on a bed of roast red bell pepper cream sauce, roast red potato and five vegetable medley
- Pacific Coast Seafood CioppinoBC lingcod, BC sockeye salmon, Salt Spring Island mussels, prawns and scallops in a light saffron tomato bouillabaisse
Steaks & Chops
- Steak Frites6 oz flat-iron with caesar salad and fries, house demi-glace
- Baseball Cut Sirloin8 oz cut, so thick we cannot cook it over medium! Served with house demi-glace
- The “King” New York Striploin10 oz centre cut, brandy peppercorn demi glacé
- “Millionaire’s Cut” Filet Mignon7 ounce of tenderness, rosemary demi glacé
- 12 oz Rib EyeGrilled and served with rosemary infused demi glacé
- Mini Tomahawk bone in Pork ChopDouble cut, flat top seared, grill charred and served with house made spicy apple and pear chutney
- Roast Rack of LambSpring Lamb with mint crust, served with Rosso demi-glace and garlic mash
Desserts
- TiramisuLayers of espresso, Grand Marnier, Kahlua marinated biscotti, whipped Mascarpone cheese, creme fraiche, sprinkled with powdered cocoa
- Raspberry Laced CheesecakeBaked New York Style, with a light whipped topping, drizzled with mango and raspberry coulis
- Creme BrûléeA French tradition, rich creamy custard with vanilla bean and lemon zest, and classic caramelized sugar topping.
- Chocolate Hazelnut GanacheLayers of hazelnut chocolate foam and semi dark chocolate mousse, covered in a dark chocolate ganache, finished with with mango and raspberry coulis and a chocolate leaf
- Baked Apple StrudelPastry rolled with golden delicious apple, cinnamon and hazelnuts, topped with burnt caramel sauce and served with vanilla bean ice cream
Serving familiar comfort food, locally sourced produce and sustainable seafoods and meat
Pepe’s is proud to be one of most revered eateries in Squamish and the Sea to Sky corridor. We’ve been dishing up delicious food and consistently great service and value since 2004.
