Backcountry Brewing

This is our take on a viral pizza that’s dangerously good. Long cold-fermented dough, California tomato base, spicy authentic nduja (soft Calabrian salami), fior di latte, mozzarella, house-made stracciatella, Kalamata olives, aged Modena balsamic, oregano & grated parmesan. Sure you could book a flight to New York, but why not try it here? The only thing getting annexed tonight is your appetite.

How dare we mess with a classic?! Try it for yourself! In-house marinated mushrooms, mozzarella, garlic crème fraîche base & truffle oil - topped with chopped parsley, parmesan & a pinch of Maldon Sea salt. Vegan option: tomato sauce, mushrooms, vegan cheese, parsley.

Soppressata, Mozzarella, Red Onion, Chili Flakes, and Oregano all on our House-Made Tomato Base, finished with a drizzle of Canadian Honey. *Spicy*

For the base we blend house-made BBQ sauce made with Ridgerunner, with our house tomato sauce. On top: braised chicken tossed in BBQ sauce, melty mozzarella, banana peppers for a little tang, and red onion for bite. Finished with a final drizzle of BBQ sauce, fresh cilantro, and a sprinkle of feta cheese.

A true classic: pepperoni, mozzarella & pecorino cheese on our house-made tomato base. Vegan pepperoni option available at no extra cost!

Exceptional in every way. Featuring our house-made dough covered in a garlic crème fraîche base base topped with mozzarella, bacon onion jam, and Paillot goat cheese, then finished with parsley, Maldon Sea salt and Canadian honey. Note: Bacon Onion Jam contains red wine & a little cayenne pepper. (Has a bit of zing to it thanks to the cayenne in the jam.)

Our tomato sauce as a base with mozzarella, green bell peppers, mushrooms, Manzanilla olives, Johnston's thick-cut BC bacon all atop our house-made dough with oregano to finish. It's not a phase, it's a lifestyle.

House-made tomato sauce, plant-based vegan pepperoni, vegan cheeze.

Tomato sauce, Mozzarella

A Tuscan classic with Backcountry Flair: Creamy burrata served with BC non-GMO beefsteak, yoom and/or cherry tomatoes from Windset Farms - depending what is freshest, organic basil & red vein sorrel greens from Brew Creek Whistler, garlic croutons made from our house pizza dough, compressed cucumber and pickled shallots - all brought together with a delicate oregano red wine vinaigrette made with Italian organic unfiltered vinegar, extra virgin olive oil and Maldon sea salt. Salute!

Fresh off the farm and onto the menu! Mixed greens sourced from Brew Creek Whistler including pea tendrils & red vein sorrel, with snap peas, shaved radish, Japanese turnip, and ricotta salata cheese all dressed in a sherry vinaigrette. Come eat your vegetables, Squamish!

House-made dressing, croutons, shaved parmesan & fresh romaine Lettuce. Try it with our 24-hour in-house marinated, Greek style chicken breast! (Note: dressing contains anchovies, Worcestershire & parmesan)

Our famous in-house brined wings cooked to perfection in tallow. Perhaps the best wings in town - you be the judge! Available in classic Salt N' Peppa, garnished with green onion -or- try one of our house-made sauce creations: Sriracha Hot Honey Garlic, topped with green onions OR Mango Habanero, topped with fresh cilantro and a lime wedge. Spicy!

Crispy buttermilk marinated, tallow-fried chicken thigh, glazed in our spicy house-made "Gochu Gang" Korean BBQ sauce, stuffed into a toasted brioche bun with kimchi mayo, chili-ginger pickles, and crunchy slaw.

Crispy buttermilk marinated, tallow-fried chicken thigh, house-made mango habanero heat, cool ranch, bread & butter pickles, and a little iceberg lettuce for crunch.

Cooked in beef tallow & better than ever. Crispy, golden brown, salted French fries. The way fries ought to taste!

24-hour marinated, Greek-style roasted chicken breast

Made in collaboration with Yung & Walker in Vancouver.