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The Giggle Dam offers great humour and great food

We are very excited to welcome our Chef, Pieter J Van Meenen to our crazy family at The Giggle Dam! Chef Pieter is shaking things up in the Dam kitchen, taking your four course meal to another culinary level of excellence! Along with your two appetizers; a tasty Beaver Dip and chef’s seasonal choice of soup or salad, Chef Pieter offers a choice of 4 delectable entrees which change nightly to ensure variety, and are likely to include a choice of Beef, Chicken, Seafood, or Vegetarian Pasta, with a homemade, mouth-watering dessert to finish. He is passionate about making everything from scratch, but let us tell you, these ain’t your mama’s recipes!

Although our menu is subject to change according to season, availability and quality of ingredients, and whatever Chef Pieter finds at the back of the freezer when he has the munchies; you can always expect that each time you visit us here at the Dam, your meal will be just as delicious as the following menu.

As always, in keeping with the upscale nature of our classy joint, your beautifully plated meal will be served to you, without exception, with our signature, highly revered garnish; the small sprig of parsley.

FIRST COURSE

Beaver Dip

Chef loves a good Beaver Dip (who doesn't really?). Smoked Gouda & jalapenos make it creamy with a little heat and a touch of smoke to finish it off. Ahhh, now that's a good Beaver Dip.

SECOND COURSE

Soup

The ever changing soups Chef Pieter creates are always a treat here at the Giggle Dam. Inspired by our lower mainland weather, he never fails to warm us with his offerings, such as his Roasted Butternut Squash, or hearty Chicken Noodle soups. Our particular favourite is the surprise, Whatever-Is-Left-In-The-Dam-Fridge soup!

THIRD COURSE

Mains (Your DAM Choice)*

MMMMMMM.......Meat!

It's New York Steak! What?! Okay, okay, it's from the Bronx area of New York, but still. Sundried tomato marinted 8oz. steak (cooked to Chef's perfect medium-rare....ish) served with a peppercorn jus.

Chicken Fricassee

Chef Pieter loves making Fricassee solely because it sounds like a swear word. We found out it's actually chicken in a creamy white wine sauce.

Red Tide Special

Fresh Pacific Red Snapper (too...many...jokes...must...not...go...there...), pan-seared with a soy-mirin glaze.

Vegetarian Pasta

Delicious spinach and ricotta cannelloni served in a creamy rose' sauce. There's no meat in this dish. You know that, right? 

*Mains are served with nugget potatoes in a grainy mustard dressing...well, except for the pasta, because that would be stupid. But all entrees definately get a fresh colourful blend of baby vegetables!

FOURTH COURSE

Chocolate Mousse

Chef Pieter's decadent chocolate cherry mousse garnished with a light wafer made lovingly with his own Sous Chef's hands.

***Menu items are subject to change based on market availability

SPECIAL MEALS

If you want to join us but have any food allergies, minor to severe, please contact our box office in advance (604-9GIGGLE), and we will do our absolute best to accommodate you. The idea here is to kill you with the laughter not the food.

Advance notice will ensure your needs are met, as we may not be able to accommodate requests made on the night.