3-COURSE PRIX FIXE MENU
Enjoy Executive Chef James Walt’s seasonal $49 three-course dinner menu. Available Tuesdays through Thursdays until December 15.
CICCHETTI
polpettine 14.5
crisp wagyu beef meatballs, tomatillo salsa verde
chickpea hummus 12.5
pemberton vegetable crudita, crisp ceci + smoked paprika
sicilian mixed olives 13
warm olives, chilies + almonds
grilled crostini 16.5
butternut squash caponata, whipped ricotta, fig balsamic, ricotta salata
ANTIPASTI
minestrone 17.5
pemberton vegetables, fresh macaroni, roasted tomato + pecorino romano
burrata + pemberton beets 25.5
roasted okanagan pear, pear agrodolce, plenty wild farm radicchio, toasted pumkin seeds
carpaccio 27.5
seared beef filet, pickled shimeji mushrooms, egg yolk, arugula + sourdough crostini
salumi misti 29.5
selection of italian cured meats, pickled garnish + house made crostini
FORMAGGI
ubriaco
mozzarella di bufala
brunet
gorgonzola
parmigiano reggiano
pecorino toscano
taleggio
served with toasted walnut
preserved fruits
two 14.5 four 19.5 six 24.5
PRIMI
rigatoni al pomodoro 25.5
fresh tomatoes, olive oil + basil
tagliatelle bolognese 35.5
brant lake wagyu beef ragu + parsley
bc mushroom risotto 33.5
arborio rice, parmigiano reggiano truffle essence + baby herb salad
lobster + saffron linguine 47.5
nova scotia lobster, white wine, cream, lemon, chilies, carrots + breadcrumbs
daily pasta addition A.Q
utilizing local & seasonal products, with italian inspiration + sensibilities
daily pasta addition A.Q
utilizing local & seasonal products with italian inspiration + sensibilities
all pasta made in-house daily
CONTORNI
arugula 14.5
pecorino romano
cauliflower gratinato 14.5
“cacio e pepe”sourdough pangrattato
broccolini 13.5
calabrian chili + garlic
fingerling potatoes 14.5
parmigiano + chives
SECONDI
lightly grilled branzino + octopus 43.5
nduja + root vegetable soffrito, gigante beans, sicilian olives, fennel + arugula
roasted cauliflower steak 31.5
warm lentil + root vegetable salad, preserved lemon salsa verde, toasted hazelnuts + gorgonzola
daily seafood addition A.Q
the freshest available & sustainable catch, local + seasonal garnish
fraser valley chicken “saltimbocca” 41.5
prosciutto + sage wrapped chicken breast, parsnip puree, roasted parsnip, baby turnips, chicken jus
10oz eye of ribeye 58.5
roasted pemberton carrots, fingerling potatoes, cavolo nero, carrot romesco + red wine jus
bistecca alla fiorentina A.Q.
grilled 38oz angus porterhouse for the table + seasonal sides
bistecca alla fiorentina A.Q
grilled 38oz angus porterhouse for the table + seasonal sides
whistler culinary director
james walt
executive chef
mark mcloughlin
restaurant director
tony irace
@IlCaminettoWhis
Dinner
Tuesday to Sunday from 5pm