CICCEHTTI
shishito peppers 12.5
pesto alla trepanese
polpettine 13
crispy wagyu beef meatballs,
salsa verde
castelvetrano olives 10
warm olives, marcona almonds
citrus, chilies + herbs
ANTIPASTI
minestrone 15.5
vegetable, pasta + tomato soup + pecorino romano
burrata 21.5
grilled bartlett pear, aged balsamic pistachio
cured red tuna 18.5
red onion, compressed cucumber tonnato sauce
gem lettuce ‘caesar’ 17.5
puffed quinoa, slow cooked egg
black pepper shortbread
chestnut + porcini soup 17.5
wild & cultivated mushroom arancini parmigiano reggiano
prosciutto di parna 25
24 month aged with fett’unta
helen’s olive oil
carpaccio 19.5
beef filet, shimeji mushrooms
egg yolk + baby herbs
seared scallops 22.5
white bean puree, gnocchi frito
castelvatrano olive + oregano
selection of
italian salumi and house-made charcuterie 27.5
FORMAGGI
ubriaco rosso piave
gorgonzola piccante d.o.p.
pecorino toscano
montasio
taleggio d.o.p.
mozzarella di bufala
served with tomato chutney
compressed fruits
two 14.5 four 19.5 six 24.5
PRIMI
fusili al pomodoro 21.5
fresh tomatoes, olive oil + basil
triangoli di zucca 27.5
butternut squash & goat cheese
brown butter, pumpkin seed pesto
buckwheat casarecce 25.5
pesto genovese, rapini + chili
parmigiano reggiano fonduto
octopus + guanciale ‘puttanesca’ 27.5
gnocchetti sardi with tomato, capers
anchovies, olives + basil
rigatoni bolognese 27.5
brant lake wagyu beef ragu + parsley
wild mushroom risotto 29.5
acquerello rice with white wine
parmigiano reggiano + truffle essence
saffron spaghetti of lobster 42.5
nova scotia lobster, shellfish pomodoro, citrus + breadcrumbs
lasgana 32.5
traditional style with bechamel
meat sauce + mozzarella
all pasta made in-house daily
CONTORNI
fagioli 12.5
green beans with pancetta garlic
slow cooked kale 12.5
tomatoes, calabrian chilies
pecorino
fingerling potatoes 12.5
in beef tallow + fresh herbs
romanesco cauliflower 12.5
pinenut gremolata
SECONDI
branzino 42.5
risotto ‘fruit de mare’ with mussels
squid + beluga lentils
tuna + octopus 38.5
charred octopus, tomato fondue
rapini + gnocchi di seppia
chicken saltimbocca 31.5
parma ham, sage, crisp polenta
calabrian chili + carrots
roasted sungold lamb sirloin 38.5
north arm farm beet, crisp sunchoke
eggplant + balsamic
reserve angus eye of
rib eye (10 oz) 47.5
porcini potato puree, maitake mushroom, cavolo nero + salsa verde
milk-fed veal chop 59
brussels sprouts, heirloom pumpkin
hazlenuts + gnocchi alla romana
bistecca alla fiorentina A.Q.
grilled 38oz angus porterhouse
for the table + seasonal sides
executive chef
james walt
chef de cuisine
brad masciotra
restaurant director
darin newton
@IlCaminettoWhis
Opening Hours
Dinner daily from 5pm