CICCHETTI
polpettine 14.5
crisp wagyu beef meatballs salsa verde
castelvetrano olives 11
warm olives, toasted almonds citrus, chilies + herbs
chickpea hummus 12.5
baby vegetable crudita, crisp ceci + smoked paprika
ANTIPASTI
minestrone 16.5
autumn vegetables, fregola pasta + beans, roasted tomato + pecorino romano
gem lettuce ‘caesar’ 18.5
classic dressing, shaved pecorino romano, cured egg, herbs, capers + focaccia croutons
yellowtail crudo 21.5
mint + preserved lemon caponata, shaved fennel, burnt orange, sicilian pistachio + olive oil
italian salumi misto 28.5
italian + local cured meats, pickled garnish + housemade crostini
carpaccio 24.5
seared beef filet, pickled shimeji mushrooms, egg yolk, arugula + sourdough crostini
burrata + preserved sweet peppers 23.5
bc hothouse peppers, ‘ndjua crema, saffron aioli, espelette piadina, castelvetrano tapenade
chestnut + porcini soup 20.5
wild & cultivated mushroom arancini, parmigiano reggiano
prosciutto di parma 26.5
24 month aged with fett’unta, olive oil
FORMAGGI
ubriaco piave
taleggio
pecorino toscano
gorgonzola
montasio
parmigiano reggiano
mozzarella di bufala
served with toasted walnut
preserved fruits
two 14.5 four 19.5 six 24.5
PRIMI
spaghetti al pomodoro 24.5
fresh tomatoes, parmigiano reggiano, olive oil + basil
wild mushroom risotto 33.5
acquerello rice, parmigiano reggiano, truffle essence + baby herb salad
organic rabbit conchiglie 35.5
slow cooked quebec rabbit sugo, pancetta, brassicas herb crumb + pecorino romano
lasagna 35.5
traditional style with bechamel + mozzarella, brant lake wagyu meat sauce
rigatoni bolognese 34.5
brant lake wagyu beef ragu + parsley
lobster + saffron linguine 44.5
nova scotia lobster, white wine, cream chilies, baby green beans + breadcrumbs
local squash + taleggio mezzaluna34.5
brown butter + sage, walnut crumb, aged balsamic, kale pesto, winter greens
all pasta made in-house daily
CONTORNI
arugula 14.5
pecorino romano
roasted cauliflower 13.5
tossed with salsa verde
broccolini 13.5
chili + garlic
crispy polenta 14.5
tomato sauce + grana padano
SECONDI
daily seafood addition aq
the freshest available & sustainable catch, local + seasonal garnish
lightly grilled branzino + octopus 41.5
‘ndjua + root vegetable soffrito, gigante beans, roasted broccolini, shaved fennel
‘frutti di mare’ risotto 41.5
scallops, prawns, squid, mussels, clams, tomato & saffron risotto, castelvetrano olives
farmcrest chicken saltimbocca 37.5
prosciutto+ sage wrapped chicken breast truffle + mushroom tortelloni, red cabbage, roasted suncoke, chicken wing jus
6oz beef tenderloin steak 54.5
slow cooked beef cheek + farro verde ragu charred onion soubise, crisp kalettes, red wine jus
sungold lamb rack 51.5
roasted cauliflower, fingerling potatoes, eggplant puree, tomato + black olive salsa
bistecca alla fiorentina mp
grilled 38oz angus porterhouse for the table + seasonal sides
roasted cauliflower 29.5
warm grain salad, king oyster mushroom, hazelnuts, onion petals + gorgonzola
whistler culinary director
james walt
executive chef
mark mcloughlin
@IlCaminettoWhis
Dinner
daily from 5pm