CICCHETTI
polpettine 13
crispy wagyu beef meatballs,
green tomato
castelvetrano olives 11
warm olives, toasted almonds
citrus, chilies + herbs
chickpea hummus 12.5
winter radish + olive oil
ANTIPASTI
minestrone 15.5
vegetable, pasta + tomato soup,
pecorino romano
chestnut + porcini soup 18.5
wild & cultivated mushroom arancini
parmigiano reggiano
beet + mozzarella di bufala 19.5
roasted & lightly pickled beets
pecans, grains + orange
italian salumi misto 28.5
italian + local cured meats
pickled garnish & housemade crostini
gem lettuce ‘ceasar’ 18.5
classic dressing, shaved pecorino romano
cured egg, herbs + capers
kuterra salmon crudo 19.5
avacado puree, almond
dill oil + squid tuile
carpaccio 21.5
beef filet, shimeji mushrooms
egg yolk, arugula + sourdough
prosciutto di parma 25
24 month aged with fett’unta
olive oil
FORMAGGI
ubriaco rosso piave
gorgonzola piccante
pecorino toscano
montasio
taleggio
mozzarella di bufala
served with tomato chutney
compressed fruits
two 14.5 four 19.5 six 24.5
PRIMI
daily gnocchi feature mp
italian inspiration with bc ingredients
spaghetti al pomodoro 24.5
fresh tomatoes, olive oil + basil
lobster + saffron linguine 43.5
nova scotia lobster, white wine, cream
chilies, green beans, breadcrumbs
lasagna 32.5
traditional style with bechamel
meat sauce + mozzerella
rigatoni bolognese 32.5
brant lake wagyu beef ragu
+ parsley
pecorino + celery root agnolotti 34.5
pecorino toscano, cheese fonduto
toasted walnuts, beet & mint caponata
rabbit + spinach conchiglie 33.5
slow cooked quebec rabbit, pecorino
kale + fresh herb gremolata
wild mushroom risotto 32.5
acquerello rice with white wine
parmigiano reggiano + truffle essence
all pasta made in-house daily
CONTORNI
arugula 14.5
pecorino romano
fagiolini 12.5
green beans, lemon
almond
roasted cauliflower 12.5
tossed with salsa verde
crispy polenta 12.5
tomato sauce + grana padano
SECONDI
daily seafood addition mp
the freshest available & sustainable catch
local + seasonal garnish
grilled red tuna 43.5
octopus, gigante beans, fennel
fagiolini + ‘nduja soffrito
roasted branzino 38.5
butternut squash tortelloni
brussels sprouts, apple & balsamic sauce
chicken saltimbocca 36.5
crisp parmesan polenta, sun choke
pistachio crumble, chicken jus
milk-fed quebec veal chop 59.5
sauteed rapini, pemberton cabbage
parsley root puree, crispy kale, port jus
10oz reserve angus
eye of ribeye 47.5
roasted celery root, cipollini onions
truffle mustard sauce, porcini crumb
bistecca alla fiorentina mp
grilled 38oz angus porterhouse
for the table + seasonal sides
roasted cauliflower 29.5
cauliflower steak, eggplant puree
toasted hazelnuts + creamy gorgonzola
executive chef
james walt
sous chefs
mark mcloughlin
restaurant director
darin newton
@IlCaminettoWhis
Opening Hours
Dinner daily from 5:00pm