4-COURSE PRIX FIXE MENU
Enjoy Executive Chef James Walt’s seasonal $39 four-course dinner menu. Beginning Wednesday, September 28.
CICCHETTI
polpettine 14.5
crisp wagyu beef meatballs tomatillo salsa verde
castelvetrano olives 12
warm olives, chilies + herbs
chickpea hummus 12.5
spring vegetable crudita, crisp ceci + smoked paprika
grilled crostini 16.5
tuscan white bean purée, peperonata, smoked lardo
ANTIPASTI
minestrone 17.5
root vegetables, fresh macaroni, beans roasted tomato + pecorino romano
gem lettuce ‘caesar’ 19.5
classic dressing, shaved pecorino romano, cured egg, herbs, capers + focaccia croutons
bc albacore tuna crudo 21.5
lightly seared, sicilian eggplant caponata, gnoccho fritto, extra virgin olive oil + basil
italian salumi misti 29.5
italian + local cured meats, pickled garnish + housemade crostini
carpaccio 27.5
seared beef filet, pickled shimeji mushrooms, egg yolk, arugula + sourdough crostini
burrata + pemberton beets 24.5
fresh + preserved okanagan stone fruit, radicchio, beet chips
rootdown farms caprese salad 21.5
fresh mozzarella di bufala, heirloom tomatoes, basil, balsamic + extra virgin olive oil
prosciutto di parma 26.5
30 month aged with fett’unta, extra virgin olive oil
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
fusilli al pomodoro 25.5
fresh tomatoes, parmigiano reggiano, olive oil + basil
spaghetti bolognese 35.5
brant lake wagyu beef ragu, parmigiano reggiano + parsley
lobster + saffron linguine 47.5
nova scotia lobster, white wine, cream, lemonchilies, chilliwack corn + breadcrumbs
daily pasta addition A.Q.
utilizing local & seasonal products, with italian inspiration + sensibilities
house sausage + radiatore al forno 35.5
baked pasta with housemade pork sausage, rapini, piquillo pepper, provolone + asiago cheese
wild mushroom risotto 33.5
acquerello rice, parmigiano reggiano, truffle essence + baby herb salad
‘frutti di mare’ risotto 42.5
scallops, prawns, squid, clams, mussels, tomato & saffron risotto, castelvetrano olives
all pasta made in-house daily
CONTORNI
arugula 15.5
pecorino romano
crisp cauliflower 13.5
salsa verde
sauteed broccolini 13.5
calabrian chili + garlic
fingerling potatoes 14.5
parmigiano + chives
SECONDI
daily seafood addition A.Q
the freshest available & sustainable catch, local + seasonal garnish
lightly grilled branzino + octopus 42.5
‘nduja soffrito, gigante beans, fagiolini, heirloom tomatoes, olives, fennel + arugula
6oz beef tenderloin steak 54.5
roasted carrot romesco, fingerling potato, baby pemberton carrots, rapini, red wine jus
quebec veal cheek brasato 51.5
summer squash, baby kale, heirloom tomato, creamy parmesan polenta + shallot vinaigrette
fraser valley chicken ‘saltimbocca’ 41.5
prosciutto + sage wrapped chicken breast, brussels sprout tips, crispy cauliflower, cauliflower puree, roasted chicken jus
roasted cauliflower steak 29.5
warm grain + root vegetable salad, preserved lemon salsa verde, toasted hazelnuts + gorgonzola
bistecca alla fiorentina A.Q
grilled 38oz angus porterhouse for the table + seasonal sides
whistler culinary director
james walt
executive chef
mark mcloughlin
@IlCaminettoWhis
Dinner
Wednesday to Sunday from 5pm