CICCHETTI
polpettine 13
crispy wagyu beef meatballs,
tomato fonduta
castelvetrano olives 11
warm olives, toasted almonds
citrus, chilies + herbs
chickpea hummus 12.5
local radish + olive oil, crisp ceci
crostini 12.5
fresh peas, white anchovies
whipped ricotta + sourdough
ANTIPASTI
minestrone 15.5
vegetable, pasta + tomato soup
pecorino romano
strawberry gazpacho
with bc shrimp 17.5
side stripe shrimp, compressed cucumber
pemberton vegetables, herbs + flowers
gem lettuce ‘ceasar’ 18.5
classic dressing, shaved pecorino romano
cured egg, herbs + capers
italian salumi misto 28.5
italian + local cured meats
pickled garnish & housemade crostini
heirloom tomato + burrata 23.5
rootdown farm greens, balsamic pearls
smoked tomato vinaigrette + basil oil
bc albacore tuna crudo 19.5
tonnata sauce, apple, fennel
smoked sea salt + olive oil
carpaccio 21.5
seared beef filet, shimeji mushrooms
egg yolk, arugula + sourdough
prosciutto di parma 25
24 month aged with fett’unta
olive oil + compressed melon
FORMAGGI
ubriaco piave
gorgonzola piccante
pecorino toscano
montasio
mozzarella di bufala
parmigiano reggiano
served with tomato chutney
compressed fruits
two 14.5 four 19.5 six 24.5
PRIMI
daily pasta addition mp
canadian ingredients
with italian sensibilities
spaghetti al pomodoro 24.5
fresh tomatoes, olive oil + basil
sungold lamb + ricotta gnocchi 39.5
slow-cooked lamb shoulder, brassicas
hazelnut gremolata + citrus agrodolce
rabbit + spinach conchiglie 34.5
slow cooked quebec rabbit sugo, pecorino
peas, mint + herb gremolata
rigatoni bolognese 32.5
brant lake wagyu beef ragu + parsley
lobster + saffron linguine 43.5
nova scotia lobster, white wine, cream
chilies, asparagus, breadcrumbs
pemberton beet tortelonni 33.5
goat cheese filled pasta, walnut + herb crumb, forma nova beets, balsamic crema
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
grilled broccolini 12.5
chili + garlic
crispy polenta 12.5
tomato sauce + grana padano
SECONDI
daily seafood addition mp
the freshest available & sustainable catch
local + seasonal garnish
‘frutti di mare’ risotto 41.5
scallops, prawns, squid, mussels + local clams tomato & saffron risotto, castelvetrano olives
almond crusted halibut 43.5
roasted cauliflower, herb vinaigrette
carrot + calabrian chili harissa
chicken saltimbocca 36.5
prosciutto wrapped rossdown farm chickenhouse made fregola with corn, green beans, caraflex cabbage + chantrelles
grilled milk-fed veal chop 59.5
lemon ricotta-stuffed squash blossom
wilted greens, summer squash + salsa verde
7oz beef tenderloin steak 47.5
‘aaa’ alberta beef, brocoli, baby onion
charred eggplant puree, red wine jus
bistecca alla fiorentina mp
grilled 38oz angus porterhouse
for the table + seasonal sides
roasted cauliflower 29.5
warm grain salad, king oyster mushroom
crisp kale + creamy gorgonzola
executive chef
james walt
sous chefs
mark mcloughlin
restaurant director
darin newton
@IlCaminettoWhis
Opening Hours
Wed - Sun | 5pm - 10pm