From December 1st enjoy Executive Chef James Walt’s seasonal four-course dinner menu. Available Sunday through Thursday for $49.
CICCHETTI
polpettine 13
crispy wagyu beef meatballs,
salsa verde
castelvetrano olives 11
warm olives
citrus, chilies + herbs
chickpea hummus 12.5
late season radish + ceci
smoked paprika
ANTIPASTI
minestrone 15.5
vegetable + pasta soup,
roasted tomato, pecorino romano
local beet + buffalo mozzarella 19.5
bc endive, raspberry vinaigrette
balsamic pearls
carpaccio 19.5
beef filet, shimeji mushrooms
egg yolk + baby herbs
salumi misto 28.5
selection of italian cured meats
house breads + garnishes
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
fusilli al pomodoro 23.5
fresh tomatoes, olive oil + basil
rigatoni bolognese 29.5
brant lake wagyu beef ragu
+ parsley
bc mushroom risotto 32.5
acquerello rice with white wine
parmigiano reggiano + truffle essence
daily pasta feature aq
italian inspiration with bc ingredients
all pasta made in-house daily
CONTORNI
arugula 14.5
olive oil, citrus
pecorino romano
fagiolini 12.5
green beans, lemon
toasted pine nuts
roasted cauliflower 12.5
tossed with salsa verde
crispy polenta 12.5
tomato sauce + grana padano
SECONDI
lois lake steelhead 38.5
‘nduja+ carrot ravioli, pesto
roasted eggplant caponata
daily seafood addition mp
the freshest available & sustainable catch
local + seasonal garnish
10oz reserve angus
eye of ribeye 47.5
fingerling potatoes, brussels sprouts
king mushrooms + red wine jus
yarrow meadow duck breast 38.5
wild grain risotto, crisp sunchoke
roasted artichoke + duck jus
roasted cauliflower 29.5
cauliflower steak, eggplant puree
toasted hazelnuts + creamy gorgonzola
bistecca alla fiorentina mp
grilled 38oz angus porterhouse
for the table + seasonal sides
executive chef
james walt
sous chefs
max thuss
greg jewel
matt jones
restaurant director
darin newton
@IlCaminettoWhis
Opening Hours
Dinner daily from 5:30pm