Enjoy Executive Chef James Walt’s seasonal four-course dinner menu. Available Sunday through Thursday for $39.
CICCEHTTI
chickpea hummus 11.5
spiced cracker + sea salt
polpettine 13
crispy wagyu beef meatballs,
salsa verde
castelvetrano olives 10
warm olives, toasted almonds
citrus, chilies + herbs
ANTIPASTI
minestrone 15.5
vegetable, beans + tomato soup, pecorino romano
burrata ‘caprese’ 23.5
heirloom tomatoes with basil,
balsamic gel + torn foccacia
bc spot prawn crudo 21.5
first of the season, sea asparagus
citrus, avocado + calabrian chili
heirloom carrot insalata 17.5
roasted and glazed, house ricotta
puffed wilde rice and paprika
prosciutto di parma 25
24 month aged with fett’unta
helen’s olive oil
carpaccio 19.5
beef filet, shimeji mushrooms
egg yolk + arugula, sourdough
selection of
italian salumi and house-made charcuterie 27.5
FORMAGGI
ubriaco 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 past feature A.Q.
italian inspiration with bc ingredients
fusili al pomodoro 23.5
fresh tomatoes, olive oil + basil
saffron spaghetti of lobster 43.5
nova scotia lobster, white wine, chilies
asparagus + breadcrumbs
octopus + guanciale ‘puttanesca’ 27.5
gnocchetti sardi with tomato, capers
anchovies, olives + basil
rigatoni bolognese 27.5
brant lake wagyu beef ragu + parsley
wild mushroom risotto 32.5
acquerello rice with white wine
parmigiano reggiano + truffle essence
lasgana 32.5
traditional style with bechamel
meat sauce + mozzarella
all pasta made in-house daily
CONTORNI
arugula 12
helen’s olive oil, citrus + pecorino
broccolini 12.5
gorgonzola butter
roasted cauliflower 12.5
pine nut gremolata
crispy brussels sprouts 12.5
shaved parmigiano-reggiano
SECONDI
wild bc lingcod 39.5
manilla clams, ‘nduja, beluga lentils
spring peas + asparagus, farro verde
red tuna + octopus 38.5
charred octopus, eggplant puree
brussels sprouts + borlotti bean
chicken saltimbocca 33.5
white asparagus with hollandaise
golden beets, parma ham + sage
duo of local pork 37.5
roasted tenderloin and pressed jowl
apple puree, local turnips + potatoes
reserve angus eye of
ribeye (10 oz) 47.5
potato rösti, charred broccolini,
morel mushroom + white onion soubise
milk-fed veal chop 59
local baby carrots + pistachios
gnocchi alla romana
bistecca alla fiorentina A.Q.
grilled 38oz angus porterhouse
for the table + seasonal sides
executive chef
james walt
chef de cuisine
brad masciotra
restaurant director
darin newton
@IlCaminettoWhis
Opening Hours
Dinner daily from 5:30pm