THREE-COURSE SUMMER PRIX FIXE MENU
Enjoy Executive Chef James Walt’s new $55 three-course summer prix fixe menu. Available Monday through Thursday.
CICCHETTI
polpettine 16.5
crisp wagyu beef meatballs tomatillo salsa verde
chickpea hummus 12.5
pemberton vegetable crudita, crisp ceci + smoked paprika
warm sicilian olives 13
citrus, chilies + herbs
spring pea crostini 17.5
green pea & mint, whipped ricotta + white anchovy
ANTIPASTI
minestrone 17.5
pemberton vegetables, fresh macaroni, roasted tomato + pecorino romano
gem lettuce ‘caesar’ 19.5
classic dressing, shaved pecorino, cured egg, herbs, capers + foccaccia croutons
carpaccio 27.5
seared beef filet, pickled shimeji mushrooms, egg yolk + arugula, sourdough crostini
salumi misti 32.5
italian cured meats, house made rabbit rillette, pickled garnish, mostardo, sourdough crostini
FORMAGGI
ubriaco piave
taleggio gorgonzola
parmigiano reggiano
pecorino toscano
brunet
mozzarella di bufala
served with toasted almonds
preserved fruits
two 14.5 four 19.5 six 24.5
PRIMI
rigatoni al pomodoro 26.5
fresh tomatoes, olive oil + basil
tagliatelle bolognese 36.5
brant lake wagyu beef ragu + parsley
daily pasta addition A.Q
utilizing local & seasonal products
all pasta made in-house daily
whistler harvest mushroom risotto 34.5
carnaroli rice, parmigiano reggiano, truffle essence, baby herb salad
lobster + saffron linguine 48.5
nova scotia lobster, white wine, cream, lemon, chilies, piselli + breadcrumbs
CONTORNI
arugula 15.5
pecorino romano, shaved fennel
cauliflower gratinato 14.5
“cacio e pepe”, sourdough pangrattato
sauteed broccolini 14.5
calabrian chili + garlic
fingerling potatoes 14.5
parmigiano + chives
SECONDI
grilled branzino + octopus 44.5
‘nduja + root vegetable soffritto, sicilian olives, gigante beans, fennel + arugula
roasted cauliflower steak 32.5
warm lentil & root vegetable salad, king oyster mushrooms, toasted hazelnuts, preserved lemon salsa verde, gorgonzola warm
daily seafood addition A.Q
the freshest available & sustainable catch, local + seasonal garnish
fraser valley chicken “saltimbocca” 43.5
prosciutto + sage wrapped chicken breast, crisp parmigiano + mushroom polenta, fraser valley asparagus, bc morel jus
10oz eye of ribeye 62.5
roasted pemberton carrots, fingerling potatoes, cavolo nero, carrot romesco + red wine jus
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
Daily from 5pm