Valentine’s Day!
Enjoy Executive Chef James Walt’s Valentine’s Day Prix Fixe Dinner Menu
CICCHETTI
chickpea hummus 12.5
pemberton vegetable crudita, crisp ceci + smoked paprika
polpettine 16.5
crisp wagyu beef meatballs, tomatillo salsa verde
warm sicilian olives 13
warm olives, toasted almonds citrus, chilies + herbs
grilled crostini 17.5
butternut squash caponata, whipped ricotta, fig balsamic, ricotta salata
ANTIPASTI
minestrone 17.5
root vegetables, fresh pasta, roasted tomato + pecorino romano
gem lettuce ‘caesar’ 19.5
classic dressing, shaved pecorino, cured egg, herbs, capers + focaccia croutons
yellowtail crudo 22.5
blood orange + chili salsa, gnoccho fritto, mandarin oil, shaved radish + baby herbs
prosciutto di parma 28.5
30 month aged with fett’unta, extra virgin olive oil
carpaccio 27.5
seared beef filet, pickled shimeji mushrooms, egg yolk, arugula + sourdough crostini
chestnut + porcini soup 22.5
wild & cultivated mushroom duxelle, buffalo parmigiano, pickled salsify
rootdown farms beet “caprese” 22.5
fresh mozzarella di bufala, basil, balsamic local beets + extra virgin olive oil
italian salumi misti 32.5
italian cured meats + house made rabbit rillette, pickled garnish, mostardo + sourdough crostini
FORMAGGI
ubriaco
mozzarella di bufala
brunet
gorgonzola
parmigiano reggiano
pecorino toscano
taleggio
served with toasted almonds
preserved fruits
two 14.5 four 19.5 six 24.5
PRIMI
rigatoni al pomodoro 26.5
fresh tomatoes, parmigiano reggiano, extra virgin olive oil + basil
tagliatelle bolognese 36.5
brant lake wagyu beef ragu, parmigiano reggiano + parsley
veal cheek ragu + ricotta gnocchi 46.5
cremini mushrooms, sauce genovese, kale gremolata, pangrattato
daily pasta addition A.Q
utilizing local & seasonal products with italian inspiration + sensibilities
all pasta made in-house daily
wild mushroom risotto 34.5
carnaroli rice, parmigiano reggiano, truffle essence + baby herb salad
‘frutti di mare’ risotto 43.5
scallops, prawns, squid, mussels + clams, tomato & saffron risotto, castelvetrano olives
lobster + saffron linguine 48.5
nova scotia lobster, white wine, cream, lemon, chilies, carrots + breadcrumbs
pizza bianco + tartufo 48.5
black truffle, pecorino tartufo, fingerling potato novello extra virgin olive oil, chives
CONTORNI
arugula 15.5
pecorino romano
cauliflower gratinato 14.5
“cacio e pepe”sourdough pangrattato
sauteed broccolini 14.5
calabrian chili + garlic
fingerling potatoes 14.5
parmigiano + chives
SECONDI
daily seafood addition A.Q
the freshest available & sustainable catch, local + seasonal garnish
grilled branzino + octopus 44.5
‘nduja + root vegetable soffrito, sicilian olives, gigante beans, fennel + arugula
fraser valley chicken ‘saltimbocca’ 42.5
prosciutto + sage wrapped chicken breast, sunchoke + pecorino tortelonni, brussels sprouts, roasted parsnip, chicken jus
10oz eye of ribeye 62.5
roasted pemberton carrots, fingerling potatoes, cavolo nero, carrot romesco + red wine jus
quebec veal milanese 46.5
crisp veal loin, grilled meyer lemon, north arm farm vegetable + apple misticanza
roasted cauliflower steak 32.5
warm lentil + 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
Daily from 5pm