4-COURSE PRIX FIXE MENU
Enjoy Executive Chef James Walt’s seasonal four-course dinner menu. Available Wednesdays through Fridays for $39.
ALLA CARTA
CICCHETTI
polpettine 14.5
crisp wagyu beef meatballs tomatillo salsa verde
castelvetrano olives 12
warm olives, chilies + herbs
chickpea hummus 12.5
spring vegetable crudita, crisp ceci + smoked paprika
ANTIPASTI
minestrone 17.5
root vegetables + beans, fregola pasta, roasted tomato + pecorino romano
salumi misto 28.5
selection of italian cured meats, pickled garnish + house made crostini
pemberton vegetable insalata 19.5
burrata, radish + hakurei turnip, snap peas, green goddess dressing, baby greens + shoots
carpaccio 24.5
beef filet, shimeji mushrooms, egg yolk + baby herbs
FORMAGGI
ubriaco piave
taleggio
pecorino toscano
gorgonzola piccante
montasio
parmigiano reggiano
mozzarella di bufala
served with toasted walnut
preserved fruits
two 14.5 four 19.5 six 24.5
PRIMI
fusilli al pomodoro 24.5
fresh tomatoes, olive oil + basil
bc mushroom risotto 33.5
porcini + mixed local mushrooms, arborio rice with white wine, parmigiano-reggiano + truffle essence
tagliatelle bolognese 35.5
brant lake wagyu beef ragu + parsley
lobster + saffron linguine 45.5
nova scotia lobster, white wine, cream, chilies, green beans + breadcrumbs
all pasta made in-house daily
CONTORNI
arugula 14.5
pecorino romano, shaved fennel
roasted cauliflower 13.5
tossed with salsa verde
rapini 13.5
chili + garlic
crispy polenta 14.5
tomato sauce + grana padano
SECONDI
roasted pacific ling cod 39.5
clam + fregola puntanesca, piquillo soffrito, gem tomatoes + kale
roasted cauliflower 29.5
warm grain salad, king oyster mushroom, hazelnuts, onion petals +
creamy gorgonzola
duo of paradise valley pork 41.5
crisp belly + grilled tenderloin, rootdown farm carrots, carrot harissa, slow cooked fennel
daily seafood addition A.Q.
the freshest available & sustainable catch, local + seasonal garnish
6oz beef tenderloin steak 54.5
slow cooked leeks, king oyster mushroom, charred baby onion
‘burnt’ shallot crumb
bistecca alla fiorentina A.Q.
grilled 38oz angus porterhouse for the table + seasonal side
whistler culinary director
james walt
executive chef
mark mcloughlin
@IlCaminettoWhis
Dinner
Wednesday to Sunday from 5pm