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 11
warm olives, chilies + almonds
chickpea hummus 12.5
autumn vegetable crudita, crisp ceci + smoked paprika
grilled sourdough crostini 15.5
butternut squash caponata, whipped ricotta, crispy sage + aged balsamic
ANTIPASTI
minestrone 16.5
summer vegetables, fregola pasta, roasted tomato + pecorino romano
gem lettuce ‘caesar’ 18.5
classic dressing, shaved pecorino romano, cured egg, herbs, capers + focaccia croutons
yellowtail crudo 21.5
texas creek ranch garlic ‘bagna cauda’
shaved autumn vegetables, baby herb salad
italian salumi misto 28.5
italian + local cured meats
pickled garnish & housemade crostini
carpaccio 24.5
seared beef filet, pickled shimeji mushrooms, egg yolk, arugula + sourdough crostini
burrata + roasted celery root 23.5
grilled okanagan apple, buttermilk dressing, david’s radicchio, toasted walnuts
grilled humbolt squid ‘puttanesca’ 21.5
kalamata olives, capers, white anchovies, piquillo peppers, rootdown farm greens
prosciutto di parma 26.5
24 month aged with fett’unta, olive oil
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
spaghetti al pomodoro 24.5
fresh tomatoes, parmigiano reggiano, olive oil + basil
wild mushroom risotto 33.5
acquerello rice, parmigiano reggiano, truffle essence + baby herb salad
organic rabbit conchiglie 34.5
slow-cooked quebec rabbit sugo, pancetta, brassicas + herb crumb
lasagna 34.5
traditional style with bechamel + mozzarella, brant lake wagyu meat sauce
rigatoni bolognese 34.5
brant lake wagyu beef ragu + parsley
lobster + saffron linguine 43.5
nova scotia lobster, white wine, cream chilies, chilliwack corn + breadcrumbs
celery root + parmigiano agnolotti 33.5
porcini brodo, roasted pemberton celery root, shaved local pine mushrooms + celery leaf salad
daily pasta addition mp
canadian ingredients with italian sensibilities
all pasta made in-house daily
CONTORNI
arugula 14.5
pecorino romano
roasted cauliflower 13.5
tossed with salsa verde
broccolini 13.5
chili + garlic
crispy polenta 14.5
tomato sauce + grana padano
SECONDI
daily seafood addition aq
the freshest available & sustainable catch, local + seasonal garnish
lois lake steelhead 41.5
‘ndjua + root vegetable soffrito, gigante beans, roasted purple cabbage, fennel
‘frutti di mare’ risotto 41.5
scallops, prawns, squid, mussels + local clams, tomato & saffron risotto, castelvetrano olives
chicken saltimbocca 38.5
goodfield farms sunchokes, lentils, crisp brussels sprouts, hazelnut crumb, madeira jus
6oz beef tenderloin steak 52.5
potato + parsnip ‘risotto’, rootdown farms carrots, watercress, charred onion petals + ruby port jus
grilled quebec veal chop 59.5
roasted pemberton beets, okanagan quince mostarda + red wine jus
bistecca alla fiorentina mp
grilled 38oz angus porterhouse for the table + seasonal sides
roasted cauliflower 29.5
warm grain salad, king oyster mushroom, hazelnuts, onion petals + gorgonzola
culinary director
james walt
executive chef
mark mcloughlin
@IlCaminettoWhis
Dinner
wednesday to sunday from 5pm