Beginning Sunday, September 22nd, enjoy Executive Chef James Walt’s seasonal four-course dinner menu. Available Sunday through Thursday for $39
CICCEHTTI
polpettine 13
crispy wagyu beef meatballs,
salsa verde
castelvetrano olives 11
warm olives
citrus, chilies + herbs
chickpea hummus 12.5
late season radish + ceci
smoked paprika
ANTIPASTI
minestrone 15.5
vegetable, beans + pasta soup,
roasted tomato, pecorino romano
confit sweet potato insalata 19.5
sprouted lentil, fennel
candied pecans, smoked montasio
carpaccio 19.5
beef filet, shimeji mushrooms
egg yolk + arugula
salumi misto 28.5
selection of italian cured meats
house breads + garnishes
FORMAGGI
ubriaco rosso 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
fusilli al pomodoro 23.5
fresh tomatoes, olive oil + basil
rigatoni bolognese 29.5
brant lake wagyu beef ragu
+ parsley
bc mushroom risotto 32.5
acquerello rice with white wine
parmigiano reggiano + truffle essence
daily pasta feature mp
italian inspiration with bc ingredients
all pasta made in-house daily
CONTORNI
arugula 14.5
olive oil, citrus
pecorino romano
fagiolini 12.5
green beans, lemon
toasted pine nuts
roasted cauliflower 12.5
tossed with salsa verde
crispy polenta 12.5
tomato sauce + grana padano
SECONDI
pan roasted lincod 38.5
saffron potato gnocchi, calabrian chili
orange puree, kale, black olive caponata
daily seafood addition mp
today’s freshest + sustainable catch
seasonal garnishes
chicken saltimbocca 33.5
roasted sunchoke + lentil vinagrette
duo of duck 41.5
slow cooked belly + grilled loin
roasted turnips, yams
plum conserva + white apple puree
10 oz reserve angus
eye of ribeye 47.5
celery root, roasted onion
brussels sprouts + red wine jus
bistecca alla fiorentina A.Q.
grilled 38oz angus porterhouse
for the table + seasonal sides
executive chef
james walt
chef de cuisine
stephan drolet
restaurant director
darin newton
@IlCaminettoWhis
Opening Hours
Dinner daily from 5:30pm