CICCHETTI
polpettine 14.5
crisp wagyu beef meatballs, salsa verde
castelvetrano olives 11
warm olives, toasted almonds, citrus, chilies + herbs
chickpea hummus 12.5
baby vegetable crudita
crisp ceci + smoked paprika
grilled crostini 15.5
garlic + chili rapini, whipped ricotta, tuscan lardo
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
‘gindara’ sablefish crudo 21.5
grilled okanagan peach salsa, apricot agridolce, goodfield farm basil + black olive
italian salumi misto 28.5
italian + local cured meats
pickled garnish & housemade crostini
carpaccio 22.5
seared beef filet, pickled shimeji mushrooms, egg yolk, arugula + sourdough crostini
burrata + okanagan cherries 23.5
pemberton beets, tarragon emulsion, candied pecans, rootdown farm greens
bc shrimp + strawberry gazpacho 19.5
gently poached sidestripe shrimp, herbs + flowers, summer squash + shaved radish
prosciutto di parma 26.5
24 month aged with fett’unta, olive oil
italian caviar from sustainably farmed sturgeon
oscietra 215 / sevruga 215
served with chopped free run eggs, snipped chives creme fraiche and crostini
(30g sizes available)
FORMAGGI
ubriaco piave
taleggio
pecorino toscano
gorgonzola
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
eggplant + goat cheese tortelloni 33.5
lemon & parsley fonduto, north arm farm broccoli, crisp prosciutto, pea shoots + herb 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
grilled broccolini 13.5
garlic + chili
crispy polenta 14.5
tomato sauce + grana padano
SECONDI
daily seafood addition aq
the freshest available & sustainable catch, local + seasonal garnish
almond crusted bc halibut 44.5
carrot harissa, rootdown farm baby carrots, roasted cauliflower, ginger vinaigrette
‘frutti di mare’ risotto 41.5
scallops, prawns, squid, mussels + local clams, tomato & saffron risotto, castelvetrano olives
farmcrest chicken piccata 36.5
parmesan agnolotti, green & yellow beans, radicchio, lemon & caper butter sauce
6oz beef tenderloin steak 51.5
roasted fingerling potato, mushroom puree, rootdown farm broccoli, garlic scape salsa verde
grilled quebec veal chop 59.5
ricotta & lemon stuffed squash blossom, roasted zucchini, confit tomato + 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
restaurant director
darin newton
@IlCaminettoWhis
Dinner
wednesday to sunday from 5pm