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
spring vegetables, fresh macaroni, beans roasted tomato + pecorino romano
gem lettuce ‘caesar’ 19.5
classic dressing, shaved pecorino romano, cured egg, herbs, capers + focaccia croutons
ahi tuna crudo 21.5
lightly seared, sicilian eggplant caponata, gnoccho fritto, extra virgin olive oil + basil
italian salumi misti 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 + pemberton beets 23.5
assorted rootdown farms beets + greens, balsamic pearls, herb emulsion, beet chips
prosciutto di parma 26.5
30 month aged with fett’unta, extra virgin 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
fusilli al pomodoro 24.5
fresh tomatoes, parmigiano reggiano, olive oil + basil
tagliatelle bolognese 35.5
brant lake wagyu beef ragu, parmigiano reggiano + parsley
lasagna al forno 35.5
traditional style with bechamel + mozzarella, brant lake wagyu meat sauce
lobster + saffron linguine 45.5
nova scotio lobster, white wine, cream, lemon, chilies, baby green beans + breadcrumbs
house sausage + radiatore al forno 34.5
baked pasta with housemade pork sausage, rapini, piquillo pepper, provolone + asiago cheese
wild mushroom risotto 33.5
acquerello rice, parmigiano reggiano, truffle essence + baby herb salad
all pasta made in-house daily
CONTORNI
arugula 14.5
pecorino romano
roasted cauliflower 13.5
salsa verde
sauteed broccolini 13.5
calabrian chili + garlic
crispy polenta 14.5
tomato sauce + grana padano
SECONDI
daily seafood addition A.Q
the freshest available & sustainable catch, local + seasonal garnish
lightly grilled branzino + octopus 42.5
‘nduja soffrito, gigante beans, fagiolini, heirloom tomatoes, olives, fennel + arugula
‘frutti di mare’ risotto 42.5
scallops, prawns, squid, clams, mussels, tomato & saffron risotto, castelvetrano olives
fraser valley chicken ‘saltimbocca’ 41.5
prosciutto + sage wrapped chicken breast, snap peas, crispy cauliflower, cauliflower puree, roasted chicken jus
6oz beef tenderloin steak 54.5
roasted carrot romesco, baby pemberton carrots, fingerling potato, rapini, red wine jus
roasted lamb rack 54.5
roasted summer squash, baby kale, heirloom tomato + shallot vinaigrette
bistecca alla fiorentina mp
grilled 38oz angus porterhouse for the table + seasonal sides
roasted cauliflower steak 29.5
warm grain + spring pea salad, preserved lemon salsa verde, toasted hazelnuts + gorgonzola
whistler culinary director
james walt
executive chef
mark mcloughlin
@IlCaminettoWhis
Dinner
Wednesday to Sunday from 5pm