CICCEHTTI
chickpea hummus 12.5
local radish + olive oil
polpettine 13
crispy wagyu beef meatballs,
green tomato
castelvetrano olives 11
warm olives, toasted almonds
citrus, chilies + herbs
ANTIPASTI
minestrone 15.5
vegetable, beans + tomato soup,
pecorino romano
burrata caprese 23.5
heirloom tomatoes, basil,
balsamic pearls + gnocchi fritto
local beet insalata 18.5
roasted & lightly pickled beets
goat cheese + local greens
italian salumi misto 28.5
italian + local cured meats
pickled garnish & house-made crostini
carpaccio 19.5
beef filet, shimeji mushrooms
egg yolk, arugula + sourdough
gem lettuce ‘caesar’ 17.5
classic dressing, shaved pecorino romano
cured egg, herbs + capers
local albacore tuna crudo 18.5
compressed cucumber, olives
calabrian chili
prosciutto di parma 25
24 month aged with fett’unta
olive oil
FORMAGGI
ubriaco 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
daily pasta feature mp
italian inspiration with bc ingredients
fusili al pomodoro 23.5
fresh tomatoes, olive oil + basil
saffron spaghetti of lobster 43.5
nova scotia lobster, white wine, cream
chilies, green peas + breadcrumbs
cacio e pepe 27.5
linguini, toasted peppercorns
pecorino romano
rigatoni bolognese 29.5
brant lake wagyu beef ragu + parsley
spiced italian sausage 28.5
casarecce pasta with milk-fed quebec pork
fennel seed, chilies + rapini leaves
local beet tortolloni 29.5
taleggio & goat cheese filled
roasted beets + toasted walnuts
wild mushroom risotto 32.5
acquerello rice with white wine
parmigiano reggiano + truffle essence
all pasta made in-house daily
CONTORNI
arugula 14.5
helen’s 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
daily seafood addition mp
the freshest local, wild & sustainable catch
seasonal garnish
bc wild halibut 43.5
caponata, summer squash, crispy polenta
zucchini puree + black olive
grilled red tuna 38.5
fresh artichokes, white bean raviolo
sea asparagus, octopus + ‘nduja sofrito
chicken saltimbocca 33.5
fresh spring peas, beluga lentils
parma ham, sage + crispy kale
bistecca alla fiorentina mp
grilled 38oz angus porterhouse
for the table + seasonal sides
10 oz reserve angus
eye of ribeye 47.5
fingerling potatoes, local carrots
morel mushrooms + red wine jus
milk-fed veal tenderloin 59
porcini gnocchi alla romana, red kale
salsa verde + onion petals
roasted cauliflower 29.5
cauliflower steak, eggplant puree
toasted hazelnuts + creamy gorgonzola
executive chef
james walt
executive sous chef
tom gillet
restaurant director
darin newton
@IlCaminettoWhis
Opening Hours
Dinner daily from 5:30pm