CICCHETTI
polpettine 13
crisp wagyu beef meatballs, salsa verde
castelvetrano olives 11
warm olives, toasted almonds, citrus, chilies + herbs
chickpea hummus 12.5
autumn vegetable crudita
crisp ceci + smoked paprika
wild mushroom arancini 15.5
arborio rice, local mushrooms taleggio
ANTIPASTI
minestrone 16.5
spring vegetables, fregola pasta,
tomato soup + pecorino romano
b.c. albacore tuna crudo 21.5
heirloom tomato panzanella, smoked tomato vinaigrette, black olive crumb + basil emulsion
italian salumi misto 28.5
italian + local cured meats
pickled garnish & housemade crostini
burrata + pemberton beets 23.5
roasted + pickled beets, red anjou pear, pistachio granola + balsamic vinaigrette
gem lettuce ‘caesar’ 18.5
classic dressing, shaved pecorino romano, cured egg, herbs, capers + focaccia croutons
carpaccio 21.5
seared beef filet, pickled shimeji mushrooms, egg yolk, arugula + sourdough crostini
prosciutto di parma 26.5
24 month aged with fett’untaolive oil + okanagan pear
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
wild mushroom risotto 32.5
acquerello rice, parmigiano reggiano, truffle essence + baby herb salad
lobster + saffron spaghetti 43.5
nova scotia lobster, white wine, cream chilies, fresh english peas + breadcrumbs
rigatoni bolognese 32.5
brant lake wagyu beef ragu + parsley
organic chicken conchiglie 32.5
slow-cooked rossdown farm chicken sugo, pancetta, pecorino, spring vegetables, lemon thyme crumb
lasagna 33.5
traditional style with bechamel + mozzarella, brant lake wagyu meat sauce
all pasta made in-house daily
CONTORNI
arugula 14.5
pecorino romano
roasted cauliflower 13.5
tossed with salsa verde
grilled asparagus 13.5
lemon + balsamic vinegar
crispy polenta 13.5
tomato sauce + grana padano
SECONDI
‘frutti di mare’ risotto 41.5
scallops, prawns, squid, mussels + local clams, tomato & saffron risotto, castelvetrano olives
almond crusted bc halibut 43.5
spring pea & stinging nettle veloute, ricotta gnocchi, glazed spring vegetables, crisp prosciutto
chicken saltimbocca 36.5
crisp prosciutto + sage, maitake mushroom, sunchoke & walnut pesto, beluga lentils chicken wing jus
grilled quebec veal chop 59.5
crisp fingerling potato, grilled asparagus, preserved lemon salsa verde
7oz beef tenderloin steak 49.5
pemberton potato puree, charred broccoli, cipollini onions + ruby port 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 + creamy gorgonzola
culinary director
james walt
chef de cuisine
mark mcloughlin
restaurant director
darin newton
@IlCaminettoWhis
Open for Outdoor Dining
friday to sunday from 4pm