3-COURSE PRIX FIXE MENU
Enjoy Executive Chef James Walt’s new three-course dinner menu. Available Sunday through Thursday for $49.
ALLA CARTA
CICCHETTI
polpettine 13
crisp wagyu beef meatballs tomato fonduta
castelvetrano olives 11
warm olives, toasted almonds citrus, chilies + herbs
chickpea hummus 12.5
autumn vegetable crudita
crisp ceci + smoked paprika
squash crostini 13.5
butternut squash, thyme
ricotta + balsamic
ANTIPASTI
minestrone 16.5
autumn vegetables, fregola pasta
tomato soup + pecorino romano
chestnut + porcini soup 19.5
wild & cultivated mushroom arancini parmigiano reggiano
yellow tail crudo 21.5
blood orange, pistachio, mint lemon + sicilian olive oil
italian salumi misto 28.5
italian + local cured meats
pickled garnish & housemade crostini
burrata + Pemberton beets 23.5
slow cooked salsify, kumquat, arugula, almonds + olive oil
gem lettuce ‘ceasar’ 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’unta olive oil + okanagan pear
FORMAGGI
ubriaco piave
taleggio
pecorino toscano
gorgonzola piccante
montasio
parmigiano peggiano
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, olive oil + basil
sungold lamb + ricotta gnocchi 39.5
slow cooked lamb shoulder, black tuscan kale hazelnut gremolata + citrus agrodolce
wild mushroom risotto 32.5
acquerello rice, parmigiano reggiano
porcini crumb + truffle essence
lasagna 33.5
traditional style with bechamel + mozzarella, brant lake wagyu meat sauce
rigatoni bolognese 32.5
brant lake wagyu beef ragu + parsley
lobster + saffron linguine 43.5
nova scotia lobster, white wine, cream, chilies, pemberton carrot + breadcrumbs
roasted butternut squash mezzelune 34.5
brown butter, crisp sage, pecorino toscano toasted pumpkin seed gremolata
rabbit + spinach conchiglie 34.5
slow cooked quebec rabbit sumo pecorino, mint + herb crumb
all pasta made in-house daily
CONTORNI
arugula 14.5
pecorino romano
roasted cauliflower 13.5
tossed with salsa verde
brussels sprouts 13.5
chili + garlic
crispy polenta 13.5
tomato sauce + grana padano
SECONDI
daily seafood addition mp
the freshest available & sustainable catch local + seasonal garnish
grilled branzino 43.5
pemberton potato gnocchi, parsnip, fennel lobster zuppa + apple & frisee salad
chicken saltimbocca 36.5
crisp prosciutto + sage, brussles, local sunchoke lentil + mushroom ragu, walnut vinaigrette
grilled milk-fed veal chop 59.5
ricotta & lemon tortelloni, mint pesto, roasted beets + tuscan kale
7oz beef tenderloin steak 49.5
10oz Angus eye of ribeye 53.5
porcini & celery root puree, roasted celery root pemberton fingerling potatoes + cipollini onion
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
Après
Sat + Sun from 2:30 - 5pm
Dinner
Daily from 5pm - 10pm