SPRING PRIX FIXE MENU
SUNDAY THROUGH THURSDAY
Menu for the week of May 5th
ALLA CARTA
CICCHETTI
chickpea hummus
pemberton vegetable crudita, crisp ceci + smoked paprika 13.5
polpettine
crisp wagyu beef meatballs, tomatillo salsa verde 16.5
warn sicilian olives
toasted almonds, citrus, chilies, herbs 13
spring pea crostini
whipped ricotta, mint, pecorino, white anchovy 17.5
ANTIPASTI
minestrone
summer vegetables, fresh pasta, roasted tomato + pecorino romano 17.5
gem lettuce ‘caesar’
classic dressing, shaved pecorino cured egg, herbs, capers + focaccia croutons 20.5
wild scallop crudo
salsa all’aglio verde, pickled salsify, gnocco fritto, jade radish, dill 24.5
prosciutto di parma
30 month aged with fett’unta, extra virgin olive oil 28.5
carpaccio
seared beef filet, pickled shimeji mushrooms, egg yolk, arugula, sourdough crostini 31.5
umbrian artichokes
crispy italian artichokes, asiago + spinach fonduto, meyer lemon, 40 month aged parmigiano 22.5
burrata ‘caprese’
brew creek farm tomatoes, basil, extra virgin olive oil, balsamic 31.5
italian salumi misti
italian cured meats, house made terrine, pickled garnish, mostarda, sourdough crostini 32.5
FORMAGGI
ubriaco
taleggio
gorgonzola
parmigiano reggiano
pecorino toscano
brunet
mozzarella di bufala
served with toasted almonds
preserved fruits
two 14.5 four 19.5 six 24.5
PRIMI
rigatoni al pomodoro
italian d.o.p tomatoes, parmigiano reggiano, extra virgin olive oil, basil, mozzarella 32.5
tagliatelle bolognese
brant lake wagyu beef ragu, parmigiano reggiano “vacche rosse” 37.5
spring pea + ricotta ravioli
mint & lemon butter sauce, toasted pine nuts, goodfield farm pea shoots, ricotta salata 37.5
daily pasta addition A.Q
utilizing local & seasonal products with italian inspiration & sensibilities
all pasta made in-house daily
whistler harvest mushroom risotto
carnaroli rice, grana padano, chives, sunchoke chips, truffle essence, chicory salad 36.5
fregola sarda ai frutti di mare
scallops, prawns, squid, mussels, clams, tomato & saffron, castelvetrano olives 44.5
lobster + saffron linguine
nova scotia lobster, white wine, cream, lemon, asparagus, calabrian chilies, breadcrumbs 49.5
pizza bianca ai tartufo
shaved black truffle, oyster mushrooms, fior di tartufo crema, arugula, ricotta salata 46.5
CONTORNI
arugula
pecorino romano, shaved fennel 15.5
sauteed broccolini
calabrian chili + garlic 14.5
cauliflower gratinato
‘cacio e pepe’, pangrattato 14.5
fingerling potatoes
parmigiano + chives 14.5
SECONDI
grilled branzino + octopus
‘nduja & root vegetable soffritto, fennel, sicilian olives, gigante beans, arugula 46.5
daily seafood addition A.Q
the freshest available & sustainable catch, local + seasonal garnish
roasted cauliflower steak
warm lentil & root vegetable salad, charred onion, king oyster mushroom, toasted hazelnut, gorgonzola 34.5
fraser valley chicken ‘saltimbocca’
prosciutto & sage wrapped chicken breast, brussels sprouts, farro verde, white turnip, roasted chicken wing jus 46.5
6oz northern gold tenderloin 64.5
10oz Holstein NY Striploin 74.5
parsnip + potato gratinato, glazed asparagus, ruby port jus, parlsey salsa verde
quebec veal milanese
crispy milk fed veal loin, creamy parmigiano polenta, rootdown farm greens, shallot vinaigrette 48.5
bistecca alla fiorentina A.Q
grilled 38oz angus porterhouse + seasonal sides
MENU SUBJECT TO CHANGE
whistler culinary director
james walt
executive chef
mark mcloughlin
@IlCaminettoWhis
Dinner
Daily from 5pm