Il Caminetto Whistler

🥙 Cicchetti

Chickpea Hummus

Creamy smoked paprika hummus served with crisp Pemberton vegetables for dipping.

Polpettine

Golden, crispy wagyu beef meatballs finished with bright salsa verde.

Warm Sicilian Olives

A medley of warm olives tossed with toasted almonds, citrus, and fresh herbs.

Blistered Shishito Peppers

Charred farm peppers with pecorino romano and a drizzle of olive oil.

🥗 Antipasti

Minestrone

Hearty vegetable and roasted tomato soup with sourdough croutons and pecorino romano.

Gem Lettuce ‘Caesar’

A refined Caesar with shaved pecorino, cured egg, capers, and garlic pangrattato.

Ahi Tuna Crudo

Ocean-fresh tuna with Okanagan stone fruit, charred chili emulsion, coriander, and crisp gnocco fritto.

Grilled Humboldt Squid

Tender squid grilled with ’nduja, red pepper soffritto, beans, olives, and baby zucchini.

Burrata ‘Caprese’

Creamy burrata paired with Pemberton tomatoes, basil, tomato tuile, and extra virgin olive oil.

Carpaccio di Manzo

Paper-thin beef tenderloin with pickled mushrooms, egg yolk, arugula, and sourdough crostini.

Insalata di Bufala

Baby beets, endive, and marinated Okanagan cherries layered with buffalo mozzarella.

Salumi di Emilia-Romagna

🧀 Formaggi

Artisanal cheese board, paired with toasted almonds, preserved fruits, and wildflower honey.

Ubriaco

Mozzarella di Bufala

La Tur

Gorgonzola

Parmigiano Reggiano

Pecorino Toscano

Taleggio

🍝 Primi

Ricotta Gnocchi al Pomodoro

Pillowy ricotta dumplings in a rich tomato and basil sauce, topped with Parmigiano.

Rigatoni Bolognese

Slow-braised wagyu beef ragù with pancetta and Parmigiano for a deeply comforting classic.

Fregola Sarda ai Frutti di Mare

Sardinian fregola pasta with scallops, prawns, mussels, and clams in a tomato-saffron broth.

Spaghettoni Cacio e Pepe

Classic Roman pasta tossed with pecorino and cracked black pepper. Guanciale available.

Risotto ai Funghi

Carnaroli rice with wild mushrooms, chives, and grana padano, finished with balsamic.

Lobster + Saffron Linguine

Nova Scotia lobster in a saffron cream sauce with lemon, snap peas, chilies, and breadcrumbs.

Fraser Valley Pork ‘Lasagna’ Rotolo

Rolled pasta with fennel sausage, ricotta, Swiss chard, béchamel, pomodoro, and basil.

Prawn Puttanesca + Campanelle Nero

Black campanelle pasta with ocean prawns, rapini, chilies, capers, olives, lemon, and tomato sauce.

🥩 Secondi

Branzino alla Ligure

Crispy whole branzino with potatoes, olives, heirloom tomatoes, pine nuts, and Ligurian olive oil.

Quebec Veal Milanese

Golden-crusted veal scallopine with creamy polenta, baby vegetables, and shallot vinaigrette.

Almond + Garlic Crusted Halibut

Delicate halibut with roasted squash, fennel caponata, artichokes, and lemon butter sauce.

Bistecca alla Fiorentina

Show-stopping 38oz porterhouse with fingerling potatoes, garlic-chili rapini, salsa verde, and red wine jus.

Northern Gold Beef Tenderloin

Tender 6oz beef with potatoes, broccolini, and charred garlic scape salsa verde.

Angus Reserve Ribeye

Juicy 12oz ribeye with potatoes, broccolini, and a rich red wine jus.

Fraser Valley Chicken ‘Saltimbocca’

Prosciutto-wrapped chicken with summer vegetables, carrot harissa, turnips, and chicken jus.

Rootdown Farm Cauliflower Steak

Hearty cauliflower steak with beluga lentils, king oyster mushrooms, hazelnut gremolata, and gorgonzola.

🥔 Contorni

Arugula

Fresh and peppery with pecorino and fennel.

Sauteed Rapini

Bitter greens with garlic and Calabrian chili.

Roasted Cauliflower

Caramelized and served with red pepper romesco.

Fingerling Potatoes

Crisp potatoes with Parmigiano and chives.

🍰 Dessert

Tiramisu

Classic Italian dessert with espresso-soaked ladyfingers, mascarpone, and shaved chocolate.

Budino Caramello

Silky caramel pudding with toasted nuts and rich caramel sauce.

Bomba Nocciola

Chocolate crema, candied hazelnuts, and hazelnut gelato.

Gelato e Sorbetto

Freshly churned in-house, made with local seasonal produce.

Affogato

Vanilla gelato served with a shot of hot espresso.