PRIX FIXE From September 23rd enjoy Executive Chef James Walt’s seasonal four-course dinner menu. Available Sunday through Thursday for $49
CICCHETTI ANTIPASTI SECONDI DOLCI - choose one - - choose one - - choose one - - choose one -
chickpea hummus minestrone rigatoni bolognese tiramisu autumn vegetable crudita autumn vegetables, fregola pasta brant lake wagyu beef ragu + parsley whipped mascarpone crisp ceci + smoked paprika tomato soup + pecorino romano espresso lady fingers + espresso roasted branzino castelvetrano olives bc mushroom risotto pemberton potato gnocchi, parsnip, fennel torta al latte warm olives, chilies + almonds arborio rice with white wine lobster zuppa, apple + frisee salad espresso gelato, cocoa nib crumb parmigiano reggiano + truffle essence caramel apple, chocolate ganache squash crostini prosciutto wrapped pork tenderloin butternut squash, sage pemberton beet salad italian sausage tortelloni, swiss chard house made gelato ricotta + balsamic roasted + pickled beets, montasio cheese brown butter squash puree + mustard jus fresh made in-house daily balsamic & beet puree, shaved pears + endive utilizing local produce four-course 6oz beef tenderloin steak wine pairing available salumi misto porcini + celery root puree, port glazed cipollini $37 selection of italian cured meats fingerling potatoes, roasted celery root house breads + garnishes $20 supplement $8 supplement @ilcaminettowhis
ALLA CARTA
ANTIPASTI PRIMI
polpettine 13 minestrone 15.5 spaghetti al pomodoro 23.5 ubriaco rosso piave crisp wagyu beef meatballs autumn vegetables, fregola pasta fresh tomatoes, olive oil + basil gorgonzola tomatillo salsa verde tomato soup + pecorino romano rigatoni bolognese 32.5 pecorino toscano chickpea hummus 12.5 pemberton beet salad 19.5 brant lake wagyu beef ragu + parsley montasio autumn vegetable crudita roasted + pickled beets, montasio cheese parmigiano reggiano crisp ceci + smoked paprika balsamic & beet puree, shaved pears + endive bc mushroom risotto 32.5 arborio rice with white wine mozzarella di bufala parmigiano reggiano + truffle essence castelvetrano olives 11 carpaccio 21.5 taleggio warm olives, chilies + almonds beef filet, shimeji mushrooms egg yolk + baby herbs daily pasta feature A.Q served with port gel squash crostini 12.5 italian inspiration with bc ingredients preserved fruits butternut squash, sage salumi misto 28.5 selection of ricotta + balsamic selection of italian cured meats all pasta made in-house daily house breads + garnishes two 14.5 four 19.5 six 24.5
SECONDI arugula 14.5 olive oil, citrus roasted branzino 43.5 daily seafood addition A.Q culinary director pecorino romano pemberton potato gnocchi, parsnip, fennel the freshest available & sustainable catch james walt lobster zuppa, apple + frisee salad local + seasonal garnish brussels sprouts 12.5 chili + garlic prosciutto wrapped pork tenderloin 37.5 6oz beef tenderloin steak 48.5 chef de cuisine italian sausage tortelloni, swiss chard porcini + celery root puree, port glazed cipollini mark mcloughlin heirloom carrots 12.5 brown butter squash puree + mustard jus fingerling potatoes, roasted celery root tossed with salsa verde restaurant director roasted cauliflower 29.5 bistecca alla fiorentina A.Q. darin newton crispy polenta 12.5 cauliflower steak, toasted hazelnuts grilled 38oz angus porterhouse for the table + seasonal sides tomato sauce + grana padano pemberton brassicas + creamy gorgonzola