PRIX FIXE From September 23rd enjoy Executive Chef James Walt’s seasonal four-course dinner menu. Available Wednesday through Friday for $39 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 lois lake steelhead castelvetrano olives bc mushroom risotto brown butter squash puree, walnut vinaigrette warm apple tarte warm olives, citrus, chilies + herbs arborio rice with white wine roasted squash + end of season swiss chard local apples parmigiano reggiano + truffle essence sour cream gelato pear crostini prosciutto wrapped pork tenderloin okanagan pear, lillooet honey pemberton root vegetable salad gigante beans + 'nduja soffrito house made gelato creamy gorgonzola warm crispy potato, pickled crosnes rootdown cabbage, crisp parsley root fresh made in-house daily goodfield farm sunchokes utilizing local produce four-course baby kale, smoked montasio 6oz beef tenderloin steak wine pairing available roasted cauliflower, king oyster mushrooms $37 salumi misto red wine jus + cipollini onion selection of italian cured meats $20 supplement house breads + garnishes @ilcaminettowhis $8 supplement 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 piccante tomato fonduta tomato soup + pecorino romano rigatoni bolognese 32.5 pecorino toscano chickpea hummus 12.5 pemberton root vegetable salad 19.5 brant lake wagyu beef ragu + parsley montasio autumn vegetable crudita warm crispy potato, pickled crosnes crisp ceci + smoked paprika goodfield farm sunchokes bc mushroom risotto 32.5 parmigiano reggiano baby kale, smoked montasio arborio rice with white wine mozzarella di bufala castelvetrano olives 11 parmigiano reggiano + truffle essence tallegio warm olives, citrus, chilies + herbs carpaccio 21.5 daily pasta feature A.Q beef filet, shimeji mushrooms served with port gel pear crostini 12.5 egg yolk + baby herbs italian inspiration with bc ingredients preserved fruits okanagan pear, lillooet honey creamy gorgonzola salumi misto 28.5 selection of selection of italian cured meats all pasta made in-house daily two 14.5 four 19.5 six 24.5 house breads + garnishes SECONDI arugula 14.5 olive oil, citrus lois lake steelhead 38.5 daily seafood addition A.Q executive chef pecorino romano brown butter squash puree, walnut vinaigrette the freshest available & sustainable catch james walt roasted squash + end of season swiss chard local + seasonal garnish brussels sprouts 12.5 chili + garlic prosciutto wrapped pork tenderloin 39.5 6oz beef tenderloin steak 48.5 chef de cuisine gigante beans + 'nduja soffrito roasted cauliflower, king oyster mushrooms mark mcloughlin roasted cauliflower 12.5 rootdown cabbage, crisp parsley root red wine jus + cippolini onion tossed with salsa verde roasted cauliflower 29.5 bistecca alla fiorentina A.Q. crispy polenta 12.5 cauliflower steak, toasted hazelnuts grilled 38oz angus porterhouse restaurant director tomato sauce + grana padano black kale + creamy gorgonzola for the table + seasonal sides darin newton.