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ROB FEENIE SIGNATURES

Rob Feenie

Cactus Club Cafe's culinary vision is led by Canada's only Iron Chef, Rob Feenie.

Working alongside Chef Feenie, our talented team of over 20 Red Seal Chefs and over 50 apprentices are passionate about creating, innovating and educating to enhance your every experience. Cactus Club Cafe proudly sponsors the largest number of chef apprentices in Western Canada for the nationally recognized Red Seal Certification program.

ravioli + prawn trio

- butternut squash ravioli with sautéed jumbo prawns

mini burgers

- three miniature cheddar bacon burgers with red pepper relish

tuna tataki

- seared albacore tuna, green papaya slaw, orange, avocado, pine nuts, yuzu vinaigrette

beef carpaccio

- peppercorn-crusted tenderloin with grainy dijon aioli, pickled shallots, fried capers, parmesan and five-herb crostini

rocket salad

- panko and parmesan breaded chicken, baby arugula, vine ripened tomatoes, cucumber, lemon caper sauce

spinach salad

- italian prosciutto, goat cheese, balsamic figs, candied pecans and sherry vinaigrette

short rib sandwich

- with caramelized onions, beef jus and sea-salted fries and emmental cheese on toasted sourdough

bbq duck clubhouse

- bbq duck, pan seared chicken and prosciutto on pecan fruit bread

the burger

- aged cheddar cheese, cured bacon, sautéed mushrooms, red pepper relish

sake-soy marinated sablefish

- fingerling potatoes, shiitake mushrooms and steamed asparagus in a pure dashi broth

rob's hunter chicken

- button, portabello, shiitake and crimini mushroom veal demi-glace, green beans, and herb fingerling potatoes

butternut squash ravioli

- truffle beurre blanc, amaretti, pine nuts and crispy sage

prawn & scallop spaghettini

- pan seared prawns and scallops, roasted tomato sauce, garlic and parmesan crostini

peppercorn sirloin


7oz certified angus sirloin with pernod peppercorn demi-glace

peppercorn new york striploin


12oz certified angus striploin with pernod peppercorn demi-glace

four mushroom steak


9oz certified angus sirloin with shiitake, portabello, button and crimini mushroom demi

chocolate peanut butter crunch bar

- smooth peanut butter and dark chocolate mousse top a crunchy chocolate base. Finished with caramel sauce, crunchy chocolate pearls and tahitian vanilla bean ice cream.

apple galette

- a classic combination of flavors; warmed granny smith apples, a hint of cinnamon on a flaky puff pastry topped with vanilla ice cream and finished with caramel. *only at Bentall, Ash and Yaletown locations

white chocolate cheesecake

- dark chocolate crust and the sweet in-house made mixed berry compote, topped off with a chocolate fudge sauce.

* Menu may vary by location.

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