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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 |
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mini burgers- three miniature cheddar bacon burgers with red pepper relish |
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tuna tataki- seared albacore tuna, green papaya slaw, orange, avocado, pine nuts, yuzu vinaigrette |
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beef carpaccio- peppercorn-crusted tenderloin with grainy dijon aioli, pickled shallots, fried capers, parmesan and five-herb crostini |
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rocket salad- panko and parmesan breaded chicken, baby arugula, vine ripened tomatoes, cucumber, lemon caper sauce |
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spinach salad- italian prosciutto, goat cheese, balsamic figs, candied pecans and sherry vinaigrette |
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short rib sandwich- with caramelized onions, beef jus and sea-salted fries and emmental cheese on toasted sourdough |
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bbq duck clubhouse- bbq duck, pan seared chicken and prosciutto on pecan fruit bread |
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the burger- aged cheddar cheese, cured bacon, sautéed mushrooms, red pepper relish |
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sake-soy marinated sablefish- fingerling potatoes, shiitake mushrooms and steamed asparagus in a pure dashi broth |
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rob's hunter chicken- button, portabello, shiitake and crimini mushroom veal demi-glace, green beans, and herb fingerling potatoes |
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butternut squash ravioli- truffle beurre blanc, amaretti, pine nuts and crispy sage |
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prawn & scallop spaghettini- pan seared prawns and scallops, roasted tomato sauce, garlic and parmesan crostini |
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peppercorn sirloin7oz certified angus sirloin with pernod peppercorn demi-glace |
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peppercorn new york striploin12oz certified angus striploin with pernod peppercorn demi-glace |
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four mushroom steak9oz certified angus sirloin with shiitake, portabello, button and crimini mushroom demi |
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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. |
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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 |
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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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