Rob Feenie Signatures

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

Working alongside Chef Feenie, our talented team of over 25 Red Seal Chefs and over 90 Red Seal 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.

  • korean style lettuce wraps –  braised pork shoulder shredded,asian slaw, kimchi, chopped ginger and green onion, korean chili bean sauce, spicy yogurt
  • celeriac soup - aged cheddar, grissini breadstick
  • beef carpaccio –  peppercorn-crusted tenderloin, grainy dijon aioli, pickled shallots, capers, parmesan, crostini
  • tuna tataki –  locally caught oceanwise seared albacore tuna, green papaya slaw, orange, avocado, pine nuts, yuzu vinaigrette
  • ravioli + prawn trio –  butternut squash ravioli, sautéed jumbo prawns
  • mini burgers –  three miniature cheddar bacon burgers with red pepper relish
  • rob’s goat cheese + feta flatbread –  grape tomatoes, caramelized onion, pesto, arugula, balsamic glaze, maldon sea salt
  • lingcod fish tacos – handstreched tortillas, chipotle aioli, shredded green cabbage, salsa fresca
  • chargrilled chicken caesar –  teriyaki or cajun chicken, fresh croutons, grana padano
  • spinach salad –  italian prosciutto, cabbage, arugula, pickled beets, goat cheese, pears, candied pecans, parmesan, sherry vinaigrette, balsamic glaze
  • rocket salad - parmesan crusted chicken breast, arugula, vine tomatoes, lemon caper dresssing
  • peppercorn new york striploin –  12oz certified angus striploin with pernod peppercorn demi-glace
  • peppercorn sirloin –  9oz certified angus sirloin with pernod peppercorn demi-glace
  • four mushroom sirloin –  7oz certified angus sirloin with shiitake, portabello, button and crimini mushroom demi
  • millionaire’s cut - 7oz chargrilled AAA filet mignon, white wine sautéed creole jumbo prawns
  • bbq duck clubhouse –  bbq duck, pan seared chicken and crisp prosciutto on pecan fruit bread
  • short rib sandwich –  caramelized onions, beef jus and emmental cheese on toasted sourdough
  • the burger –  aged cheddar cheese, cured bacon, sautéed mushrooms, red pepper relish
  • butternut squash + prawn ravioli –  truffle beurre blanc, amaretti, pine nuts and crispy sage with white wine sautéed jumbo prawns
  • double-braised pineapple hoisin short rib - pineapple ginger glaze, shiitake mushrooms
  • soy-dijon salmon - whole grain barley, sugar snap peas, shiitake mushrooms, soy butter sauce
  • rob’s hunter chicken –  button, portabello, shiitake and crimini mushroomdemi-glace, green beans, and herb fingerling potatoes
  • prawn + scallop spaghettini –  pan seared prawns and scallops, roasted tomato sauce, parmesan crostini
  • white chocolate cheesecake –  dark chocolate crust and the sweet in-house made mixed berry compote, topped off with a chocolate fudge sauce
  • chocolate peanut butter crunch bar –  with tahitian vanilla ice cream, caramel sauce and crunchy chocolate pearls
  • apple galette –  a classic combination of flavors; warmed granny smith apples, a hint of cinnamon on a flay puff pastry topped with vanilla ice cream and finished with caramel
  • Menu may vary by location