Winterlicious Tasting Menus

Cactus Club Cafe First Canadian Place

BOOK A TABLE

 

THREE-COURSE LUNCH MENU    |    $28

APPETIZERS

choose one of the following:

KALE SALAD 
kale, fresh greens, dijon-lemon vinaigrette, pickled red onions, parmesan crumble.

BUTTERNUT SQUASH RAVIOLI DUO (vegetarian)
butternut squash and mascarpone ravioli, truffle butter sauce, pine nuts.

MINI SPICY CHICKEN
sweet chili glaze, crispy wontons, green onions.

MAINS

choose one of the following:

MODERN BOWL (vegetarian option available)
tabbouleh, pineapple salsa, roasted cauliflower and broccoli, tomatoes, cucumber, fresh greens, jasmine rice, miso carrot ginger sauce.

with choice of grilled tofu, grilled chicken or glazed salmon.

ROB’S CRISPY CHICKEN SANDWICH
spicy panko-crusted chicken, swiss cheese, sambal mayo, lettuce, tomato, pickle and onion, served with sea salted fries.

THE FEENIE BURGER
smashed certified angus beef®, sautéed mushrooms, aged cheddar, smoked bacon, red relish, mayonnaise, ketchup, mustard, served with sea salted fries.

RAINCOAST GREENS
fresh greens, grilled chicken breast, avocado, tomatoes, feta, spicy pecans, cucumber, lemon-thyme vinaigrette.

DESSERTS

choose one of the following:

CARAMEL CHOCOLATE MOUSSE CUP
warm caramel foam, crunchy sponge toffee, velvety chocolate mousse.

CHOCOLATE PEANUT BUTTER CRUNCH BAR
tahitian vanilla ice cream, caramel sauce, crunchy chocolate pearls.

KEY LIME PIE PARFAIT
freshly squeezed key limes, graham cracker crumble, hand-whipped cream.

 


 

THREE-COURSE DINNER MENU    |    $43

APPETIZERS

choose one of the following:

KALE SALAD 
kale, fresh greens, dijon-lemon vinaigrette, pickled red onions, parmesan crumble.

MINI TUNA STACK
created by chef rob feenie. ocean wise™ ahi, citrus tamari vinaigrette, nori, sesame, avocado, micro cilantro, wonton chips.

MINI BEEF CARPACCIO 
peppercorn-crusted, dijon aioli, capers, grana padano, crostini.

MINI SPICY CHICKEN
sweet chili glaze, crispy wontons, green onions.

MAINS

choose one of the following:

BUTTERNUT SQUASH RAVIOLI WITH PRAWNS
chef rob feenie’s signature butternut squash and mascarpone ravioli, truffle butter, sautéed jumbo prawns, pine nuts, crispy sage.

GRILLED DIJON SALMON
ocean wise™ lois lake steelhead, buttered mashed potatoes, roasted asparagus, soy butter sauce, cilantro.

HUNTER CHICKEN
shiitake, portabello, button and crimini mushroom demi-glace, buttered mashed potatoes, green beans.

PEPPERCORN SIRLOIN
8oz certified angus beef sirloin,  chef rob feenie’s signature pernod peppercorn demi-glace, buttered mashed potatoes, roasted asparagus.

DESSERTS

choose one of the following:

CARAMEL CHOCOLATE MOUSSE DUO
warm caramel foam, crunchy sponge toffee, velvety chocolate mousse.

CHOCOLATE PEANUT BUTTER CRUNCH BAR
tahitian vanilla ice cream, caramel sauce, crunchy chocolate pearls.

KEY LIME PIE PARFAIT DUO
freshly squeezed key limes, graham cracker crumble, hand whipped cream.

Menus available at Cactus Club Cafe First Canadian Place from January 25 – February 7, 2019. Prices do not include taxes and gratuity. No other promotional discounts apply.