Winterlicious Tasting Menus

Cactus Club Cafe First Canadian Place

BOOK A TABLE

 

THREE-COURSE LUNCH MENU    |    $28

APPETIZERS

choose one of the following:

FRESH GREENS (vegetarian) 
fresh greens, tomatoes, feta, cucumber, lemon-thyme vinaigrette.

BUTTERNUT SQUASH RAVIOLI DUO (vegetarian)
chef rob feenie’s signature butternut squash and mascarpone ravioli, truffle butter sauce, pine nuts, crispy sage.

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

PRAWN CRUNCH ROLL
crispy prawn, mango, avocado, asparagus, cucumber, sesame soy paper, sriracha mayo, soy glaze.

MAINS

choose one of the following:

TUNA POKE BOWL (vegetarian option available)
sesame ginger ocean wise™ ahi, jasmine rice, mango, cucumber, avocado, edamame, radish, crispy tempura.

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

THE BEYOND BURGER (vegan-friendly)
100% plant-based. beyond meat™️ patty, dairy-free cheese,  red relish, vegan mayo, ketchup, mustard, served with sea salted fries.

KALE + GRILLED CHICKEN SALAD (vegetarian option available)
kale, fresh greens, dijon-lemon vinaigrette, pickled red onions, parmesan crumble.

DESSERTS

choose one of the following:

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

CHOCOLATE PEANUT BUTTER CRUNCH BITE
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:

FRESH GREENS (vegetarian)
fresh greens, tomatoes, feta, cucumber, lemon-thyme vinaigrette.

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

RAVIOLI + PRAWN DUO (vegetarian option available)
chef rob feenie’s signature butternut squash and mascarpone ravioli, truffle butter, sautéed jumbo prawns, pine nuts, crispy sage.

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

MAINS

choose one of the following:

BUTTERNUT SQUASH RAVIOLI WITH PRAWNS (vegetarian option available)
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.

BLACKENED CREOLE CHICKEN
creole butter, cajun spices, buttered mashed potatoes, roasted asparagus.

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 31 – February 13, 2019. Prices do not include taxes and gratuity. No other promotional discounts apply.