Cactus Club Cafe - Bentall
- 588 Burrard St
- Vancouver, BC V6C 0A8
- Phone: 604.682.0933
Cactus Club Cafe Bentall boasts award winning service and offers a menu that is crafted with fresh, local and sustainable ingredients, designed by Canada’s first Iron Chef America Champion Rob Feenie.
Please call for reservations: 604.682.0933
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- Neighborhood: Downtown Vancouver
- Cuisine Type: West Coast
- Dinner Menu Price: $30
- Lunch Menu Price: $30
- Reservation Status: Accepting Reservations
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Vegetarian Options Available:
Appetizer 1
- Appetizer 1: Fresh Greens: feta, cucumbers, tomatoes, lemon-thyme vinaigrette.
Appetizer 2
- Appetizer 2: Kale Salad: kale, fresh greens, romaine, dijon-lemon vinaigrette, pickled red onions, parmesan crumble.
Appetizer 3
- Appetizer 3: Ravioli + Prawn Duo: butternut squash and mascarpone ravioli, truffle butter sauce, sautéed jumbo prawns, pine nuts.
Entree 1
- Entree 1: Hunter Chicken: shiitake, portabello, button and crimini mushroom demi-glace, buttered mashed potatoes, green beans.
Entree 2
- Entree 2: Soy-Dijon Salmon: ocean wise™ lois lake steelhead, whole grain barley, snap peas, shiitake mushrooms, soy butter sauce, grape tomatoes, cilantro.
Entree 3
- Entree 3: Prawn Spaghettini: slow-roasted tomato sauce, chilies, fresh herbs, crostini.
Dessert 1
- Dessert 1: Peanut Butter Crunch Bar Bite: tahitian vanilla ice cream, caramel sauce, crunchy chocolate pearls.
Enable Menu
-
Enable Menu:
Info
- Neighborhood: Downtown Vancouver
- Cuisine Type: West Coast
- Dinner Menu Price: $30
- Lunch Menu Price: $30
- Reservation Status: Accepting Reservations
-
Vegetarian Options Available:
Appetizer 1
- Appetizer 1: Fresh Greens: feta, cucumbers, tomatoes, lemon-thyme vinaigrette.
Appetizer 2
- Appetizer 2: Kale Salad: kale, fresh greens, romaine, dijon-lemon vinaigrette, pickled red onions, parmesan crumble.
Appetizer 3
- Appetizer 3: Ravioli + Prawn Duo: butternut squash and mascarpone ravioli, truffle butter sauce, sautéed jumbo prawns, pine nuts.
Entree 1
- Entree 1: Hunter Chicken: shiitake, portabello, button and crimini mushroom demi-glace, buttered mashed potatoes, green beans.
Entree 2
- Entree 2: Soy-Dijon Salmon: ocean wise™ lois lake steelhead, whole grain barley, snap peas, shiitake mushrooms, soy butter sauce, grape tomatoes, cilantro.
Entree 3
- Entree 3: Prawn Spaghettini: slow-roasted tomato sauce, chilies, fresh herbs, crostini.
Dessert 1
- Dessert 1: Peanut Butter Crunch Bar Bite: tahitian vanilla ice cream, caramel sauce, crunchy chocolate pearls.
