Vancouver

Cactus Club Cafe - Park Royal

  • 855 Main Street
  • West Vancouver, BC V7T 2Z3
  • Phone: 604.922.1707
Cactus Club Cafe Park Royal 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.

Cactus Club Cafe Park Royal
604.922.1707
855 Main Street, West Vancouver
www.cactusclubcafe.com

Dine Out - Dinner Menu
Dine Out - Lunch Menu

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Info

  • Neighborhood: North Shore
  • 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, yukon gold 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: North Shore
  • 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, yukon gold 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.
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