Vancouver

Cactus Club Cafe - Yaletown

  • 357 Davie Street
  • Vancouver, BC V6B 1R2
  • Phone: 604.685.8070
Cactus Club Cafe Yaletown 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: 604.685.8070
Dine Out - Dinner Menu
Dine Out - Lunch Menu

Info

  • Neighborhood: Yaletown
  • 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.

Info

  • Neighborhood: Yaletown
  • 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.