New Dishes, Fall Menu at Cactus Club Cafe

Recently enjoyed a wonderful dinner showcasting some of Chef Rob Feenie’s new dishes as well as wines to match chosen by Sommelier Sebastien Le Goff, dining with a group of media at the Cactus Club’s Coal Harbour restaurant.

1st dish:

Modern Bowl

Modern Bowl

Modern Bowl with grilled avocado, tabbouleh, pineapple salsa, roasted cauliflower and brocolli, jasmine rice, miso carrot ginger sauce available with blackened chicken, salmon or vegetarian, this dish is an exciting addition to the menu and is on the menu at many of their locations locally, it was paired with the Domain Delaporte Sancerre 2015. Loire, France.

2nd dish:

Ravioli A La Royal

Ravioli A La Royal

Ravioli A La Royal with BC braised oxtail, celeriac puree, port wine jus, and shaved parmesan paired with 50th Parallel Pinot Noir. Lake Country, BC (This one is off menu and one of the dishes Chef Feenie served to the royals during their recent visit)

3rd dish:

Salmon Amandine

Salmon Amandine

Salmon Amandine with oceanwise lois lake steelhead, asparagus, almond rice pilaf, honey-glazed carrots, lemon brown butter, and dill; a delicious dish that was paired with Feudi di San Greforio Falanghina 2013. Campania, Italy.

4th dish:

Chicken Tacos

Chicken Tacos

Chicken Tacos with braised chicken, avocado, lettuce, pickled radish, onions, and jalapenos, feta, sour cream, cilantro paired with Brisas de Garzon Tannat 2013. Maldonado, Uruguay (the regular size dish comes with 3 tacos and this one is widely available now at many of their restaurants).

5th dish:

RF Chicken and Duck Confit + Crepes

RF Chicken and Duck Confit + Crepes

RF Chicken and Duck Confit + Crepes

RF Chicken and Duck Confit + Crepes

RF Chicken and Duck Confit + Crepes – lemongrass and ginger confit duck leg, crispy-skin breast, mustard peppercorn cream, hoisin sauce, warm crepes; paired with the Fossacolie Brunella di Montacino 2011, Tuscany, Italy. You have an option of the duck or the chicken, in this case we enjoyed both, my favourite was the confit duck, such incredible flavours, though I did enjoy both dishes, this dish is being considered for their upcoming menu additions, as it was one of my favourites of the night, I hope this one will be added soon.

6th dish:

Warm pecan apple cake

Warm pecan apple cake

Warm pecan apple cake and pecan praline with caramel apples, pecan praline, cinnamon arlettes, and vanilla ice cream. One of the latest dessert creations from Chef Wendy Boys, which is perfect for the current season.

Cactus Club Cafe restaurants are headquartered in Vancouver, BC with locations across Canada.

By: Richard Wolak