Bistro Menu Dinner

1892 Dinner
available 5 p.m. – late, Tuesday – Friday

APPETIZER

Grilled Octopus
salsa verde, smoked red peppers,
serrano, candied lemon & jalapeño,
squid ink tapioca puff
– 17

Seabass Crudo
puffed skin, yuzu vin foam, citrus gel
– 17

Roasted Artichoke Salad
cashew butter, toasted farro,
grapefruit vinaigrette,
hannah brook greens mix
– 16

Duck Raviolo
shiitake & shimeji mushroom ragu,
crispy duck crackling, hoisin glaze,
smoked mushroom broth, scallion
– 17

 

 

MAINS

Haida Gwaii Halibut
crispy fingerling potatoes, yuzu aioli,
spring vegetables, gremolata
– 42

8 oz. AAA Beef Filet Mignon
brown butter potato croquette, bone marrow
red wine jus, madeira braised cipollini,
green leaf salad
– 44

Grilled Salmon

ricotta, cucumber, chili, toasted brioche,
arugula, spiced almonds, maple gel, lemon foam
– 35

Lamb Duo

roasted loin & confit rib, urfa biber glaze,
pomegranate raisin pine nut caponata,
black garbanzo mash
– 42

Japanese Vegetable Platter

tempura asparagus, tofu, japanese eggplant,
grilled king oyster mushroom, sake & mirin glaze,
pickled shimeji mushroom, daikon,
edamame & miso purée, togarashi mayo, dashi gel,
edamame bean, lotus root chip, miso soup
– 29

feature entrée
ask your server

 

 

 

DESSERT

Mango Passionfruit
Ganache

fresh mango, passionfruit shards,
coconut
– 11

Poached Hanna Brook
Farm Rhubarb

fresh raspberries, cucumber,
white chocolate
– 11

 

 

 

To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

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For banquet and meeting room information, please contact:
Andrea Miller
Director of Catering
604-488-8640
amiller@tcclub.com

Megan Powell
Catering Sales Manager
604-488-8605
mpowell@tcclub.com


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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

Your Name (required)

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Select Restaurant (required)

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

To book spa services – please call the Fitness Centre at 604 488 8622

Your Name (required)

Your Email (required)

Membership Number

Select Restaurant (required)

Reservation Date (required)

Preferred Reservation Time (required)

Number of Guests (required)

Additional Comments


Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

If you have any questions about our various squash programs, please fill in the form below and our program directors will get back to you.

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

If you have any questions about our various swim programs, please fill in the form below and our program directors will get back to you.

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Membership Number

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In order to book a tour, please fill out the following form:

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Room of Interest and Event Type

Details

Dress Code: Smart Casual

Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.

All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.

Lions Pub

The Grill

Cuvée Wine Bar

1892 Bistro

Request form

To book a venue, please fill out the following form:

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FRESH SHEET

Friday, May 25, 2018

DAILY SOUP
Coconut Yam
7

MEMBERS’ SPECIAL
Tuna Salad Sandwich
sliced tomato, toasted multigrain,
soup, salad or fries
15

MEMBERS’ SALAD
Baked Oysters
endive, carrot, fennel, frisee, tomato,
kale, horseradish vinaigrette
18

FEATURED ENTREE
Sole ‘n’ Chips (limited quantity)
tartar sauce, coleslaw
22

 

SWEET TREATS

Carrot Cake
cream cheese icing, carrot ribbon
pineapple caramel sauce
9

New York Cheesecake
lemon curd, graham crumble,
raspberry coulis
9

Peanut Butter Bar
candied peanuts,
dark chocolate mousse, caramel
9

Apple Spice Cake
toffee sauce, ice cream, walnut snap
9

 

Wine Club

Stay tuned for next quarter's wine club!





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