Bistro Menu Lunch

Lunch Menu

APPETIZERS

Seafood Chowder

9

 

 

Watercress & Potato Soup

crème fraîche, gaufrette potato

12

 

 

Scallop & Octopus

grilled pacific scallop, sundried tomato emulsion,

warm octopus vinaigrette, pomme paille

18

 

 

Proscuitto & Apple Salad

shaved radishes, fennel, arugula,

baby kale, avocado buttermilk dressing

16

 

 

Pacific Seafood Lettuce Wraps

baby shrimp, octopus, poached salmon, lime, cilantro, basil, mint chutney

17

 

 

Baby Kale Caesar Salad

radicchio, white anchovy, parmesan cheese, crouton

13

 

 

1892 Greek Salad

roasted & confit tomato, pickled red onion, cucumber,

olive tapenade, feta croquette, romaine purée, red wine vinegar pearls

15

 

 

Salade Maison

roasted beets, orange supremes, goat cheese crumb,

aleppo pepper spiced hazelnuts, citrus dressing

14

Quinoa & Asparagus Salad

edamame hummus, pickled shimeji mushrooms, frisée, lemon tarragon vinaigrette

17

 

 

Chef’s Selection of Cheese & Charcuterie

mustard, pickles, baguette

24

 

 

MAIN

Albacore Tuna & Potato Salad

green bean, niçoise olive, sundried tomato, egg, anchovy caper vinaigrette

24

 

Rossdown Free Range Chicken Salad

roasted beets, orange supremes, goat cheese crumb,

allepo pepper spiced hazelnuts, citrus dressing

24

 

Asparagus Omelette

herb goat cheese, Hannah Brook Farm green salad

20

 

Open Faced Chicken Salad Sandwich

herbed confit chicken, pickled celery, compressed cucumber, verjus aioli

served with your choice of soup, salad, or fries

18

 

Steak Frite

hand cut french fries, café de paris butter,
choice of petite salad or heirloom vegetables

10 oz striploin 45
7oz CAB top sirloin 36

 

Confit-Fried Rossdown Chicken Leg

brioche butter, frisée salad

24

 

Pan Roasted Rossdown Chicken Breast

butter braised zucchini, squash spätzle, caramalized onion café au lait, pickled mustard seeds

32

 

Spring Lamb Navarin

parisienne potato, braised cipollini onions, rosemary carrots, english peas

35

 

Seafood Pappadelle

seared scallops, prawns, mussels, clams,

herb mascarpone & pernod, fennel pollen gremolata

35

 

Wild “Pacific Provider” Pacific Salmon

braised leeks, roasted beets, sunchoke purée, horseradish buerre blanc

35

 

Roasted Haida Gwaii Halibut

fava bean & english pea fricassee, shimeji mushroom,

confit potato, grilled scallion, preserved plum

42

 

Roast Cauliflower Steak

wilted kale, confit tomato, roasted corn purée,

kale chips, fried garbanzo beans

28

 

Miso Glazed Eggplant

fried artichokes, red pepper jelly, charred eggplant purée, confit tomato

27

 

Ricotta Gnocchi

brown butter fried ricotta gnocchi, Pemberton Valley spring vegetables,

parmesan, sauce vierge

29

 

 

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

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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.

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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


Your Name (required)

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Subject

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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)

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.

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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Membership Number

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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.

Your Name (required)

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Membership Number

Your Message


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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Booking Details


FRESH SHEET
Wednesday, November 22, 2017

DAILY SOUP
Golden Beet & Vegetable
7

MEMBERS’ SPECIAL
Shrimp Caesar Wrap
soup, salad or fries
15
MEMBERS’ SALAD
Cajun Chicken & 3 Bean Salad
sautéed mushrooms, scallions, bacon, egg
grainy mustard vinaigrette
18

FEATURED ENTRÉE
Sage & Gruyere Stuffed Chicken Breast
mashed potatoes, broccolini, carrots
mushroom sauce
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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