Culinary Team Canada at Terminal City Club

Culinary Team Canada joins Terminal City Club on Tuesday, September 9th, 2014 for another Gourmet Dinner Series. Join Fumiko Moreton, Terminal City Club’s very own pastry chef, and the other members of Culinary Team Canada for a once in a lifetime opportunity to experience their world class talent, as they prepare to compete in the 2016 Culinary Olympics in Erfurt, Germany! Book early for this amazing opportunity!

The Menu

Sole, Side Stripe & Chorizo terrine
Steelhead Salmon Wrapped in Scallop
Smoked Sablefish Croquette
Pea & Sunchoke Mash
Salsify purée
Lobster Sauce & Roe

•••

Chicken Liver Foie Parfait, Truffles, Duck Confit Press
Aerated Brioche, Pickled Vegetables, Raisin Purée

•••

Venison loin with braised shank
Squash & Pear tart
Lentil & Celery Bombe
Braised Allium, Cabbage Purée, Glazed Carrot
Natural jus

•••

Goat Cheese Terrine
Red Current Gelée, Savory Nut Scone
Apricot Coulis

•••

Green Apple Mousse, Apple Tart
Crab Apple and Cranberry Semifreddo
Cranberry compote, Yuzu Caramel Sauce

•••

Mignardises

Event Details:

Tuesday, September 9th, 2014
6 p.m. – 9 p.m.
Members & Guests $125 plus tax & service charge
Non-Member $175 plus tax & service charge
Proceeds from this event go to support Culinary Team Canada

For tickets please contact 604-488-8643 or by email at concierge@tcclub.com.

Want to learn more about TCC’s pastry chef Fumiko Moreton, Click here!

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.

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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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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


Thursday

August 16, 2018

DAILY SOUP
Coconut Yam
7

MEMBERS’ SPECIAL
B.L.T
toasted multigrain
soup, salad or fries
15

MEMBERS’ SALAD
Prosciutto & Ham
kale, melon, grapes, mixed greens
cucumber, lemon mustard vinaigrette
18

FEATURED ENTRÉE
Asian Style Pork Belly
basmati rice, bok choy
soy ginger glaze
22

SWEET TREATS

swedish crème panna cotta
raspberries, meringue
11

new york cheesecake
lemon curd, graham crumble, raspberry coulis
9

strawberry rhubarb short cake
fresh strawberries
10

pavlova
seasonal fruits, citrus curd
10

caramelized honey custard
hazelnut cookie, orange compote
9

 

 

Wine Club

Stay tuned for next quarter's wine club!





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