Click here to read the April issue of Terminal City Times!
April begins the second half of Terminal City Club’s fiscal year, and I am pleased to report that targets are being met or exceeded in almost every area of our business. Our membership numbers remain on a steady incline, which is a unique and coveted circumstance in today’s private club industry. Remember, we don’t just accept anyone at Terminal City Club. We have a membership of highly motivated individuals who all add to the established reputation and culture of a world class club. Thanks to all of you, our members, for your continued engagement and the energy that you bring to the Club every day. It makes for a vibrant environment, and I have no doubt that it feeds our success as an organization.
There are many ways to get the most out of your membership here at TCC, including:
– Attending special events (see below for some ideas);
– Making use of our amenities – restaurants, pool, gym, squash courts, meeting/event spaces, and catering services; and
– Participating in unique workshops and classes (again, ideas below).
Any of these can increase the value you derive from your membership, but in addition, I ask that you take a moment to share your comments and ideas through this year’s Member Survey. This annual survey will be coming to you via email April 11. Your feedback provides valuable insight that helps our staff and management team continue to improve the TCC member experience, and assists our Board of Directors in fine-tuning goals and objectives for the next fiscal year.
Speaking of special events and unique ways to participate, did you know:
– You or your children (or grandchildren!) can learn dining and social etiquette in a fun 90-minute workshop here at the Club? Check out Dining Etiquette for Kids, or Social Etiquette (for us adults) workshops being offered this month. It’s actually quite fun for the kids; not as stuffy as you might expect. To register, visit tablesmarts.com.
– You can now text our Member Services team. Yes, you can now make a reservation, register for an event, inquire about concert tickets, or just ask a question about the Club simply by texting us. Start by registering; text “Join” to 604-200-2279.
– You can enjoy Happy Hour in Cuvée weekdays from 2 – 5 p.m. Try a featured wine or beer for $5, then stay for live music from 5 – 8 p.m. Wednesday through Friday, if the spirit moves you.
– TCC’s Mother’s Day Brunch will likely sell out in advance, just like Easter Brunch did. Mother’s Day Brunch is a lovely way to make mom (or grandmom) feel as special as she is. Mother’s Day is on Sunday, May 13, so be sure to make your reservations soon!
Last, but certainly not least, I would be remiss not to mention the recent visit of Her Excellency the Right Honourable Julie Payette, Governor General, and Commander-in-Chief of Canada, as the featured guest at the Canadian Club’s special luncheon on March 22. Ms. Payette engaged her audience with an inspirational message about perspectives in Canada and our position and opportunities in the global community. If you ever want to experience a different perspective, try looking at the earth from a space shuttle about 500 km in the atmosphere. We look very small and her point was that we should all get along. It was certainly the Club’s honour to act as host for the event with more than 300 attendees. I hope you were able to take in this special presentation – I know it will be one of my 2018 highlights.
I encourage you to seek out your highlights in the events coming up over the next few months, and I look forward to seeing you around the Club.
Terminal City Club President
To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.
To book spa services – please call the Fitness Centre at 604 488 8622
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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.
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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.
In order to book a tour, please fill out the following form:
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.
TO SNACK AND SHARE
warm potato chips 9
caramelized onion dip
confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives
cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini
seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae
mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash
wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad
crispy fried chicken 14
sumac spiced honey, sugar waffle shards
blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro
satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce
sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun
THE LIGHTER SIDE
north arm farm heirloom carrots 9
charred broccolini 9
potatoes mostarda 9
seasonal vegetables 9
fine herb butter
hand-cut kennabec fries 8
truffle aioli, chive
caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan
house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles
quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce
marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips
braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts
carrot & saffron risotto 23
olive crumble, carrot chips
Seafood Chowder | 9
Salade Tatin | 15
spring vegetables, Golden Ears Cheesecrafters Neufchatel, marcona almonds, puff pastry, 62°egg
Steak Tartare | 15
Horseradish cream, capers, shallots, cured egg yolk
Pan Seared Scallops | 16
squid ink aioli, kohlrabi slaw
Hamachi Crudo | 17
kombu cured Hamachi crudo, yuzu, castelvetrano olives, puffed rice
Caesar Salad | 13
romaine, white anchovy, parmesan cheese, crouton
White Anchovy and Burrata Toastie | 17
rye bread, olive oil, basil tomato confit
Salad Maison | 15
Hannah Brook Farm greens, frisse, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Asparagus and Prosciutto Salad | 17
snap peas, shaved zucchini, smoked apple, pea shoots, white balsamic dressing
DAILY SANDWICH | 16
served with choice of soup, salad or fries
Seafood Cobb Salad | 24
Scallop, prawn, seared ahi, candied salmon belly, salmon roe, heritage greens, avocado buttermilk dressing
Rossdown Free Range Chicken Salad | 24
Hannah Brook Farm Heirloom Greens, Hannah Brook Farm greens, frissee, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Club Bowl | 19
mixed beans and sprouted grains, avocado, edamame hummus, tomato, hearty chips, puffed amaranth
add 62° egg 3.25
Tamari Sablefish Rice Bowl | 29
jade rice, crunchy shaved vegetables, ginger ponzu vinaigrette
Agadashi Chick Pea Fritter | 27
mushroom broth, enoki, baby bok choy
Sesame Crusted Rare Ahi Tuna | 29
edamame succotash, unagi glaze, crispy leeks
1892 Panini | 16
capicollo, provolone, ham, arugula, lemon aioli, ciabatta
Served with choice of soup, salad or fries
1892 Burger | 22
ground bison and beef, house made aioli, pickles, smoked bacon jam, radicchio, tomato, aged cheddar, brioche bun
Served with choice of soup, salad or fries
Steak Frites | 36
7oz Wagyu Sirloin, hand cut French fries, tomato horseradish butter, choice of petite salad, soup or heirloom vegetables
Charred Hanger Steak | 29
whipped potato, brocollini, sauce bordelaise
Pappadelle Sauce Vierge | 23
Heirloom tomato, basil, extra virgin olive oil, coriander
Add crab meat or braised short rib 8
Wild “Pacific Provider” Pacific Salmon | 35
tamari wild rice, bonito aioli, crisp seaweed
Chorizo Crusted Halibut | 42
roasted pepper emulsion, amaranth salad, mint chimicurri
Saffron & Carrot Gnocchi | 27
brown butter carrot puree, pinenut crumble, gruyere
To book a venue, please fill out the following form:
Chicken & Tomato Tortilla | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Tuna Salad | 15
toasted sourdough, sliced tomato
soup, salad or fries
Baby Shrimp & Crab | 18
mixed greens, cherry tomato, cucumber, corn
Bratwurst & Mild Italian Sausages | 22
mashed potato, mixed vegetables
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!