Click here to read the April 2019 Terminal City Times
DEAR FELLOW MEMBERS,
March 31 marks the end of Terminal City Club’s second fiscal quarter. Membership, catering, and restaurant numbers continue to grow, and this is good news. Every area of the Club is tracking well thanks to you, our members. We are preparing to welcome 22 new members who were balloted over the last week. This could not happen without your continued involvement. Half of our new members this month have been referred by members. Thank you for connecting them to the Club.
On that note, I am asking for your support in another area: completion of this year’s Member Survey, which will make an appearance in your email inbox this month. Your valuable input will help us improve the TCC Member experience, and assist our Board of Directors in fine-tuning goals and objectives for the next fiscal year. Although we can never expect perfection, our Board, staff, and members are on an evolution to excellence through continuous improvement. Your contribution, by way of your input in the Member Survey, is valued and much appreciated.
There is always lots going on behind the scenes here at the Club, and in this specific case, our new front entrance is no exception. Installation of our Lobby Doors is near completion, and I’ve heard lots of positive responses. This project is one the Board has been working on for a of couple years and we are very pleased with the results.
With the completion of the new entrance, we can turn our full focus to another long-awaited special project: enhancements to our Members’ Lounge. The updated space will include comfortable seating during the day and a place for members to lounge into the late hours with our 366 existing liquor lockers and 118 brand new temperature-controlled wine lockers. See page 10 for more information about how to secure your wine locker before they sell out.
We have many exciting events over the coming weeks:
• Easter Brunch is always a hot ticket that creates lasting memories for you and your family. We will have lots of entertaining activities for kids young and old.
• I’m excited to share that we also have the ideal Easter gift! Our highly coveted, handmade, intricately decorated, and delicious Easter Eggs are back. Each egg is crafted by our talented pastry team, and takes more than two hours to create. There are only 100 of these one-of-a-kind creative masterpieces, so reserve yours today to avoid disappointment.
• Next, book your tickets and plan to join us on June 1, when old Hollywood glam will meet new LA vibes to set the tone at this year’s Zajac Nights. Each room at Terminal City Club will be transformed to reflect the full spectrum of LA, with exciting entertainment, decadent cuisine, and endless drinks. For details and tickets please visit zajacnights.com
I suspect we still have some time until we will be enjoying the incredible, jaw-dropping views for dinner from our patios, but when the sun comes, our Lions Pub, 1892, and Grill patios will be ready for you!
As always, I look forward to seeing you around the Club.
Dr. Ignatius Cheung
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:
Creamy Truffle & Potato | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Parmesan Tuna Salad Sandwich | 15
toasted multigrain, sliced tomato
soup, salad or fries
Shrimp & Crab | 18
mixed greens, cherry tomato, edamame
cucumber, grainy mustard vinaigrette
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelée | 10
raspberry yogurt, panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!