Click here to read the December 2018 issue of Terminal City Times!
DEAR FELLOW MEMBERS,
The holiday season is approaching quickly. I always find this to be an ideal time to reflect back while keeping a close eye on the year ahead. I’m extremely pleased to report that we had a great year. The Club is in a great financial position, we are nearing our capacity for new members, and the Club is developing in areas that only give back to its members. We have a couple of big projects on the go, including a big makeover of the Members Lounge, that will provide a great experience to our members. The changes to the Club over the past few years, improving members services and financial sustainability, could not have transpired without the overwhelming support and dedication of the Board and the Club management. But we always emphasize in Board meetings that we never take our hands off the steering wheel. It doesn’t take much of a downturn in the local economy to have a negative impact on our dues and member involvement in the restaurants or venues.
But on the good side, from Gourmet Dinners to charitable galas, rooftop hotdog barbeques to wine and whiskey tastings, it has been an outstanding year at Terminal City Club, both socially and financially. This would not have been possible without the growing involvement
Our James Bond gala in November sold out once again. The buzz around the Club was electric, and the party had something for everyone. I hope you and your guests had a magnificent time. We look forward to raising the bar again at our gala in 2019.
Please see our display cases in the Fitness Centre lobby and at Member Services.
Since the Club is in a much more favourable financial position now than it has been in a very long time, it is time to give back to members. One of our recent changes has been the enhancement of member parking privileges. Members now have free overnight parking from 4 p.m. to 9 a.m., Monday to Friday. Weekend privileges remain unchanged: free parking from 4 p.m. Friday to 9 a.m. Monday. Simply fob in and out and our automated systems will take care of the rest. If you plan for a night out in the town after 4 p.m., please make use of the free parking.
To wrap up my final letter as President of the Terminal City Club, I’d like to send my sincere thanks to all of our members for allowing me to serve as President of the Board of Directors for the past year. It has been a true honour and experience to serve in this capacity. The Club is positioned well in the months and years ahead with a dedicated Board of Directors. Our AGM is on December 10 at 10a.m. and I hope you will join us.
Wishing you the best this holiday season and to good health in 2019!
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
To book a venue, please fill out the following form:
Potato Bacon Cream | 7
PACIFIC FISH CHOWDER
Salmon Shrimp Ling Cod & Clams | 8
Tuna Melt | 15
cheddar cheese, mayo on sourdough
soup, salad or fries
Mixed Greens with Shrimp & Crab | 18
mango, cucumber, cherry tomato
Chicken Stir-fry | 22
basmati rice, red & yellow peppers,
broccolini with garlic ginger soy sauce
Swedish Crème Panna Cotta | 11
New York Cheesecake | 9
lemon curd, graham crumble,
Strawberry Rhubarb Short Cake | 10
Pavlova | 10
citrus curd, seasonal fruit
Caramelized Honey Custard | 9
hazelnut cookie, orange compote
Stay tuned for next quarter's wine club!