Terminal City Times – February 2019

Click here to read the February 2019 Terminal City Times

Dr Cheung - President


 

DEAR FELLOW MEMBERS,

 

Gong hei fat choy, Happy Lunar New Year! For those following the Chinese zodiac calendar, you may already be aware that 2019 is the year of the Pig, which is associated with good fortune, wealth, honesty, general prosperity, and hard work. Individuals born in the year of the Pig are said to be happy, easygoing, honest, educated, sincere, and brave. With these auspicious signs at hand, I wish prosperity and good health to you and your family and friends in the year ahead.

I recently had the privilege to be invited to our annual staff party. I thoroughly enjoyed that evening and valued the opportunity to interact with all the staff there. The theme of the evening was Oscar Night, and everyone dressed accordingly. I was very impressed by the gaiety and energy of the evening. Naturally I took the opportunity, on behalf of all members, to thank our staff for their dedication and hard work that turned our everyday club visits and special occasions into great experiences. Chef de Partie Alveen Prasad, a member of our Culinary team, was voted the Terminal City Club 2018 Employee of the Year. Congratulations to Alveen, as well as those who were nominated. Each and every individual nominated is worthy of distinction. I found it incredible to learn that our ten longest serving employees have more than 318 combined years of service!

Over the past month I have been travelling. I was lucky to visit a few of our reciprocal clubs in Asia. Before your next trip, stop by the Member Services desk (or text the team at 604 200 2279) for a letter of introduction to one of our 300+ reciprocal clubs worldwide. Whether it’s accommodation for yourself, or a distinctive location to host a meeting, lunch, or dinner, your membership has benefits.

The Board of Directors recognizes that we must balance a wish to stay current with trends of dress and our responsibility to adhere to our House Rules, which exist to provide a consistent environment and to respect the comfort of all our members. As fashion is always evolving, please remember that denim with rips or tears, hoodies, and clothing with slogans or commercial messages are not permitted in the Club’s private restaurants. Our staff have been asked to remind members of the dress code as needed, and to ensure that both members and their guests conform to these rules.

To the 88 members who are taking on Terminal City Club’s annual 45-Day Fitness Challenge, well done! If you need a change from your regular routine to help you keep momentum, please check out the new fitness class schedule on page 14. With so many first-timers taking on the challenge of 45 workouts in January and February, I commend you on this positive and habit-forming initiative. I hope you stick with it for 2019 and beyond!

There is never a shortage of interesting things to do here at the Club. Don’t miss the Valentine’s Pop-Up Dinner in 1892 on February 14, and of course, the memory-making annual Father/Daughter Gala is scheduled this year for February 16. Finally, please remember that it’s always the perfect season to share your Terminal City Club member experience with your colleagues and clients. Book a Club meeting space for a refreshing change of scene, and let our culinary team inspire your group’s creativity. Our catering team is always available to work with you to ensure that your event reflects your unique style.

As always, I look forward to seeing you around the Club in the weeks ahead.

 

 

Sincerely,

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.

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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.

To book spa services – please call the Fitness Centre at 604 488 8622

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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.

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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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

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
candied hazelnuts

charred broccolini 9
romesco sauce

potatoes mostarda 9
onion, mustard

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

1892 Bistro

APPETIZERS

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

MAIN

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

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SUMMER SERIES LUNCH

SALAD BAR
“the rabbit patch”
celebration greens, baby spinach and arugula, butter lettuce leaves and baby kale
selection of club made salad dressings
cherry tomatoes, carrot curls, pea shoots, shaved fennel, radish coins, marinated garbanzo beans, parisienne cucumber, green onion, sliced strawberries
toasted sunflower and pumpkin seeds

hand peeled shrimp with cocktail sauce
TCC caesar salad
club potato salad
greek salad
calamari salad, mediterranean salsa

CHARCUITERIE PRESENTATION
selection of sliced deli meats
pickles, olives, marinated vegetables, mustards

ARTISAN BREAD DISPLAY
assorted club baked rolls, artisan breads, armenian flat bread
butter, sundried tomato spread, olive tapenade, hummus

SOUP
TCC seafood chowder

FROM THE FIRE
roasted lemon mustard potato (DF/GF/V)
dolmades, tomato fondue (VE,DF)
salmon and prawn, olive bruschetta, lemon crème fraiche (GF)
beef souvlaki, tzatziki (GF)
thyme and olive roasted chicken thighs, lemon garlic (GF,DF)

DECADENT PASTRY DISPLAY
selection of club favorites and seasonal specialties


DAILY FRESH SHEET

SOUP
Ham Bacon & Cabbage
7

MEMBERS’ SPECIAL
Open Face Chicken Tandoori Sandwich
sourdough bread, choose soup, salad or fries
15

MEMBERS’ SALAD
Chef Salad
chicken, roast beef, ham, cheese, bacon, hardboiled egg, cherry tomato
romaine, red & yellow peppers, cucumber, scallion, grainy mustard vinaigrette
19

FEATURED ENTRÉE
Garlic Ginger Soy Beef Stirfry
broccolini, onion, red & yellow peppers
basmati rice
22

SWEET TREATS
Vanilla Custard Tart
apple compote, cardamom crumble
10

Elderflower & Prosecco Gelee
raspberry yogurt panna cotta
10

Red Velvet Cake
cream cheese, shaved chocolate
10

Wine Club

Stay tuned for next quarter's wine club!





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