Click here to read the March 2019 Terminal City Times
DEAR FELLOW MEMBERS,
To start this month, I would like to congratulate all 46 of the Terminal City Club members who completed our annual 45-Day Fitness Challenge. Fortyfive workouts in two months is very impressive. This makes you all “regulars” in the Fitness Centre, and I hope you will stick with it for the remainder of 2019.
You are likely aware of work being done to our lobby entrance area. Progress has been steady, and we anticipate that the project will be completed in mid-April. This enhancement to the Club will create a better sense of arrival for our members and guests for years to come. Swiping your fob on arrival is encouraged.
In addition to the lobby entrance, work on our Members’ Lounge is underway. Over the next 12 weeks, this space will be enhanced with an updated layout and furnishings, as well as highly anticipated member wine lockers. Details on wine locker rentals will be available soon, but in the meantime, please see a draft rendering of our wine lockers on page 11. Should you be interested in renting a locker, please email email@example.com as space is limited.
Keep an eye out for our Annual TCC Member Survey, which will be sent to you via email. Your input is important, and will be used to guide our Board of Directors as we update the TCC Strategic 5-Year Plan later this spring, so please do take the time to complete the survey when you receive it.
There are lots of exciting events scheduled at the Club in the weeks ahead:
• The TCC Wine Tastings on Monday, March 4 and Wednesday, March 27 are free for members and always popular events. These evenings are a nice chance to connect with friends and meet fellow members.
• Our new Guest Chef Series kicks off on Friday, March 29, featuring guest Chef Han, a master of Korean cuisine at Kosoo Korean Restaurant + Raw Bar. Don’t miss this opportunity to indulge your foodie side! These dinners help our kitchen determine future menu items, and give members an opportunity to engage with members of the Culinary team in this more intimate setting. Don’t overlook these exclusive events as a potential opportunity to entertain guests or celebrate a special occasion without having to cook!
• Canadian Club’s luncheon on Monday, April 1 will feature special guest Dick Pound, CC, OQ, QC. A Canadian swimming champion, lawyer, and prominent spokesperson for ethics in sport, Mr. Pound was also the first president of the World Anti-Doping Agency, and a vice-president of the International Olympic Committee.
• Reservations are already underway for this year’s TCC Easter Brunch on Sunday, April 21. An incredible spread of delectable food makes this a family holiday event that is not to be missed. Reserve today.
That is all for now. Keep up your commitment in the Fitness Centre, and remember to complete your survey!
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
To book a venue, please fill out the following form:
Friday, March 13
Minestrone | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Ham & Smoked Cheddar Cheese | 15
avocado, sliced tomato, toasted sourdough
soup, salad or fries
Baby Shrimp & Crab | 18
hardboiled egg, tomato, cucumber
mixed greens, roasted red pepper dressing
Chicken Breast & Brassica Hash | 22
grilled broccolini, cauliflower, roasted brussel sprouts
parmigiano reggiano, pumpkin seeds
lemon kale pistou
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!