Click here to read the May issue of Terminal City Times!
I believe there may finally be a hint of warmer weather in the air. Spring is the season of renewal, growth, and fresh starts. There is a no more salient sign of a fresh start than an updated lobby, and you may have noticed the changes that have begun on our own Terminal City Club lobby. I’m looking forward to a new, welcoming impression for our guests, and hope you will too.
I’m going to stay on this theme of fresh for a moment, based on a recent conversation I had with TCC Sommelier Christopher McFadden. Did you know that Cuvée has one of the city’s largest selections of premium wines by the glass – many that you won’t find elsewhere? And, that when you order a glass of wine here at TCC, it’s poured using a system that allows the server to pour a single glass without ever pulling the cork and allowing oxygen to enter the bottle? What an amazing way to try a wide variety of wines with confidence. Paired with our new spring menus, this is a great thing to remember for any evening out, particularly come patio season!
Patios and outdoor spaces are one of the biggest things to look forward to as a TCC member. Few spots in Vancouver can rival the personal service, sweeping views, comfort, and fine food of any of our four patios. The tricky part of our 100 Days of Summer season is that one can never tell exactly when it will start… But we’ll be ready when it comes! For now, here are some dates that you can mark in your calendar with certainty:
– Mother’s Day, Sunday May 14. Make it special day for the mom(s) in your life by indulging them at our spectacular Mother’s Day Brunch. Call now to reserve your spot, because this event always fills up!
– 99km Swim Challenge, starting in the month of May. Sign up at the Fitness Centre for your spot in this impressive competition. You will have three months to complete 99km (1,980 laps). You’ll definitely deserve a glass of wine on the Fitness Centre patio after that!
– Zajac Nights Gala in support of Zajac Ranch for Children, Friday June 2. Terminal City Club is proud to be hosting this event for the third year. This year’s theme is The Roaring 20s. Tickets are available through Member Services.
This is also the time of year when our club executive, with guidance from the Board of Directors, looks at the evolution of our strategic plans for the coming year. Thank you to all members who provided feedback via the recent Member Survey. Your comments are a valuable input to this process.
As always, your support and participation as a Member is appreciated and is telling with business levels in all areas of TCC. I look forward to seeing you around the Club in the days ahead.
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 book a venue, please fill out the following form:
Chicken & Corn | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Turkey & Bacon Sandwich | 15
toasted multigrain, sliced tomato
soup, salad or fries
Pan Fried Salmon | 18
kale, watercress, fennel, cherry tomato
soba noodles, lemon herb vinaigrette
Pan Fried Ling Cod | 22
pea risotto, broccolini, carrots
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!