Click here to read the May 2019 Terminal City Times
DEAR FELLOW MEMBERS,
The days are starting to get a little longer, and those first splashes of spring colour are certainly a welcome sight. You will notice some new additions around the Club as well, particularly the brand new addition of entry doors to our front lobby area. The planning for this project commenced a few years back. Several design revisions were necessary because of City Hall requirements, as well as budgetary constraints. I hope that you and your guests will enjoy this improvement to the Club as it has created a much better sense of arrival and provides improved security for our Club.
Recently, many of you completed the Annual Member Survey. The Club issues this survey to members annually, and the responses are used to measure our year-over-year performance in specific areas, as well as to help the board and staff as we work together to evolve the Club’s five year plan. I wish to thank all those who completed the survey. I have personally reviewed all of the responses and comments. I appreciate the time spent and insights provided by all members who made the effort to respond. The feedback and comments were an important resource to guide our planning discussions for 2019/2020 and beyond. Although budgets may limit what we can tackle first, the suggestions have given the Board much to debate.
On that note, the TCC Board recently held our annual Board Retreat to help craft our five year plan. I’m thankful to our dedicated Board and the diverse skill set our Directors possess and what they bring to the table. More importantly, the commitment they have to improving your member experience. Although we have had success, our Board and staff remain extremely passionate to improving TCC in the months and years ahead. I’d also like to thank Past President Larry Nelson who spent a lot of time, in his preparation to facilitate our formulation of the new five year plan at the Board Retreat. Larry helped us map out our Club’s route to success over the next five years. Going forward, we, as directors and members, will benefit from the new five year plan, just as we have benefited from the first five year plan Larry helped to facilitate in 2014.
The highlight of Club events coming up in May is our Mother’s Day Brunch, held on Sunday, May 12. Be sure to reserve your table now, as this event always fills up. It’s a lovely way to show your mother, grandmother, or any special mom in your life, that she is cherished.
In addition to Mother’s Day, there are many times when we would like to show others that they are special, appreciated and valued. I remind you that a custom-made evening – or lunch, or brunch – created just for you and your guests, can be a wonderful way to celebrate a special day or special people. I recently did so myself, with a private birthday dinner for friends and family in 1892. Working with Executive Chef Dan Creyke, together we developed a personalized menu. It was a night that my friends and I enjoyed immensely. If you have a special event this spring or summer, do keep your Club in mind.
I look forward to seeing you on the patios soon!
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!