Upcoming Events – May & June

Wednesday, May 1
TCC Salon: Art, Alchemy & Social Change

Friday, May 3
Club Cuvée: 80s/90s Night

Tuesday, May 7
Book Club: Billion Dollar Whale

Friday, May 10
BC Place Suite: Vancouver Whitecaps vs. Portland Timbers (Off-Site)

Sunday, May 12
Mother’s Day Brunch

Tuesday, May 14
TCC Salon: Bhutan’s Gross National Happiness

Wednesday, May 15
Members’ Wine Tasting
1892 Pop-Up Dinner

Friday, May 17
Lunch Exchange: Motherhood

Monday, May 20
Victoria Day: Club Closed

Wednesday, May 22
Glenmorangie Whisky Dinner

Thursday, May 23
Members’ Networking Lunch

Friday, May 24
Bowling Night (Off-Site)

Tuesday, May 28
Discussion Group: Basic Income

Thursday, May 30
TCC Salon: What Love Is

Friday, May 31
Kids Movie Night: Storks

Tuesday, June 4
Book Club

Thursday, June 6
TCC Salon: Social and Emotional Learning

Friday, June 7
Club Cuvée: 80s/90s Night

Monday, June 10
Travel Group: Tanzania

Thursday, June 13
TCC Salon: Better Sex Through Mindfulness

Friday, June 14
Bubble Camp

Sunday, June 16
Father’s Day BBQ Dinner Buffet

Wednesday, June 19
Slide into Summer Social

Friday, June 21
Lunch Exchange
Kids Movie Night
Gourmet Dinner

Tuesday, June 25
Discussion Group

Thursday, June 27
Members’ Networking Lunch

To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.

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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.

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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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In order to book a tour, please fill out the following form:

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Room of Interest and Event Type

Details

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

Request form

To book a venue, please fill out the following form:

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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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