THE GRILL ALL DAY MENU

As per the March 29 Public Health Order, only outdoor dining and take-out is permitted until April 19.

Patio space is limited; please make a reservation ahead of your visit.


– THE GRILL ALL DAY MENU –

AVAILABLE FROM 10 AM to 8 PM

SOUPS & APPETIZERS

Pacific Fish Chowder  |  9

Butternut Squash Soup  |  8

Caesar Salad  |  8
romaine, radicchio, white anchovy, creamy dressing,
shaved grana padano, focaccia croutons

Breakfast Bruschetta  |  12  (V)
mint, pumpkin seed gremolata, apple garlic dressing

Vegetable Samosa  (VEG)
2 for 12  |  3 for 15
raita, mango chutney

Pound of Chicken Wings  |  15
salt & pepper or frank’s, crisp vegetables, blue cheese dip

Warm Potato Chips  |  10  (VEG /  GF)
caramelized onion dip

BBQ Duck Spring Rolls  |  15
prune plum jam, spicy red cabbage slaw

 

SANDWICHES & BURGERS

TCC Burger  |  18
served with soup, salad, or fries & your choice:
● 6 oz. angus beef chuck burger, bacon & cheddar, signature sauce
● 6 oz. kuterra salmon burger, basil aioli, arugula, onion ring
● quinoa vegetable patty, hummus, avocado (V)
all burgers include lettuce, tomatoes, pickles, and vegan brioche buns*
*gluten-free buns & lettuce wraps upon request

Avocado Clubhouse  |  18
roasted chicken breast, bacon, swiss cheese,
avocado, lettuce, tomato, hellmann’s
served with soup, salad, or fries

ENTRÉE SALADS & BOWLS

Entree Caesar Salad  |  19
romaine, radicchio, white anchovy, creamy dressing,
shaved grana padano, focaccia croutons
choose from warm grilled chicken, peeled shrimp, or grilled salmon

Cobb Salad  |  19  (GF)
warm grilled chicken breast, bacon, tomato, avocado,
hard-boiled egg, blue cheese, grainy mustard vinaigrette

Seafood Cobb Salad  |  21  (GF)
citrus poached prawns, truffled scallop ceviche, sesame rusted ahi tuna,
tomato, avocado, hard-boiled egg, feta, grainy mustard vinaigrette

TCC Roasted Cauliflower Chimichurri Bowl  |  19  (GF / DF / V)
lentils, black beans, marinated tomato, avocado,
purple cabbage slaw, pickled onion, cilantro, kale chimichurri

 

ENTRÉES

TCC Classic  |  18
2 eggs fried or scrambled, choice of bacon,
smoked salmon or avocado, hash browns, toast

Smoked Salmon Omelette  |  18  (GF)
3 eggs, sliced smoked salmon, cream cheese, pickled red onions, petite salad

Chickpea Frittata  |  17  (GF / DF / V)
plant-based cauliflower chickpea frittata,
smoked garlic cashew cream, avocado, marinated tomato,
fennel, watercress arugula salad, pumpkin seeds, lemon dressing

Crisp Skinned Arctic Char Grenobloise  |  26
herb roast potatoes, charred french beans, brown butter, capers, parsley, lemon

Glazed Short Rib Spaghetti  |  28
Wild Mushroom Spaghetti  |  26
san marzano, rainbow chard, blackberry jus, grana padano, basil

Citrus Glazed Wild Spring Salmon  |  35  (DF)
minted pea quinoa risotto, lemon mascarpone, confit tomato, broccoli, arugula

Charan’s Butter Chicken or Prawn  |  23
tender roast chicken breast or jumbo prawns, cilantro, basmati rice, naan bread

7 OZ. C.A.B. Flat Iron Steak  |  28  (GF / DF)
truffle aioli, hand cut fries, petite salad

Questions?

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