Reservations are strongly encouraged when dining at the Club. Log in to your Member Central account to access online reservations.
MENU | BREAKFAST |DESSERTS | WEEKEND BRUNCH | TCC WINE LIST | TCC LIQUOR LIST
– THE GRILL MENU –
Temporarily in 1892
AVAILABLE FROM 11 AM to 9 PM, 7 DAYS A WEEK
VE – Vegetarian | V – Vegan | DF – Dairy-Free | GF – Gluten-Free
Soups & Starter Salads
Pacific Fish Chowder — 9
Red Miso Mushroom Broth (VE) (DF) — 10
shiitake mushroom, vegetable wonton, scallions
Caesar Salad — 8
romaine, radicchio, white anchovy, grana padano, croutons
Red Wine Poached Pear Salad (VE) (GF) — 17
crisp iceberg, blue cheese crema, spiced walnuts, fresh apple
Green Salad (V) (GF) (DF) — 9
shaved vegetables, citrus dressing
Appetizers
Crispy Calamari (DF ) — 17
chili jam, pickled jalapeño, aleppo pepper, squid ink aioli
Crab & Pea Toast — 17
grilled baguette, avocado, lemon ricotta, pea shoots, dill
Vegetable Samosa (VE) —13 for 2 /17 for 3
mango chutney
Pound of Chicken Wings — 15
salt & pepper or frank’s, crisp vegetables, blue cheese dip
Warm Potato Chips (VE) (GF) — 10
caramelized onion dip
BBQ Duck Spring Rolls — 15
five spice plum jam, spicy red cabbage slaw
Sandwiches
Avocado Clubhouse — 18
roasted chicken breast, bacon, swiss cheese, avocado, lettuce, tomato, hellman’s
Terminal City Club Burger
Served with arugula, tomatoes, pickle, and your choice of soup, salad, or fries. Optional gluten-free bun or lettuce wrap available.
6 oz Beef Chuck Burger — 19
bacon, aged white cheddar, grilled pickled onions, signature sauce
6 oz Salmon Burger — 22
arugula, grilled pickled onions, avocado, onion ring, basil aioli
Quinoa Vegetable Patty (V) — 18
hummus, avocado, grilled pickled onions
Entrée Salads
Entrée Caesar Salad — 19
romaine, radicchio, white anchovy, grana padano, croutons
w/ grilled chicken or baby shrimp
— upgrade to grilled salmon + 3
Seafood Salad (GF) (DF) — 22
citrus poached prawn, scallop ceviche, spice-crusted ahi tuna, mango vinaigrette, radish
Cobb Salad (GF) — 20
warm grilled chicken breast, bacon, tomato, avocado, hard-boiled egg, blue cheese, buttermilk dressing
sub grilled salmon + 3
Power Bowl (DF) (V) — 19
farro, cucumber, maple roast squash, pumpkin seed gremolata, pickled grapes, kale, pomegranate, maple tahini dressing
Mains
Caramelized Onion Tart (VE) — 22
crème fraîche, pickled mustard seeds, served with red wine poached pear & squash salad, citrus vinaigrette
Wild Mushroom Pappardelle (VE) — 26
wild & cultivated mushrooms, truffle cream sauce, basil, grana padano
Glazed Short Rib Pappardelle — 28
san marzano, rainbow chard, jus, grana padano, basil
Butter Chicken or Prawn — 24
braised chicken thigh or jumbo prawns, cilantro, basmati rice, naan
Crispy Skin Arctic Char — 28
parsley parisienne gnocchi, roast carrots and baby turnips, carrot beurre blanc, fingerling chips
Flat Iron Steak Frites (GF) (DF) — 30
truffle aioli, hand-cut fries, petite salad, herb verde
— upgrade to a 6 oz grassfed canadian tenderloin +11
Roasted Duck Breast (GF) — 36
winter squash risotto, pumpkin seed gremolata, squash ricotta mousse, kale salad, black garlic dressing
Roasted Sablefish (GF) — 41
clam & parsley broth, fingerling potatoes, chili pork xo sauce, squid ink chip
Winter Squash Risotto (VE) (GF) — 27
pumpkin seed gremolata, squash ricotta mousse, kale salad, black garlic dressing
maple roast butternut squash (V) (GF) (DF) — 25
cashew duqqah, cashew cream, watercress salad
