MENUS | WINE LIST | LIQUOR LIST
Reservations are strongly encouraged when dining at the Club.
Log in to your Member Central account to access online reservations.
v. vegan | vg. vegetarian | df. dairy-free | gf. gluten-free
soups.
pacific fish chowder — 10
dill fronds, herb oil
caramelized corn & yellow pepper bisque (gf, df)— 11
freeze dried corn, orange chili oil
appetizers.
caesar salad — 10
romaine, curly kale, white anchovy, grana padano, herb brioche mie de pain
salad maison (v, gf, df) — 10
summer stone fruits, pistachio, citrus dressing
crispy calamari (df) — 18
chili jam, pickled jalapeño, aleppo pepper, squid ink aioli
vegetable samosas (vg) — 2 for 14 | 3 for 19
served with mango chutney
stone fruit & sungold tomato panzanella (vg) — 22
burrata, pickled cherries, solstedt organics stone fruit, torn focaccia, local basil
hummus tehina (v, df) — 17
smashed cucumbers, spicy red pepper sauce, black garlic confit, pickled shallot, house-made pita
grilled flatbreads
—vegan "mozzarella" (v, df) — 19
san marzano tomato jam, heirloom tomato, stone fruit, basil
—proscuitto de parma & burrata — 24
grana padano, honey, basil, san marzano tomato jam
the grill roll — 19
fried crab & panko-crusted nobashi prawn, avocado, spicy mayo, sweet soy, tempura crunch, tobiko
crispy octopus — 20
scallion ginger dressing, general tso sauce
handhelds.
Served with your choice of soup, salad or fries. Gluten-free bun available.
avocado clubhouse — 20
pulled chicken, bacon, swiss cheese, avocado, lettuce, tomato, hellmann's
ahi tuna clubhouse — 23
rare grilled ahi, bacon, avocado, lettuce, tomato, marie rose sauce
grill cheese burger — 20
6oz CAB patty, white cheddar, bread & butter pickles, potato bun, yellow mustard
bbq CAB beef burger — 24
tempura-battered onion ring, lettuce, tomato, house bacon, white cheddar, mushroom, bread & butter pickles, potato bun
southern fried portobello burger (v/vg) — 20
maple harissa aioli, slaw, avocado, potato bun (vegetarian) or lettuce wrap (vegan)
entrée salads
entrée caesar salad — 20
pulled chicken, romaine, curly kale, white anchovy, grana padano, herb brioche mie de pain
— upgrade to shrimp + 1
— upgrade to grilled salmon + 4
chicken cobb salad (gf) — 23
pulled chicken, bacon, tomato, avocado, hard-boiled egg, blue cheese, buttermilk dressing
sub grilled salmon + 4
seafood cobb salad (gf) — 25
poached prawns, rock crab, marinated tuna, crispy smoked salmon, avocado, marinated tomato, buttermilk dressing
power bowl (vg, gf, df) — 21
beet hummus, quinoa, roasted north arm farm beets, berries, pickled gooseberry, crispy sumac-spiced chickpeas
hummus tehina entrée (vg) — 24
smashed cucumbers, spicy red pepper sauce (red zhug), black garlic confit, pickled shallot, marinated olives, feta, petite salad, house-made pita
TCC poke bowl (df) — 25
tuna, baby shrimp, rock crab, ponzu white rice, pineapple, cucumber, furikake, tempura crunch,
wasabi aioli, wakame gomae
mains.
butter chicken or prawns (gf without naan) — 27
braised chicken thigh or jumbo prawns, cilantro, basmati rice, naan bread
steak & potatoes (gf)
—7oz CAB flat iron – 34
whipped potato or hand-cut fries, wild mushrooms, red wine jus
—add foie gras +20
—add grilled lobster tail +22
—8oz grass-fed beef tenderloin — 47
whipped potato or hand-cut fries, wild mushroom, asparagus, red wine jus
—add foie gras +20
—add grilled lobster tail +22
—12oz CAB ribeye — 60
whipped potato or hand-cut fries, wild mushroom, asparagus, red wine jus
—add foie gras +20
—add grilled lobster tail +22
roasted duck breast (gf) — 39
mountain berry tea cured breast, butter-glazed beets, cipollini onion, quinoa & rosemary pickled cherries, cherry port sauce
lemon ricotta agnolotti (vg) — 38
textures of zucchini, lemon beurre blanc, grana padano, mint
fraser valley roast chicken breast (gf) — 37
pistachio butter crust, apricot jam, summer pea succotash, roasted fingerlings
crispy skin roast salmon (gf) — 37
summer vegetable cous cous, green romesco, pickled garlic scape, basil mint gremolata
crispy skin sablefish (gf) — 46
sungold tomato emulsion, spring vegetables, basil
grilled & smoked sakura pork chop (gf) — 48
roasted garlic & herb polenta, fresh corn, sundried tomato jam, shaved asparagus
steak & jumbo prawns (gf) — 64
8oz striploin, grilled prawns, solstedt farm zucchini, loaded baked potato, red wine jus
—add foie gras +20
—add grilled lobster tail +22
moules & frites — 27
ask your server for this week's offering
vegan spiced lentil roast (v, df, contains nuts) — 29
san marzano & chickpea stew, grilled zucchini, hazelnut
fresh fettuccine:
*pasta is made with eggs
san marzano sauce, burrata (vg, contains nuts) — 29
sungold tomato, pine nuts, basil
jumbo scallop & chili garlic prawns — 41
white wine, garlic
—add grilled lobster tail +22
order ahead.
48 hours notice required.
CAB tomahawk for two — 160
loaded twice-baked potato, roasted mushrooms, seasonal vegetables, caramelized onion jus,
chimichurri, béarnaise.
breakfast.
oatmeal (vg, gf) — 9
brown sugar, raisins
house-made almond granola (vg, contains nuts) — 13
seasonal fruit compote, greek yogurt, berries
avocado toast (v, df) — 14
spiced red pepper spread, avocado, fennel, strawberry pumpkin seed granola
— add an egg +4
tomato burrata bruschetta (vg) — 16
heirloom tomatoes burrata, crisp basil, balsamic, olive oil grilled sourdough
— add an egg +4
TCC express (vg) — 13
two eggs fried or scrambled, toast
TCC classic — 20
two eggs fried or scrambled, hash browns, and toast
— your choice of bacon, pork sausage, smoked salmon, or avocado
smoked salmon omelette (gf) — 21
three eggs, sliced smoked salmon, cream cheese, pickled red onions, petite salad
house-smoked bacon omelette (gf) — 22
three eggs, wild mushrooms, aged cheddar, petite salad
sunshine frittata (gf) — 20
peppers, onions, summer squash, feta, crispy kale, petite salad
bennys — 23
all served with tomato onion jam, hash browns, hollandaise
— choice of back bacon, smoked salmon, shrimp & rock crab, or avocado
— choice of traditional or gluten-free muffin
chicken & waffles — 25
buttermilk-marinated chicken thigh, maple bourbon gravy
strawberry waffles (vg) — 21
fresh strawberry, strawberry vanilla compote, chantilly, maple syrup
vegan shakshuka (df, v) — 23
spiced fried cauliflower, san marzano & chickpea stew, avocado, apple of my eye bread
*gluten-free upon request (made without toast or with gluten-free toast)
seasonal french toast (vg) — 20
ask your server for this week's creation
brunch.
oatmeal (vg, gf) — 9
brown sugar, raisins
house-made almond granola (vg, contains nuts) — 13
seasonal fruit compote, greek yogurt, berries
avocado toast (v, df) — 14
spiced red pepper spread, avocado, fennel, strawberry pumpkin seed granola
— add an egg +4
tomato burrata bruschetta (vg) — 16
heirloom tomatoes, burrata, crisp basil, balsamic, olive oil grilled sourdough
— add an egg +4
TCC express (vg) — 13
two eggs fried or scrambled, toast
TCC classic — 20
two eggs fried or scrambled, hash browns, and toast
— your choice of bacon, pork sausage, smoked salmon, or avocado
smoked salmon omelette (gf) — 21
three eggs, sliced smoked salmon, cream cheese, pickled red onions, petite salad
house-smoked bacon omelette (gf) — 22
three eggs, wild mushrooms, aged cheddar, petite salad
bennys — 23
all served with tomato onion jam, hash browns, hollandaise
— choice of back bacon, smoked salmon, shrimp & rock crab, or avocado
— choice of traditional or gluten-free muffin
— sub corn bread +2
jalapeño cornbread benny— 24
two eggs, braised beef short rib or pulled pork, crispy onions, arugula, bbq sauce, hash browns, hollandaise
english breakfast bowl — 26
two eggs, house-smoked bacon, sausage, hash browns, smoked beans, charred tomato, hollandaise, sourdough
chicken & waffles — 26
buttermilk-marinated chicken thigh, maple bourbon gravy
strawberry waffles (vg) — 21
fresh strawberry, strawberry vanilla compote, chantilly, maple syrup
vegan shakshuka (v, df) — 23
spiced fried cauliflower, san marzano & chickpea stew, avocado, apple of my eye bread
huevos rancheros (v) — 24
tajin-spiced pulled chicken, peppers & onion, pico de gallo, cilanto, feta, sunny side up eggs
seasonal french toast (vg) — 20
ask your server for this week's creation
handhelds.
Served with your choice of soup, salad, or fries. Optional gluten-free bun available.
avocado clubhouse — 19
pulled chicken, bacon, swiss cheese, avocado, lettuce, tomato, hellmann's
bbq CAB beef burger — 23
tempura-battered onion ring, lettuce, tomato, house bacon, white cheddar, mushroom, bread and butter pickles, potato bun
grill cheese burger — 19
6oz CAB patty, white cheddar, bread & butter pickles, yellow mustard, potato bun
ahi tuna clubhouse — 22
rare grilled ahi, bacon, avocado, lettuce, tomato, marie rose sauce
breakfast sandwich — 19
bacon, arugula, tomato, fried egg, sriracha aioli, white cheddar, potato bun
bbq pulled pork sandwich — 24
sunnyside egg, chipotle coleslaw, tomato, swiss cheese, potato bun
southern fried portobello burger (v/vg) — 19
maple harissa aioli, slaw, avocado, potato bun (vegetarian) or lettuce wrap (vegan)
entrées
entrée caesar salad — 20
pulled chicken, romaine, curly kale, white anchovy, grana padano, herb brioche mie de pain
— upgrade to shrimp + 1
— upgrade to grilled salmon + 4
chicken cobb salad (gf) — 23
pulled chicken, bacon, tomato, avocado, hard-boiled egg, blue cheese, buttermilk dressing
sub grilled salmon + 4
seafood cobb salad (gf) — 23
poached prawns, rock crab, marinated tuna, crispy smoked salmon, avocado, marinated tomato, buttermilk dressing
TCC poke bowl (df) — 25
tuna, baby shrimp, rock crab, ponzu white rice, cucumber, pineapple, furikake, tempura crunch,
wasabi aioli, wakame gomae
butter chicken or prawns (gf without naan) — 27
braised chicken thigh or jumbo prawns, cilantro, basmati rice, naan bread
steak & potatoes (gf)
—7oz CAB flat iron – 34
whipped potato or hand-cut fries, wild mushrooms, red wine jus
—add foie gras +20
—sub grilled lobster tail +22
—8oz grass-fed beef tenderloin — 47
whipped potato or hand-cut fries, wild mushroom, asparagus, red wine jus
—add foie gras +20
—sub grilled lobster tail +22
—12oz CAB ribeye — 60
whipped potato or hand-cut fries, wild mushroom, asparagus, red wine jus
—add foie gras +20
—sub grilled lobster tail +22
snacks.
available after 3 p.m.
potato chips (vg, gf) — 12
caramelized onion chive dip
mezze platter (vg) — 20
roasted pickled beets, beet hummus, spicy red pepper sauce, grilled pita, smashed cucumber, warm olives
— add feta +4
pound of chicken wings (gf) — 17
crisp vegetables, blue cheese dip
— choice of lemon pepper, honey sriracha, franks, or bbq
house-made bannock — 16
pickled beet crema, salmon roe, dill
tempura cauliflower (vg) — 18
parmesan cheese powder, spicy aioli, micro cilantro
crispy vietnamese spring roll — 19
nuoc cham sauce
dim sum basket — 23
sui mai (pork), har gow (shrimp), xiaolongbao (soup dumpling), ginger chiangkiang dip
mediterranean cheese & charcuterie board — 29
iberico chorizo, proscuitto de parma, bresola, asiago, black garlic manchego, gorgonzola dolce, spanish anchovy, marinated olives, focaccia
dessert.
mango coconut panna cotta — 13
coconut white chocolate ganache, vanilla cake, fresh mango
frangelico rocher bar (gf, contains nuts) — 13
whipped milk chocolate ganache, raspberry gel, hazelnut gelato
earl grey crème brûlée — 14
caramel macaron
gelato (gf) or sorbetto (vg) — 8
selection of d’oro gelato and sorbetto
poached pear almond frangipane tart — 14
pâte sucrée, almond cream, reduced red wine caramel, vanilla gelato
- dinner only
