Lunch With Vancouver’s New Mayor

Join the DVBIA on February 28th, 2019 for a luncheon with Mayor Kennedy Stewart.

 

Please join us on February 28th for a plated luncheon with Mayor Kennedy Stewart at the beautiful Terminal City Club. Members and invited guests will hear from Mayor Stewart, who will speak about priorities for the year ahead as well as update us on some early progress made by our new city council. Guests will also have the opportunity to digitally submit their own questions that Mayor Stewart will tackle in a Q&A session immediately following his address.

 

This event is an excellent opportunity to attend one of Vancouver’s first events with our new Mayor and hear more about the successes and challenges of his first 100 days in office.

 

Date: Thursday, February 28, 2019
Time: 12:00 – 1:30 p.m
Registration opens: 11:30 a.m.
Location: Terminal City Club, Metropolitan Ballroom
Cost: $50 (members) $35 (non-members)

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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.

Your Name (required)

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Membership Number

Your Message


2016 Wedding Catering Package

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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

BreakfastBrunchLunchDinner

HEALTHY START

TCC Breakfast Salad | 15
chickpea pancake, hummus, avocado, marinated tomatoes, arugula,
orange supremes, toasted almonds, citrus dressing
Add an egg 4

TCC Power Bowl (GF/DF/V) | 19
marinated heirloom tomatoes, kale, quinoa, purple cabbage,
edamame, avocado, blueberries, cashew dukkah
Add an egg 4

Smoked Salmon Frittata | 17
3 eggs, smoked wild salmon, yukon gold potato,
dill crème fraîche, arugula watercress salad

West Coast Salad | 18
crab, shrimp, arugula, watercress,shaved fennel,
and avocado salad, orange and grapefruit supremes

Smoked Salmon Bagel | 15
fried capers, cream cheese, pickled shallots, petite salad

Tropical Breakfast Parfait | 15
mango and papaya compote, pistachio granola,
coconut cream, banana bread

TRADITIONAL BREAKFAST

Members Continental | 11
choice of toast, croissant, muffin or danish pastries
served with butter and preserves, choice of juice

TCC Classic | 18
2 eggs any style, choice of bacon, sausage, ham, avocado or smoked salmon,
served with hash browns and toast

Smoked Black Cod Hash | 19
2 poached eggs, yukon gold potato, tomato concasse, roasted oyster mushroom,
chive hollandaise

Steak and Eggs | 28
7 oz. CAB flat iron steak, 2 eggs, hash browns, grilled broccolini

Members Express | 10
2 eggs, toast

Florentine Omelet | 17
3 eggs, sautéed spinach, aged white cheddar, chive crème fraîche,
petite salad

Denver Omelet | 18
3 eggs, sautéed bell peppers, ham, cheddar cheese, scallions,
petite salad

Brioche French Toast | 16
vanilla, berry compote, whipped cream, candied pecans

BENNYS

Northwest | 19
smoked salmon, grilled red onion, capers, arugula

Canadian | 19
back bacon, caramelized onion, oven-dried tomato

Crab | 19
pacific crab, spinach, lemon

Vegetarian | 19
grilled avocado, oven-dried tomato

** all served with hash browns and chive hollandaise
gluten-free muffin available upon request **

KIDS

Belgian Sugar Waffles | 8
strawberries and blueberries, whipped cream, maple syrup

Blueberry Pancakes | 8
whipped cream, maple syrup

Eggs | 8
2 eggs any style, choice of bacon, sausage or avocado, fruit

Omelet | 8
2 eggs, cheddar cheese, toast

SIDES

Assorted individual yogurt | 5

Seasonal fresh fruit plate | 11

Seasonal berry cup | 6

Oatmeal, brown sugar, raisins | 8

2 piece toast, preserves | 5

One egg | 4

Pork sausage, bacon, ham or smoked salmon | 6

Nugget potato hash browns | 5

 

 

 

 

 

 

 

 

BEVERAGES

Juice
orange | 6
grapefruit | 6

Coffee & Tea
herbal tea | 4.5
cappuccino | 5
espresso | 4
latte | 5.25

WITH A KICK
mimosa | 8
caesar | 8

**All entrées include freshly brewed coffee or tea.
Prices exclusive of tax and service charge.**

 

HEALTHY START

TCC Breakfast Salad | 15
chickpea pancake, hummus, avocado, marinated tomatoes,
arugula, orange supremes, toasted almonds, citrus dressing
Add an egg 4

TCC Power Bowl (GF/DF/V) | 19
marinated heirloom tomatoes, kale, quinoa, purple cabbage,
edamame, avocado, blueberries, cashew dukkah
Add an egg 4

Smoked Salmon Frittata | 17
3 eggs, smoked wild salmon, yukon gold potato,
dill crème fraîche, arugula watercress salad

West Coast Salad | 18
crab, shrimp, arugula, watercress,
shaved fennel, and avocado salad,
orange and grapefruit supremes

Smoked Salmon Bagel | 15
fried capers, cream cheese,
pickled shallots, petite salad

TRADITIONAL BREAKFAST

TCC Classic | 18
2 eggs any style, choice of bacon, sausage,
ham, avocado or smoked salmon,
served with hash browns and toast

Smoked Black Cod Hash | 19
2 poached eggs, yukon gold potato, tomato concasse,
roasted oyster mushroom, chive hollandaise

Steak and Eggs | 28
7 oz. CAB flat iron steak, 2 eggs,
hash browns, grilled broccolini

Florentine Omelet | 17
3 eggs, sautéed spinach, aged white cheddar,
chive crème fraîche, petite salad

Denver Omelet | 18
3 eggs, sautéed bell peppers, ham,
cheddar cheese, scallions, petite salad

Brioche French Toast | 16
vanilla, berry compote,
whipped cream, candied pecans
**All entrées include freshly brewed coffee or tea.
Prices exclusive of tax and service charge.**

BENNYS

Northwest | 19
smoked salmon, grilled red onion, capers, arugula

Canadian | 19
back bacon, caramelized onion, oven-dried tomato

Crab | 19
pacific crab, spinach, lemon

Vegetarian | 19
grilled avocado, oven-dried tomato

** all served with hash browns and chive hollandaise
gluten-free muffin available upon request **

SAVOURY

Seafood Chop Salad | 19
old bay crusted scallop, hand-peeled shrimp,
ahi tuna, butter lettuce, romaine,
green goddess dressing

Cobb Salad | 18
cajun grilled chicken breast, bacon, tomato, avocado,
hard-boiled egg, blue cheese, grainy mustard vinaigrette

Terminal City Club Burger | 18
6 oz. CAB chuck burger, bacon, sautéed mushrooms, cheddar,
lettuce, tomato, pickle, brioche bun, signature sauce

Quinoa Vegetable Burger | 17
red pepper hummus, tzatziki, lettuce, tomato,
pickle, brioche bun, signature sauce

Charan’s Butter Chicken or Prawn | 22
roasted chicken breast or jumbo prawns, tomato, cumin,
coriander, basmati rice, naan bread

KIDS

Belgian Sugar Waffles | 8
strawberries and blueberries, whipped cream, maple syrup

Blueberry Pancakes | 8
whipped cream, maple syrup

Eggs | 8
2 eggs any style, choice of bacon, sausage or avocado, fruit

Omelet | 8
2 eggs, cheddar cheese, toast

BEVERAGES

Coffee & Tea
herbal tea | 4.5
cappuccino | 5
espresso | 4
latte | 5.25

With a Kick
mimosa | 8
caesar | 8

Juice
orange | 6
grapefruit | 6

SUMMER 2019

SOUPS

Pacific Fish Chowder $8

Daily Soup $7

APPETIZERS

Caesar Salad $8
shaved Grana Padano, focaccia croutons

Wild Greens $9 (GF/VEG)
tomato, cucumber, radish, blueberries, goat cheese, citrus dressing

Scallops Motoyaki $ 14 (DF)
avocado, tobiko, kewpie mayo

Vegetable Samosa $12 for 2 / $15 for 3 (VEG)
fennel pollen yogurt, mango chutney

TOASTS

Avocado on Sourdough $9
marinated tomatoes, watercress salad, radish, cashew dukkah

“BLT” Toast $10
basil aioli, marinated tomato’s, watercress salad,
bacon onion maple jam, sourdough

Butter Shrimp on Grilled Naan $10
lime pickled cucumber, tomato, cilantro

ENTREE SALADS

Entrée Caesar Salad $18
shaved Grana Padano, focaccia croutons
choose from warm grilled chicken, peeled shrimp or seared ahi tuna

Seafood Chop Salad $19 (GF)
Old Bay crusted scallop, hand peeled shrimp, ahi tuna,
butter lettuce, romaine, green goddess dressing

Cobb Salad $18 (GF)
warm grilled chicken breast, bacon, tomato, avocado, hard-boiled egg,
blue cheese, grainy mustard vinaigrette

Kiwi & Beet Root Salad $16 (GF/VEG)
beets, kiwis, hazelnuts, arugula, watercress, fennel pollen yogurt
add grilled chicken, hand peeled shrimp or seared ahi tuna $6

MAINS

Avocado Clubhouse $18
roasted chicken breast, bacon, swiss cheese, avocado,
lettuce, tomato, mayo

Terminal City Club Burger $18
Your choice of:
- 6oz Angus Beef Chuck Burger, bacon and cheddar
- Grilled Chicken Breast, bacon and cheddar
- Beyond Meat Veggie Burger (vegan), hummus, avocado
- Quinoa Vegetable Patty (vegan), hummus, avocado

All burgers served with lettuce, tomatoes, pickles,
signature sauce, and brioche buns (veg)
GF Buns and lettuce wraps are available
Your choice of soup, salad or fries

Carrot & Saffron Risotto $ 21 (GF/ DF)
olive crumble, carrot chips, peashoots

Grilled Chicken Rotini $19
“Caesar style” creamy garlic anchovy sauce, lemon,
black pepper mie de pain, shaved parmesan

Chicken Breast Saltimbocca $24
crispy prosciutto, parmesan sage creamy cous-cous,
charred tomato, lemon olive oil

TCC Power Bowl $19 (GF/DF/VEG)
marinated heirloom tomatoes, kale, quinoa, purple cabbage,
edamame, avocado, blueberries, cashew dukkah
add grilled tuna or chicken breast $6

Charan’s Butter Chicken or Prawn $22
tender roast chicken breast or jumbo prawns, tomato, cumin, coriander,
basmati rice, naan bread

“Pacific Provider” Salmon $25 (GF/DF)
miso kabayaki glaze, tobiko, grilled asparagus, kewpie mayo,
fennel & watercress salad, togarashi potato chips

Grilled Prawns $24 (DF)
kimchi mayo, soba noodle salad, edamame, purple cabbage,
crispy wonton, miso tamari ginger

7oz C.A.B. Flat Iron Steak $28
truffle aioli, hand cut fries, petite salad

APPETIZERS

Seafood Chowder  |  9

Salt Spring Island Mussel Escabeche  |  16
anchovy butter, baguette

Roasted Artichoke Salad (GF / V/ DF)   |  16
cashew butter, toasted farro, grapefruit vinaigrette, Hanna Brook Greens mix

Seafood Tower (GF / DF)  |  38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakame gomae

Caesar Salad  |  12
romaine, olive oil fried sourdough, white anchovies, parmesan

Pea & Summer Vegetable Toast S (VE)  |  16
applewood smoked cheddar, mint, sourdough

Heirloom Tomato Salad (VE)  |  16
sapo bravo tomoatoes, house mozzarella, scallion, basil, warm chorizo dressing

Beet & Pear Salad (VE)  |  16
north arm farm beets, Anjou pear, endive, crouton

 

SIDES

Grilled Asparagus (VE / GF)  |  9
sundried tomato, PX sherry foam, whipped feta

Charred Broccolini (GF / VE)  |  9
romesco sauce, parmesan

Potatoes Mostarda (GF / DF / VE)  |  9
onion, mustard

Seasonal Vegetables (GF / VE)  |  9
fine herb butter

Hand-cut Kennabec Fries (GF / VE)  |  8
truffle aioli, chive

 

MAINS

Grilled Pork Chop (GF)  |  29
fresh, cherry and goat cheese salad, smashed potato, jus

Crispy Skin Rockfish  |  27
parmesan cous cous, grenobloise

House-made Beef Burger   |  22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles

Beyond Burger   |  20
brioche bun, aged cheddar, tomato, caramalized onions, lettuce, house made pickles

Wild Spring Salmon   |  26
pea puree, puffed skin, black barley, dill snow, crème fraiche

Olive Oil Poached Halibut (GF / DF)   |  36
beluga lentils, watercress, crispy shallots

12-ounce Angus Beef Rib Eye Steak (GF / DF)   |  32
mint parsley emulsion, parsnip chips

Grilled CAB Flat Iron Steak (GF / DF)   |  27
patatas bravas, bone marrow aioli, scallions

Berry and Banana Power Bowl (GF / DF / V)   |  23
tri-colour quinoa, fried plantain and banana, fresh summer berries, walnut and hemp seeds

Fusilli Garlic Scape Pesto  (VE)  |  24
sapo bravo basil, lavender, string pearls, potato, parmesan

Carrot & Saffron Risotto (GF / DF)   |  23
olive crumble, carrot chips

Allergy Legend:
GF = Gluten free
DF = Dairy free
VE = vegetarian
V = Vegan

Cuvée Wine Bar

SnacksPrint

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

Lunch

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

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Booking Details


FRESH SHEET  ­

DAILY SOUP
Beef Cabbage | 7

PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8

MEMBERS’SPECIAL
Chicken & Bacon Wrap | 15
avocado, cheese, chipotle mayo
soup, salad or fries

DAILY SALAD
Baby Shrimp & Scallop | 18
mixed greens, cherry tomato, cucumber
papaya, citrus dressing

FEATURED ENTRÉE
Chicken Quesadilla | 22
cheese, peppers, tomato, corn
sour cream, salsa verde, guacamole
soup, salad or fries

SWEET TREATS

Vanilla Custard Tart | 10
apple compote, cardamom crumble

Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta

Red Velvet Cake | 10
cream cheese, shaved chocolate

Wine Club

Stay tuned for next quarter's wine club!





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