Click here to read the November 2018 issue of Terminal City Times!
DEAR FELLOW MEMBERS,
Many thanks this month to Smythe LLP, whose team is busy wrapping up our audited financial statements in time for the Club’s Annual General Meeting. The AGM will be held on Monday, December 10 at 10 a.m. in the Metropolitan Ballroom and will be followed by light refreshments. I hope to see you in attendance.
Your Club is healthy and on track, and there are lots of exciting changes and improvements to the member experience to look forward to in 2019. More details will be shared at the AGM, so all the more reason to join us. Your Board is committed to continual improvement in everything we do and I look forward to updating you next month.
Members in the know always hold the first weekend of November for our much anticipated fall gala. It’s an all-inclusive event with terrific live entertainment, dancing, and the now-famous foot massage stations for our well-heeled members and guests. This year, 007 Bond: Diamonds are Forever, is on Saturday, November 3, and although the party goes late, the buzz will continue for many weeks. Our annual gala is our signature event and for new members just joining us, it sells out year after year so we hope you have your tickets! Only a few remain, so now is your last chance.Dress to impress, or like many guests, impersonate your favourite 007 villain or Bond character.
Travelling this fall? Before you go, ensure you review our substantial list of affiliate clubs that can be found on our website. Your TCC membership gives you access to exclusive city, beach, golf, and country clubs all over the world; I can tell you, from experience, that this is an exceptional perk when you’re travelling for business or pleasure.
Holiday lunch and dinner buffets will take place throughout December. An ideal opportunity to treat clients, colleagues, co-workers, friends, or family, our buffets really do have something for everyone.
Dickens Brunch is on Sunday, December 9 this year. This event has become a family tradition for many and always sells out well in advance, so please book ahead to avoid disappointment. I’m told Santa himself will be in attendance and all families will leave with a photo with the man himself.
Each year, TCC staff and members support the students and families of Admiral Seymour Elementary School. The school is located just a few kilometres from the Club’s front doors in the Strathcona neighbourhood. With your support, Club staff will prepare and serve a special holiday luncheon for students and families, and distribute gifts to every student. This has become a very special event for these kids. Many thanks to the members who have made this event possible over the past seven years. If you would like to receive a tax receipt for your donation, please donate online at vancouverfoundation.ca/tcc or contact Member Services at email@example.com to learn more.
Otherwise, proceeds from your $20 ticket to the November 15 Holiday Scotch Social – a tremendous opportunity to sample dozens of high caliber whiskies and scotches – will go directly to this important cause. Register now with Member Services as this is another event that always sells out!
Finally, as we approach holiday season, I’d like to thank all of our members for keeping our Club so vibrant. As always, I look forward to seeing you around the Club.
Terminal City Club President
To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.
To book spa services – please call the Fitness Centre at 604 488 8622
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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.
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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.
In order to book a tour, please fill out the following form:
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.
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
charred broccolini 9
potatoes mostarda 9
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
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
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
To book a venue, please fill out the following form:
Turkey Corn Vegetable | 7
PACIFIC FISH CHOWDER
Salmon Sablefish Shrimp & Clams | 8
Ham & Cheddar Cheese Sandwich | 15
dijon, tomato, toasted ciabatta bun
soup, salad or fries
Chef Salad | 18
roast beef, chicken, ham, mixed cheese
cherry tomato, cucumber, romaine
grainy mustard vinaigrette
Ling Cod Fish n Chips | 22
coleslaw, tartar sauce
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!