Click here to read the March issue of Terminal City Times!
The end of March marks the end of Terminal City Club’s second fiscal quarter, and I am pleased to report that targets are being met or exceeded in almost every area of the Club. Membership numbers continue to grow, and this is good news. We have welcomed 24 new members in March, bringing our current total of shareholding members to 1,752. This growth, and the pace of business throughout the Club, could not happen without the continued involvement of you – our members. On page 13 we have added charts showing the growth in our membership and changing demographics you may find interesting.
On that note, I am asking for your support in another area – completion of this year’s Member Survey. The annual survey will be coming to you via email on Tuesday, April 11. Your feedback is valuable input that helps our staff team continue to improve the TCC member experience, and assists our Board of Directors in fine-tuning goals and objectives for the next fiscal year.
On behalf of the Board, I thank you for your enthusiasm and hope you will continue to make excellent use of your Club’s amenities as we move closer (I hope!) to patio season.
Perhaps we are still a ways off yet from enjoying the incredible sweeping views from our patios on all four levels of the Club, but in the meantime there are lots of indoor pursuits to choose from.
– The TCC Easter Brunch takes place on Sunday, April 16. This family-friendly brunch is one of our most popular, so book today if you would like to share this memorable event with your family and friends. Younger guests will be thrilled to participate in our very special Easter Egg Hunt. And of course, everyone should be prepared for a possible Easter Bunny appearance…
– For an extra-special Easter gift, make sure to scoop up one of our highly coveted handmade, intricately decorated, and delicious Easter Eggs. Look for the display in our lobby. There are only 60 of these creative masterpieces left, and each one is a show-stopper!
– Does your fitness routine need a shot in the arm? TCC’s squash facilities are a fantastic member asset. Bring a guest and join the Squash Social on Thursdays, or sign up for one of our free Beginner’s Squash Clinics. The Fitness Centre has all the details.
– April 27 is the next wine tasting and with 100 members and future members in attendance, it is always a nice opportunity to introduce friends to the Club.
– Mark your calendars now – Friday, June 2 is Zajac Nights, a gala in support of Zajac Ranch for Children. Terminal City Club is proud to be hosting this club wide event for the third year, and I can’t wait to see this year’s The Roaring 20s theme unfold.
There is always lots going on behind the scenes here at the Club, and this quarter is no exception. Installation of our Member Wall is now complete with more plaques being added monthly, and I’ve heard lots of positive response to this 125th Anniversary piece. This year’s Member Wall proceeds are helping to drive forward another long awaited special project – enhancements to our Club lobby and arrival area, including updated seating and a new Member Services desk. The enhancements are scheduled to be complete before Canada Day.
Lastly, the upgrades to our parkade are now complete. Your patience was appreciated as the new system was put through its paces and all the bugs were worked out. Members and guests can now enjoy a more streamlined entry and exit process, with less waiting and more payment options. A reminder that your member key fob will allow you access to the parkade. Member parking is free between 5 p.m. and 9 a.m. on weekdays, and all weekend. Between 9 a.m. and 5 p.m. on weekdays, your member fob will automatically charge any parking charges to your account. (If you wish to pay by cash or credit card during this time, simply take a ticket and pay at pay station located in lobby or at the machine via credit card instead of using your fob.)
Thank you again for helping to make the Terminal City Club the welcoming and vibrant place that it is.
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:
Thai Curry Chicken & Vegetable | 7
contains shrimp paste
PACIFIC FISH CHOWDER
Salmon Sablefish & Clams | 8
Smoked Salmon Toast | 15
avocado, cherry tomato, petite salad
toasted sourdough bread
soup, salad or fries
Baby Shrimp & Soba Noodle Salad | 18
mandarin orange, red cabbage, cherry tomato romaine, citrus dressing
Pan Fried Arctic Char | 22
basmati rice, mixed vegetables
baby shrimp cream 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!