Click here to read the August 2019 Terminal City Times
Dear Fellow Members,
We are nearing the halfway mark of Terminal City Club’s 94 Days of Summer. I hope you are enjoying the weather thus far and like me, have been able to enjoy some outdoor time with colleagues, friends, or family on a TCC patio. The Fitness Centre Patio is a highlight with the weekend crowd, and the summer buffets in The Grill are a very popular option on Wednesdays (lunch) and Thursdays (dinner) with live music. Please be sure to make a reservation in advance for these popular buffets!
In addition to these options, did you know that 1892 has a newly updated lunch menu, which you can also enjoy on the patio? And, the Lions Pub is yet another member option with a patio, not to mention a very popular food menu and 32 rotating taps. While the pub is open to the public (and very popular with cruise ship travellers), TCC members always receive a 10% discount on food purchases. Just provide your member number to your server.
Hopefully all of our members have experienced our beautiful new entrance lobby by now. I have heard a great deal of positive feedback about the improved look and feel that it creates. Now, I am looking forward to our next unveiling – the recreated Members’ Lounge (formerly the Billiards Room). It has been a long process from conception to completion, and a great deal of hard work, but we are almost there and I am confident that all our members will find the wait to have been worthwhile. Details of the opening party in September will be forthcoming soon. In the meantime, you may still reserve your personal temperature-controlled wine locker in the Members’ Lounge by emailing firstname.lastname@example.org for details.
Finally, some important administrative notes:
• On Tuesday, August 20 at 3:00 p.m. All Club restaurants and service, including the Lions Pub and Fitness Centre, will close in order to facilitate our annual staff barbecue at Stanley Park. Throughout this year in my role as TCC President, I have been continually impressed by the team who work at the club. Together, they make TCC a special place. On this day, we show our appreciation for their efforts. Your understanding in this regard is also very much appreciated.
• A reminder of TCC cell phone policies: These policies apply to members and guests without exception. It is a member’s responsibility to ensure that their guests are aware of and following these policies. Please remember that these policies are in effect because they reflect the wishes of the majority of TCC members.
o All mobile devices must be set on silent.
o Talking on cellphones is permitted in the Business Centre, phone rooms, lobby area, and Fitness Centre lobby only. Texting and emailing on silent is okay.
• Expression of interest for TCC Board positions: the Nominations Committee will be convening soon to review candidates in time for the AGM in December. We are looking for candidates with professional or senior management backgrounds, and are able to devote time to develop and guide the strategies of our Club. If you are interested in joining the TCC Board, please email email@example.com to express your interest.
Enjoy many warm, sunny, beautiful August days. I look forward to seeing you in the Member Lounge soon.
Dr. Ignatius Cheung
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:
Chicken & Tomato Tortilla | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Tuna Salad | 15
toasted sourdough, sliced tomato
soup, salad or fries
Baby Shrimp & Crab | 18
mixed greens, cherry tomato, cucumber, corn
Bratwurst & Mild Italian Sausages | 22
mashed potato, mixed vegetables
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!