Terminal City Times – August 2018

Click here to read the August 2018 issue of Terminal City Times!

RonWeb
Dear Fellow Members,

What a stunning summer it is turning out to be thus far as Terminal City Club celebrates 93 days of summer. Hopefully you have been able to enjoy summer moments on one of TCC’s great patios – or on ALL of them! If not, we are at the halfway mark, you have time.

The Grill continues to sell out for the BBQ Buffet on Wednesdays for lunch and Thursdays for dinner, so make sure to call ahead for reservations. If you haven’t tried our weekend brunch, bring your family along and enjoy a swim, play some ping pong or lounge on the spectacular Fitness Centre patio. And of course, don’t forget there’s Happy Hour in Cuvée and on the  Fitness Centre patio from 3:30 – 5 p.m.

Did you know the Fitness Centre patio is licensed to serve alcohol from 9 a.m. – 10 p.m. seven days per week? If our service team is not on the patio, feel free to stop by the Fitness Centre front desk to order yourself a beer or glass of wine.

FIFA World Cup wrapped up in Lions Pub in July. The Pub is now refocusing on its life as the Whitecaps’ Preferred Pub to cheer on The “Blue & White” with game day specials for members and guests.

Three years ago, TCC was having trouble filling a golf tournament. Since we had numerous members interested but not enough players to host our own tourney we decided to partner with Royal Columbian Hospital Foundation and now play in The Mayor’s Classic golf tournament. This year it will be played on Monday, September 24 at Point Grey Golf & Country Club. Limited spots are reserved for TCC members so book yourself or a team. Prizes, dinner, and all proceeds benefit Royal Columbian Hospital Foundation. Please reach out to Member Services to book your foursome (or individual spot) now. We are very lucky the tournament will once again be played at Point Grey.

An important scheduling note: Throughout my year in the role of TCC President, I have been continually impressed at the dedication of our staff-team. Together, they truly make this Club a place I feel I belong. On Monday, August 20, the Club (all restaurants and services, including Lions Pub) will close at 3 p.m. The Fitness Centre will remain open until 6 p.m. This is so we can show our team our appreciation with an annual Staff BBQ at Stanley Park. We very much appreciate your understanding with regards to this special event. I know I speak on behalf of all our members in encouraging our team to keep up the terrific work.

A brief reminder of some Club policies that remain in effect and important to your fellow members and guests to follow:

  • Mobile devices must be set on silent.
  • 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. This policy applies to all our members and guests, so please ensure that if you need to use your mobile for a call, you do so only in the permitted areas.

Finally, those of you interested in serving on the Board of Directors, this is a reminder that we are in the early stages of adding to the Board of Directors for the next fiscal year. If you are interested in serving on the board, please contact GM, Peter Jackman at gm@tcclub.com who will pass your contact details along to the Nominating Committee.

Enjoy a warm, sunny, beautiful August. I look forward to seeing you around the Club.

Sincerely,

Ron Miller

Terminal City Club President

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.

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In order to book a tour, please fill out the following form:

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Room of Interest and Event Type

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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

Cuvée Wine Bar

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

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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FRESH SHEET  ­


DAILY SOUP
Thai Curry Chicken & Vegetable | 7
contains shrimp paste

PACIFIC FISH CHOWDER
Salmon Sablefish & Clams | 8

MEMBERS’SPECIAL
Smoked Salmon Toast | 15
avocado, cherry tomato, petite salad
toasted sourdough bread
soup, salad or fries

DAILY SALAD
Baby Shrimp & Soba Noodle Salad | 18
mandarin orange, red cabbage, cherry tomato romaine, citrus dressing

FEATURED ENTRÉE
Pan Fried Arctic Char | 22
basmati rice, mixed vegetables
baby shrimp cream sauce

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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