Terminal City Times – December 2018

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

RonWeb


DEAR FELLOW MEMBERS,

The holiday season is approaching quickly. I always find this to be an ideal time to reflect back while keeping a close eye on the year ahead. I’m extremely pleased to report that we had a great year. The Club is in a great financial position, we are nearing our capacity for new members, and the Club is developing in areas that only give back to its members. We have a couple of big projects on the go, including a big makeover of the Members Lounge, that will provide a great experience to our members. The changes to the Club over the past few years, improving members services and financial sustainability, could not have transpired without the overwhelming support and dedication of the Board and the Club management. But we always emphasize in Board meetings that we never take our hands off the steering wheel. It doesn’t take much of a downturn in the local economy to have a negative impact on our dues and member involvement in the restaurants or venues.

But on the good side, from Gourmet Dinners to charitable galas, rooftop hotdog barbeques to wine and whiskey tastings, it has been an outstanding year at Terminal City Club, both socially and financially. This would not have been possible without the growing involvement
of members.

Our James Bond gala in November sold out once again. The buzz around the Club was electric, and the party had something for everyone. I hope you and your guests had a magnificent time. We look forward to raising the bar again at our gala in 2019.

  • Over the year we added 199 new members. On behalf of all our 2,000+ members, “welcome aboard.” To members new and not-so-new, below area few “merry” events that are still coming up, and not to be missed.
  • The Dickens Family Brunch on December 9 is TCC’s family-friendly event of the year. Santa will be on hand, and for many it’s an annual tradition. The brunch takes place on two levels of the Club and always sells out, so book now and ensure you bring your appetite.
  • Christmas Lunch Buffets on December 7, 14, and 20, are a terrific way for you to show thanks to those clients, colleagues, friends, or family who are important to you.
  • Christmas Dinner Buffets on December 12 and 20 will turn the Metropolitan Ballroom into the ultimate supper club, with live entertainment over dinner.
  • Christmas Carry Out is now available.

Please see our display cases in the Fitness Centre lobby and at Member Services.

Since the Club is in a much more favourable financial position now than it has been in a very long time, it is time to give back to members. One of our recent changes has been the enhancement of member parking privileges. Members now have free overnight parking from 4 p.m. to 9 a.m., Monday to Friday. Weekend privileges remain unchanged: free parking from 4 p.m. Friday to 9 a.m. Monday. Simply fob in and out and our automated systems will take care of the rest. If you plan for a night out in the town after 4 p.m., please make use of the free parking.

To wrap up my final letter as President of the Terminal City Club, I’d like to send my sincere thanks to all of our members for allowing me to serve as President of the Board of Directors for the past year. It has been a true honour and experience to serve in this capacity. The Club is positioned well in the months and years ahead with a dedicated Board of Directors. Our AGM is on December 10 at 10a.m. and I hope you will join us.

Wishing you the best this holiday season and to good health in 2019!

 

Best regards,

 

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

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

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
Coconut Squash | 7

PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8

MEMBERS’ SPECIAL
Chef Salad Wraps | 15
roast beef, chicken, ham
smoked cheddar, tomato tortilla
soup, salad or fries

DAILY SALAD
Cajun Spiced Salmon | 18
avocado, beetroot, bean sprouts, romaine
cherry tomato, fine herb lemon vinaigrette

FEATURED ENTRÉE
Baked Boneless Chicken Legs | 22
mashed potato, mixed vegetables
mushroom 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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