Click here to read the February issue of Terminal City Times!
Happy Lunar New Year! May you enjoy much happiness and prosperity throughout the Year of the Rooster. Did you know that our Club was established 125 years ago, in the Year of the Dragon?
To all of you who have started the New Year as participants in Terminal City Club’s annual
45-Day Fitness Challenge, I would like to extend a very hearty “Well done!” There are more than 70 members participating this year, including many first-timers. I wish each of you continued health and energy as you complete this positive and (hopefully) habit-forming program.
It is also a New Year’s tradition at the Club to take pause for a moment, look back on the year that was, and recognize some of the staff members that have helped to make the past year exceptional. I am honoured to acknowledge the contributions of two staff members in particular, who were recently recognized at our annual staff party:
– Renée Armitage is a member of our Banquet Team. Many of you will recognize Renee from the Grill and the Billiards Room. She has been voted Employee of the Quarter for October – December 2016.
– Pla Pimolsiri brings her amazing “can-do” attitude, energy, and team spirit to The Grill and Main Kitchen, often during our busy weekend brunch. She has been selected as Terminal City Club’s Employee of the Year for 2016.
Congratulations to Renée and Pla, and thank you for all that you bring to our organization every day! Congratulations also to those team members who were nominated in both of these categories. Our TCC employees are responsible for creating exceptional experiences every day, and on behalf of our Members, I thank each of you for your positive energy.
Members – if you know a staff member who has gone above and beyond, and would like to nominate them for Employee of the Quarter, please email Peter at email@example.com and include the staff member’s name and your reasons for nominating them.
Parking updates are coming soon. For the past two years, the Terminal City Club board and executive team have been researching how best to modernize our parking system and improve the user experience in our parkade. After conducting an extensive RFP process and working with several potential partners to understand our options, we determined that our current partner, Impark, offers the solution that best meets our needs.
Toward the end of February and throughout March, a new system will be installed, making parkade entry and exit smoother and more efficient for members, guests, and the public. The new system will incorporate automated entry and exit gates and an automated pay station. This system will allow regular users (TCC members and monthly parkers) to continue using their access fobs for parkade entry and exit, while providing both gate-pay stations via credit card and a pay-on-foot station in the Club Lobby for guests and the public. During the transition, an Impark Parking Host will be on site to assist parkers with the entry, payment, and exit systems as needed.
Our end goal is a faster, more efficient, and reliable parking experience for our members and their guests. Parking technology has much improved over the last number of years and we believe that this will be of great benefit to the club and its members. We will do all we can to ensure that the introduction to the new system is as smooth as it can be. As many of you will be aware, the majority of large parking lots in Vancouver have transitioned very successfully to automated parking systems which do allow for a good user experience and improved efficiencies.
There are also lots of other notable things happening at the Club this month. Make the most of your membership with some of these highlights:
– Dine In – For a limited time, enjoy an amazing two-course lunch menu in 1892 for $30; or a three-course dinner menu in The Grill for only $40. In keeping with Dine Out Vancouver, only available until February 5.
– Take Me Home and Make Me Hot – Bring a taste of the Club home with you, for those busy weeknights, or when you’re having a few people over for dinner. Starting February 1, you’ll be able to purchase a selection of fridge-to-oven soups, stews, and casseroles to make you a kitchen hero at home. See page 6 for full details.
– Valentine’s Day – Make a reservation and put it in your calendar now – there’s just no good excuse for forgetting! On Tuesday, February 14, treat that special someone to an elegant three-course dinner here at the Club, planned and prepared by Chef van Poppel and his team.
Thanks to all of you who have welcomed me into my new role over the past month. I hope you enjoy the sense of anticipation that comes with the slowly lengthening days, and look forward to seeing you around the Club in the next couple of weeks.
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:
Beef & Mushroom | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
B.L.T Sandwich | 15
soup, salad or fries
Smoked Candied Salmon Salad | 18
edamame, tomato, red onion
Garlic Ginger Soy Beef Stir Fry | 22
bell pepper, broccolini, onion
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!