Terminal City Times – July

Click here to read the July 2019 Terminal City Times

IMG_4362


DEAR FELLOW MEMBERS,
Canada Day is upon us and the long beautiful days of summer are here. This is my favourite time of year – the time our province shines – so be sure to make lunch or dinner plans with colleagues or family, or just take a moment on your own to sit back and take it all in.

On June 19, several of our Board of Directors and I had the pleasure of attending our annual Slide into Summer Social. It was very well attended, with more than 300 members and guests. This event gave us a chance to showcase our beautiful patios on all three levels of our Club. On behalf of our members, I would like to extend my sincere thanks to our hard-working staff for running this successful event.

The TCC summer events schedule should keep you and your guests as busy as you would like to be. These include:
• Summer Lunch Buffets every Wednesday in the Grill
• Dinner Buffet Al Fresco, with live music, every Thursday in the Grill
• Food and drink specials and themed pop-up events that run throughout the summer

Watch your email or check in with Member Services for details on these events and more. And remember, lately, our Grill restaurant has been particularly busy for breakfast and dinner service – and it’s not just on weekdays. The family business on weekends has really grown. So if you are planning to host a larger group in one of our restaurants, I recommend that you take a moment to reserve ahead! It helps us ensure that we have appropriate service staffing when and where we need it.

Further to this, our Board continues to focus on supporting the delivery of impeccable service in everything we do at TCC, including both front-of-house staff and those who support behind the scenes. I am pleased to share that Owen Stuart has rejoined TCC as our Assistant Beverage Manager. In this role, Owen will be working directly with our new Director of Wine, DJ Kearney. We are lucky to have them both! DJ has trained more than one thousand sommeliers, and we are looking to her and Owen to take the wine program at TCC to the next level.

With respect to some on-going projects, I’m happy to report that the new lobby doors are complete, and they look fantastic! If you have not seen them yet, plan to stop by soon. I believe that all our members will appreciate the added security, and more defined sense of arrival. Progress is continuing on the Members’ Lounge, and we anticipate its completion later this summer.

We hope to make this space as inviting as possible – a place for a members and their guests to kick up their feet, and enjoy their Club.

That’s all for now. Don’t forget your sunscreen and enjoy everything summer in Vancouver brings!

 

 

 

Sincerely,

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.

Your Name (required)

Your Email (required)

Membership Number

Reservation Date (required)

Additional Comments


Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

Your Name (required)

Your Email (required)

Membership Number

Your Message

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


Your Name (required)

Your Email (required)

Subject

Membership Number

Your Message


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

Your Name (required)

Your Email (required)

Membership Number

Select Restaurant (required)

Reservation Date (required)

Preferred Reservation Time (required)

Number of Guests (required)

Additional Comments


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.

Your Name (required)

Your Email (required)

Membership Number

Your Message


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.

Your Name (required)

Your Email (required)

Membership Number

Your Message


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

Your Name (required)

Your Email (required)

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

Request form

To book a venue, please fill out the following form:

Your Name (required)

Your Email (required)

Membership Number

Booking Details


FRESH SHEET  ­


DAILY SOUP
Beef & Mushroom | 7

PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8

MEMBERS’SPECIAL
B.L.T Sandwich | 15
toasted multigrain
soup, salad or fries

DAILY SALAD
Smoked Candied Salmon Salad | 18
edamame, tomato, red onion
bonito aioli

FEATURED ENTRÉE
Garlic Ginger Soy Beef Stir Fry | 22
bell pepper, broccolini, onion
basmati rice

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!





Full Name*

Phone Number *

Email *

Membership Number

Message