Click here to read the March issue of Terminal City Times!
I’m amazed at how quickly this fiscal year is rolling by. It’s hard to believe that we are approaching the end of the second quarter already. I’m pleased to report that one of our major goals – membership growth – continues to be steady and on track. My thanks to our current members, who deserve much credit for this success. Many of you have leveraged our special 2017 Member Referral offer to engage your personal networks, and this is much appreciated. (For those who are not aware, our Member Referral offer is worth looking at. For each Resident or Corporate member who is referred to our Membership team and subsequently joins the Club, both the new member and the referring member – you – will each receive a $250 credit to your TCC account.) A reminder that this special offer and the accompanying promotional subscription rate for new members will only be in place until we have reached 1,892 shareholding members.
Speaking of our current members, a hearty congratulations to those of you who have just completed our annual 45-Day Fitness Challenge. I know this is no small feat, and hope that you enjoyed the process, and perhaps have even formed a positive new habit. If nothing else, perhaps you are as inspired as I am by the incredible and energizing view of the mountains from our Fitness Centre. As the saying goes, “whatever works!”
As you know, member experience is also something that is always top-of-mind for our board and staff. Positive updates will continue to unroll over the next few months. You received information last month about the changes being implemented in our parkade, in order to provide a smoother and more efficient entry and exit process. Please see the complete parking overview on page 2 of this newsletter for additional details.
An equally salient change coming up this month is a major update to the lobby, including permanent installation of our Member Wall near the Club elevators. I’m excited about the final results, which I believe is a significant improvement to the Club’s first impression for you and your guests. As part of this work, carpeting throughout the Club will be replaced. (This is the last reparation from the 2014 flood damage.) All of the work will be done mainly in the evenings and at night. We expect the impact on members to be minimal, but thank you in advance for your patience during any temporary limitations to access or service.
Of course during these changes, you can still expect all the regular Club events, including:
– Last call for tickets to Magic in the Moonlight, TCC’s annual Father Daughter Gala, coming up on March 4. Fathers and daughters of all ages are welcome to frolic around the ballroom for a great evening of dancing, delicious food, and fun under the stars!
– The Gourmet Dinner series. The March series, “Spring is in the air”, promises to be a foodie’s dream. These evenings are an incredible experience, great value, and always sell out, so be sure to reserve early. And, sommelier Christopher McFadden will select the perfect wine pairings that you can add to your reservation to complete the experience.
– Don’t forget about on-going events like the Members’ Wine Tastings, Friday Night Live music in Cuvée, and the Squash Socials. If you have never tried these events, you are missing out on a great way to make the most of your membership!
Finally, as I mentioned, the permanent Member Wall has been installed as part of a major lobby refresh. I know that for many of us, the Terminal City Club has become a home-away-from-home, an office-out-of-the-office, and/or simply a way to bring balance to life through fitness, social interaction, and having a place to belong. I encourage you to consider purchasing a spot on the Member Wall, as a way to contribute to and leave your mark on an organization that has played an important role in your life and to help us make improvements to the member experience. For example, the proceeds from the sale of the plaques were used to facilitate the outside terrace which so many of you enjoyed last summer. We plan to make it even better next summer. For more details or to purchase a plaque, please speak to any of our Member Services team. Proceeds from the wall will be used to further enhance your member experience.
That’s all for now. Although winter has been holding on with quite a grip this year, enjoy the cherry blossoms that are sure to open in the weeks ahead! I look forward to seeing you around the Club soon.
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:
Vegetable Minestrone | 7
PACIFIC FISH CHOWDER
Salmon, Basa, Ling Cod & Clams | 8
Breakfast Pizza | 15
prosciutto, sunny up egg, crème fraiche
tomato, naan bread, petite salad
served with soup, salad, or fries
Baby Shrimp & Crab | 18
arugula, cherry tomato, cucumber, egg
romaine, russian dressing
Seafood Pot Pie | 22
salmon, ling cod, scallop, prawn
puff pastry, rose sauce, side salad
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!