Click here to read the November issue of Terminal City Times!
In his ode “To Autumn”, John Keats wrote: “Seasons of mists and mellow fruitfulness, Close bosom-friend of the maturing sun”. And with that in mind, crisp mornings and brightly coloured leaves are at their peak; winter can’t be far off. As much as we love the languor of sunny outdoor patios, I can’t help but welcome the brisk energy that comes with the return to cooler temperatures. It’s evidenced by the buzz in our Club these days. There are lots of subtle changes to be on the lookout for – all for the improvement of our member experience here at Terminal City Club.
First and foremost, if you haven’t been to 1892 in a while, I highly recommend you stop by soon. The space has recently been transformed by modern updates and a more contemporary feel. Executive Chef Dan Creyke continues his commitment to sourcing local fresh ingredients, with an emphasis on unique, seasonal cooking. You can have a look at the current menu online here. Whether for a regular evening, or one of our special theme nights, you will find the food to be exceptional. Factor in minimal corkage fees and a truly impressive wine list, and you’ve got a special experience at an amazing value. All that is missing is you! (Please help us ensure that we always have optimum staffing levels, by taking a moment to reserve your table ahead of time.)
We are nearing the end of our 125th anniversary year, marked so far in many special ways including the installation of our Member Wall, the refurbishing of our lobby entrance, updated flags over our outdoor entrances, and with plenty of special events. There are still a couple more opportunities to join in the celebration over the next month or two:
– The final installation of plaques on the Member Wall this year will be completed on December 5. Space is running out, and what a wonderful way to leave your legacy as part of TCC’s 125th anniversary. There are currently only about 35 plaques remaining. You can find details and reserve yours by clicking here.
– This year’s incredible James Bond Gala is on Saturday, November 4. The event promises to be extra special as it caps off our 125th year. If you haven’t bought your tickets yet, now is the time! Book your tickets online and dress to impress, or go all-out and impersonate your favourite Bond villain. Our team is looking forward to seeing you there.
Our auditors were here in October, helping us wrap up our fiscal year. I’m pleased to report that it has been another solid year for the Club, with the vast majority of our targets being met or exceeded. This is fantastic in the current economy, where we are seeing many city clubs struggle with the challenges of how to grow membership and retain quality staff. Thanks to all of you, our members, who are an important part of our success. I encourage all members to attend our AGM on Monday, December 11 to hear more of the highlights and ask any questions regarding our financial targets and results. One final physical improvement that was recently approved by the TCC Board of Directors is the addition of a glass and metal wall that will separate the Club’s entrance area from the rest of the building lobby, resulting in a much-improved arrival experience for members and their guests. This improvement is scheduled to be completed over the next few months.
Finally, as we approach holiday season, I will take this opportunity to remind you that one of the best ways to leverage the value of your membership is by taking advantage of the exclusive hosting and catering services available to you at TCC. From large corporate celebrations to intimate client dinners, birthday parties to holiday dinners and weddings, our Catering team is here to assist you in delivering an exceptional experience on-time and on-budget. As a reference, TCC hosted more than 2,300 events last year, including 59 weddings, dozens of retirement parties and corporate planning sessions, and much more. To find out more and see if TCC is right for your holiday events, contact firstname.lastname@example.org.
Thanks again to all of our members for keeping our Club vibrant and alive. I look forward to seeing you in 1892 or at a Club event 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:
Beef Cabbage | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Chicken & Bacon Wrap | 15
avocado, cheese, chipotle mayo
soup, salad or fries
Baby Shrimp & Scallop | 18
mixed greens, cherry tomato, cucumber
papaya, citrus dressing
Chicken Quesadilla | 22
cheese, peppers, tomato, corn
sour cream, salsa verde, guacamole
soup, salad or fries
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!