Click here to read the September issue of Terminal City Times!
For many, the arrival of Labour Day marks the beginning of the unofficial “New Year,” as kids return to school, the throngs of downtown tourists diminish, and those lazy summer days start to make way for the brisk productivity of fall. But if you are not quite ready to let go, do not despair – the patios at the Terminal City Club will stay open for as long as the weather cooperates.
Looking back on what has been a pretty spectacular summer, I hope you were able to take advantage of your membership and enjoy some outdoor dining or a special event with your fellow Club members. Summer events like the weekly BBQs at The Grill, Dog Days of Summer, and Bubbles & Bites had a celebratory air and were very well attended. Several members – myself included – took the opportunity to experience this year’s Honda Celebration of Light from the TCC table. What a view! And thanks to our partners at Vancouver Whitecaps FC and “coaches” David Edgar and Carl Valentine for leading the Kids Soccer Drills, a truly amazing experience for our members and their families.
As we begin to wrap up the Club’s fiscal year, I am happy to report that overall business has remained steady, and our year-to-date financials are solid and on track. Membership numbers have continued to increase this year, but we still have room to grow before we meet our highest goals. A full report on financial and membership numbers will be presented at our Annual General Meeting in December. In the meantime, my thanks to all of you who have introduced friends and colleagues to membership at the Club this year. An engaged membership base is what keeps our Club vibrant and sustainable, and your support makes a difference and is greatly appreciated. Now is “last call” on rewards for any last-minute member referrals. For each referred Resident or Corporate member who joins by mid-September, both you and your referral will receive a $250 Club credit! Contact your Membership team at email@example.com or 604 488 8647 for full details.
As you are no doubt aware by now, 2017 marks our Club’s 125th Anniversary. The updated Club flags flying over our Hastings Street entrance and over the Lions Pub are physical commemorations to note. One of the most salient commemorations of this milestone is the new Member Wall that has been installed in our lobby, and which is nearly full already. Thanks to all those of you who have chosen this special opportunity to leave your legacy and support your Club at the same time; your contributions have gone toward enhancing our Fitness Centre patio and lobby area. A limited number of plaques remain available for interested members.
A spectacular way to celebrate our 125th is by joining the party of the year with your friends and family: this year’s James Bond party is on Saturday, November 4. If you haven’t attended this event in the past, take the advice of those who have, and don’t miss it! Tickets will go on sale in September but you can book your groups now. Since this event always sells out, I recommend that you make your plans today and enjoy the anticipation.
In the shorter term, The Canadian Club of Vancouver is hosting two very timely luncheons at our Club on September 5 featuring the Honourable Ahmed Hussen, Canada’s Minister of Immigration, Refugees and Citizenship, and on September 20 featuring Mr. Don Lindsay, President of Teck Resources, and fellow TCC member. For details, please refer to page 12.
The annual TCC Golf Tournament, benefiting the Royal Colombian Hospital Foundation, will be on September 25, at Point Grey Golf & Country Club. The tournament itself is sold out so if you aren’t in yet, better start asking around to see if there is a foursome with a spot to spare. This tournament has been growing in popularity and promises to be an excellent wrap-up to summer.
Finally, for those of you interested in serving on the Board of Directors, the time for the first Nominating Committee meeting is approaching. If you are interested, please approach Peter Jackman firstname.lastname@example.org to express your interest.
Here’s to warm memories of the summer past and busy days to come.
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:
Thai Curry Chicken & Vegetable | 7
contains shrimp paste
PACIFIC FISH CHOWDER
Salmon Sablefish & Clams | 8
Smoked Salmon Toast | 15
avocado, cherry tomato, petite salad
toasted sourdough bread
soup, salad or fries
Baby Shrimp & Soba Noodle Salad | 18
mandarin orange, red cabbage, cherry tomato romaine, citrus dressing
Pan Fried Arctic Char | 22
basmati rice, mixed vegetables
baby shrimp cream sauce
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!