Club Menus

soups.

pacific fish chowder (s) — 13
baby clams, pacific fish, shrimp, croutons, chives

lemongrass butternut & carrot soup (v, gf) — 12
fried chickpeas, coriander leaves

appetizers.

caesar salad — 12
romaine, white anchovy, grana padano, sourdough croutons

salade maison (v, gf, df) — 12
marinated tomato, seasonal fruit, crispy amaranth, citrus dressing

salt & pepper humboldt squid — 19
crunchy shallot & garlic, chili crisp, sweet chili

burrata & tomato (vg) — 25
burrata, marinated tomato, olive oil, baguette

kanpachi crudo (gs) — 28
arbequina olive oil, castelvetrano olives, yuzu & white soy, pickled chili, trout caviar

hokkaido scallops (s) — 25
black garlic gel, nori crisp, tobiko, hakurei turnips, chervil

steamed clams & mussels. (s) — 27
white wine reduction, soffrito, fresh basil, tomatoes, grilled baguette

sandwiches.

Served with your choice of soup, salad or fries (gs). Gluten-free bun available.

chicken & avocado — 22
toasted organic ciabatta, pulled chicken, bacon, swiss cheese, smashed avocado, lettuce, tomato, mayo

proscuitto & arugula — 23
toasted organic ciabatta, prosciutto, arugula, tomato, truffle & garlic aïoli, fior di latte, balsamic crema

crispy vegan sandwich (v) — 24
soy plantain ‘schnitzel,’ toasted organic ciabatta, vegan aïoli, tomato, coleslaw, arugula

birria grilled cheese — 25
braised beef, birria consommé, aged white cheddar, onion, cilantro, sourdough

smash burger — 23
two 3oz CAB smashed patties with onions, yellow cheddar, bread & butter pickles, smash sauce, sesame brioche bun
— ‘the works’ – add lettuce, tomato & bacon +5

crispy fish burger (s) — 24
market fish patty, coleslaw, lemon dill gribiche, pickled onion, bread & butter pickle, sesame brioche bun
— sub blackened salmon  +6

entrée salads

entrée caesar salad — 20
romaine, white anchovy, grana padano, sourdough croutons
— add pulled chicken + 6
— add shrimp + 6
— add blackened salmon + 9

chicken cobb salad (gf, p) — 24
hannah brook farm greens, pulled chicken, bacon, marinated tomato, avocado, hard-boiled egg, blue cheese, green goddess dressing
— sub blackened salmon + 6

smoked potato & octopus salad — 29
assorted creamer potatoes, marinated octopus, lemon crema, 62◦C egg, pickled shallots & mustard seeds, watercress

soba noodle salad (v, gf, df, n) — 23
buckwheat soba, tofu, peanut dressing, purple cabbage, pickled carrot, cucumber, papaya, toasted peanuts
— add pulled chicken + 6
— add shrimp + 6
— add blackened salmon + 9

tcc poke bowl (gf, s) — 27
hawaiian marinated tuna, shrimp, spicy scallops, wakame, pickled carrot, pineapple, furikake, nori, sriracha kewpie
— choice of warm sushi rice or greens

mains.

thai green curry (gf, df) — 28
lemongrass scented rice, thai basil, lime, chili, hearts of palm, seasonal vegetables
—choice of braised chicken thigh, tofu (vg), prawns (s)

steak & potatoes
pomme purée (gf) or fries (gs), fall vegetables, roast mushrooms, café au lait

—6oz beef bavette – 42
—8oz beretta farms tenderloin – 65
—12oz certified angus beef ribeye – 68
—add foie gras +22
—add grilled lobster tail (s) +25

denver leg of venison (gf) — 54
kuri squash & orange emulsion, sautéed kale, fermented carrot, roasted squash, cocoa jus

roasted rack of lamb — 62
pomegranate glaze, buckwheat groats, hakurei turnip, garlic potatoes, charred onion & mint purée,
lamb jus

osso bucco alla milanese — 59
creamy saffron orzo, pine nuts, gremolata, fall vegetables

steamed wild baffin island turbot (ocean wise)— 49
leek & potato espuma, sunchokes, kale, fried leek and mayu oil

crispy skin cape d’or organic salmon (ocean wise) — 52
bouillabaisse emulsion, fresh clams & mussel, fennel, confit tomatoes, chive oil, grilled baguette

spaghetti alla carbonara (p) — 38
fresh spaghetti, guanciale, pecorino, cracked peppercorn, 62◦C egg

prawn & squid linguine (s) — 45
squid ink linguine, grilled humboldt squid, prawns, puttanesca sauce, grana padano
—sub prawns for lobster (s) +15

truffled macaroni & cheese (vg) — 35
wild & cultivated mushrooms, truffle mornay, burgundy truffle, crispy garlic
—add grilled lobster tail (s) +25

ratatouille galette (v) — 35
roast eggplants, zucchini, peppers, confit tomatoes, fall vegetables, watercress salad, pomodoro sauce

sides.

fries (gs) — 6

pomme purée — 6

add roasted salmon — 16

add chicken breast  — 12

add 5 grilled prawns — 12

order ahead.

48 hours notice required.

CAB tomahawk for two — 240
pomme purée, roast mushrooms, seasonal vegetables, caramelized onion jus, chimichurri, béarnaise

lemon garlic herb whole spatchcock chicken for two (or three) — 140
lemon garlic herb & pepper roasted chicken, duck fat german butter potatoes, seasonal vegetables

breakfast.

oatmeal (vg, gf) — 9
brown sugar, raisins

house-made almond granola (vg, gf, n) — 13
seasonal fruit compote, greek yogurt, berries

avocado toast (v, df, n) — 14
smashed avocado, pickled onion, everything crunch, farm radish & frisée
— add an egg  +4
— add smoked salmon or prosciutto (p)  +6

tomato burrata bruschetta (vg) — 17
heirloom tomatoes, burrata, crisp basil, balsamic, olive oil grilled sourdough
— add an egg  +4
— add smoked salmon or prosciutto (p)  +6

tcc express (vg) — 10
two eggs fried or scrambled, toast

tcc classic — 20
two eggs fried or scrambled, hash browns (gs), and toast
— your choice of bacon (p), pork & leek sausage (p), smoked salmon, OR avocado (vg)

healthy start (vg, df, gf) — 18
two poached eggs, hannah brook farm greens, avocado, marinated tomato, pumpkin seed granola

shrimp & boursin omelette (gf, s) — 23
three eggs, baby shrimp, spinach, whipped boursin cheese, hannah brook farms greens

house-smoked bacon omelette (gf, p) — 23
three eggs, wild mushrooms, gruyère, hannah brook farm greens

oatmeal but… better — 15
chopped bacon, 63◦C egg, chives, wonton crisps, crispy shallot

bennys — 23
all served with grilled tomato, arugula, hash browns (gs), hollandaise
— choice of back bacon (p), prosciutto (p), smoked salmon, OR smashed avocado & asparagus (vg)
— choice of traditional or gluten-free muffin

breakfast sando (p) — 21
fried or scrambled egg, aged cheddar, lettuce, tomato, bacon (p), smash sauce
— choice of salad or hash browns (gs)

mixed berry waffles (vg) — 21
fresh berries, spring berry compote, chantilly, maple syrup

brunch.

oatmeal (vg, gf) — 9
brown sugar, raisins

house-made almond granola (vg, gf, n) — 13
seasonal fruit compote, greek yogurt, berries

avocado toast (v, df, n) — 14
smashed avocado, pickled onion, everything crunch, farm radish & frisée
— add an egg + 4
— add smoked salmon or prosciutto (p) + 6

tomato burrata bruschetta (vg) — 17
heirloom tomatoes, burrata, crisp basil, balsamic, olive oil grilled sourdough
— add an egg + 4
— add smoke salmon or prosciutto (p) + 6

tcc express (vg) — 10
two eggs fried or scrambled, toast

tcc classic — 20
two eggs fried or scrambled, hash browns (gs), toast
— your choice of avocado (vg), bacon (p), pork & leek sausage (p), or smoked salmon

healthy start (vg, df, gf) — 18
two poached eggs, hannah brook farm greens, avocado, marinated tomato, pumpkin seed granola

shrimp & boursin omelette (gf, s) — 23
three eggs, shrimp, spinach, whipped boursin cheese, hannah brook farms greens

house-smoked bacon omelette (gf, p) — 23
three eggs, wild mushrooms, gruyère, hannah brook farm greens

oatmeal but… better — 15
chopped bacon, 63◦C egg, chives, wonton crisps, crispy shallot

bennys — 23
all served with grilled tomato, arugula, hash browns (gs), hollandaise
— choice of back bacon (p), prosciutto (p), smoked salmon, or smashed avocado & asparagus (vg)
— choice of traditional or gluten-free muffin

steak & eggs
german butter hashbrown (gs), arugula, two sunny side eggs, café au lait
— 6 oz. beef bavette | 42
— 8 oz. beretta farms tenderloin | 65
— 12 oz. certified angus beef ribeye | 68

— add foie gras + 22
— add grilled lobster tail (s) + 25

english breakfast skillet (p) — 26
two eggs, house smoked bacon, pork & leek sausage, hash browns (gs), smoked beans, charred tomato,
hollandaise, sourdough

fall farm vegetable skillet (vg) — 24
two eggs, sunchokes, seasonal farm vegetables, red onion, spinach, hash browns GS, hollandaise

mixed berry waffles (vg) — 21
fresh berries, spring berry compote, chantilly, maple syrup

croque madame toast (p) — 25
brioche french toast, mornay sauce, house smoked bacon, sunny side up egg, arugula salad

burgers & sandwiches.

Served with your choice of soup, salad or fries. Gluten-free bun available.

chicken & avocado — 22
toasted organic ciabatta, pulled chicken, bacon, swiss cheese, smashed avocado, lettuce, tomato, mayo

prosciutto & arugula — 23
toasted organic ciabatta, prosciutto, arugula, tomato, truffle & garlic aïoli, fior di latte, balsamic crema

crispy vegan sandwich (v) — 24
soy plantain ‘schnitzel,’ toasted organic ciabatta, vegan aïoli, tomato, coleslaw, arugula

birria grilled cheese — 25
braised beef, birria consommé, aged white cheddar, onion, cilantro, sourdough

smash burger — 23
two 3oz CAB smashed patties with onions, yellow cheddar, bread & butter pickles, smash sauce, sesame brioche bun
— ‘the works’ – add lettuce, tomato & bacon +5

breakfast sando (p) — 21
fried or scrambled egg, aged cheddar, lettuce, tomato, bacon, smash sauce

entrée salads

entrée caesar salad — 20
romaine, white anchovy, grana padano, sourdough croutons
— add pulled chicken + 6
— add shrimp + 6
— add blackened salmon + 9

chicken cobb salad (gf, p) — 24
hannah brook farm greens, pulled chicken, bacon, marinated tomato, avocado, hard-boiled egg, blue cheese, green goddess dressing
— sub blackened salmon + 6

soba noodle salad (v, gf, df, n) — 23
buckwheat soba, tofu, peanut dressing, purple cabbage, pickled carrot, cucumber, papaya, toasted peanuts
— add pulled chicken + 6
— add shrimp + 6
— add blackened salmon + 9

tcc poke bowl (gf, s) — 27
hawaiian marinated tuna, shrimp, spicy scallops, wakame, pickled carrot, pineapple, furikake, nori, sriracha kewpie
— choice of warm sushi rice or greens

mains.

thai green curry (gf, df) — 28
lemongrass scented rice, thai basil, lime, chili, hearts of palm, seasonal vegetables
—choice of braised chicken thigh, tofu (vg), prawns (s)

truffle macaroni & cheese (vg) — 35
wild & cultivated mushrooms, truffle mornay, burgundy truffle, crispy garlic
—add grilled lobster tail (s) +25

ratatouille galette (v) — 35
roast eggplant, zucchini, peppers, confit tomatoes, fall vegetables, watercress salad, pomodoro sauce

sides.

fries — 6

pomme purée — 6

add roasted salmon— 16

add chicken breast — 12

add 5 grilled prawns — 12

cold pressed juice — 7
apple or mandarin orange
made by the greater vancouver food bank

snacks.

available after 3 p.m.

warm potato chips (vg, gs) — 14
caramelized onion & pickled jalapeño dip

dry garlic & honey chicken wings — 19
garlic seasoning, honey drizzle, chives

‘kfc’ (v) — 19
korean fried cauliflower, yangnyeom sauce, shredded green onions, toasted sesame seeds

garlic shrimp spring roll (df) — 22
hoi sin sauce

grilled chicken satay (n) — 21
peanut sauce, crispy shallots, peanut crumble, pickled chili

garlic truffle fries (vg) — 16
grana padano, truffle & garlic aïoli

bbq duck bao — 18
bbq duck, cucumbers, pickled carrots, green onions, hoi sin sauce

crispy pork gyoza (p)— 21

hummus spread (v) — 18
olive oil, crispy chickpeas, fresh grilled flatbread

canadian cheese & charcuterie platter (p, n) — 33
salt spring island juliette, tickler cheddar,
quebec fou du roy, finnochiona, prosciutto di parma, smoked duck breast, bavarian mustard, house pickles, candied nuts, mixed olives, grilled baguette

dessert.

espresso basque cheesecake (vg, gf, nf) — 14
salty coconut crunch, d’oro coconut gelato

frangelico rocher bar (vg, gf, n) — 14
whipped milk chocolate ganache, raspberry gel, d’oro hazelnut gelato

black forest baked alaska (vg, gf) — 14
chocolate sponge, kirsch, cherry confit, cacao nib crunch, d’oro vanilla gelato

chocolate pear (vg) — 14
spiced milk chocolate mousse, pear compote, ginger cake

cider roasted apple tarte tatin (v) — 14
served warm with caramel sauce & plant-based vanilla ice cream (n)
— sub d’oro vanilla gelato (vf nf) 

gelato (vg, gf) or sorbetto (v) — 9
selection of d’oro gelato and sorbetto