Terminal City Club Wedding Package

Weddings at Terminal City Club

There are countless decisions involved in creating your unique and special day. Our experienced and dedicated staff are committed to ensuring that your wedding day is as stress free as possible, and more importantly, the most enjoyable and memorable day of your life.

The Venue: Terminal City Club , luxuriously appointed and fashionably located in theheart of downtown Vancouver, is an elegant venue rich in history and tradition. Our newly renovated ballrooms can accommodate intimate dinners for 50 to grand celebrations of 280 seated guests.

The Hotel: The Hotel at Terminal City Club is a 60-room boutique hotel with all of the services of a luxury hotel. Guest rooms and suites are equipped with flat screen televisions, in-room safes, refrigerators, microwaves, and coffee makers. Special rates are provided for guests attending weddings at the Club. We also invite the newly married couple to stay with us on their wedding night in a complementary deluxe guest room. Please speak with Kelly Bontje kbontje@tcclub.com or 604-488-8606 for additional hotel information.

Culinary Team: Our Award winning Culinary Team uses fresh, local ingredients of the highest quality . Both plated meals and buffets are prepared, presented, and served with the utmost care. Select from Executive Chef, Jason Lloyd’s, personal favorites represented in our wedding package or customize a menu to remember as your own.

Pastry Chef: Pastry Chef, Fumiko Morton, would be delighted to create your wedding cake. These custom cakes are prepared in-house. Perfection is Fumiko’s specialty.

Wine Director: Sommelier, Teresa Alampur’s wine list reflects a fascinating and diverse selection of quality wines from around the world. Teresa would be pleased to assist you in creating innovative course by course wine pairings for your special meal.

Ballroom Access: Your wedding day is precisely that, your wedding day. Your team and vendors will have access to the Ballroom from 9:00 am on your wedding day. (Some time restrictions may apply to weekday weddings)

Ballroom Set-up: Terminal City Club will provide dinner tables, chairs, linens, cloth napkins, silverware, stemware, plates, coffee cups, cream/sugar, salt/pepper as well as any additional tables you may need (cake, sign-in or gift tables). Podium, cordless microphone and screen are provided upon request, free of charge.

If you wish to select a different style of chair, table linen, or other set up element, we will be pleased to assist you with the sourcing of rentals.

Guest Parking: Parking for Members and Guests of Terminal City Club is located on Cordova Street at the corner of Howe Street. The secure underground parking lot has direct access into the lobby.

Vendors: We will gladly provide contact information for florists, photographers, DJ’s, and decorators to assist you with arrangements for your special day.

Catering Policies and Procedures

Booking policies: Your wedding booking is considered confirmed only once a signed contract and non-refundable deposit of 1000.00 is received.

Menu Pricing: Menu prices will be confirmed three (3) months in advance of your event.

Food and Beverage Minimums:

The Presidents Ballroom – 2nd Floor (130 seating capacity)
Food and beverage minimum for this room is 9,000.00 plus a room rental fee of 500.00

The Metropolitan Ballroom – Main level (280 seating capacity)
Food and beverage minimum for this room is 18,000.00 plus a room rental fee of 1,000.00

Food and beverage minimums are applicable to events held on Saturday’s only, from the beginning of June through the end of September. Please note that food and beverage minimums do not include taxes, service charge or room rental.

Ceremonies may be permitted on-site, depending on timing and number of guests, for an additional 450.00.

Method of payment: We require that a valid credit card number be kept on file regardless of whether you choose to pay by cash, cheque or credit card. A non-refundable deposit of 1,000.00 is required to confirm your booking. Thirty days before your wedding we will require payment of 50% of the estimated total cost. A final guarantee of guest numbers is due 72 business hours prior to your wedding as well as the remaining 50% of the estimated total cost.

Any outstanding balance must be settled within 30 days of your event. This balance will be processed to the credit card on file unless the Club has agreed to another method of payment. Any queries with regards to your final billing must be brought to our attention within 30 days of receiving your invoice.

Menu Preparation: Our team requires that your menu, including wine choices, be finalized two weeks prior to your wedding. Menu changes made less than two weeks prior to the wedding may result in additional charges.

Outside catering: All food and beverage services will be provided by Terminal City Club. Due to health regulations, food may not be removed from Club premises.

Service Charges and Taxes: A 15% Service Charge will be added to all food and beverage charges. Applicable Provincial (10% on alcoholic beverages and 7% on miscellaneous rentals) and Federal (5% GST on all charges) taxes will be added to the Banquet Bill.

Guarantees and Cancellations: The final number of banquet guests and menu choices, for those weddings providing a choice of entrée, is required by our Catering office 72 hours prior to the function. It is the sole responsibility of the client to provide this guarantee to our Catering office during normal business hours from 8:30 am to 5:00 pm.

This confirmed number constitutes the guarantee. Guarantees for Saturday, Sunday and Monday are required on the preceding Wednesday.

If less than the confirmed number of guests attends the function, the original guarantee will be assessed. Terminal City Club will set an additional 5% over the guarantee where possible. If no guarantee is given, the expected number of people listed on the banquet event order will be considered your guarantee. Your final billing will reflect your final guarantee or actual number of guest in attendance whichever is greater.

Performance of the agreement is contingent upon the ability of the Club to complete the same and is subject to labour disputes or strikes, accidents, restriction upon travel, transportation, foods, beverages or supplies and other causes whether enumerated herein or not, beyond the control of management preventing or interfering with performance. In no event shall Terminal City Club be liable for loss of profit or for other similar or dissimilar collateral or consequential damages based on breach of contract, warranty, or otherwise.

Signs and Banners: No signs are allowed on the exterior of the building or lobby areas without approval from Club Management. Printed signs for function rooms will be free standing or on an easel. The Club will assist in the placing signs or banners, for which a fee may be charged.

Dress Code: All guests in the Club, including private banquet rooms, must adhere to the Club’s dress code. It is the sole responsibility of the client booking the function space to ensure that guests attending their function have been properly notified. Enforcement of Club rules is at the discretion of Management of Terminal City Club.

Cellular Phones: The use of cellular phones, pdas, laptop computers and other peripherals is limited to contracted function space. The use of these devices in common areas of the Club is restricted to the telephone rooms provided on each floor.

SOCAN Fee: Society of Composers, Authors and Musical Publishers of Canada
Functions with recorded or live music are subject to a SOCAN fee. This fee is collected by Terminal City Club and paid to SOCAN (prices are subject to GST).

Contact us: For additional information or to set up an appointment, please do not hesitate to contact Andrea Miller in the Catering Department at 604-488-8640 or amiller@tcclub.com


The Gold Wedding Package
105.00

Punch Station
With alcohol and non-alcohol
Terminal City Club Dinner Buffet
Wine with Dinner
Deluxe Dessert Buffet
Complimentary Hotel Suite
for the Bride and Groom the night of the wedding

The Platinum Wedding Package
130.00

Sparkling Reception with your choice of passed
Signature Drink created by our sommelier
Passed Chef Created Hors D’oeuvres
Sushi Display
Four Course Plated Dinner Menu
Wine with Dinner
Complimentary Hotel Suite
for the Bride and Groom the night of the wedding

The Diamond Wedding Package
185.00

Ice Carving
Cocktail Reception featuring
Chef Created Hors D’oeuvres
Sparkling Reception with your choice of passed
Signature Drink created by our sommelier
Six Course Dinner to include Antipasto, Pasta, Granite, Entrée,
Platter Course and Salad followed by Petit Four
Wine with Dinner
Late Night Snack
Chair Covers and Sashes
Complimentary Hotel Suite
for the Bride and Groom the night of the wedding

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Chill
46.00 per dozen

Beef carpaccio with blue cheese & onion relish
Gorgonzola cheese and candied pecan on belgium endive
Smoked duck with kumquat chutney
Chipotle prawns, mango salsa
Spiced tuna tartare & cucumber black sesame
Lobster medallion with herb cream cheese
Bruschetta with olive tapenade, caramelized balsamic onion
California rolls with dungeness crab meat
Cherry tomato with boursin cheese
Oyster shooter with tequila cucumber smoothie
Tomato gazpacho shooter
Smoked wild salmon & caper cream cheese mini sandwich
Candied salmon salsa on ficelle toast

Sizzle
46.00 per dozen

Panko crusted prawns, chili lime yogurt
Wild mushroom & gorgonzola tart
Vegetable pakora, tomato ginger chutney
Spiced prawn wonton
Tandoori chicken kebabs
Duqqa beef satay, spicy mango dip
Dungeness crab cake, lime aioli
Lamb sirloin satay, minted yogurt
Har gau and sui mai with chinese hot mustard
Salt spring goat cheese tart
Seared scallops, red thai coconut curry, on spoons
Chili lime chicken satay, citrus yogurt
Smoked black cod & tarragon quiche
Vegetarian spring roll, sweet thai chili sauce
Smoked pepper prawns
Displayed or passed
Minimum order 2 dozen per item


Made to Display

150 pieces chilled poached king prawns, with cocktail sauce, clam shell 420.00 add ice carving 150.00
50 pieces assorted sushi & sashimi with traditional condiments 250.00
Smoked salmon, candied salmon & graved lax with capers, onion, lemon & pumpernickel bread 14.00 per person
Oyster on half shell with lemon, tabasco & mignonette 50 pieces for 175.00
Garden fresh seasonal crudités with house dip 6.00 per person
Sliced fresh fruit and berry platter (serves 20) 160.00
Selection of imported & domestic cheese, assorted breads 12.00 per person
Roasted suckling pig platter (serves 100) 600.00

Action stations
Minimum 25 guests - all stations require a chef attendant – 75.00 for 2 hours

Carved
Slow roast prime rib of beef, fresh rolls, mustard and horseradish & natural jus (serves 50) 400.00
Whole roast strip loin of beef, fresh rolls, mustard & horseradish (serves 50) 450.00
Baron of beef fresh rolls, mustard & horseradish (serves 100) 500.00
Roast apple & maple pork loin (serves 40) 200.00
Salmon wellington with hollandaise sauce (serves 25) 145.00
Roast rack of lamb with herb crust (serves 4-6) 50.00

R’aw Shucks
fresh shucked local oysters presented on the half shell, carved ice tray
apple cider mignonette, lemon, tequila cucumber salsa & tabasco
20.00 per person

Fire Prawns
sautéed pepper king prawns with roasted garlic, shallots
cognac flame finish
18.00 per person

Oodles of Noodles
pasta bar including
farfalle, penne & cheese tortellini
tomato & alfredo sauce
pesto ∙ sun dried tomatoes ∙ cherry tomatoes ∙ capers ∙ chorizo ∙ grilled chicken
roast garlic ∙ parmesan cheese ∙ fresh herb medley ∙ garlic sticks
18.00 per person

Wok the Line
rice & chow mein noodles
roasted pork, prawns, shitake mushroom, green onion, bell pepper & bean sprouts
honey black bean sauce, red coconut curry sauce
16.00 per person

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Dinner, Refined

Three Course 55.00 Four Course 65.00 Additional Course 10.00

Prices are based on the offering of a set menu. Please add an additional 7.00 per person if you wish to offer a choice entrée (a maximum of 2 choices plus a vegetarian option will be available) Final choice menu quantities must be received at least 72 hours in advance of event along with your final guarantees.

Appetizers

Soups

Yukon gold potato, smoked bacon & sablefish hash
Creamy tomato and brie, garlic & basil croutons
Roast onion, sherry vinegar reduction
Seared jumbo prawn & tomato cioppino, sourdough crisps
Chicken & celery veloute, stilton pancetta crème fraiche
Game consommé, truffle gnocchi

Salads

Gem romaine, caesar dressing, warm focaccia croutons, double smoked bacon
Salad of fresh seasonal greens, pomegranate vinaigrette & pecans
Frisee & watercress salad, sesame oil, water chestnuts & orange segments
Crisp butter lettuce hearts, honey marinated pink grapefruit & fresh rosemary essence
Baby spinach salad, smoked bacon & ricotta crostini, stone ground mustard & tarragon emulsion


Wild mushroom risotto cakes, basil & truffle butter, spinach greens
Coriander & lemon crusted alaskan scallops, crispy shallot risotto
Warm onion tart, cave aged gruyere & micro greens, apple cider vinegar
Sautéed prawns & honey mussels, chardonnay veloute, potato confit
Pesto bocconcini pearls, plum tomatoes, caramelized sweet onions
Mediterranean vegetable antipasto, goat’s cheese & cous cous, lemon apricot vinaigrette
House smoked BC salmon, red onion confit, rye crisps
Vanilla cured pork belly, crisp 150 mile house bacon, peach thyme compote

Add some spark

Chef inspired granite 5.00 p.p.

Tourchon of foie gras
Sautéed prawns in brandy
Chardonnay steamed caribbean lobster tail
Chunked crab and truffle hollandaise
Coriander crusted alaskan scallops
15.00 per person per selection

Artisan Cheese plate with accompaniments
12.00 per person

Mains

Oven baked filet of arctic char, braised leek & celeriac, lemon crème fraiche
Braised boneless beef short rib, sun dried olive & mascarpone risotto, grilled asparagus
Grilled bc salmon, olive oil & scallion crushed new potatoes, veal stock reduction
Crispy filet of bc halibut, rice wine, chili & mandarin butter sauce, steamed asian vegetables
Lemon & sage infused breast of chicken, rosemary & pancetta roast potatoes, marsala reduction
Pan seared veal medallions, porcini mushroom cream, herb linguini nest
Roast tenderloin of pork, caramelized apple & bourbon risotto
Thai curry & coconut prawns, braised jasmine rice, dried shrimp crackers
Roast golden beet, portobello, basil & orange zest crêpe napoleon, boursin cream
Oven baked mafalda pasta, spinach, lobster & chorizo in tomato parmesan cream
Maple miso marinated sablefish, steamed new potatoes, pickled vegetables
Garlic & pepper marinated 8 ounce new york steak, wild mushroom sauté, whipped potatoes
Steamed bc salmon, preserved lemon & crispy shallot risotto, baby lettuce garnish

Three entrée sensations for 12.00 more

AAA beef tenderloin, horseradish and tiroler bacon crust, pont-neuf potato, root vegetable sauté, port reduction
Seared rare ahi tuna with lobster and peashoot risotto, noble sour vinaigrette
Stone ground mustard crusted rack of lamb, baby vegetable medley, roast garlic gratin


Sweet Endings

Individual tiramisu with biscotti
Club baked chocolate brownie kirsch soaked cherries
New york style cheesecake, strawberries & chocolate liqueur cream
Traditional lemon tart, vanilla meringue
Gold adorned chocolate covered mousse bombe
Blackberry flan, whipped cream
Chocolate crusted banana tart
Trio of desserts – pick three add 6.00

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Two Classic Club Buffets

Club Deluxe Seafood Buffet
(minimum of 50 guests)

Variety of assorted rustic breads & rolls
Caesar salad and fresh market greens
Variety of dressings & vinaigrettes
Club potato salad
Antipasto of grilled mediterranean vegetables
Pine nuts and goat cheese
Shell pasta with shrimp in pesto mayonnaise
Roma tomato & bocconcini, balsamic vinaigrette

Mixed seafood ceviche, lime vinaigrette
Pacific hand peeled shrimp
Shucked oysters
Sliced smoked bc salmon & house graved lax
Rare seared tuna carpaccio
Sashimi ∙ sushi ∙ california rolls
Poached salmon on a mirror display
Seafood pâtés
Cracked dungeness crab

Crispy panko crusted prawns
Grilled scallops and prawns in lobster sauce
Baked pacific halibut, caper tomato sauce
Oven baked bc salmon & spinach in puff pastry
Spinach & ricotta cannelloni, alfredo parmesan
Steamed seven grain & white rice
Gratin potato
Roast rib eye of beef, fresh herb & garlic crust
Red wine reduction

Imported & domestic cheese board
Crackers, french bread & dried fruit garnish
Selection of assorted pastry, chocolate mousse
Cheesecakes, tortes & flans
Sliced seasonal fruits and berries
86.00 per person

Club Dinner Buffet
(minimum of 50 guests)

Variety of assorted rustic breads & rolls
Fresh market greens, raspberry vinaigrette
Traditional caesar salad, focaccia croutons
Cucumber dill salad
Club potato salad
Three bean & scallion salad
Green bean & ahi tuna niçoise
Plum tomato & red onion salad
Shell pasta with shrimp in pesto mayonnaise
Grilled mediterranean vegetables
Marinated wild mushrooms with oregano

Pacific hand peeled shrimp
Smoked bc salmon & seafood terrines
Cold poached salmon, dill aioli
Assorted game pâtés, terrines & deli meats
Pickles, mustards & horseradish

Medley of west coast seafood, lobster sauce
Grilled breast of chicken, wild mushroom jus
Butternut squash ravioli, parmesan shavings
Crispy panko crusted prawns
Gratin potato
Steamed jasmine rice with coconut milk
Roast rib eye of beef, fresh herb & garlic crust
Red wine reduction
Seasonal vegetables

International cheese board
Sliced seasonal fruits & berries
Pastries, fruit flans, cheesecakes & tortes
70.00 per person

Buffet includes a chef attended carving station

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Beverage Service
Terminal City Club promotes responsible beverage service in all of its facilities. To ensure the enjoyment and safety of all our guests, we reserve the right to limit and refuse service. Our house policy prohibits the service of double shots and shooters. We are licensed to serve alcohol until Midnight daily.

Non-Member Host Bar Service

Bartenders and wine stewards are provided at a rate of 150.00 per bartender/steward. Taxes and service charge are not included in the pricing.

Spirits per 1oz drink 5.95
Wine per 5oz glass 5.95
Domestic beer per bottle 5.95
Microbrew beer per bottle 6.25
Import beer per bottle 6.75
Sparkling punch serves 50 160.00
Alcoholic fruit punch serves 50 160.00
Non-alcoholic punch serves 50 120.00
Juice per bottle 5.00
Mineral water per bottle 5.00
Soft drinks per can 4.00

Taxes and service charges not included

Cash Bar Service

Minimum 500.00 net sales per bar is required or a steward charge of 150.00 per bar is applicable. Taxes and service charge are included in the pricing.

Domestic beer per bottle 7.75
Premium spirits per bottle 7.75
Wine per glass 7.75
Mineral water per glass 5.50
Juice per glass 5.50
Soft drinks per glass 4.50

Wine

Our wine cellar holds a fascinating and diverse selection of wines from around the world. Our Sommelier would be pleased to assist you with creating course by course wine pairings for your special day. Each item on our Event Wine List has been hand-selected by our Sommelier for parties of 12 people or more. In order to ensure availability, please confirm your wine selections a minimum of 14 days prior to your event. Prices on the list do not include corkage fee of 15.00 per bottle, taxes, and service charge. All alcoholic beverages brought onto the premises must be ordered by Terminal City Club due to liquor licensing. The event wine list is available upon request.