Seasonal Update

After a summer of experimenting with new recipes and ingredients, American Bar & Grill’s chefs unveil a new selection of offerings for the season from October 10.


With its fresh design, the menu features new appetizers to whet your appetite, including wagyu carpaccio, prosciutto-wrapped roasted fig with blue cheese (pictured), and, for fish lovers, steelhead trout crudo.

“It’s a fish rich in umami, and each slice has a beautiful, vibrant, orangey hue,” says Scott Kihara, Club chef de cuisine. “Balanced with fresh fennel, caper berries, dill and citrus pearls, it’s the perfect starter to a meal.”

Other standouts include black Angus rib eye sandwich with provolone cheese and smoky ash aïoli—available for lunch and dinner—as well as twice-baked potato with sour cream, spring onions, cheddar and bacon.

And those with a sweet tooth will find it impossible to resist the new warm blondie sundae with vanilla ice cream and caramel fudge.

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May 14

Cocktail Connections

51 East Bar | Price: see details

May 15

Book Lovers’ Group

51 East (private dining room) | Free

Jun 24

Squash Night

Squash Courts | Free

Dec 11

Squash Night

Squash Courts | Free