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.
May 27
