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.

Other events you may also like...

May 26

Chef Nonaga Specials

American Room | Price: see details

May 26

Coffee Connections

Toko Shinoda and Yukiko Maki classrooms | Price: see details

Jun 19

Book Lovers’ Group

51 East (private dining room) | Free

Oct 9

Squash Night

Squash Courts | Free