Club Enhances Food Offerings

Members eating at the Club's first-floor restaurants will see improved and new items on menus from February 1.

Burger lovers will enjoy succulent patties of chuck, clod and brisket, inspired by a recipe by New York celebrity butcher Pat LaFrieda. 

“This fantastic mix brings a deeper beef flavor to our burgers,” says Lindsay Gray, the Club’s executive chef, of the chargrill-friendly patty blend.

Diners at Rainbow Café and Café Med can expect juicier rib eye and strip loin steaks, made from US Choice-grade, corn- and grain-fed beef.

The Club's pastry and bread selection now includes sourdough, 10-grain whole wheat and gluten-free chickpea and fava bean options, as well as freshly baked croissants and pains au chocolat.

Meanwhile, the Club's new supplier of eggs is Atsumi Farm in Aichi Prefecture, which feeds its hens a nutritious diet of corn grain, oak sap, Japanese mugwort leaves and seaweed.