SEASONAL MENU - The American Club Menu/TSF-EntireMenu-WebVersion.pdf · Chef Kelvin Yap and Chef Ken Lim. Step into the restaurant and you will immediately notice the clever use of

There are many options for great dining experiences in Singapore, but none offer an experience as luxurious as dining at our award-winning The 2nd Floor. The two bold strokes in The 2nd Floor logo

represents the Chinese character for 2 (二) and suggests its East and West nature.

Dining at The 2nd Floor is an experience, a culinary adventure designed with our Members in mind. This exclusive experience is made possible by the expertise of our Executive Chefs de Cuisine,

Chef Kelvin Yap and Chef Ken Lim. Step into the restaurant and you will immediately notice the clever use of accent colors, sleek sliding panels and the delicate aroma of vanilla and cinnamon –

all picked specially to create a tasteful décor to accompany the restaurant’s exquisite dishes.

SEASONAL MENU

Get adventurous with our Seasonal Menu comprisingdishes specially created using the freshest picks and seasonal ingredients.

new items contains nuts gluten light pork vegetarian

SEASONAL MENU

HOKKAIDO SCALLOP CEVICHE 26 crispy trumpet mushrooms, fresh mango, & citrus vinaigrette

PAN-SEARED FOIE GRAS 28stuffed apricot with jalapeños relish,spiced-bread toast, & cherry soup

PEARL OF MOZZARELLA 17vine-ripened tomato & arugula salad, aged balsamic,basil pesto, & pink pepper salt

SOUP OF THE DAY 10

木魚花冻豆腐 CHILLED JAPANESE TOFU WITH DRIED EBI& BONITO, FRIED SHALLOTS, GARLIC, SPRING ONIONS, & PREMIUM SOY SAUCE 9

帕爾瑪火腿煎帶子 WOK-SEARED HOKKAIDO SCALLOPS WITH CRISPY PROSCIUTTO DI PARMA 19 served with assorted fruit salsa

川式蘆筍芹菜沙律 SZECHUAN-STYLE ASPARAGUS, CELERY,GRILLED HONEY-PINEAPPLE, & EDAMAME SALAD 9 served with lotus chips

時日例湯DOUBLE BOILED SOUP OF THE DAY 10.50

水晶餃南瓜湯PUMPKIN SOUP WITH VEGETARIANDUMPLING, & EDAMAME 9

鮑汁六頭鮮鮑翡翠豆腐 BRAISED WHOLE FRESHABALONE (6 HEADS) 32.80 per pieceClub-made bean curd, & seasonal vegetables in abalone sauce

WESTERN

WESTERN

EASTERN

EASTERN

STARTERS 餐前小吃

SOUPS & ABALONE 湯羹，鮑魚

01


02

CRISPY BUTTERNUT DOME 22 sautéed mushrooms, garden pea purée, & tri-color quinoatossed with Feta cheese, black beans, & mild-chipotle vinaigrette

HERB-MARINATED SUPREME OF CHICKEN BREAST 36with roasted brussels sprouts, spiced crust, purple cabbage purée, Lyonnaise potatoes, & pink peppercorn sauce

PAN-SEARED TUNA 46tri-color quinoa, cherry-tomato salsa, crispy avocado,& blood orange vinaigrette

RUSTIC SEAFOOD STEW 48prawn, squid confit, Hokkaido scallops, snapper,clams, cherry tomatoes, & shellfish broth

CATCH OF THE DAY

印尼式燴安格斯牛腩 INDONESIAN-STYLE SLOW-BRAISED 150 DAYS GRAIN-FED AUSTRALIAN ANGUS BEEF BRISKET 38 served with crispy rice cake, seasonal vegetables,cherry tomatoes, & mushrooms

香茅蜜汁黑豚腩排骨HONEY-GLAZED ROASTED KUROBUTA PORK RIBS, MARINATED WITH LEMONGRASS & CURRY SPICE 32 served with crispy rice cake, seasonal vegetables,

mushrooms, & peanut-chili sauce

薏米海鹽烤鳕魚 ROASTED COD FILLET WITHORGANIC SEA SALT 38 served with Thai-style wok-fried barley,mushrooms, basil, & broccoli

帕爾瑪火腿帶子燴薏米 WOK-SEARED HOKKAIDO SCALLOPS WITH BARLEY, CRISPY PROSCIUTTO DI PARMA, CRAB MEAT,HONSHIMEJI, & SEASONAL VEGETABLES 48

WESTERN

WESTERN

EASTERN

EASTERN

ENTRÈES 主食

SEAFOOD 海鮮

SEASONAL MENU


03

TIGER PRAWN PASTA* 34 squid ink linguine, extra virgin olive oil, garlic, basil, & clam jus

FRESH SPINACH PASTA 22 spaghetti tossed with Kalamata olives, sun-dried tomato tapenade,zucchini, sunchoke, & soft poached egg

WILD MUSHROOM GNOCCHI 27wood fire-roasted squash, sautéed mushrooms, Fava beans,garlic, celeriac purée, & truffle emulsion

*gluten light option: Organic Brown Rice Penne

香辣蟹肉蝦球意粉SINGAPORE-STYLE TIGER PRAWN PASTA 34 Singapore chili crab meat sauce, parsley, button mushrooms,cherry tomatoes, with wok-fried spaghetti, & garlic

泰式炒麵米配時素天婦羅THAI-STYLE WOK-FRIED ORZO WITHGRILLED CAULIFLOWER, & EGGPLANT TEMPURA 28roasted honey-pineapples, butternut squash, basil,mushrooms, & asparagus

WESTERN EASTERN

PASTAS & NOODLES 麵，飯

SEASONAL MENU


04

SEASONAL MENU

HERB-MARINATED HANGER STEAK 48 brussels sprouts, baked sweet potato pave with caramelized onions

PAN-ROASTED U.S.D.A PRIMEANGUS SIRLOIN STEAK 300GM 63smoked corn & broccoli croquette with whipped potatoes, raspberry-merlot glaze, Poblano peppers, & Hollandaise sauce

All steaks come with a choice of Red Wine Sauce,Tarragon Béarnaise Sauce or Pink Peppercorn Sauce.

WESTERN

STEAKS 牛排

Red WineTarragon BéarnaisePink Peppercorn

Creamed SpinachRoasted Cinnamon-Rubbed Baby CarrotsSautéed Brussels SproutsTruffle & Parmesan French FriesSautéed Garlic BroccoliWhipped PotatoesSmashed Fingerling Potatoes with GarlicSautéed Mushrooms with Smoked BaconBaked Sweet Potato with Maple-Smoked Bacon

SIDE DISH 10 EACH

ADDITIONAL SAUCES 5 EACH

CLASSIC MENU

The Classic Menu is comfort for the soul,where Members can always find their beloved favorites all year round.


05

CLASSIC MENU

2ND FLOOR SIGNATURE BLACK ANGUS TOMAHAWK CHOP AUSTRALIAN 150 DAYS GRAIN FED 139long-bone ribeye, grilled to perfection with Signature marination,& spice-rub, full flavor, tender & juicy, served with whipped potatoes, char-grilled asparagus, onions, & beef jus

JUMBO LUMP CRAB CAKE 22flaky crab with our special seasoning,served with Belgian endives, frisée salad, & lemon aioli

SEMI-CLASSIC CAESAR SALAD 10baby romaine, poached organic egg, crisp pork belly,croutons, & Aged-Parmesan tuile

2ND FLOOR SIGNATURE GARDEN SALAD 15vine-ripened cherry tomatoes, avocado,asparagus, & orange-balsamic dressing

QUINOA, AVOCADO & FETA CHEESE SALAD 15dehydrated quinoa, tomatoes, shallots, garlic,cucumber, Kalamata olives, & cranberry dressing

HAWAIIAN AHI TUNA TARTARE 18 avocado, sesame dressing, scallions, Macadamia nuts, & toasted lavoche

茶香澳大利亚羊排JASMINE TEA SMOKED-ROASTED AUSTRALIANFULL RACK OF LAMB (SERVES 2) 109whole rack of lamb marinated with Yakiniku sauce, smoked with jasmine tea, roasted to perfection, broccoli, Japanese organic eggplant, & mushrooms, served with lamb jus infused mint jelly

湖南酥方烤鴨卷 CRISPY HUNAN BEAN CURD 9with roasted sliced duck

泰式軟殼蟹芒果沙律SOFT SHELL CRAB TEMPURAWITH THAI GREEN MANGO SALAD 15

香茄松菇天婦羅 WOK-FRIED ORGANIC JAPANESE EGGPLANT, & WHITE HONSHIMEIJI TEMPURA 9

椒鹽豆腐CRISPY TOFU WITH SEAWEED 8salt & pepper

WESTERN

WESTERN

EASTERN

EASTERN

SIGNATURE STEAKS 精選肉排

STARTERS 餐前小吃


06

CLASSIC MENU

MUSHROOM BISQUE 10 mushrooms, & sun-dried tomato compote

ONION SOUP WITH GRATIN CRUST 10 traditional onion soup topped with Gruyère toast

ULTIMATE WAGYU BURGER 35 MBS9 minced Australian wagyu beef, foie gras terrine, onions,lettuce, & tomatoes, served with shoestring fries, & a side of salad

SLOW BRAISED U.S. BEEF SHORT RIBS 450GM 52bourbon sauce, garlic mash, & wilted spinach SLOW-BRAISED NEW ZEALAND LAMB SHANK 38Fregola pasta, carrots, potatoes, onions, tomatoes,white wine, & shallot confit

TANDOORI-STYLE ROASTEDKURUBOTA PORK LOIN 40biryani rice croquets with mango salsa,asparagus toasted cumin yogurt, & tamarind sauce

四川海鲜酸辣湯SZECHUAN HOT & SOUR SEAFOOD SOUP 12.50 (add shrimp dumpling 2)

黄焖鮑絲鱼鳔羹BRAISED, SHREDDED ABALONE,FISH MAW, & MUSHROOM SOUP 19

芦笋粟米羹BRAISED SWEET CORN SOUP WITH ASPARAGUS 8

安格斯牛柳粒伴焗龍蝦ROASTED HALF MAINE LOBSTER WITH PUMPKIN CREAM, CORN, & GRANA PADANO CHEESE 59served with wok-fried Australian angus beef tenderloin cubeswith black pepper, green vegetables, & mushrooms

茶熏羊排密汁鱈魚ROASTED COD FILLET WITH TERIYAKI SAUCE, & SEARED LAMB CHOP 49 served with white honshimeji tempura, shrimps,green vegetables, mango salsa, & mint jelly

宮保時蔬野菌天妇罗“GONGBAO”-STYLE WOK-FRIEDASSORTED MUSHROOM TEMPURA 26roasted butternut squash, new potatoes, baby carrots,

seasonal vegetables, & green zucchini purée

WESTERN

WESTERN

EASTERN

EASTERN

SOUPS & ABALONE 湯羹，鮑魚

ENTRÈES 主食


07

CLASSIC MENU

PORCINI MUSHROOM RAVIOLI 32 wilted garlic spinach, & sautéed cepe mushrooms,served with rich porcini butter sauce

上湯龍蝦泡飯BOILED MAINE LOBSTER SOUPWITH JASMINE RICE 70 Japanese dried scallop, mushrooms, & vegetables cooked in claypot (Available in appetiser portion 38)

黑味曾烤鳕鱼ROASTED COD FISH WITH BLACK MISO 38sautéed diced seafood, seasonal vegetables, & cherry tomatoes

X.O. 酱蝦球糙米WOK-FRIED BUTTERY TIGER PRAWNWITH X.O. SAUCE 34brown rice, chopped bacon, cheese, & Hong Kong Chye Sim

上湯焗龍蝦生面BRAISED HALF MAINE LOBSTERIN SUPERIOR STOCK 38crispy Hong Kong noodles

紅燒柱侯牛腩筋伴女兒紅白玉手拉麵BRAISED AUSTRALIAN ANGUSBEEF BRISKET & BEEF TENDONWITH JAPANESE HAND-MADE NOODLES 22

served with steamed superior stock, egg white, & wolfberries

WESTERN

EASTERN

EASTERN

FISH & SEAFOOD 魚，海鮮

PASTAS & NOODLES 麵，飯


08

CLASSIC MENU

CHAR-GRILLED U.S.D.A PRIMEANGUS RIBEYE STEAK 300GM 63crispy vegetable batons, whipped potatoes, & cherry tomato confit

GRILLED U.S.D.A PRIMEANGUS TENDERLOIN 227GM 63fingerling potatoes, roasted salsify, & cherry tomato confit

All steaks come with a choice of Red Wine Sauce,Tarragon Béarnaise Sauce or Pink Peppercorn Sauce.

茶熏烤澳大利亚羊排JASMINE TEA SMOKED-ROASTEDAUSTRALIAN RACK OF LAMB (4 BONES) 59wok-fried carrot cake with X.O. sauce, & seasonal vegetables,served with lamb jus infused mint jelly

WESTERN EASTERN

STEAKS 肉排

Red WineTarragon BéarnaisePink Peppercorn

ADDITIONAL SAUCES 5 EACH

Creamed SpinachRoasted Cinnamon-Rubbed Baby CarrotsSautéed Brussels SproutsTruffle & Parmesan French FriesSautéed Garlic BroccoliWhipped PotatoesSmashed Fingerling Potatoes with GarlicSautéed Mushrooms with Smoked BaconBaked Sweet Potato with Maple-Smoked Bacon

SIDE DISH 10 EACH


09

CLASSIC MENU

生猛筍殼RED GAROUPA MARBLE GOBY ‘SOON HOCK’烹调方法 / Choice of Preparation:

• 清蒸 steamed with superior soya sauce• 油浸 deep-fried with superior soya sauce• 潮式蒸 steamed Teochew style

生猛美洲螯龍蝦MAINE LOBSTER烹调方法 / Choice of Preparation:• 上湯焗 braised with superior stock• 姜蔥焗 braised with ginger & spring onions

時时日海鲜SEASONAL LIVE SEAFOOD每日市价 / Daily Market Price(Available upon 48 hours’ notice)

EASTERN

FRESH FROM THE TANK 游水海鮮


10

CLASSIC MENU

鮮蝦水餃湯SHRIMP DUMPLINGS IN DOUBLE BOILED SUPERIOR SOUP 6

香菇魚子燒賣皇STEAMED CHICKEN DUMPLINGS 5shrimps, mushrooms, & tobiko

白玉鮮蝦餃STEAMED SHRIMP ‘HAR KAW’ DUMPLINGS 6

羅漢水晶餃 STEAMED VEGETARIAN DUMPLINGS 4.50

臘味香煎蘿卜糕PAN-FRIED CARROT CAKE WITH CHINESE SAUSAGE,& DRIED SHRIMPS 4.80

蜜汁叉燒包STEAMED BARBECUED ‘CHAR SIEW’ PORK BUN 5

鮮蝦韭菜腐皮卷CRISPY BEAN CURD SKIN ROLL WITH SHRIMPS & CHIVES 6

蜜汁叉燒酥BAKED BARBECUED ‘CHAR SIEW’ PORK PASTRY 5.50

素菜春卷 vCRISPY VEGETARIAN SPRING ROLLS 4.50

時日點心 DIM SUM OF THE DAY 6

EASTERN

DIM SUM 點心(Only available for lunch)


11

CLASSIC MENU

北京片皮烤鴨 TRADITIONAL PEKING DUCK whole 60, half 36

港式明爐燒鴨 HONG KONG STYLE ROASTED DUCK whole 55, half 32

麻辣脆皮雞 ROASTED CHICKEN WITHSZECHUAN PEPPER CHILI SAUCE,SESAME, & GARLIC whole 43, half 29.50

蜜汁黑豚叉燒 BLACK KUROBUTA ‘CHAR SIEW’ PORK 19, 28.50, 38

脆皮乳豬WHOLE SUCKLING PIG market price(One day advance notice required)

EASTERN

ORIENTAL B.B.Q. 烧臘


12

CLASSIC MENU

FAMILY MENU (共 3 - 4 人享用)

青芥末魚子蝦球 TIGER PRAWN TEMPURA TOSSEDWITH WASABI MAYONNAISE 28, 42, 56fruit salsa, & flying fish roe

香辣蟹肉蝦球 WOK-FRIED TIGER PRAWNS WITHCRAB MEAT CHILI SAUCE & EGG 28, 42, 56

X.O. 酱海鲜豆腐煲 BRAISED SEAFOOD & BEAN CURD 28, 42, 56with Club-made X.O. sauce in claypot

越式黑椒牛柳粒 VIETNAMESE-STYLE WOK-FRIEDAUSTRALIAN ANGUS TENDERLOINBEEF CUBES 32, 48, 64 button mushrooms, garlic, onions, & basil

鳳梨糖醋黑豚 19, 28.50, 38SWEET & SOUR KUROBUTAPORK SHOULDER CUBES honey-pineapples, bell peppers, onions, & zucchini

宫保鸡丁“GONG BAO” STYLE STIR-FRIEDCHICKEN THIGH CUBES 19, 28.50, 38 cashew nuts, dried chilies, ginger, garlic, & onions

蟹肉獅子頭海菜豆腐 BRAISED MINCED PORK BALL IN CHILI CRABMEAT SAUCE WITH CLUB-MADE NORI BEANCURD,& CRISPY PROSCIUTTO DI PARMA 22, 33, 44

香蒜炒香港芥兰 STIR-FRIED HONG KONG KAI LANWITH GARLIC 18, 27, 36

干扁四季豆 SZECHUAN-STYLE SAUTÉED STRING BEANS 18, 27, 36minced pork, dried shrimps, & hot bean chili sauce

紅燒松菇扒海菜豆腐 BRAISED CLUB-MADE NORI BEAN CURD 18, 27, 36white honshimeji, & seasonal vegetables

金银蛋灼苋菜苗 POACHED CHINESE SPINACH 19, 28.50, 38with three kinds of eggs

田园香炒芦笋 SAUTÉED ASPARAGUS 20, 30, 40pumpkin, capsicum, & assorted fresh mushrooms

黑椒茄子焖豆腐 BRAISED EGGPLANT WITH BEAN CURD 18, 27, 36 Chinese black mushrooms, & black pepper sauce

扬州炒饭 ‘YANGZHOU’-STYLE FRIED RICE 24, 36, 48 Kurobuta pork “Char Siew”, prawns, egg, & spring onions

滑蛋海鲜河 STIR-FRIED RICE NOODLESWITH SEAFOOD 24, 36, 48

bean sprouts, & egg gravy

EASTERN

DESSERT MENU

End your meal on a sweet note with our delicate and beautiful desserts,created to please both the eyes and the palate.


13

CLASSIC MENU

THE 2ND FLOOR SIGNATURE LIQUIDCENTER CHOCOLATE MOLLEAUX 15a warm rich chocolate cake, served with Club-madevanilla ice cream, & strawberry compote

IRISH COFFEE BAKED CHEESE CAKE 12rich & velvety smooth swirl Irish coffee cheese cake,served with chocolate truffle ball, salted caramel macaron, & coffee jelly

GRAND MARNIER ORANGE HAZELNUT CAKE 10Grand Marnier infused navel orange butter cake, served withmandarin orange coulis, citrus foam, & Club-made vanilla ice cream

GRIOTTINES CHOCOLATE FLOURLESS CAKE 12chocolate flourless sponge layered withKirsch chocolate mousse, cream cheese,brandied cherries, & accompanied with crispy cheese crackers

STRAWBERRY SHORTCAKE IN A JAR 10 layered vanilla patisserie, passion fruit curd,crumbled walnut crackers, wild strawberries,& vanilla sponge, topped with flaky puff pastry

COCONUT APPLE CRUMBLE TART 10 raspberry infused Granny Smith apples on crunchy coconut sable, served with trio of melon ball & coconut ice cream

THE 2ND FLOOR CHEESE PLATTER 18 a selection of assorted cheese, served with quince paste,dried fruits, & walnut crackers

SEASONAL FRUIT PLATTER 12assorted seasonal fresh fruits

生磨杏仁燉官燕DOUBLE BOILED PREMIUM BIRD’S NEST 23cream of almond

蘆薈香茅凍伴青柠沙冰CHILLED ALOE VERA & LEMONGRASS CRYSTAL JELLY 7.50

lime sorbet

生磨杏仁黑芝麻汤圆SWEETENED CREAM OF ALMOND 5.50

black sesame dumplings

蜂蜜龟苓膏CHINESE HERBAL JELLY 7.50with honey

椰子雪糕金瓜露SWEET PUMPKIN CREAM 7.50 with coconut ice cream

時日甜品 DESSERT OF THE DAY 8.50

WESTERN EASTERN

DESSERTS 甜品

SET MENU

Treat yourself and enjoy a hearty meal with our three-course Set Menu.

14

SET DINNER MENU A

DUO ASIAN TAPASCRISPY SQUID TOSSED WITH SEAWEED,

& TOGARASHI SPICE

TIGER PRAWN TOSSED WITH WASABI MAYONNAISE,TOBIKO, & FRUIT SALSA

PUMPKIN SOUP WITH VEGETARIAN DUMPLINGor

MUSHROOM BISQUEmushrooms, & sun-dried tomato compote

2ND FLOOR SIGNATURE GARDEN SALADvine-ripened cherry tomatoes, avocado, asparagus, & orange-balsamic dressing

orWOK-SEARED HOKKAIDO SCALLOP

crispy white Honshimeji mushrooms

HERB-MARINATED SUPREME CHICKEN BREASTspiced crust, baby vegetables, purple cabbage purée,& Lyonnaise potatoes, with pink peppercorn sauce

orROASTED COD FILLET WITH ORGANIC SEA SALT

club-made Nori bean curd, green vegetables & crab meat chili sauce

GRAND MARNIER ORANGE HAZELNUT CAKEGrand Marnier infused navel orange butter cake, served with mandarin orange coulis,

citrus espuma, & Club-made vanilla ice creamor

CHILLED ALOE VERAlemongrass crystal jelly served with lime sorbet

COFFEE OR TEA

15

SET DINNER MENU B

TRIO ASIAN TAPASPEKING DUCK ROLL

BLACK KUROBUTA PORK “CHAR SIEW”GLAZED IN HONEY

PAN-SEARED HOKKAIDO SCALLOP WITH PARMA HAM & FRUIT SALSA

PEARL OF MOZZARELLAvine-ripened tomatoes & arugula salad, with aged balsamic, basil pesto, & pink peppercorn

ONION SOUP WITH GRATIN CRUSTtraditional onion soup topped with Gruyère toast

orBRAISED SHREDDED ABALONE,FISH MAW & MUSHROOM SOUP

LIME SORBET

SLOW-BRAISED U.S. BONE-IN BEEF SHORT RIBS 450GMbourbon sauce, smoked corn & broccoli croquette with whipped potatoes,

Poblano peppers, & Hollandaise sauceor

ROASTED HALF MAINE LOBSTERWITH PUMPKIN CREAM, CORN, & GRANA PADANO CHEESE

wok-fried Australian angus beef tenderloin cubes with black pepper, green vegetables, & mushrooms

IRISH COFFEE BAKED CHEESE CAKErich & velvety smooth Irish coffee cheesecake, served with chocolate truffle ball,

salted caramel macaron, & coffee jellyor

SWEET PUMPKIN CREAMWITH COCONUT ICE CREAM

COFFEE OR TEA

Documents

SEASONAL MENU - The American Club Menu/TSF-EntireMenu-WebVersion.pdf · Chef Kelvin Yap and Chef Ken Lim. Step into the restaurant and you will immediately notice the clever use of