Origo Club

shaved fennel, citrus segments, pickled shallots in thyme syrup, lemon balm, pine nuts

beef tartare, cured yolk, cornichon, shallot, dijon, horseradish mayo, chips

cured meats, pickles, pommery dijon

snails in lemon, garlic & parsley butter

braised octopus, chorizo, blood sausage, white wine, roasted onion purée, yuzu aioli, apples, herbs

five garlic butter prawns

two pan-fried scallops, golden raisins, cauliflower, capers, artichoke, champagne vinaigrette, sunchokes purée

pan-seared duck foie gras, candied kumquats, quince jam, lemon vinaigrette pressed cucumbers

mushroom, mascarpone & lemon zest-stuffed pasta, english peas, truffle butter sauce

confit duck leg, white beans, smoked bacon, pork & veal sausages, celery, carrots, tomato sauce

mussels, prawns, calamari in tomato sauce, yuzu & shiitake broth, fennel, potato, celery, saffron & squid ink aioli

lamb medallions, zucchini, peppers, pearl onion, tomato & eggplant purée, olive dust, sherry jus

striploin steak, gin & peppercorn sauce, roasted forest mushrooms, basil spinach

Espresso crème brûlée, brandy snap tuile, condensed milk ice cream, flower

almond chocolate cake with yuzu ganache, chocolate mousse, coffee beans soil

cheese plate, pear butter, berry gel, candied nuts

panna cotta, rhum, orange & tuile

assorted pastries are delicately prepared daily and presented in the display case

choice of one appetizer, one entrée, and one dessert

choice of two appetizers, one entrée, and one dessert

choux pastry, mushroom duxelle, shallots

tart shell, mushroom, coppa, gruyère, egg, nutmeg

croissant, smoked sockeye salmon, capers, crème fraiche, chives

seared duck breast, thyme poached pear

roasted tomatoes & prosciutto scone, served with truffle butter and cheese sauce

dark chocolate almond cake, chocolate mousse & crunch, yuzu ganache

vanilla cheesecake, sablé, fruit compote

pecan butter tart, chocolate, irish cream chantilly

almond cake, pastry cream, chestnut cream, candied chestnut

white & strawberry chocolate-covered strawberry

Perla Negra, light roast, natural process

Selected Geisha, light roast, wash process

Yirgacheffe, medium roast, wash process

Blue Mountain, medium roast, wash process

Orange / Cranberry / Apple / Pineapple

25 yo armagnac, calvados, st-germain, hot water, orange peel

white rum, lychee liqueur, orange & lime juice, blue curaçao

chartreuse, gin, lime, cherry bourbon, juniper berries, lemon-thyme

cognac, lemon syrup, Barons de Rothschild champagne

Grey Goose vodka or Tanqueray no.10 gin

bourbon, sugar, bitters

ginger vodka, ginger wine, ginger beer

enjoy an ounce of each The Dalmore 12 years, 15 years and 18 years

apple

citrus

licorice

peach

Sweet Potato

Barley

junmai nama genshu Oseto

junmai Tama Sakae

tokubetsu junmai Gohyakumankoku

junmai ginjo Yamadanishiki

junmai ginjo Omachi

junmai daiginjo Kamenoo

junmai daiginjo Dewa Sansan

'Born Gold' junmai daiginjo Yamadanishiki

'Higeban' junmai daiginjo Kissui

junmai daiginjo Bizen Omachi

'Nanago' yamahai junmai daiginjo Miyamanishiki

'18' junmai daiginjo Yamadanishiki

junmai daiginjo Yamadanishiki

'Kita no Inaho' daiginjo Suisei