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Columbia Room Debuts Spring Menu

The James Beard Award-Nominated Columbia Room To Open Outdoor Space March 22

Cherry Blossom Tea from Columbia Room. (Photo by Scott Suchman)
Cherry Blossom Tea from Columbia Room. (Photo by Scott Suchman)

Washington, DC – The newly reopened Columbia Room will celebrate Spring with a new Tasting Room menu inspired by Japanese flavors, including Washington’s most famous connection to Japan — cherry blossoms. Spring at Columbia Room also marks the opening of the outdoor Punch Garden.

The new menu in the 14-seat Tasting Room features an all new roster of seasonal cocktails and food pairings for Columbia Room’s signature three- and five-course tasting experience. The new drinks and snacks offer a range of unique flavors and ingredients, including pickled cherry blossoms, toasted rice orgeat, matcha salt and red sandalwood powder.

The Tasting Room’s standout Spring cocktail, “I Never Promised You a Zen Garden,” is a mix of Junmai Daigingo sake infused with red shisho leaf, blanc vermouth, umeshu (plum liqueur) and gentian served atop a zen garden, complete with plum sugar “sand,” Mochi “rocks” and a rake. The “Cherry Blossom Tea” blends Sochu, pickled cherry blossom tea, honey and apricot liqueur.

In the Punch Garden, guests will enjoy a selection of 10 punches and bottled cocktail blends against the panoramic backdrop of the Washington skyline. Columbia Room’s innovation shines through in unique mixes such as “An Early Morning Swim in Puerto Vallarta,” a tangy punch comprised of silver tequila, jugo verde, supercharged OJ and jalapeño and the “R&RBT” — Rhum agricole and rhubarb basil tonic.

Columbia Room’s new Spring menu will be available until June 21 — the start of the summer solstice — while the Punch Garden will remain open through early fall.

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