Farrah Skeiky
Farrah Skeiky

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Farrah SkeikyFrancophiles with money to burn will be pleased to see that Columbia Room’s spring menu launching tonight celebrates “Paris in Spring.” The drinks crafted by head bartender J.P. Fetherson will feature French ingredients, and the food pairings from Chef Johnny Spero will match.

The James Beard Award-nominated bar from Derek Brown and Angie Fetherston offers three-course ($79 + tax) and five-course ($108 + tax) tasting menus.

Cocktails include “Into Great Silence,” with Green Chartreuse, jus vert, fino sherry, orgeat, lemon, and grapefruit and the “La Ballade de Paris,” with pommeau, sweetgrass, peychaud’s, trash cordial, cream, and egg white. The so-called trash cordial is a potion made from garnish trimmings like citrus husks and mint stems.

Take a look at the three-course menu below:


Into Great Silence with green chartreuse, jus vert, fino sherry, orgeat, lemon, grapefruit

Food pairing: Spring peas with jambon and tendrils


Rouge terroir armagnac with dry vermouth, cherrykriek cider, crème de mûre, cherry liqueur, aromatic bitters


Rosé with terroir vodka, pineau des charentes, fraise des bois liqueur, rhuberry cider, bitter orange, citrus bitters

Food pairing: Coq Au Vin with chicken skin, mushroom, red wine


The Café Society Cocktail with marc de bourgogne, port, amer, coffee liqueur, beet, crema

Food pairing: Crème Brûlée with caramel powder, creme anglaise, croquant

The a-la-carte menus in the Punch Garden and in the Spirits Library (both of which welcome walk-in guests) will also receive a spring refresh replete with touches from France. Those menus debut April 6.

Columbia Room, 124 Blagden Alley NW; (202) 316-9396; columbiaroomdc.com