FLORICULTURE 2019

Four-Course Seasonal Tasting Menu

 

 

Chrysanthemum

Dry Vermouth, Apricot Eau de Vie, Chrysanthemum, Lemon, Absinthe, Sparkling Water, Flowers

with

Fried Reindeer Moss

Shiokoji Mayo, Maitake Mushroom

 

Sakura

Sake, Mizu Shochu, Mancino Sakura, Toasted Almond,

Kinmokusei, Salt, Acidified Beet Water, Blossoming Flower

with

Duck Confit Sando

Panko, Okonomi, Lemon Kosho

 

Pollinator

Altos Reposado , Blanc Vermouth, Jicama, Agave Gomme,

Beeswax, Propolis, Pollen, Aquafaba

with

Nashi Pear

Beeswax, Caramelized Honey, Pollen

 

Dandelion

Bianco Apertivo, Botanist Gin, Bitter Bianco, Elixer Vegetal,

Orchard Bitters, Dandelion Root, Leaf and Flower

with

Flowerpot

Orange-Beet Curd, Rosewater Honey, Chocolate, Vanilla, Peanut

 

 

 

COLUMBIA ROOM, 124 BLAGDEN ALLEY NW, WASHINGTON, D.C. 20001   (202)316-9396