SUMMER MENU 2016

-THREE COURSE-

First Drink

Cuxibamba

gin, horchata logana, makrut lime cordial

watermelon carpaccio and flower salad

 

Second Drink

Refresco de Ensalada

rum, refresco, lettuce, diced fruit

scallop and shrimp ceviche, leche de tigre, black mint

 

Third Drink

Coctel de Tamayo

singani, scotch, dry curaçao, banana and passionfruit, orgeat, black-lemon bitters

guava three ways (meringue, granita, yogurt), passion fruit, blackberry

-or-

Banana Republican

singani, guyana rum, cocchi torino, banane du brésil, xocolatl mole bitters

guava three ways (meringue, granita, yogurt), passion fruit, blackberry

 

-FIVE COURSE-

Amuse

“Athualpa Cup”

 

First Drink

Cuxibamba

gin, horchata logana, makrut lime cordial

watermelon carpaccio and flower salad

 

Second Drink

Refresco de Ensalada

rum, refresco, lettuce, diced fruit

scallop and shrimp ceviche, leche de tigre, black mint

 

Third Drink

Coctel de Tamayo

singani, scotch, dry curaçao, banana and passionfruit, orgeat, black-lemon bitters

guava three ways (meringue, granita, yogurt), passion fruit, blackberry

-or-

Banana Republican

singani, guyana rum, cocchi torino, banane du brésil, xocolatl mole bitters

guava three ways (meringue, granita, yogurt), passion fruit, blackberry

 

Final Drink

Temblor

pale cream sherry, vin rancio, fernet, sirop de gomme, caramelized pineapple cream

 

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