Sample the tasty, cherry-flavored and blossom-inspired creations from Washington, DC restaurants.

ADOUR at St. Regis
Fabrice Mendano, Executive Chef
923 16th & K Streets, NW
(202) 509-8008
www.stregis.com

Cherry-flavored pink macaroons

Aria Trattoria
Xavier Deshayes, Executive Chef
1300 Pennsylvania Avenue, NW
(202) 312-1250
www.ariatrattoria.com

Cherry Clafouti with lemon verbana ice cream ($8)
download this recipe

Art and Soul at The Liaison Capitol Hill, an Affinia Hotel
Ryan Morgan, Chef (sushi)
Scott Washan, Assistant GM (beverage)
415 New Jersey Ave
(202) 393-7777
www.artandsouldc.com

Cherry Blossom Cocktail ($10)
Country Sushi - Maryland crab roll with horseradish soy ($13)
download this recipe

Asia Nine Bar & Lounge
Rod Yotmanee, Executive Chef
915 E St., NW
(202) 629-4355
www.asianine.com

Sun-dried Cherry Puff appetizer
Blossom Fried Rice
Sakura Caipirinha
Infused Cherry Sake
download this recipe

Bangkok Joe's
Aulic Bunyaratphon, Executive Chef
3000 K St.., NW
(202) 333-4422
www.bangkokjoes.com

Cherry Blossom three-course meals (with or without cocktail) featuring Smoke Shrimp-Cherry Blossom Dumpling with cherry-lime cream sauce, Broil Salmon Filet with spicy cherry-basil sauce; and Warm Cherry Custard with sake marinated dried cherry and ginger dust tuile
Lunch $25.09 or $33.09 (including cocktail)
Dinner $35.09 or $43.09 (including cocktail)

Frozen Cherry Bellini (champagne, Bing cherries, cream sherry and lime juice)

B. Smith's
Ronald Reid, Executive Chef
50 Massachusetts Ave, NE
(202) 289-6188
www.bsmith.com

Spring Garden Salad with Sundried Cherries & Candied Walnuts ($9)
Grilled Pork Tenderloin with a Sweet Cherry Glaze($28)
Chocolate Cherry Tuxedo Cake ($9)
Cherry Jubilee Martini ($12)

Beacon Bar & Grill at the Beacon Hotel & Corporate Quarters Hotel
Steve Hunter, Executive Chef
1615 Rhode Island Avenue, NW
(202) 872-1126
www.bbgwdc.com

Cherry and short rib wonton with ginger sauce. ($12 appetizer, $18 entree)

Bourbon Steak at Four Seasons Hotel Washington, DC
David Varley, Restaurant Chef
2800 Pennsylvania Avenue, NW
(202) 342-0444
www.fourseasons.com/washington

Poached Hudson Valley Foie Gras with cherry blossoms, green almonds and Balinese Long Pepper
download this recipe

Cafe Mozu at Mandarin Oriental
Anthony Reynolds, Executive Chef
1330 Maryland Avenue, SW
(202) 787-6868
www.mandarinoriental.com/washington

Mini Chocolate-Coated Cones with warm cherry kirsch compote, cherry sorbet and Minus 8 vinegar ($8)

Charlie Palmer Steak
Matt Hill, Executive Chef
101 Constitution Ave. NW
(202) 547-8100
www.charliepalmer.com/Properties/CPSteak/DC/

Berkshire Pork Tenderloin with Crispy Cheek,
Cauliflower Cream and Preserved Cherry Compote ($29)
Pork Cheek Croquettes with Preserved Cherry Compote($12)

Domaso Trattoria Moderna at Hotel Palomar
Kevin Boxx, Pastry Chef
1121 North 19th Street, Arlington, VA
(202) 547-8100
www.domasotrattoria.com

Chocolate Cherry Napoleon with sweet and sour cherries, cherry mouse and chocolate ($10)
Bubbly Blossom (prosecco and campari) ($11)

Fahrenheit Restaurant at The Ritz Carlton Georgetown
Quang Duong, Executive Chef
3100 South Street, NW
(202) 912-4100
www.ritzcarlton.com

Prix fixe dinner with choice of appetizers including miso soup, tofu, or ahi tuna with seaweed and ponzu; choice of entree including Seabass with lemongrass ginger broth or Teriyaki Beef; choice of desserts including Warm Cherries Chocolate Cake or Cherries Clafoutis and Cherries ($49 per person)
download this recipe

Fyve Restaurant Lounge
Amy Brandweln, Executive Chef
1250 S. Hayes St., Arlington, VA
(202) 912-4100
www.ritzcarlton.com

Cherry Parfait with layers of foie gras mousse, amarena cherry marmalade, meyer lemon crema and toasted almond ($14)
download this recipe

Georgia Brown's
Jim Foss, Executive Chef
950 15th Street, NW
(202) 393-4499
www.georgiabrowns.com

Ma Brown's Homemade Bourbon & Chocolate Cherry Cobbler ($7)
download this recipe

The Grille
Dennis Marron, Executive Chef
116 S. Alfred St., Alexandria, VA
(703) 838-8000
www.morrisonhouse.com

Cherry wood and tea smoked duck breast with frisee and cherry blossom salad in a cherry vinaigrette ($15)

Hook Restaurant
Jonathan Seningan, Executive Chef
3241 M St., NW
(202) 625-4488
www.hookdc.com

Cherry-inspired savory and sweet menu items complementing sustainable seafood; paired with fresh cherry cocktail

Hudson Restaurant and Lounge
2030 M St., NW
(202) 872-8700
www.hudson-dc.com

Choice of Chocolate Marquise, Sweet and Sour Cherry Confiture or Cherry Semi-freddo ($11)

J. Paul's
Tom Crenshaw, Executive Chef
3218 M St., NW
(202) 333-3450
www.j-pauls.com

Baked brie with cherry marmalade and frisee salad
download this recipe

Jackson 20
Derek Simcik, Executive Chef
480 King St., Alexandria, VA
(703) 842-2793
www.jackson20.com

Three-course tasting menu of House-Made Sausage or Pan Seared Scallops appetizer options; Slow Roasted Cornish Hen or Braised Beef Cheeks entree options; and Cherry Cheese Cake or Pot de Creme dessert options ($50 per person)
download this recipe

Jamieson Grille
Nadine Thomas, Executive Chef
2080 Jamieson Ave, Alexandria, VA
(703) 253-8640
www.jamiesongrille.com

House-made dark cherry soda poured over creme fraiche ice cream ($5.50)

Juniper at the Fairmont
Jason Dalling, Claire Wetherell, Executive Chef
2401 M St., NW
(202) 429-2400
www.fairmont.com/washington

Duck prosciutto with salad a dried cherries and pitaschio nuts ($12)
download this recipe

Las Tasca Spanish Tapas Bar and Restaurant
722 7th St., NW
(202) 347-9190
www.latascausa.com

Cherry-blossom sangria ($3.50/glass or $15/pitcher)

M Bar at the Renaissance M Street Hotel
John Therres, Executive Chef
1143 New Hampshire Avenue, NW
Washington, DC 20037
(202) 775-0800
www.renaissancemstreethotel.com

Chocolate Cherry Jubilee Shortcakes stuffed with vanila ice cream ($5)

M Street Bar & Grill
Edgar Melendez, Executive Chef
2033 M St., NW
Washington, DC 20037
(202) 530-3621
www.mstreetbarandgrill.com

Cherries and Brie Purse with a cherries-pecan sauce ($8 appetizer)
download this recipe

The Melting Pot
Megan Fricker, Executive Chef
1143 New Hampshire Avenue, NW
Washington, DC 20037
(202) 775-0800
www.renaissancemstreethotel.com

Dark Chocolate Cherries Jubilee ($15/small or $30/large) Cherry Ginger Snap Martini ($7)

Mie N Yu
Chris Kelley, Bar Chef
3125 M Street, NW
(202) 333-6122
www.mienyu.com

Cherry Blossom Cocktail, a sweet libation designed for a warm spring day ($8)

Neyla
Bill McPartland, Executive Chef
1305 Wisconsin Ave, NW
(202) 333-6353
www.neyla.com

Cherry Vodka-Infused Cherry Blossom Martini ($10)
download this recipe

Old Glory BBQ
Richard Brooks, Executive Chef
1305 Wisconsin Ave, NW
(202) 337-3406
www.oldglorybbq.com

Grilled St. Louis Ribs basted in a cherry-cola bar-b-que sauce ($10)
download this recipe

OYA Restaurant & Lounge
Andrew Stover, Director of Wine Marketing
777 9th Street, NW
(202) 393-1400
www.oyadc.com

"Think Pink" Rosé Wine Flight - a three-wine flight of pink rose wines from various regions ($12)

Palette at Loews Madison Hotel
Arnel Esposo, Executive Chef
1177 15th Street, NW
(202) 587-2700
www.loewshotel.com

Bing Cherry-Cured Wild Alaskan Salman Sashimi, with shot of cherry sake float ($11)
download this recipe

Paolo's Ristoronte
Bill McPartland, Executive Chef
1305 Wisconsin Ave, NW
(202) 333-7353
www.paolosristorante.com

Spinach salad with honey soaked red cippoline onions, gorgonzola dolce and oven dried cherries, tossed in a cherry vinaigrette

Poste Brasserie
Robert Weland, Executive Chef
555 8th St., NW
(202) 783-6000
www.postebrasserie.com

Cerise en Fleur Cocktail (Skyy Infusions Cherry Vodka, Schochu, St. Louis Kriek Lambic, aloe vera juice and fresh lemon)

PS7's
Leon Baker, Pastry Chef
777 I St., NW
(202) 742-8550
www.ps7restaurant.com

Cherry-Chocolate Linzer Tart with tangerine granite, organe blossom liquid and chocolate crumbles ($9)

Restaurant Marvin
James Claudio, Executive Chef
Jake Worth, Bartender
2007 14th St. NW
(202) 797-7171
www.marvindc.com

Chicken Liver Torchon with sour cherry mustard on walnut raisin toast ($10)
Sakura Soul cocktail ($12)