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

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

Edamame cherry dumpling appetizer; Crispy Fish with Pik King w/ cherry rice and sauce, cherry sushi entree; Taro Roti with sweet cherry sauce dessert. ($5-$20)

Café Dupont
1500 New Hampshire Ave. NW
(202) 939-9596
http://www.doylecollection.com/restaurants/cafe_dupont.aspx

Three course prix-fixe Cherry Blossom menu, featuring Hudson Valley Foie Gras Pâté, Slow Roasted Loin of Venison, and Cherry Crème Brûlée. ($48)

Cheff Geoff's Downtown
Jody Hessler, Bar Manager
1301 Pennsylvania Ave. NW
(202) 464-4461
www.chefgeoff.com

Japanese Cherry Blossom Martini, featuring sake, St. Germain and cherry puree. ($9)

Circle Bistro
Peter Brett, Executive Chef
1 Washington Circle NW
(202) 293-5390
www.circlebistro.com

Sour Cherry Cobbler, a traditional cherry cobbler make with fresh cherries, baked and presented in individual cast iron pans. ($8)

CommonWealth Gastropub
Delian Shannon - Dipietro
1400 Irving Street, NW
(202) 265-1400
www.commonwealthgastropub.com

Tempranillo Cherry Ice Cream Sandwich. ($8)

Cure Bar and Bistro
Kevin Villalovos, Chef
1000 H St. NW
(202) 379-8942
www.curebarandbistro.com

Kriek Cherry Lambic Braised Pork Osso Buco. ($25)

Dino Restaurant
Dean Gold - Executive Chef
3435 Connecticut Avenue, NW
(202) 686-2966
www.dino-dc.com

Petto d'Anatra - Seared Duck Breast on Farro Salad with a Cherry Prosciutto Glaze ($22)
Cherry Smash Cocktail - Muddled Cherries with a Sage & Black Pepper Syrup and Gin. ($11)

DISH and Drinks
924 25th St. NW
(202) 338-8707
www.theriverinn.com/dish/

Cherry Blossom Cocktail, with vanilla vodka, Malibu Rum, and cherry juice. ($12)

The District Line Restaurant & Bar
Andre Cote, Chef
1919 Connecticut Ave. NW
(202) 483-3000
www.washington.hilton.com

Griddled Chocolate Cupcake with L'Enfant-inspired French Cherries and topped with Cherry Blossom ice cream. ($7)

Farmers & Fishers
Stephen Bieker, Chef
3000 K St. NW
(202) 298-0003
www.farmersandfishers.com

Farmhouse Crispy-Skin Duck Breast with Cherry Demiglaze. ($16)
Sour Blossom Mousse cocktail. ($13)

Firefly
Alice Gaber, cocktail creator
1310 New Hampshire Avenue, NW
(202) 861-1310
www.firefly-dc.com

Blossom Fizz cocktail, featuring Elderflower Liqueur, green tea, lavender, and sparkling wine. ($8)

Founding Farmers
Joe Goetge, Executive Chef
1924 Pennsylvania Ave. NW
(202) 822-8783
www.wearefoundingfarmers.com

Sour Blossom Mousse cocktail. ($13)
Chocolate-Cherry French Toast (stuffed French toast with dark chocolate pastry cream and cherry liqueur syrup). ($10)
Cherry Blossom Purse dessert (a puff pastry "beggar's purse" filled with cherries and served with honey almond ice cream). ($8)

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

Cherry Blossom Sangria - orange, pear, lemon and dark cherry sangria with cherry brandy and cherry-infused simple syrup. ($10)

Grillfish
William McCormick, Executive Chef
1200 New Hampshire Ave. NW
(202) 331-7310
www.grillfishdc.com

Endive Salad with Dried Cherries, Toasted Walnuts, Blue Cheese, Chives, and Cherry Vinaigrette. ($7.95)

The Heights
William McCormick, Executive Chef
3115 14th St. NW
(202) 797-7227
www.theheightsdc.com

Bing Cherry Gratan, Stewed with Fresh Cherries, Topped with Crispy Oats and Raw Sugar. Served with Sour Cream Ice Cream. ($6.95)

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

Cherry Gelato with shortbread cookies and cherry dust. ($7)

iCi Urban Bistro
Olivier Perret, Executive Chef
806 15th St. NW
(202) 730-8700
www.iciurbanbistro.com

A complete cherry menu, featuring foie gras terrine with cherry marmalade and toasted brioche; seared duck magret with leeks, celery root pulp, cherries and pepper sauce; cherry crème brule and more.

J & G Steakhouse
Philippe Reininser - Executive Chef
Hotel W
515 15th Street, NW (202) 661-2440
www.jgsteakhousewashingtondc.com

Madai Sashimi, Floral Infused Cherries and Cilantro.

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

Brie en Croute with Cherry Marmalade and Fig Jam. ($12)

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

Cherry Wood Smoked BBQ Beef Brisket with Roasted Red Potatoes, Green Bean Salad. ($25)

Juniper at the Fairmont
Jason Dalling, Chef
2401 M St., NW
(202) 457-5020
www.fairmont.com/washington

Pan Seared Halibut, White & Green Asparagus, Cherry Infused Hollandaise. ($24)
Cherry Blossom Cocktail Collection, including the Cherry Margarita, Bourbon Blossom, Cherry Cosmo, and Cherry Mojito. ($12)

KAZ Sushi Bistro
Kaz Okochi, Executive Chef
1915 Eye St NW
(202) 530-5500
kazsushibistro.com

Cherry Blossom Bento Box with Clam Soup and Cherry Panna Cotta
(Sushi, Sashimi, Spring Vegetables). ($35)

Legal Sea Foods
Kevin Mitchell, Chef
704-708 7th St. NW
(202) 347-0007
www.legalseafoods.com

Chocolate Cherry Bread Pudding. ($5.95)
Cherry Blossom cocktail. ($9.95)

Lima Restaurant & Lounge
1401 K St. NW
(202) 789-2800
www.limarestaurant.com

Cherry Blossom Inspired Tiradito. ($14)

Logan Tavern
William McCormick, Executive Chef
1423 P St. NW
(202) 332-3710
www.logantavern.com

Grilled Chicken Stuffed with Pecans, Dried Cherries and Gorgonzola Cheese. Served with Mashed Potatoes and Cherry Reduction. ($17.95)

M Bar
John Therres, Chef
1143 New Hampshire Ave. NW
(202) 775-0800
www.marriottmodules.com

Cherry Jubilee Shortcake. ($7)
Pink Passion Fire cocktail. ($10)

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

Cherry Blossom Cocktail. ($9)

Morton's The Steakhouse
Tommy McKay, Chef
1050 Connecticut Ave. NW
(202) 955-5997
www.mortons.com

The Mary Pickford cocktail - a prohibition era cocktail of Bacardi, pineapple juice, grenadine, and Luxardo Marachino Liqueur. ($12)

Neyla, A Mediterranean Grill
Abdul Haslt Houstt, Executive Chef
3206 N St. NW
(202) 333-6353
www.neyla.com

Arabic Cherry Lemonade - a lemon-lime lemonade with mint and bing cherries. Add your choice of vodka. ($6/$9 with vodka)

Notti Bianche
Robert DeCoste, Chef
824 New Hampshire Ave. NW
(202) 298-8085
www.nottibianche.com

Cherry Mostarda with Spicy Coppa appetizer - delicious cherry relish served with spicy coppa (cured Italian ham) and crusty bread. ($12)

Old Glory BBQ
Richard Brooks, Executive Chef
3139 M St. NW
(202) 337-3406
www.oldglorybbq.com

Cherry-Wheat Beer Battered Onion Rings - Samuel Adams beer battered "cherry wheat" Vidalia onion rings with a sweet and sour kiln-dried cherry-cherry pepper dip. ($8)

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

Bing Cherry-Cured Wild Alaskan Salmon Sashimi, with Cherry Blossom Essence Jasmin Rice. Service with Cherry Sake Float.
($12 Appetizer, $23 Entrée)

Paolo's Ristorante
Bill McPartland, Executive Chef
1303 Wisconsin Ave. NW
(202) 333-7353
www.paolosristorante.com

Cherry Campari "Crush". ($10)
Cherry Mimosa (Rossini). ($8)

POLICY
Brian Murphy, Chef
1904 14th St. NW
(202) 387-7654
www.policydc.com

Hibiscus Cocktail - orange blossom vodka, St. Germaine, Prosecco, Hibiscus Grenadine with a fresh Hibiscus; POLICY will also offer a cherry dish inspired by the season's freshest ingredients. (Cocktail $11)

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

Arborists Delight Cocktail with 3000 Generations Shochu, Ron Cartavio Gold rum, Cherry Preserves, Lemon Juice, Simple Syrup, and Sparkling Wine. ($11)

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

Rabbit Terrine with Cherry Preserves. ($9)

RIS
Ris Lacoste, Executive Chef
2275 L St. NW
(202) 730-2500
www.risdc.com

Smoked Paprika Crusted Muscavy Duck, sweet and sour cherry sauce, candied orange, almond wild rice and caramelized endive. ($28)

TenPenh
Cliff Wharton, Executive Chef
1001 Pennsylvania Ave.
(202) 393-4500
www.tenpenh.com

Prix-fixe menu of Pan Seared Scallops, Hudson Valley Foie-Gras, Sea Bass, and Warm Chocolate Chip Cookie Bar. ($35/$55 with beverage pairings)

Tony & Joe's Seafood Place
Bill Eder, Chef
3000 K St. NW
(202) 944-4545
www.dcseafood.com

Balsamic Cherry Glazed Salmon with Dried Cherry Saffron Rice. ($26)

Urbana Restaurant & Wine Bar
Alex Bollinger, Executive Chef
2121 P St. NW
(202) 956-6650
www.urbanadc.com

Roasted lamb with celery root puree and cherry lamb jus. ($28)

Zengo
Graham Bartlett, Executive Chef
781 7th St. NW
(202) 393-2929
www.modernmexican.com

Hot Oil Seared Snapper Tiradito with Ginger, Yuzu, Fresno Chile, White Soy-Cherry Sauce. ($12)
Smoked Duck Salad with Tequila Cure, Red Onionm, Lemongrass, Mango, Baby Greens, Masa Croutons, and Cherry-Ponzu Vinaigrette. ($14)
Slow Roasted Pork Belly with Chinese Five Spice Marainade, Wok Fried Mushroom Wild Rice, and Chile Pasilla-Yuzu-Cherry Salsa. ($21)