CIRCA at DuPont has unveiled its new spring menu and barrel aged cocktails, and they’re definitely worth a try. The food and drink options are perfect for DCers looking for a light, refreshing meal. I’ve been to CIRCA a few times, but only for drinks, so I was pleasantly surprised and impressed at the quality of their food items as well.

CIRCA’s cocktails, inspired by the new age juice cleanse frenzy, are some of the most unique cocktails I’ve tried. And, to top it off, they have fun names. It may seem off-putting when your cocktail arrives and it’s green, like the Matcha Matcha Man and Kale’n Me Softly are, but at CIRCA, that’s a good sign. The Matcha Matcha Man is a green tea based gin cocktail, and the Kale’n Me Softly is ideal for the growing kale lover scene. The Cure-All, a clear-white vodka drink, is mixed well with coconut water. My favorite new cocktail of theirs, the District Tea Party, features a chamomile infused gin. I wouldn’t have thought of putting chamomile tea and alcohol together in one drink, but CIRCA does it right, with the perfect touch of sweetness.

Now, onto the food. I tried the quinoa salad and the panzanella salad first, and of the two, the latter stood out to me the most. Kale and arugula based, the soft brioche bread pieces and buttermilk drizzle on top make this a heartier salad than the quinoa one. It also has cucumbers, red onions, fresh mozzarella, and marinated tomatoes, all mixed with a sherry vinaigrette dressing. Meanwhile, CIRCA’s brick chicken is made exactly as it sounds it is, under a brick. I had never heard of this process before, but the way they get that crisp, golden brown skin and moist, tender meat is by searing a split chicken under a brick. This dish is paired well with a potato salad and grilled broccolini, all on top of a lemon herb jus. Next are my two favorite new dishes. The seared scallops dish features a rich wild mushroom and goat cheese risotto base with scallops on top, made to perfection. Executive chef R.L. Boyd’s special, the steamed Alaskan halibut, has a cilantro-masa topping, black beans, chipotle cream, and shaved radish. The fish is melt-in-your-mouth, soft, buttery, and to die for. This halibut dish made my night.

Make sure to check out CIRCA at DuPont’s new selections. Dine inside or outside at this bustling restaurant and bar, a location ideal for springtime.

-SDM (Samantha)