bistro style caesar salad / $9.95
chunky romaine hearts, garlicky caesar dressing, baguette croutons, fried organic egg
add grilled breaded shrimp / supplemental $8.95
add white anchovies / supplemental $1.95

12 ingredient chopped salad / $10.95
marinated salad bar veggies with bacon “beignet,” crumbled feta, avocado mousse, red wine vinaigrette
add grilled shrimp / supplemental $8.95

a “bucket of balls” / $12.95
the federal’s “famous” risotto balls with fresh black truffle butter & snipped chives

cornmeal-dusted fried oysters / $11.95
hydro bibb lettuce “cups,” caper remoulade, fennel-cucumber pickles, lemon

fried chicken "benedict" / $14.95
farm egg, brioche, caviar hollandaise, florentine garnish, chives

italian burrata salad / 13.95
winter citrus, persimmon marmalade, sicilian pistachio pesto, aleppo, mache

red endive salad / $12.95
roasted beets, dates, gorgonzola dolce, spiced roasted walnuts, aged sherry vinaigrette, tarragon

beef tenderloin carpaccio / $15.95
crimini mushroom and fennel salad, horseradish vinaigrette, aged dry jack cheese, warm lardo crostini

fried new england clam chowder / $12.95
hickory smoked bacon, tater-tot “croutons,” chive oil

tuscan kale salad / $11.95
fried cauliflower, pomegranate, golden raisins, marcona almonds, honey vinaigrette, pecorino


skillet roasted salmon / 32.95
king crab rasam, turmeric potatoes, curry leaf, napa cabbage, chili oil, ginger

oven-roasted filet mignon / 39.95
beef cheek ravioli, red wine porcini jus, carrot confit, sage pesto, parmesan, root vegetable chips

seared atlantic codfish / 30.95
shrimp bolognese, squid ink orzo, roasted fennel, harissa, lemon-chive aioli, chili threads

togarasi roasted moulard duck breast / 31.95
potato pierogis, wild mushroom, parsnips, tempura duck bacon, duck confit, shitake-ginger vinaigrette,
white soy

short rib beef bourguignon / 30.95
forest mushrooms, root vegetables, applewood smoked bacon, red wine jus, crunchy gruyere grilled cheese

grilled sashimi-grade tuna / 29.95
pei mussel cassoulet, cannellini beans, piquillo peppers, chorizo, fennel pollen, garlicky pangrattato, rosemary

seared sea scallops / 33.95
crispy potato-octopus “hash,” celeriac puree, roasted cioppolinis, romesco vinaigrette, cilantro

roasted lemongrass brined pork chop / 29.95
crushed butternut squash, miso butter, hazelnut alliade, warm chicories salad, spiced peppitas

truffle mac & cheese
penne rigate, truffles, sottocenere cheese / 14.95 | 23.95
add grilled breaded shrimp / supplemental 8.95
add braised beef short ribs / supplemental 6.50
add both / supplemental 14.95

chicken bolognese / $16.95 | $24.95
house made potato gnocchi, fontina, parmesan, mascarpone

Pizza & Handhelds

federal truffle burger / 16.95
angus beef, carmelized onions, sunny fried egg, truffled sottocenere cheese, truffle butter

the classic pizza / 13.95
tomato, mozzarella, fresh basil

short rib & caramelized onion pizza / 16.95
brie, ricotta, pickled mushrooms, rosemary

lobster & charred asparagus pizza / 18.95
guancialle, fontina, arugula, thyme, truffle oil

You Be The Chef

sashimi grade tuna $27.95
grilled breaded shrimp $28.95
pan-seared codfish $28.95
braised beef short ribs $28.95
seared sea scallops $32.95
skillet-seared salmon $29.95
roasted filet mignon $38.95
pan-roasted pork chop $28.95
roasted duck breast $27.95
grilled lobster tails (3 halves) $34.95

SIDES a la carte $5.95
mashed potatoes | french fries | polenta
asparagus | haricot vert | corn succotash

SAUCES a la carte $1.95
truffle | federal “A-1” sauce | bacon butter
garlic butter | caper remoulade | red wine sauce

executive chef michael presnal
chef de cuisine jonathan reeser
sous chef anthony tyler & marc fields
michael presnal * ralph santaniello

Chef's Tasting Menu

for the table / $73.95 per person

rack of grilled breaded shrimp $8.95
grilled half lobster tail $9.95
slab of seared foie gras $12.95
appetizer, soup or salad $1.95 entrée $3.95

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