DINNER | LATE WINTER 2020
Starters
/ $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
/ $10.95
marinated salad bar veggies with bacon “beignet,” crumbled feta, avocado mousse, red wine vinaigrette
add grilled shrimp / supplemental $8.95
/ $12.95
the federal’s “famous” risotto balls with fresh black truffle butter & snipped chives
/ $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
/ $12.95
roasted beets, dates, gorgonzola dolce, spiced roasted walnuts, aged sherry vinaigrette, tarragon
/ $15.95
crimini mushroom and fennel salad, horseradish vinaigrette, aged dry jack cheese, warm lardo crostini
/ $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
Entrées
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
/ $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
______________________________
proprietors
michael presnal * ralph santaniello
Chef's Tasting Menu
for the table / $73.95 per person
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ADD TO ANY ENTRÉE
rack of grilled breaded shrimp $8.95
grilled half lobster tail $9.95
slab of seared foie gras $12.95
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PLATE CHARGE
appetizer, soup or salad $1.95 entrée $3.95
