Dinner | Late Fall 2018

Starters

crisp matchsticks of zucchini / $8.95
toasted almonds, shaved pecorino, e.v.o.o, cracked black pepper

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

roasted red beet "risotto" / $10.95
melted pancetta butter, candied walnuts, roquefort crusted goat cheese, orange

fried new england clam chowder / $11.95
crisp bacon, "tater-tot" croutons, chive oil

pear & gorgonzola dolce salad / $11.95
fall greens, candied pecans, red grapes, aged sherry vinaigrette, saba

crispy fried brussels / $11.95
smoked vermont cheddar, sage-maple butter, brandy braised fuji apples, spiced hazelnuts, bacon crumble

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

fresh burrata salad / $14.95
heirloom tomatoes, blistered shishito peppers, grilled onion vinaigrette, basil

pei mussels / $15.95
over dried tomatoes, fennel pollen, baby leeks, lemon

the federal "wedge" salad / $15.95
baby iceberg, smoked bacon, sweet 100 tomatoes, blue cheese dressing, scallions, "buffalo-style" rock shrimp

Entrées

grilled breaded shrimp "fra diavolo" / $25.95
chili pepper "spiked tomato soffritto, imported linguini, scallions, cherry pepper butter

fork & knife braised short ribs "grilled cheese" / $29.95
charred onions, cambozola, arugula, organic fried egg, tomato bisque

herb roasted pork tenderloin / $29.95
sweet potato polenta, charred figs, toasted almond arugula salad, pancetta, port wine, orange gremolata

seared atlantic codfish / $29.95
smoked haddock chowder, fried bacon, pei mussels, carrot chips, hot curry oil

skillet seared salmon / $32.95
tomato "carpaccio", crushed avocado, wasabi oil, king crab, spicy sriracha vinaigrette

seared sea scallops "hash" / $35.95
crisp duck confit, delicata squash, caramelized onions, salted pepitas, truffle butter

grilled sashimi grade tuna / $37.95
main lobster stir fry, oyster mushrooms, green onions, ginger, cilantro, lemon-ponzu butter

"steak frites" / $38.95
grilled usda prime sirloin steak, rosemary-parmesan frites, charred leeks, black garlic aioli, anthony's green peppercorn sauce, mache

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

chicken bolognese / $14.95 | $22.95
rigatoni, fontina, parmesan, mascarpone

Pizza & Handhelds

the classic pizza / $13.95
tomato, mozzarella, fresh basil

"bronx" pizza / $15.95
pepperoni "pesto," tomato sauce, mozzarella, oregano, red onion, black cured olives

lobster & charred asparagus pizza / $18.95
guanciale, fontina, thyme, truffle oil

the federal cheeseburger / $15.95
angus beef, "lto,"  cheddar, au poivre, fried pickle, toasted bulkie roll.

You Be The Chef

seared codfish $28.95
grilled breaded shrimp $28.95
roasted pork tenderloin $28.95
braised beef short ribs $29.95
grilled tuna $29.95
skillet-seared salmon $30.95
seared sea scallops $32.95
grilled lobster tails (3 halves) $34.95
grilled ny strip steak $38.95

served with your choice of a sauce
and any two sides (listed below)

SIDES a la carte $5.95
mashed potatoes | french fries | polenta
asparagus | haricot vert | fried brussels sprouts

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

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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
_____________________________________
PLATE CHARGE
appetizer, soup or salad $1.95 entrée $3.95

______________________________
executive chef michael presnal
chef de cuisine jonathan reeser
sous chef brandon melbourne
______________________________
proprietors
michael presnal * ralph santaniello

Chef's Tasting Menu

for the table / $72.95 per person

risotto balls
pommes puree, chive

smoked cod chowder
black mussels, curry

fresh burrata
"lto," basil

chicken bolognese
rigatonio, mascarpone

sea scallop
duck, squash, truffle

meyer lemon sorbet

"steak & potatoes"
peppercorns, leeks

nutella crepes
hazelnut gelato, cream

menu subject to change without notice

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