Dinner | Late Fall 2018
Starters
/ $8.95
toasted almonds, shaved pecorino, e.v.o.o, cracked black pepper
/ $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
/ $10.95
melted pancetta butter, candied walnuts, roquefort crusted goat cheese, orange
/ $11.95
crisp bacon, "tater-tot" croutons, chive oil
/ $11.95
fall greens, candied pecans, red grapes, aged sherry vinaigrette, saba
/ $11.95
smoked vermont cheddar, sage-maple butter, brandy braised fuji apples, spiced hazelnuts, bacon crumble
/ $12.95
the federal’s “famous” risotto balls with fresh black truffle butter & snipped chives
/ $14.95
heirloom tomatoes, blistered shishito peppers, grilled onion vinaigrette, basil
/ $15.95
over dried tomatoes, fennel pollen, baby leeks, lemon
/ $15.95
baby iceberg, smoked bacon, sweet 100 tomatoes, blue cheese dressing, scallions, "buffalo-style" rock shrimp
Entrées
/ $25.95
chili pepper "spiked tomato soffritto, imported linguini, scallions, cherry pepper butter
/ $29.95
charred onions, cambozola, arugula, organic fried egg, tomato bisque
/ $29.95
sweet potato polenta, charred figs, toasted almond arugula salad, pancetta, port wine, orange gremolata
/ $29.95
smoked haddock chowder, fried bacon, pei mussels, carrot chips, hot curry oil
/ $32.95
tomato "carpaccio", crushed avocado, wasabi oil, king crab, spicy sriracha vinaigrette
/ $35.95
crisp duck confit, delicata squash, caramelized onions, salted pepitas, truffle butter
/ $37.95
main lobster stir fry, oyster mushrooms, green onions, ginger, cilantro, lemon-ponzu butter
/ $38.95
grilled usda prime sirloin steak, rosemary-parmesan frites, charred leeks, black garlic aioli, anthony's green peppercorn sauce, mache
/ $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
/ $14.95 | $22.95
rigatoni, fontina, parmesan, mascarpone
Pizza & Handhelds
/ $13.95
tomato, mozzarella, fresh basil
/ $15.95
pepperoni "pesto," tomato sauce, mozzarella, oregano, red onion, black cured olives
/ $18.95
guanciale, fontina, thyme, truffle oil
/ $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
_____________________________________
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
pommes puree, chive
black mussels, curry
"lto," basil
rigatonio, mascarpone
duck, squash, truffle
peppercorns, leeks
hazelnut gelato, cream
menu subject to change without notice
