SPRING 2023
Starters
/ 19.95
grilled spring asparagus, avocado-english pea puree, confit pine nuts, green goddess, lemon olive oil, prosciutto di parma
/ 24.95
tempura lobster claws, seared foie gras, kabayaki, yuzu aioli, bacon jam, chives
a bucket of balls / 17.95
the federal’s famous risotto balls with fresh black truffle butter & snipped chives
12 ingredient chopped salad/ 15.95
marinated salad bar veggies with bacon “beignet,” crumbled feta, avocado mousse, red wine vinaigrette
add grilled breaded shrimp / supplemental 14.95
yellowfin tuna carpaccio / 20.95
grilled castelvetrano olives, marinated roasted peppers, fried artichoke ‘petals,’ anchovy emulsion, micro parsley, grissini
fried cornmeal dusted soft shell crab / 23.95
warm crab ‘salad,’ zucchini, marcona almonds, blistered cherry tomatoes, black lime meunière, chervil
/ 12.95
radicchio, endive & arugula, oregano vinaigrette, chevre, fried baby artichoke croutons & potato chips
/ 13.95
chunky romaine hearts, garlicky caesar dressing, baguette croutons, fried organic egg
add grilled breaded shrimp / supplemental 14.95
add white anchovies / supplemental 1.95
Entrées
seared sea scallops / 49.95
spiced shrimp falafel, whipped hummus, sugar snaps, roasted baby beets, sunflower dukkah, tarragon vinegar, turmeric oil
federal fried chicken breast/ 26.95
white bean garlic-pancetta ragout, pea & pickled carrot salsa verde, peri-peri butter, rocket
seared atlantic salmon / 42.95
“burnt” scallion farro, charred zucchini, tomato confit, basil pistou, tempura fried peas, spicy spring onions, watercress salad, citrus butter
leek & bacon topped grilled ny strip/ market price
potato lasagna bianca, cacio de pepe wagyu butter, garlicky broccolini, calabrian romesco, crunchy potato sticks
lobster-kimchi "carbonara" / 49.95
grilled lobster tails, bucatini, lobster “sambal,” spring onion-napa cabbage kimchi, smoked bacon fava beans, furikake
chicken bolognese / 25.95
house made rigatoni, fontina, parmesan, mascarpone
coriander & cracked black pepper encrusted yellowfin tuna / 46.95
smashed fingerlings, giardiniera salad, smokey paprika aioli, pulpo asado, soft herbs
"surf & turf" / 49.95
red wine braised short ribs, miso grilled 1⁄2 lobster tail, spring carrot bisque, buttermilk fried shallot rings, ginger, pignolis, cilantro
braised spring lamb shank / 44.95
whipped parmesan polenta, forest mushroom raviolis, confit vidalia onions, lamb jus, schug
"elephant ear" pork chop milanese / 38.95
springs first veggies, pancetta, bacon butter, ricotta salata, house made beer mustard, gribiche
truffle mac & cheese / 25.95
penne rigate, truffles, sottocenere cheese
add grilled breaded shrimp / supplemental 14.95
add braised beef short ribs / supplemental 13.95
Pizza & Handhelds
federal cheeseburger / 19.95
angus patty, bulkie roll, caramelized vidalias, gruyère, au poivre sauce, fried pickle
the classic pizza / 19.95
tomato, mozzarella, fresh basil
bronx pizza / 20.95
pepperoni “pesto,” tomato sauce, mozzarella, oregano, red onion, black cured olives
lobster & charred asparagus pizza / 22.95
guancialle, fontina, arugula, thyme, truffle oil
You Be The Chef
served with your choice of a sauce and two sides
grilled breaded shrimp 38.95
seared sea scallops 44.95
seared salmon 42.95
red wine braised short ribs 40.95
coriander & cracked black pepper encrusted yellowfin tuna 40.95
ny strip market price
lamb shank 44.95
pork chop milanese 38.95
fried chicken breast 26.95
grilled lobster tails (three 1/2 tails) 43.95
SIDES a la carte 8.95
mashed potatoes | french fries | polenta
asparagus | broccolini
SAUCES a la carte 3.95
truffle butter | federal “a-1” sauce | bacon butter
red wine sauce | garlic butter
______________________________
executive chef michael presnal
chef de cuisine anthony tyler
sous chef jacob munro
menu and prices are subject to change without notice
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ADD TO ANY ENTRÉE
rack of grilled breaded shrimp 14.95
braised beef short ribs 13.95
grilled 1/2 lobster tail 9.95
slab of seared foie gras 16.95
foie gras with accompaniments 20.95
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PLATE CHARGE
appetizer, soup or salad 3.95
entrée 7.95
