Dinner | Spring 2019
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
/ $11.95
tapenade remoulade, sea salt, lemon-caper gremolata
/ $11.95
gruyere ravioli, short ribs, parsnips, thyme, foccacia croutons
/ $12.95
the federal’s “famous” risotto balls with fresh black truffle butter & snipped chives
/ $13.95
"peas & carrots," smoked bacon, soft polenta, madeira, sage
/ $14.95
prosciutto di parma, fennel, arugula, mint, marcona almonds, rhubarb vinaigrette
/ $15.95
wasabi oil, pickled ginger, avocado, radish
/ $15.95
grapefruit vinaigrette, radishes, mint, honeycomb, watercress
Entrées
/ $25.95
chili pepper "spiked tomato soffritto, imported linguini, scallions, cherry pepper butter
/ $25.95
artichoke vignole, garden green vegetables, crisp prosciutto, pea tendrils, pignolis, lemon confit
/ $28.95
classic nicoise salad, marble potatoes, nicoise olives, garlicky haricot vert, mimosa vinaigrette, neonata oil, fried oyster "croutons"
/ $29.95
spinach ricotta gnocchi, morel cream, spring firsts, speck, ramps, parmesan
/ $31.95
spring barley "risotto," maine lobster, horseradish root, spiced hazelnut dukkah, brown butter vinaigrette
/ $32.95
english pea "hash," maryland crab, fingerling potatoes, baby artichokes, warm pancetta vinaigrette, salsa verde
/ $33.95
"elephant ear" veal milanese, sicilian tuna aioli, wild arugula charred green beans, oil cured olives, pickled fennel, lemon-caper citronette
/ $35.95
harissa carmelized pork belly, charred carrot salad, avocado, orange, green chili sauce, cilantro
/ $38.95
spring garlic & chevre popover, roasted jumbo white asparagus, black garlic sabayon, vidalia onion marmalade, red wine oxtail jus
/ $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
grilled breaded quail $24.95
grilled sashimi grade tuna $27.95
grilled breaded shrimp $28.95
pan seared codfish $28.95
braised beef short ribs $29.95
skillet-seared salmon $30.95
seared sea scallops $32.95
grilled lobster tails (3 halves) $34.95
pan fried veal milanese $37.95
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 | "peas & carrots"
SAUCES a la carte $1.95
truffle | federal “A-1” sauce | bacon butter
garlic butter | lemon butter
______________________________
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
onion soup short ribs, gruyere
crab avocado, grapefruit
chicken bolognese rigatoni, mascarpone
sea scallop pork belly, carrots
meyer lemon sorbet
ny strip steak white asparagus, spring onions
nutella crepes hazelnut gelato, cream
_____________________________________
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
