DINNER | SUMMER 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
fresh burrata / 11.95
heirloom tomatoes, pepitas, aguachile, cilantro, lime, chili threads
/ $12.95
the federal’s “famous” risotto balls with fresh black truffle butter & snipped chives
soft shell crab bao buns / 12.95
ramp ranch, pickled fresnos, bean sprouts, cilantro / 12.95
grilled peach salad / 13.95
buttered jonah crab claws, blistered shishito peppers, bitter greens, avocado, creamy chive vinaigrette
pei mussels / 15.95
pernod, oven dried tomatoes, fennel pollen, baby leeks, lemon
new england lobster toast / 20.95
grilled sourdough, lemon tarragon aioli, pickled fennel, mustard seeds
Entrées
grilled sashimi grade tuna/ 29.95
pickled ramp kimchi, blue crab, federal garden tomatoes, cucumber,
daikon, sesame, cilantro-gochujang vinaigrette
roasted duck breast / 29.95
BBQ spiced carrots, pickled haricot vert, crispy fried shallots,
vadouvan curry butter
seared atlantic codfish / 29.95
spicy littleneck clam ribollita, grilled bread, cannellini beans, san marzano tomatoes,
baby kale, sherry vinaigrette butter
“elephant ear” pork milanese / 29.95
fattoush salad, fried pita, garden tomatoes, cukes, radishes, labneh cheese, zatar, preserved lemon
surf & turf / 32.95
red wine braised short ribs, roasted half lobster tail, chanterelle fricassee, charred corn, kale,
steakhouse onion rings, oregano chimichurri
skillet seared atlantic salmon / 32.95
tomato carpaccio, avocado, king crab, wasabi oil, spicy sriracha vinaigrette, jalapeno
seared diver sea scallops / 35.95
rock shrimp orzo “risotto”, corn, basil pistou, baby spinach, fried prawn chips
grilled aged ribeye / 39.95
roasted salt and vinegar potatoes, black garlic whipped butter, fresh market vegetable
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
/ $14.95 | $22.95
rigatoni, fontina, parmesan, mascarpone
Pizza & Handhelds
the federal cheeseburger / 15.95
angus beef, “lto,” cheddar, au poivre, fried pickle, toasted bulkie roll
the classic pizza / 13.95
tomato, mozzarella, fresh basil
hawaiian pizza / 15.95
pineapple, tomato soffrito, basil, prosciutto di parma, jalapeños
clams casino pizza / 15.95
baby clams, piquillo pepper pesto, smoked bacon, oregano, ricotta cheese, pecorino
You Be The Chef
grilled breaded quail $24.95
sashimi grade tuna $27.95
grilled breaded shrimp $28.95
pan seared codfish $27.95
braised beef short ribs $28.95
seared sea scallops $32.95
skillet-seared salmon $29.95
grilled ribeye steak $38.95
pan fried pork milanese $28.95
grilled ny strip steak $38.95
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 | lemon butter | red wine sauce
______________________________
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
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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
