Fall is here and the Federalist has a new menu. Stop in soon to give Chef Harper McClure's new menu a taste.
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| Charcuterie Board $16 |
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| Lobster Hush Puppies, Warm Vermouth Cream $12. These are so freaking good! |
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| Braised Baby Beets, Honeycrisp Apple, Stilton, Black Walnuts, Mache $12 |
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| Sliced Heirloom Tomatoes, Extra Virgin Olive Oil, Sea Salt, Basil $6 |
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Ipswich
Clam Chowder and Crispy Pork Belly: Braised Pork Belly, Poached
Ipswich Clams, Cabbage, Yukon Gold Potato, Sweet Corn, Cream $13
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| Roasted Heirloom Tomato Soup, Cumin Poached Gulf Shrimp, Cilantro Oil $11 |
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| Handcut Tagliatelle, Chanterelle Mushrooms, Poached Farm Egg, Thistle Hill Tarentaise Cheese $25 (One of my favorites) |
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Horseradish-Coriander Crusted Salmon, Candied Italian Eggplant, Wild Rice Salad, Black Walnut Vinaigrette $26
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| Pastured Chicken Breast, Wilted Escarole, Roasted Maitake Mushrooms, Parsley Puree, Savory Jus $26 |
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| Roasted Moulard Duck Breast, Honey Roasted Black Mission Figs, Lacinato Kale, Macadamia Nut Butter, Sarsaparilla Jus $29 |
The menu is delicious. Make your reservations soon to try some of these seasonal delights.
Photos by Corey Then
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