Monday, October 8, 2012

Menu Revamp: The Federalist's Fall Menu

Fall is here and the Federalist has a new menu.  Stop in soon to give Chef Harper McClure's new menu a taste. 

Charcuterie Board $16
Lobster Hush Puppies, Warm Vermouth Cream $12.  These are so freaking good!

Braised Baby Beets, Honeycrisp Apple, Stilton, Black Walnuts, Mache $12

Sliced Heirloom Tomatoes, Extra Virgin Olive Oil, Sea Salt, Basil $6
Ipswich Clam Chowder and Crispy Pork Belly:  Braised Pork Belly, Poached Ipswich Clams, Cabbage, Yukon Gold Potato, Sweet Corn, Cream $13
Roasted Heirloom Tomato Soup, Cumin Poached Gulf Shrimp, Cilantro Oil $11
Handcut Tagliatelle, Chanterelle Mushrooms, Poached Farm Egg, Thistle Hill Tarentaise Cheese $25 (One of my favorites)

Horseradish-Coriander Crusted Salmon, Candied Italian Eggplant, Wild Rice Salad, Black Walnut Vinaigrette $26

Pastured Chicken Breast, Wilted Escarole, Roasted Maitake Mushrooms, Parsley Puree, Savory Jus $26

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
The Federalist on Urbanspoon

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