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FIRST COURSE
New England Clam Chowder 9
House Made Oyster Cracker
Baby Iceberg Wedge 10
Maytag Blue, House Cured Bacon Crisp, Dried Cherry Tomato
Vermont Goat Cheese Tart 10
Baby Greens, Caramelized Onion, Sherry Vinaigrette
21 Federal Caesar Salad 11
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SECOND COURSE
Steamed PEI Mussels 14
Tarragon, Dijon, White Wine
Tempura Cod Sandwich 15
Remoulade, Brioche, Frites
Roasted Porcetta 14
Fennel Slaw, Fries
21 Federal Hand Ground Burger 16
Frites, Aged Cheddar, Smoked Tomato Marmalade
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SWEET ENDING
Molten Chocolate Cake 9
Vanilla Ice Cream, Caramel Crunch
Red Berry Cheesecake 9
Fresh Strawberries and Raspberries, Shortbread
Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki
*Consuming raw or undercooked beef, poultry
or eggs can Increase your risk of Food borne illness.
Not all ingredients are listed. Please inform your server of any food allergies.