21 Federal | Spring Dinner Menu

Asparagus Veloute
Hollandaise, House Cured Kurobuta Bacon

Yellowfin Tuna Carpaccio
Sea Urchin Aioli, Caperberry, Fried Garlic

Citrus Marinated Globe Artichoke
Serrano Ham, Bowtie Arugula, Pecorino Romano

21 Federal Caesar Salad
White Anchovy Crouton, Parmigiano Reggiano Crisp

Pimenton Crusted Soft Shell Crab
Saffron, Chorizo, and Spring Pea Ragout

Seared Sea Scallops
Marcona Almond Puree, Grape Salad, Pedro Jimenez Vinegar

Slow Roasted Portobello Mushroom
Oven-Dried Tomato, Parmesan Pudding

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Peppercorn Crusted Monkfish
Handmade Cavatelli, Tarragon, Baby Artichoke

Potato Wrapped Georges Banks Flounder
Littleneck Clams, Mousseron Mushrooms, Fava Beans

Sautéed Striped Bass
Haricot Vert, Fingerling Potato, Preserved Lemon, Black Olive Sauce

Grass Fed Meyers Farm Sirloin
Duck Fat Whipped Potatoes, Charred Asparagus, Bordelaise Sauce

Pan Roasted Giannone Chicken Breast
Anson Mills Polenta, Morels, Spring Leeks, Marsala

Fennel Scented Veal Loin
Parissienne Gnocchi, Crispy Sweetbreads, Fiddlehead Ferns

SIDE ORDERS

Parmesan Shoestring Fries, Mashed Potatoes, Grilled Asparagus, Haricot Vert