Restaurant Week Menu
Two Course Lunch for $19.95 | All Month at Federal House Bar & Grille
STARTERS OR DESSERT
PLEASE CHOOSE ONE:
Loaded Baked Potato Soup
smooth and Creamy Pureed Potato Soup loaded with Bacon,
Cheddar Cheese and Chopped Scallions.
Onion Soup Gratin
Savory Beef Broth, Caramelized Onions and Crouton, topped with Melted Provolone & Swiss Cheese finish.
Caprese Salad
Sliced Tomato and Buffalo Mozzarella Cheese,
topped with Fresh Basil and Balsamic Glaze Drizzle.
Chorizo Mussels
Half pound of Sauteed Mussels with White Wine, Chorizo Sausage and Garlic Butter,
topped with Fresh Cilantro and Chopped Onions, served with a side of Garlic Bread.
Tiramisu
Ladyfinger Cookies dipped in Espresso, layered with
Whipped Sweet Mascarpone Cheese, garnished with Chocolate Sauce and Cocoa Dusting.
LUNCH ENTREES
PLEASE CHOOSE ONE:
Cornhill Street Sandwich
Homemade Fried Chicken Breast topped with Crispy Bacon and
Melted Cheddar Cheese on Sesame Bun, served with French Fries.
Mahi Mahi Sandwich
Grilled Mahi Mahi Filet topped with Peach Avocado Salsa,
Lettuce and Tomato on Sesame Bun, served with French Fries.
Chorizo Carbonara
Mexican Chorizo Sausage sauteed with Garlic Butter and Onion, tossed with Linguine Pasta
and topped with a Poached Egg, garnished with Parmesan Cheese and Fresh Cilantro,
served with a side of Garlic Bread.
Three Course Dinner - $37.95 | All Month at Federal House Bar & Grille
Starters
PLEASE CHOOSE ONE:
Loaded Baked Potato Soup
Smooth and Creamy Pureed Potato Soup loaded with Bacon, Cheddar Cheese and Chopped Scallions.
Onion Soup Gratin
Savory Beef Broth, Caramelized Onions and Crouton, topped with Melted Provolone & Swiss Cheese finish.
Caprese Salad
Sliced Tomato and Buffalo Mozzarella Cheese, topped with Fresh Basil and Balsamic Glaze Drizzle.
Buffalo Oysters
Fried Oysters (3) tossed in Buffalo Sauce, presented in Original Shell and Topped with Maytag Bleu Cheese Sauce.
Dinner Entrees
PLEASE CHOOSE ONE:
Mediterranean Rockfish
Seasoned and Sauteed Fresh Rockfish Fillet topped with Mediterranean Mix of Kalamata Olives, Roasted Tomatoes, Cucumbers, Fresh Basil and Feta Cheese, served over Rice and Grilled Asparagus.
Ribeye Steak
8 oz. Ribeye Steak cooked to Temperature, topped with Red Wine Mushroom Sauce and served with Mashed Potatoes and Grilled Asparagus.
Raspberry Chipotle BBQ Ribs
Full Rack of Tender Pork Ribs smothered in a Raspberry Chipotle BBQ Sauce, served with French Fries and Coleslaw.
Chorizo Carbonara
Grilled Shrimp accompanied by Mexican Chorizo Sausage sauteed with Garlic Butter and Onion, tossed with Linguine Pasta and topped with a Poached Egg, garnished with Parmesan Cheese and Fresh Cilantro, served with a side of Garlic Bread.
Dessert
Tiramisu
Ladyfinger Cookies dipped in Espresso, layered with Whipped Sweet Mascarpone Cheese, garnished with Chocolate Sauce and Cocoa Dusting.