chefharpist
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Hey there guys and girls...its been too long since I've posted here, but I thought I would just update everyone on what we've been doing at The Federalist. We are now open for Brunch! We're doing a prix fixe menu, $35/person. Appetizers are served family style at our communal table and will change every week depending on the season. You can expect farm fresh vegetables, fruits, soups and house cured items. Desserts will also change weekly, but the milk and cookies have been a big hit! Spring menu has started for both lunch and dinner and I'm pretty excited about the food our kitchen is preparing right now. Our staff is really starting to hit it's stride. Check out our website www.thefederalistdc.com to see all our menus, and don't forget to check out my weekly blog....hope to see you all real soon!
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Hello to all, Harper McClure here. Wanted to take the opportunity to share our Valentine's Day menu with everyone on the board. It being our first time, we really want to knock it out of the park, so we're offering some really great luxury items for a killer price. $75 for 5 courses, plus all the bell's and whistles that'll make your sweetheart swoon. Hope to see you all real soon!!! 1st Course Stingray Oysters on the Half Shell, American Sturgeon Caviar, Champagne Gelee Or Roasted Path Valley Rainbow Beets, Citrus Salad, Watercress, Macadamia Nut 2nd Course Seared Diver Scallop, Burgundy Truffle Puree, White Asparagus Or Seared Hudson Valley Foie Gras, Vanilla Roasted Pineapple, French Toast 3rd Course Butter Roasted Maine Lobster, Carolina Gold Rice, Mascarpone Or Duo of American Wagyu: Roasted Strip Loin, Shortrib Ravioli, Matsutake Mushroom, Cardoons, Red Wine Reduction 4th Course Blood Orange Bavarian, Vanilla Sponge Cake, Passion Fruit, Milk Crumbs Or Soft Gianduja Ganache, Roasted White Chocolate Soup, Cognac Cream Mignardises
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Headed to Posto for dinner tonight....any recommendations on the menu?
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Best Of Luck to you Sara!!! I know you will be great wherever you end up...hope to see you all soon!
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I wouldn't worry about the state of the their kitchen. Bart will leave it in the more than capable hands of Nicolas Sharpe, Maestro, Fiamma and West End alumni.
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ps7
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Had a great meal at PS 7 last night. Really interesting interior, great service staff (very interactive), and Chef Smith really made our night by doing a vegan menu for my girlfriend (very tough emotionally for a chef to do). Danny, the GM, was gracious and intuitive with his wine pairings, and the food was on the whole very, very tasty. Foie gras custard was one of the better dishes I've had in D.C, and paired with the moscati, the flavor just kept coming. Pork Belly was rich and tasty but went a bit overboard on the cider sweetness. The veal trio was awesome. Tempura battered sweetbread what could be better? Chef Naomi Gallego paired three preparations of pear for a dessert that we split and the three in concert worked perfectly. So thank you to Chef Smith, Chef Gallego, Danny Boylen and the rest of the staff, keep up the good work !
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Headed to PS 7 tomorrow, is Peter willing to do vegan food for a member of my party?