FALLing at The Federalist

Fall’s oversized sweaters and comfy leggings are part of a culinary conspiracy.  You see, going into hibernation just isn’t going to happen when there’s so much to do — and eat.  But when food like the Federalist‘s autumn menu starts rolling in, you’re going to wish you’d worn those big stretchy pants.

An intimate dinner held Wednesday evening in The Federalist’s Library Room gave guests the opportunity to fall into Fall, previewing Chef Harper McClure’s seasonal menu debut, which presents hardy plates of the Mid-Atlantic’s best ingredients and tastes of the season.

Course after course of new favorites, like Roasted Tomato soup with Shrimp and Corn and Lobster Hush Puppies appetizers, Braised Pork Belly, Seared Tuna Loin and Steak entrees enticed the table accompanied by new autumnal flavors in hand-crafted cocktails created by beverage manager Rob Yealu — with combinations like espresso infused bourbon and mint in the Java Julep and applebutter and cucumber in Pimms Cobbler.

True to Thomas Jefferson and his favorite foods, all Federalist dishes are both hardy and local; These are also “fashionable” for Fall.