Federal Tap House Chicken Quesadilla, Brisket Mac and Cheese, Triple Layer Lemon Cake, Pickletini
Federal Tap House Chicken Quesadilla: chicken, jalapeno, cajun onions, cheddar cheese, housemade creme fraiche, housemade avocado chimichurri, housemade pico de gallo
Brisket Mac and Cheese: mac and cheese served with moked brisket and topped with toasted breadcrumbs and cheddar cheese
Triple Layer Lemon Cake: layered with citrus Italian buttercream icing inside and topped with an orange glaze and candied lemon peel
Now with a full year under his belt in the Taphouse kitchen, chef John Clickner is offering up a wow-worthy collection of made-from-scratch dishes and beverages for this year’s Restaurant Week.
Diners should not miss the chance to try the Federal Taphouse Chicken Quesadillas, previously an ultra-popular banquet menu exclusive. Crème fraiche, avocado chimichurri, and pico de gallo — all house made — complement the chicken, jalapeno, Cajun onions, and cheddar cheese in an unbeatable combo.
The Brisket Mac and Cheese stars brisket smoked for 10-hours in-house and is topped with toasted breadcrumbs and cheddar cheese. (Insider tip: Pair this dish with the fresh and crisp Restaurant Week special Pickletini or a Hellfire Alchemist Porter!)
And our guess is that foodies with a sweet tooth will have a tough time passing up the Triple Layer Lemon Cake. Filled with a citrusy Italian buttercream icing and topped with an orange glaze and candied lemon peel, this dessert feels like the perfect finale to a summertime meal.
