New on the Menu at Blue Collar, the Federal, and Tongue and Cheek

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As we move from summer to fall, many local restaurants are taking a heartier approach that is supposed to make us all feel like we are seeing the leaves falling from trees and the temperatures drop... as if it were the time of year when the jeans and long-sleeve shirts come out to play.

Lack of Miami seasons aside, that's not going to stop Short Order from trying out these new menu items.

The Federal has changed its game. For starters the country corn cakes $9 with salmon caviar, rice and buttermilk corn cake with herb crème fraiche and lemon zest; lemon pepper calamari ($12) pickled onion, lemon cream, squid ink, chile and house-made lemon pepper mix; and NoLa-style stuffed crabs ($15) local blue crab, crawfish, federal trinity, biskit crumbs and spicy remoulade. The entrees now include dry-aged beef osso bucco ($28) braised greens, brisket ends, and a stout cinnamon glaze; and Ceez's smoky fried chicken ($18) smoky, spicy and sweet with sweet potato, cranberry relish finished with cayenne honey.

Tongue and Cheek has really changed its tune and the look of its overall menu. Get ready to start salivating!

First, a fois torchon ($24) with chocolate savory granola, poached quince, pomegranate and hazelnut powder. Also added, a red endive salad ($11) with watercress, candied pecans, gala apples finished with Dutch goats' milk gouda (named Zola Red). The final two additions are a roasted beet salad ($12) that comes with triple cream goat cheese, hazelnuts and heart of palm and crispy sweetbreads ($22) barbecue eel, charred chippolini, foraged mushrooms, and house-made XO sauce.

The entrees include braised lamb ($34) accompanied with charred octopus, pequillo pepper, mint pea puree and black garlic; day boat scallops $32 red quinoa, spiced butternut squash, smoked bacon, and carroway; white Peking duck breast ($34) on top of vanilla turnip puree, grilled figs and crispy kale; pumpkin cavatelli ($26) with spiced pumpkin, pistachio, sour cherry, and onion soubise; 18-oz. dry-aged rib eye ($49) with potato confit, heirloom carrots, fried béarnaise with a bordelaise sauce; and lastly the wild striped bass ($32) with eggplant, barrel aged port wine, and gribiche sauce.

Blue Collar has added four new side dishes to entice its patrons. The new culinary treats include a coconut milk yucca mash, a celery salad with blue cheese and dill, golden beets with a red wine gastric and a Isreali cous cous with lemon and garlic. All side dishes are $6.

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