platters (one size only - 18”plastic tray) antipasto platter imported cheeses, cappicola, salami, marinated olives, roasted red peppers, warm zucchini salad, grilled eggplant, pickled mushrooms, marinated olives & stuffed cherry peppers 125 add prosciutto di parma 22 / lb vegetable crudite broccoli, tomatoes, cucumbers celery, carrots, tomatoes & house ranch dressing 60 cheese and seasonal fruit chef’s selection with assorted crackers 110 shrimp cocktail with house made cocktail sauce 125 (50 shrimp) salads half pan (12” x 10”) / full pan (20” x 12”) red, white & greens radicchio, endive and arugula tossed with oregano vinaigrette, chevre & fried potato chips 39 half 69 full bistro style caesar salad with chunky romaine hearts, garlicky caesar dressing & baguette croutons 39 half 69 full garden salad iceburg lettuce with tomatoes, carrots, red onions, cucumbers & olive. choice of dressing 40 half 75 full 12 ingredient chopped salad marinated salad bar veggies with smoked bacon, crumbled feta, avocado mousse and red wine vinaigrette 55 half 99 full

appetizers “fig poppers” black mission figs stuffed with gorgonzola dolce, “crisp” prosciutto di parma, 12 year aged balsamic & orange gremolata SEASONAL 65 (25 figs) a “bucket of balls” the federal’s “famous” risotto balls with fresh black truffle butter 70 (50 risotto balls) steamed PEI black mussels steamed in a shot of sambuca, oven-dried tomatoes, fennel pollen, baby leeks & lemon 50 half 95 full sides grilled local asparagus with parmesan shards 55 half 110 full haricot vert (green beans) with shallots & garlic butter 45 half 95 full herb roasted red bliss potatoes 40 half 80 full mashed potatoes 40 half 80 full buttered baby carrots 55 half 110 full broccoli rabe with garlic and red chilis 49 half 95 full grilled eggplant with chevre 45 half 90 full grilled zucchini with toasted almonds 45 half 90 full

entrees pasta soffrito house made tomato sauce 45 half 85 full truffled “mac & cheese” with penne rigate, truffles & sottocenere cheese 55 half 100 full chicken bolognese tossed with rigatoni, fontina, parmesan & a spoon of mascarpone 55 half 100 full broccoli rabe and Italian sausage with garlic, parmesan & orchetti 55 half 100 full herb roasted pork loin 125 (average six pounds) roasted beef tenderloin 205 (average four and a half pounds) rosemary roasted statler chicken breast 65 half (18 - four ounce portions) 115 full (36 - four ounce portions) lavender honey side of salmon 125 (average four pounds) roasted flank steak 115 (average three pounds) grilled breaded shrimp skewers 9.95 per skewer (four large shrimp) braised beef short ribs (boneless) 85 half (24 - four ounce portions) 150 full (48 - four ounce portions) seared atlantic cod 65 half (8 - four ounce portions) 125 full (16 - four ounce portions) roasted sage turkey breast (sliced) 125 (average nine pounds) eggplant parmesan 45 half 85 full

catering pick up / drop off menu

hors d’oeuvres (price is for three dozen) mini beef wellington with truffle mushroom duxelle & parmesean 72 buffalo chicken meatballs with gorgonzola & celery salt 36 “philly beef” spring rolls aged provolone & roast pepper aioli 54 spicy chicken satay with spicy peanut sauce & lime 36 spanikopita baby spinach, whipped feta, caramelized onions & phyllo 36 forest mushroom mini quiche 54 kale & smoked cheddar mini quiche 54 scallops wrapped in smoked bacon 90 coconut shrimp with mango salsa and jalepeno 72 mini crab cakes with lemon aioli 72 grilled breaded shrimp cocktail 72 caprese skewers with sweeet 100 tomatoes & buffalo mozz 36 mini pesto ravioli with pignoli oil 36 antipasto skewers 72 mushroom caps with marrow, white beans & roasted garlic 36

add ons delivery available for orders of $450.00 or more (within 25 miles) disposable chafing dish set $12.95 disposable china & flatware $2 per person

135 cooper street agawam, massachusetts 01001 413-789-1267 thefederalrestaurant.com