Prezza

24 Fleet St.
Boston, MA 02113
617-227-1577

Since its opening in 2000, Prezza has been considered a rising star on the crowded North End dining scene. Inventive Mediterranean cuisine, a sleek, urban interior and an extensive wine list come together to create an experience that is at once exciting and serene.

Chef-owner Anthony Caturano’s menu is based on the simple, peasant-style cuisine of Prezza, the small, ancient town in the Abruzzi region of Italy where his grandmother was born. Featuring house-made pastas and wood grilled meats, the menu is bursting with authentic yet innovative cuisine.

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shrimp

at Prezza

Crispy shrimp with Italian slaw and cherry pepper aioli

Dinner

Appetizers

Wood Grilled Quail, chestnut flan, mache salad with walnuts and shaved onion $15

Roasted Wild Mushrooms, fried egg, grilled bread, rosemary, extra virgin olive oil and parmigiano $15

Roasted Portobello, creamy polenta, parmigiano and roasted tomato $15

Nantucket Bay Scallops, bacon mash potato and cider glaze $16

Butternut Squash Arancini, lobster, brown butter and sage $15

Prosciutto, roasted red peppers, buffalo mozzarella, olive oil and aged balsamic $15

Seared "Flat Iron Steak", truffle vinaigrette, arugula and Parmigiano $15

Crab Cake with orange fennel salad and citrus aioli $15

Mushroom Risotto, fontina, pancetta and parmigiano $16

Crispy Shrimp, Italian slaw and cherry pepper aioli $16

Spicy Mussels, tomato-fennel stew and chorizo polenta $15

Wood Grilled Squid and Octopus, braised white beans and toasted parsley $15

Tuna Tar-Tare mixed with citrus vinaigrette with crispy oysters and herb salad $16

Beef Tar-Tare mixed with truffle aioli, mustard and chives with marinated mushrooms and toasted foccacia $16

Salad and Soup

Baby Red Romaine salad, croutons, olives, red onion, tomato, cucumber, feta cheese with red wine vinaigrette $12

Baby Arugula, pecans, roasted red peppers, goat cheese and balsamic vinaigrette $12

Mushroom Soup, white beans, roasted tomato, rosemary and grilled bread $15

Handmade Pasta

Lobster Fra Diavlo- Saffron Tagliatelle, lobster, roasted tomato, fennel and longhorn peppers $18app/$36 entree

"Ravioli di Ouovo" Ravioli stuffed with egg yolk and ricotta $10ea

Chestnut Raviolini with pulled duck, butter and parmigiano

Potato Gnocchi "a la Bolognese"- Rustic meat ragout, tomato, porcini cream and pecorino cheese

Pumpkin Ravioli, Lobster, brown butter, sage, mascarpone

Pasta as Appetizer $15 ~ Pasta as Entrée $28

From the Oven

Fish Stew- Lobster, swordfish, shrimp, clams, mussels, squid, saffron aioli and grilled bread $36

Homemade Meatballs, sausage, tomato and creamy polenta $25

Boneless free range half Chicken, Yukon mashed potato, green beans and roasted onion $26

Roasted Scallops with wild mushrooms, cipollini onions, fried leaks and cauliflower puree $28

Crispy Pork Chop, vinegar peppers, roast potato and red wine sauce $28

Roasted Duck Breast, confit duck leg, chestnut risotto cake, braised fennel and cider glaze $36

From the Wood Grill

Angus Sirloin with chunky mashed golden Yukon potato and grilled asparagus $42

Bone in Prime Tenderloin, asiago-potato gratin, sautéed spinach $46

Venison Loin, sweet potato mash, braised greens and glazed bacon-red wine sauce $38

Swordfish, fresh shucked cranberry beans, braised cardoons and escarole $28

Veal Porter House, saffron lobster risotto, broccoli rabe and red wine sauce $44

Rotisserie Special of the Night with choice of one side***Limited Availability***

Sides

Wood Grilled Asparagus with pecorino cheese $8

Broccoli Rabe, extra virgin olive oil, and pecorino cheese $8

White Beans with olive oil and Arugula $8

Chunky golden Yukon mashed potato $8

Polenta with tomato, basil and Parmigiano $8

Dessert

Crispy Zepoli with blueberry sauce $10

Limoncello cheesecake on a biscotti crust $10

Plum Bread Pudding with oat crumble topping, plum chutney and mascarpone ice cream $10

Strawberry Shortcake with balsamic marinated strawberries and mascarpone cream $10

Tiramisu "Parfait" with Kahlua and espresso $10

Assorted Sorbet and Ice Cream $8

Vanilla Blackberry Crème Brule with glazed ginger snaps $9

Almond Cake with peach compote, vanilla bean ice cream and almond Florentine $10

Chocolate flourless cake, vanilla bean ice-cream and raspberry puree $10

Assorted Italian Cheese Plate $14

Assorted Biscotti $6

Prezza Dessert Sampler for Sharing Or Celebrating $38

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Aïoli: 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Asiago: 1. noun Semi-firm Italian cheese made from cow's milk.

Beignet: 1. noun A sweet or savory fritter from New Orleans.

Brioche: 1. noun A soft, yeasty French bread enriched with butter and eggs.

Carpaccio: 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.

Chorizo: 1. noun Crumbly, spiced pork sausage.

Chutney: 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.

Cipollini: 1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.

Compote: 1. noun Slow-cooked fruit in syrup.

Confit: 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Escabeche: 1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.

Florentine: 1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.

Foie gras: 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Fra diavlo: 1. noun Dishes featuring a devilishly spicy marinara sauce.

Gratin: 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.

Limoncello: 1. noun Lemon liqueur.

Mâche: 1. noun Dark, tangy greens used most often in salads.

Mascarpone: 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Pancetta: 1. noun Cured Italian bacon.

Poivre: 1. noun French for "pepper."

Polenta: 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Porcini: 1. noun Smoky, meaty wild mushrooms.

Prix fixe: 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.

Ragoût: 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.

Ragu: 1. noun Tomato and meat sauce from Bologna.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Schnitzel: 1. noun Egg- and breadcrumb-battered, fried meat cutlet.

Semolina: 1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.

Sorrel: 1. noun A sour, buckwheat-related herb.

Tagliatelle: 1. noun What they call fettuccine born in northern Italy.

Tartare: 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Tempura: 1. noun Batter-dipped, deep-fried fish, poultry or vegetables.

Terrine: 1. noun An earthenware container, or the dish cooked therein.

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