Via Matta

79 Park Plaza
Boston, MA 02116
617-422-0008

Via Matta, nestled in Park Square, brings the cuisine of Piedmont, Tuscany, Liguria and Emilia Romagna regions to Boston’s Back Bay via a seasonal, creative and unpredictable menu that takes its cues from the day, the season, the tides and the chef’s daily disposition.

With a warm, mosaic tiled caffe that serves dinner until 1:00am, a convivial bar that manages to be both spacious and cozy, a seasonal outdoor patio and an elegantly graceful dining room, Via Matta, has the perfect space for whatever you’re in the mood for.

A Night of Food, Drink, Art & Music at Via Matta
On Wednesday, July 1^st, the folks at Via Matta get the month started with another of their fabulous F ...

Via Matta's June Installment of F.A.M.E.
The folks at Via Matta once again prepare to throw their doors open to the city's movers and shakers ...

Lovely New Via Matta Morsels
While chef-owner Michael Schlow takes his show on the road (with the opening of an Alta Strada in Wellesley and ...

tuna

at Via Matta

Yellowfin tuna with crispy artichoke leaves, pea greens and pickled shallots

Cena
Prazo
Enoteca
Weekly Prix Fixe

Crudo e Marinato

Salmon with local radishes, celery, grain mustard, citrus and ginger $15

Yellowfin Tuna with cucumber, bottarga and sorrento lemon sauce $17

Local Oysters with gooseberries, pancetta and scallion $18

Prime Beef with "cipole misti" and garlic crostini $16

Crunchy Local Farm Vegetables with house marinated anchovies $12

Salumi e Formaggi e Pane

Via Matta's Prosciutto Cotto with pickled red onions, arugula and parmigiano $13

Burrata with grilled radicchio, golden raisins and pine nuts $16

Bruschetta with tuscan kale, smoked onions, soppressata and pecorino $12

Speck Tirolese with roasted black mission figs, hazelnuts and balsamico $16

Homemade Ricotta with sage, hot pepper and crostini $12

Antipasti e Insalati

Fresh Shrimp with warm ceci beans, meyer lemon, fennel and pancetta $16

Spicy Calamari with tomato, kalamata olives and capers $14

Crunchy Eggplant with basil-marinated tomatoes and reggiano $12

Umbrian Lentil Soup with crispy vermont duck, apples and ‘schicatta' $12

Insalata Mista with lemon, olive oil, fresh herbs and frico $10

"The Italian Wedge"- endive, gorgonzola, tomatoes, red onion and pancetta $14

Shaved Mushroom and Arugula with red onion and truffle oil $12

Paste

Venison Ravioli with tomatoes, mushrooms and grappa $23

Spaghetti aglio e olio con pomodoro $17

Pappardelle with braised lamb, green garlic, mint and pecorino $24

Ricotta and Fresh Herb Mezzaluna with autumn mushrooms $19

Potato Gnocchi with new england shellfish and oregano pesto $21

Fedelini with tiny clams, cherry tomatoes and parsley $22

Tagliatelle alla Bolognese $21

Alla Griglia e Al Forno

Beef Sirloin with chanterelles, tuscan kale and smoked onions $39

Grilled Branzino with fennel, local apples and swiss chard $32

Wild Striped Bass with baby spinach, roasted mushrooms and charred peppers $34

Chicken Milanese with arugula, marinated tomatoes and red onion $23

Veal with celery root, spinach, prosciutto, nutmeg and sage $38

Roasted Salmon with melted cabbage, farm potatoes, guanciale and tarragon $28

Muscovy Duck with italian prune plums, crispy lentils and fall braising greens $32

Pollo al Mattone: chicken cooked under a brick with brussels sprouts, salsify, pancetta and meyer lemon $27

Contorni

Sautéed Broccoli Rabe with hot chili flakes $9

Roasted Brussels Sprouts with house cured pancetta $7

Red Beets with smoked onions and ricotta salata $9

Roasted Cauliflower with breadcrumbs, parmigiano and parsley $9

Balsamic Roasted Mushrooms with mint and parmigiano $6

Specialita della casa

5 course seasonal tasting menu $85...we do request that the whole table participate

Dolci

Flourless Chocolate Cake with vanilla gelato and caramel $10

Passion Fruit Tiramisu with tropical fruit and raspberry sauce $11

Pumpkin Cheesecake with honey gelato, almond crust and chocolate $10

Vanilla Panna Cotta with pineapple and pistachios $9

Mascarporeos $7

Almond Cannoli with ricotta and chocolate strawberries $9

Walnut Cake with banana gelato and brandied caramel sauce $10

Assorted Biscotti Plate $5

Selection of Italian Cheeses $12

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.

Chiffonade: 1. noun Vegetables cut in thin strips or shreds.

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.

Crostini: 1. noun The Italian word for "little toasts" (referring to bread, not grappa).

Deglaze: 1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.

Gourmand: 1. noun A person who appreciates eating and drinking, sometimes to excess.

Infuse: 1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.

Insalata: 1. noun Italian for salad.

Jus: 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Lemongrass: 1. noun A lemon-scented herb used liberally in Thai cooking.

Nori: 1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.

Pancetta: 1. noun Cured Italian bacon.

Panna cotta: 1. noun Italian egg custard.

Pâté: 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.

Pâte: 1. noun French for dough, paste or batter.

Pesto: 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Pistou: 1. noun The French version of pesto, a mixture of basil, garlic and olive oil.

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

Poussin: 1. noun A small, young chicken.

Roulade: 1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.

Salsify: 1. noun A root vegetable with oyster-flavored flesh.

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.

Skate: 1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.

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.

Verjus: 1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.

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