Welcome to Prego-A Houston Italian restaurant

Antipasto Plate-Porchetta, Mortadella, Sopressatta and Prosciutto wrapped Asparagus, Yellow Pepper Confit, Grilled Crimini Mushrooms, Stuffed Eggplant and Sheep Milk Cheese Torte 14
Italian Sausage with Roasted Peppers and Red Onion  8
Sweet Potato Gnocchi with Roasted Tomato Sauce and Grana Padano 8
Carpaccio of Beef with Chopped Arugula and Tomato Salad, hint of White Truffle Oil 10
Polenta Crusted Oysters with Heirloom Tomato Salad and Pancetta Sauce 10
Pan Roasted Crab Cake with Watercress and Chili Aioli 10
Fried Calamari with Roasted Tomato Sauce 12
Pan Roasted Mussels with Wood Grilled Tuscan Bread 10
Spicy Crab fingers with Lemon-Garlic Butter. ¼ lb 10 or ½ lb 18

INSALATA

Jumbo Lump Crabmeat with Asparagus, Black Olives, Roma Tomatoes, Grilled Mushrooms, Crispy Shallots and Salsa Verde 22
Buratta with Pickled Yellow Beets, Hazelnuts, Watercress , Heirloom Tomatoes
and Citrus Vinaigrette 10
Arugula and Radicchio with grilled Portobello Mushrooms, Oranges and Peppered Goat Cheese with AppleWalnut Vinaigrette 10
Tomatoes Caprese with Caramelizied Tomatoes and Fresh Mozzarella 10
Wood Grilled Chicken Breast with Candied Walnuts, Gorgonzola, Poached Pear
and Field Greens 14
Caesar Salad 6 Large Caesar with Wood Grilled Chicken Breast 14
Prego Salad of Mixed Greens, Ricotta Salata, Olives, Marinated Artichokes
and Cherry Tomatoes 6

ZUPPA

Roasted Red Pepper and Poblano Cream Soup with Crème Fraiche 8
Minestrone with Porcini Mushrooms 8
Lentil Soup with Roasted Garlic and Lamb Sausage 8

Spaghetti Al Peperoncino with Garlic, Extra Virgin Olive Oil and Flat Leaf Parsley 10
Roasted Pheasant Ravioli with Oregon Truffle Butter  16
Lasagna of Veal and Beef Meatballs, Mozzarella, Tomato Sauce, topped with Pesto 14
Roasted Butternut Squash Tortellini with Walnut-Sage Sauce 12
Smoked Mozzarella Ravioli with Crimini Mushrooms and Vodka Tomato Sauce   12
Taglierini with Fresh Roma Tomato Sauce, Basil, Garlic and Olive Oil 14
Wild Mushroom Ravioli with Roasted Garlic and Porcini Mushrooms in Marsala Sauce 14
Penne with Roasted Eggplant, Olives, Capers, Red Onion and Ricotta Salata 12
Jalapeno Fettuccine with Grilled Chicken, Black Beans, Tomatoes, Cilantro and Avocado 14
Smoked Duck Ravioli with Sun Dried Cherries, Porcini Mushrooms and Port Wine Sauce 14
Spaghetti with Veal and Beef Meatballs, Scallions, Pancetta and Tomato Sauce 14

RISOTTO

Risotto with Roasted Pumpkin, Gulf Shrimp, Pancetta and Scallions 20
Risotto with Porcini Mushrooms 16
Risotto with Goat Cheese, Leeks, Roasted Corn, Asparagus and Mushrooms 16

Pizza

(made with whole milk mozzarella)

Margherita with Tomatoes and Basil 12
Wood Grilled Chicken with Roasted Garlic, Sautéed Crimini Mushrooms and Pesto 14 Sautéed Spinach and Garlic 14
Italian Sausage with Roasted Peppers and Red Onion 14
Prosciutto and Arugula 14

FRUITTI DE MARE

Shellfish Soup with Shrimp, Mussels, Clams, Oysters, Calamari and Scallops in
Tomato-Saffron Broth 22
Spaghetti with Fresh Little Neck Clams, Red Onions, Pancetta and Extra Virgin Olive Oil 20
Linguini Pescatore with Shrimp, Scallops, Mussels, Calamari and Crab Fingers
with Fra Diavlo Sauce or Bianco 22
Pan Roasted Lump Crab Cakes with Tomato Fonduta, Green Beans
and Mashed Potatoes 22
Grilled Rainbow Trout with Yellow Pepper Confit, Gulf Shrimp, Extra Virgin Olive Oil and Spaghetti Peperoncino with Garlic and Parsley 20
Pecan Wood Grilled Red Snapper with Green Beans, Roasted Butternut Squash and Oven Dried Tomato Sauce 22
Pecan Wood Grilled Salmon with Preserved Lemon, Spinach and Penne with Salsa Cruda   20
Pumpkin Seed Crusted Red Snapper with Roasted Corn and Leek Sauce,
Spinach and Roasted Butternut Squash 22

Parmesan Crusted Chicken with Creamy Mashed Potatoes, Spinach
and Tomato Fonduta 14
Pan Roasted Chicken Breast Stuffed with Prosciutto, Fresh Mozzarella over Creamy Polenta, Green Beans and Roasted Shallot Sauce    16
Grilled Paillard of Chicken with Oven Dried Tomato Tapenade, Spinach, Cappellini with Garlic and Olive Oil 14
Romano Crusted Veal Scallopini Saltimbocca with Spinach and Scalloped Potatoes 20
Parmesan Crusted Veal Scallopini with Capers and Roasted Garlic Bianco, Spinach Taglierini with Tomato and Basil 20
Grilled Double Cut Lamb Chops with House Made Mint Jelly,
Rapini and Scalloped Potatoes 26
Grilled 8 oz. Beef Tenderloin with Truffle Butter, Caramelized
Tomatoes and Potato Ravioli 24

Vegetable Plate with Scalloped Potatoes, Butternut Squash, Rapini, Balsamic grilled Asparagus, Grilled Portabello Mushroom and Roasted Yellow Pepper 16

Try our delicious fresh baked chocolate soufflé or strawberry shortcake 10
(Allow 20 minutes for preperation)

John Watt and Tracy Vaught Proprietors

David Cook General Manager. Rafael Espinal Certified Sommelier/Manager

 

 

Online Menu Last updated 07.15.09