Momo's Pasta

Shrimp, calamari, and scallops seasoned with tomatoes, fresh parsley, garlic, and pure olive oil. Slightly spicy.

Fresh mushroom salad. Thinly sliced fresh mushrooms tossed with MoMo's original tangy dressing.

Six New Zealand large mussels, baked with a white wine tomato sauce and spiced with herbs and oregano.

Combination of insalata alla pescatora, ifunghi freschi, and cozze alla tarantina.

Snail dish presented in a light combination of tomatoes, garlic, hot pepper, and mint. Served warm.

Sauteed in capers, white wine, and garlic parsley.

Fresh mozzarella or imported Provolone cheese with tomato, basil, capers, and sliced eggs.

Thinly sliced fillet of beef covered with arugula, Parmesan cheese, hearts of palm, cucumbers, and a Dijon dressing.

Slices of the classic Italian ham with fresh melon.

Rings of calamari deep-fried and served with a spicy tomato sauce.

Slices of Italian bread with olive oil, tomatoes, and fresh basil.

French bread with sundried tomato spread, then topped with melted mozzarella cheese.

A fresh salad with sweet lobster and hearts of palm mixed with tender slices of Boston lettuce and salty smoked salmon. Dressed with olive oil and lemon.

Fresh green salad with Italian dressing alla Momo and walnuts.

Fresh green salad with Fontina cheese served with a slightly garlic dressing.

Our equivalent of the chef's salad with prosciutto and Italian cheeses.

Our treatment of the American-Italian classic.

Baby arugula with ruby champagne vinaigrette and pine nuts.

Prosciutto, apples, red onions, red bell peppers tossed in oil and balsamic vinegar finished with pine nuts and parmesan.

Ribbon egg noddle pasta in a creme and Pecorino cheese sauce.

Eggplant, tomatoes, onions, Parmesan cheese, and mozzarella cheese layered in a casserole and baked in the oven.

Small tubular pasta with diagonal cut ends, with a spicy tomato sauce with garlic and fresh parsley.

Rich in aromas and flavors, where the fresh tomato blends perfectly with black olives, capers, pure olive oil, and a pinch of red pepper.

Penne pasta served warm with olive oil and lemon juice, chopped fresh tomato, and basil with a spoon of our fresh pesto sauce.

Thin noodles with a pure olive oil based sauce containing fresh basil, garlic, ground walnuts, and Pecorino cheese.

Pasta shells with a delicate flavor born from the blending together of four cheeses: Fontina, Gruyere, fresh mozzarella and Parmesan.

Rigatoni pasta with a chunky tomato sauce, lots of basil and garlic, and fresh mozzarella stirred at the last minute.

A roll of fresh pasta filled with spinach, ricotta cheese, and Parmesan cheese, boiled and sliced like medallions, then sauteed and sprinkled with Gruyere cheese and served with a side of our fresh tomato sauce.

Potato dumplings in a creamy sauce flavored with Gorgonzola, the Italian bleu cheese made with goat's milk, blended with garlic and walnuts in a creamy Fontina cheese sauce.

Each ravioli is stuffed with a mixture of four cheeses: Fontina, Gruyere, ricotta and Parmesan, with a hint of Gorgonzola added. Served in a light creamy tomato sauce.

These dumplings are made with spinach, eggs, flour, ricotta, and Parmesan topped with Gruyere and served with a side of tomato sauce.

Cocoa is added to the normal ingredients for making pasta, which in itself does not give a chocolate flavor, but instead gives the dough a unique consistency which we feel is indescribably delicious. Served in two ways: with Gruyere cheese and a cream sau

Linguine served with a piping hot meat sauce.

Sheets of fresh pasta layered with an authentic Ragu di Carne, Bechamel, and mushrooms, topped with a little tomato sauce, fresh mozzarella, and Italian Parmesan.

Ribbon egg noodles in a tasty robust sauce where bacon plays the dominant role. Flavored by zesty tomato and garlic with a pinch of red pepper.

A combination of green and white angel hair. The sauce is a creamy blend of prosciutto and fresh mushrooms.

Angel hair with prosciutto and asparagus, sauteed in butter with a delicate cream sauce.

Shell pasta in a creamy tomato sauce made with imported Gruyere cheese, fresh ricotta, pork loin, Genoa salami, chicken breast and pancetta.

Small Emilian ravioli overflowing with a mixture of several seasoned meats. Served with a mushroom cream sauce.

Potato dumplings served with the sweet Italian sausage made in our kitchen with our fresh tomato sauce.

Homemade pasta stuffed with asparagus, ricotta, and smoked prosciutto in a cream sauce with demiglace.

A type of ravioli, this fresh pasta "cushion" encloses a delicious blend of pureed spinach and ricotta cheese flavored by various herbs and just a touch of pancetta.

Baby clams cooked in olive oil with garlic and Italian parsley, with a bit of lemon to enhance the delicate flavor of sea. With tomato sauce or white wine.

Shrimp, scallops and calamari with red-hued pasta ribbons served in a spicy tomato sauce.

Butterfly shaped noodles mixed with smoked salmon and green peas in a creamy sauce.

Fresh angel hair in a creamy tomato sauce with succulent shrimp and shredded smoked salmon. Seasoned with special herbs and spices. Slightly spicy.

Homemade pasta stuffed with lobster and crabmeat served in saffron brandi rose sauce, and topped with bay shrimp.

A ribeye braised with tomato, olives, and capers, and given a final covering of creamy mozzarella with optional anchovy fillet and a touch of oregano.

A choice of porterhouse trimmed and stuffed with prosciutto and Gruyere and covered with a mushroom cream sauce.

Served with your choice of sauce: al Limone (Made with lemon sauce, garlic, parsley and cream, with a slice of prosciutto sauteed in butter); al Marsala (A special sauce made with Marsala and a little cream); ai Funghi (With fresh mushrooms and a delicate

Scallopine with mozzarella cheese and marinara.

Boneless rainbow trout sauteed in butter and fresh sage with a lemon, garlic, and caper sauce.

Tender shrimp sauteed with smoked salmon in butter with a light cream sauce of cognac, Marsala and a hint of almond dust.

Fresh salmon fillet served with a delicate basil cream sauce.

Twin chicken breasts pan-seared and served with a slice of prosciutto and Bechamel sauce in a nest of sauteed spinach.

Twin boneless chicken breasts with mushrooms and artichoke hearts in garlic butter.

Saffron rice with lobster and topped with sauteed shrimp and smoked salmon. Served the American way with vegetables on the side.

Arborio rice served the most popular way with saffron and sausages.

Tomato, mozzarella, and basil.

Tomato, mozzarella, and pesto.

Tomato, mozzarella, anchovies, olives, and capers. Our equivalent of the chef's salad. With prosciutto and Italian cheeses.

Tomato, mozzarella, and pepperoni.

Tomato, mozzarella, cooked prosciutto, olives, mushrooms, artichoke hearts, and optional anchovies.

Olive oil, mozzarella, Romano, Parmesan, and Gorgonzola.

Tomato, garlic, red pepper, parsley, shrimp, scallops, and calamari.

Tomato, mozzarella, pork loin, salami, pancetta, and chicken breast.

Tomato, mozzarella, and homemade Italian sausage.

Tomato, mozzarella, and basil.

Tomato, mozzarella, and pesto.

Tomato, mozzarella, anchovies, olives, and capers. Our equivalent of the chef's salad. With prosciutto and Italian cheeses.

Tomato, mozzarella, and pepperoni.

Tomato, mozzarella, cooked prosciutto, olives, mushrooms, artichoke hearts, and optional anchovies.

Olive oil, mozzarella, Romano, Parmesan, and Gorgonzola.

Tomato, garlic, red pepper, parsley, shrimp, scallops, and calamari.

Tomato, mozzarella, pork loin, salami, pancetta, and chicken breast.

Tomato, mozzarella, and homemade Italian sausage.

Vanilla ice cream drowned with hot espresso and a coffee liqueur. Topped with crushed amaretto cookies.

A tasty covering of wild cherries in syrup under vanilla ice cream. Topped with crushed amaretto cookies.

Chocolate ice cream with Italian egg-based liqueur called Vov. Topped with crushed amaretto cookies.