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Momo's Pasta
Rings of calamari deep-fried and served with a spicy tomato sauce.
Sauteed crab claws in capers, white wine and garlic parsley.
Shrimp, calamari and scallops seasoned with tomatoes, fresh parsley, garlic and pure olive oil. Mildly spicy.
Sauteed blue mussels in lemon garlic white butter sauce.
French bread with sundried tomato spread and melted mozzarella.
Thinly sliced beef filet covered with onions, arugula, Parmesan cheese, heart of palms cucumber and Dijon dressing.
Slice of the classic Italian ham with fresh melon.
Slice of Italian bread with olive oil, garlic, tomatoes and fresh basil.
Fresh mozzarella or imported provolone cheese with tomatoes and basil, capers and sliced eggs.
Baby arugula with ruby champagne vinaigrette, pine nuts and shaved Parmesan cheese.
Our treatment of the American Italian classic.
Diced tomatoes, cucumber, red onion, cilantro and fresh lime juice.
Fresh salad with sweet lobster and heart of palm mixed with tender slices of Boston lettuce salty smoked salmon. Dressing with olive oil and lemon.
Fresh green salad with fontina cheese served with a mild garlic dressing.
Mixed greens tossed in a Gorgonzola dressing with sugar walnuts, julienned carrots and celery.
Baby spinach with roasted mushrooms, pimientos, marinated red onions tossed balsamic vinaigrette and topped with feta cheese.
Fresh green salad with Italian dressing and walnuts.
Our equivalent of the chefs salad with prosciutto and fontina cheese.
Tomato sauce, mozzarella and fresh basil.
Tomatoes sauce, mozzarella and homemade Italian sausage.
Tomato sauce, garlic, red peppers, parsley, shrimps,scallops and calamari.
Tomato sauce, mozzarella and pesto.
Tomato sauce, mozzarella and pepperoni.
Olive oil, mozzarella, Romano, Parmesan and Gorgonzola. Vegetarian.
Cream sauce with Parmesan, chopped spinach, artichoke hearts and mozzarella cheese.
Tomato sauce, mozzarella, pork loin, salami, pancetta and chicken breast.
Tomato sauce, mozzarella, cooked prosciutto, olives mushrooms and artichoke hearts.
Pasta shells with a delicate flavor born from the blending of four cheese fontina Gruyere, fresh mozzarella and Parmesan.
Pasta shells with a delicate flavor born from the blending of 4 cheese fontina Gruyere, fresh mozzarella and Parmesan.
A roll of fresh pasta filled with spinach, ricotta and Parmesan cheese boiled and sliced like medallions, then ser ved and sprinkled with Gruyere cheese and served with a side of our fresh tomato sauce. Vegetarian.
Bowtie pasta with broccoli diced Roma tomatoes, chicken breast and roasted sweet corn tossed in garlic and olive oil.
Angel hair with prosciutto and asparagus, sauteed in butter cream sauce.
Baby clams cooked in olive oil with garlic and Italian m parsley a bit of lemon with tomato sauce or white wine sauce.
Lingguine served with a piping hot meat sauce.
Butterfly shaped noodle mixed with smoked salmon and green peas in a creamy sauce.
Eggplant, tomatoes, onions, Parmesan and mozzarella cheese layered in a casserole and baked in the oven.
Pasta shells in a creamy tomato sauce made with imported Gruyere cheese, fresh ricotta, pork loin, Genoa salame, chicken breast and pancetta.
A combination of green and white angel hair. The sauce ia a creamy blend of prosciutto and mushrooms.
Rigatoni pasta with a chunky tomato sauce, lots of basil and garlic and fresh nozzarella stirred in the last minute. Vegetarian.
Rich in aromas and flavors, where the fresh tomato blends perfectly with black olives, capers, pure olive oil and a pinch of red pepper. Vegetarian.
Penne pasta or angel hair pasta served warm with olive oil and lemon juice, chopped fresh tomato and basil and a spoon of our fresh pesto sauce. Vegetarian.
These dumplings are made with spinach, eggs, flour, ricotta and Parmesan topped with Gruyere and served with a sideof tomato sauce. Vegetarian.
Sheets of fresh pasta layered with an authentic ragu di carne, bechamel and mushrooms, stpped with a little tomato sauce, fresh mozzarella and mozzarella and Italian Parmesan.
Cacao is added to the normal ingredients for making pasta, which in itself does not give a chocolate flavor, but instead, give the dough a unique consistency, which we feel, is indescribably delicious. Served with Gruyere, peas, and prosciutto cotto ham.
Potato dumpling in a creamy sauce flavored with Gorgonzola, the Italian blue cheese made with goat's milk, blended with garlic and walnuts in a creamy fontina cheese sauce or homemade Italian sausage in our tomato sauce. Vegetarian.
Penne pasta or angel hair pasta served warm with olive oil and lemon juice, chopped fresh tomato and basil and a spoon of our fresh pesto sauce. Vegetarian.
Each ravioli is stuffed with a mixture of four cheese fontina, Gruyere, ricotta and Parmesan, with a hint of Gorgonzola added. Served in a light creamy tomato sauce.
Small emilian ravioli overflowing with a mixture of serveral seasoned meats. Served with a mushrooms cream sauce.
A type of ravioli, this fresh homemade pasta is stuffed with asparagus, ricotta and smoked prosciutto in a cream sauce demi-glace.
A type of ravioli, this fresh pasta cushion encloses a delicious of pureed spinach and ricotta cheese flavored by various herbs and a touch of pancetta.
Veal Parmesan with mozzarella cheese and tomato sauce.
Twin boneless chicken breasts with asparagus point, sundried tomato in a sherry cream sauce.
Twin boneless chicken breasts with artichoke hearts, capers in a chardonnay wine sauce.
Twin boneless chicken breasts topped with prosciutto, fontina cheese, in a madeira wine sauce.
Saffron rice with lobster, topped with sauteed shrimp and smoked salmon served the American way with vegetables on the side.
Saffron rice topped with mushrooms and a cream sauce in a Italian vegetables.
Fresh salmon filet served with a basilcream sauce.
Fresh angel hair, in a creamy tomatosauce made with shrimps and shredded smoked salmon. Mildly spicy.
Homemade ravioli stuffed withlobster and crabmeat, served in saffron brandy rose sauce andtopped with bay shrimps.
Shrimp, scallops, and calamariwith red-hued pasta ribbons served in a spicy tomato sauce. Mildly spicy.
Tender shrimp sauted with smokedsalmon in butter with a light cognac and Marsala cream sauce and ahint of almond dust.
Choice of porterhouse trimmedand stuffed with prosciutto and Gruyere, covered with mushroomcream sauce.
Tenderloin medallions overgorgonzola mushroom cream sauce.
Grilled pork chop in a port winemushroom cream sauce.
Menu for Momo's Pasta provided by Allmenus.com
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