Momo's Pasta

Sauteed blue mussels in lemon garlic white wine butter sauce.

Sauteed in capers, white wine and garlic parsley.

Thinly sliced beef filet covered with onions, arugula, parmesan cheese, heart of palms, cucumbers, and Dijon dressing.

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

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

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

Slices of the classic Italian ham with fresh melon.

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

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

French bread with sun-dried tomato spread and melted mozzarella cheese on top.

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

Baby spinach with roasted mushrooms, pimentos and marinated red onions tossed in Balsamic vinaigrette. Topped with feta cheese.

Baby arugula with ruby champagne vinaigrette, pine nuts, and shaved Parmesan cheese.

Mixed greens tossed in a gorgonzola dressing with sugar walnuts, julienned carrots, and celery.

Our take on the American-Italian classic.

Diced tomatoes, cucumber, red onions, cilantro, and fresh lime juice.

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

Green leaf lettuce, walnuts, mixed vegetables, tomatoes, caper dressing.

Our equivalent of the chef's salad with prosciutto and fontina cheese.

Pasta shells in a creamy tomato sauce made with imported gruyere cheese, fresh ricotta, pork loin, Genoa salami, chicken breast and pancetta.

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

These dumplings are made with spinach, eggs, ricotta and parmesan, topped with gruyere and served with a side of tomato sauce.

Potato dumplings 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. Served with our homemade Italian sausage in our tomato sauce.

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

Linguine served with a piping hot meat sauce.

Bowtie pasta with broccoli, diced roma tomatoes, chicken breast, and roasted sweet corn tossed in garlic and olive oil.

Angel hair pasta with prosciutto and asparagus, sautéed in a butter cream sauce.

Baby clams cooked in olive oil with garlic and Italian parsley and a bit of lemon with tomato sauce or white wine 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.

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

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

Cacao is added to the normal ingredients for making pasta. Served with gruyere, peas, and prosciutto cotto - ham.

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

Fresh tomatoes, black olives, capers, pure olive oil, and a pinch of red pepper.

Pasta shells with a delicate flavor born from the blending of four cheeses: fontina, gruyere, fresh mozzarella, and parmesan.

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

Tomato sauce, mozzarella, cooked prosciutto, olives, mushrooms, and artichoke hearts.

Mozzarella, salame, chicken, pork and mascarpone cheese.

Tomato sauce, mozzarella, and pepperoni.

Tomato sauce, mozzarella, and homemade Italian sausage.

Tomato sauce, garlic, red peppers, parsley, shrimps, scallops, and calamari.

Cream sauce, with parmesan, chopped spinach, artichoke hearts, and mozzarella cheese.

Tomato sauce, mozzarella, and pepperoni.

Tomato sauce, mozzarella, and fresh basil.

Tomato sauce, mozzarella, and pesto.

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.

Small Emilian ravioli overflowing with a mixture of several seasoned meats. Served with a mushroom 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 blend of pureed spinach and ricotta cheese flavored by various herbs and just a touch of pancetta.

Veal parmesan with mozzarella cheese and tomato sauce. Choose from the following options: -Al Fungi: with mushroom and a cream sauce. -Al Limone: with lemon sauce, garlic, parsley, with a slice of prosciutto, and sautéed in butter. -Al Marsala: special sauce made with a marsala mushroom wine sauce.

Twin boneless chicken breasts with asparagus points and sun-dried tomatoes in a sherry cream sauce.

Twin boneless chicken breasts with artichoke hearts and capers in a chardonnay wine sauce.

Twin boneless chicken breasts topped with prosciutto and fontina cheese in a Madeira wine sauce.

Saffron rice with lobster, topped with sautéed shrimp and smoked salmon, served the American way with vegetables on the side.

Saffron rice topped with mushrooms and cream sauce.

Tenderloin medallions with gorgonzola and a mushroom cream sauce.

Choice of porterhouse trimmed and stuffed with prosciutto and gruyere, covered with a mushroom cream sauce.

Fresh salmon filet served with a basil cream sauce.

Tender shrimp sautéed with smoked salmon in butter with a light cognac and marsala cream sauce and a hint of almond dust.

Homemade ravioli stuffed with lobster and crabmeat, served in Saffron brandy rose sauce and topped with bay shrimps.

Grilled pork chop in a port wine mushroom cream sauce.

Fresh angel hair pasta in a creamy tomato sauce made with shrimps and shredded smoked salmon. Mildly spicy.

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

Grilled swordfish filet with gulf shrimp, artichoke hearts, and sun-dried tomatoes in a lemon-lime vinaigrette.

Oven roasted Cornish hen served with orange glaze and Italian sauerkraut.

Canadian bacon, caramelized onions, pineapple, alfredo and mozzarella.

French bread with sun-dried tomato spread and melted mozzarella.

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

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

Chilled asparagus with Balsamic vinaigrette and traditional Greek salad and julienne prosciutto kalamata olives with feta cheese.

Diced tomatoes, cucumber, red onions, cilantro, and fresh lime juice.

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

Our treatment of the American-Italian classic.

Linguine served with a piping hot meat sauce.

Baby clams cooked in olive oil with garlic and Italian parsley and a bit of lemon with tomato sauce or white wine sauce.

13" Pizza Homemade and Baked in a Deck Oven.

Salmon in a savory sauce of fresh tomatoes, basil, and a dollop of our house made pesto sauce.

Pasta shells with a delicate flavor born from the blending of four cheeses: fontina, gruyere, fresh mozzarella and parmesan and serve with Alfredo sauce.

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 is a creamy blend of prosciutto and mushrooms

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

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.

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.

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

Twin boneless chicken breasts with artichoke hearts, capers in a chardonnay wine sauce.

Saffron rice with lobster, topped with sautéed shrimp and smoked salmon, served the American way with vegetables on the side.

Tenderloin medallions over gorgonzola mushroom crea sauce.