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Six New Zealand large mussels, baked with a white wine tomato sauce and spiced with herbs and oregano.
Insalata alla pescatora, funghi freschi and cozee alla tarantina.
Thinly sliced filet of beef covered with arugula, Parmesan cheese, hearts of palm, cucumbers and 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 sun-dried tomato spread and melted grated mozzarella.
Shrimp, calamari and scallops seasoned with tomatoes, fresh parsley, garlic and pure olive oil. Slightly spicy.
Thinly sliced fresh mushrooms tossed with MoMo's original tangy dressing.
Fresh mozzarella or imported provolone cheese with tomato, basil, capers and sliced eggs.
A fresh salad with sweet lobster and hearts of palm mixed with tender slices of lettuce and salty smoked salmon capers 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 and red bell peppers tossed in oil balsamic vinegar and finished with pine nuts and Parmesan.
Saffron rice with lobster, topped with sauteed shrimp and smoked salmon and 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.
Tomato, mozzarella and pepperoni.
Tomato, mozzarella, cokked prosciutto, olives, mushrooms and artichoke hearts.
Olive oil, mozzarella, Romano, Parmesan and Georgiana.
Tomato, garlic, red pepper, parsley, shrimp, scallops and calamari.
Tomato, mozzarella, pork loin, salami, pancetta and chicken breast.
Tomato, mozzarella and homemade Italian sausage.
Ribbon egg noodle pasta in creme and Pecorino cheese sauce.
Eggplant, tomatoes, onions, Parmesan and mozzarella cheese layered in a casscrole and baked in the oven.
Small tubular pasta with diagonal cut ends in 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 and a spoonful of our fresh pesto sauce.
Angel hair pasta served warm with olive oil and lemon juice, chopped fresh tomato and basil and a spoonful of our fresh pesto sauce.
Thin noodles with 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 fontina, Gruyere, fresh mozzarella and Parmesan.
Rigatoni pasta with a chunky tomato sauce, lots of basil and garlic and fresh mozzarella stirred in at last minute.
A roll of fresh pasta filled with spinach, ricotta 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 (Italian blue cheese made with goat's milk) and blended with garlic and walnuts in a creamy fontina cheese sauce.
Each ravioli is stuffed with fontina, Gruyere, ricotta and Parmesan with a hint of Gorgonzola. Served with 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 of a making pasta in itself does not give a chocolate flavor, but instead gives the dough a unique consistency which we feel is indescribably delicious.
Linguine served with a piping hot meat sauce.
Sheets of fresh pasta layered with authentic ragu de carne, bechamel and mushrooms and 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 and 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 dumpling served with sweet Italian sausage made in our kitchen and our fresh tomato sauce.
Fresh pasta cushions enclose 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 juice to enhance the delicate flavor of sea with tomato sauce or white wine.
Shrimp, scallops and calamarie with red-hued pasta ribbons served in a spicy tomato sauce.
Fresh angel hair in creamy tomato sauce made with succulent shrimp and shredded small 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 baby shrimp.
A ribeye braised with tomato, olives and capers and given a final covering of creamy mozzarella with optional anchovy filet and a touch of oregano.
A choice porterhouse trimmed and stuffed with prosciutto and Gruyere and covered with a mushroom cream sauce.
Made with lime sauce, garlic, parsley and cream with slices of prosciutto sauteed in butter,
A special sauce made with Marsala and a little cream.
Fresh mushrooms and a delicate cream sauce.
A flavorful creamy sauce with garlic and just a touch of tomato.
Scallopine with mozzarella cheese and marinara.
Boneless rainbow trout sauteed in butter and fresh sage with lemon, garlic and caper sauce.
Tender shrimp sauteed in butter with a light cream sauce of cognac, Marsala and a hint of almond dust.
Fresh salmon filet 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.
Snail dish presented in a light combination of tomatoes, garlic, hot pepper and mint. Served warm. Spicy.
Thinly sliced filet 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 sun-dried tomato spread and melted grated mozzarella.
Shrimp, calamari and scallops seasoned with tomatoes, fresh parsley, garlic and pure olive oil. Slightly spicy.
Fresh mozzarella or imported provolone cheese with tomato, basil, capers and sliced eggs.
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 and red bell peppers tossed in oil and balsamic vinegar and finished with pine nuts and Parmesan.
Red leaf lettuce with walnuts, hearts of palm, artichoke hearts, fontina cheese and chicken breast with our house dressing.
Tomato, mozzarella and basil.
Tomato, mozzarella and pesto.
Tomato, mozzarella, anchovies, olives and capers.
Tomato, mozzarella and pepperoni.
Tomato, mozzarella, cooked prosciutto, olives, mushrooms and artichoke hearts.
Olive oil, mozzarella, Romano, Parmesan and Georgiana.
Tomato, garlic, red pepper, parsley, shrimp, scallops and calamari.
Tomato, mozzarella, pork loin, salami, pancetta and chicken breast.
Tomato, mozzarella and homemade Italian sausage.
Ribbon egg noodle pasta in a creme and Pecorino cheese sauce.
Eggplant, tomatoes, onions, Parmesan and mozzarella cheese layered in a casserole and baked in the oven.
Sheets of fresh pasta layered with an authentic ragu di carne, bechamel and mushrooms and topped with a little tomato sauce, fresh mozzarella and Italian Parmesan.
Small tubular pasta with diagonal cut ends in spicy tomato sauce with garlic and fresh parsley.
Pasta tubes with tomato sauce, fresh mozzarella and oregano.
Rich in aromas and flavors, 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 and a spoonful of our fresh pasto sauce.
Angel hair pasta served warm with olive oil and lemon juice, chopped fresh tomato and basil and a spoonful of our fresh pasto sauce.
Rigatoni pasta with a chunky tomato sauce, lots of basil and garlic and fresh mozzarella stirred in at the last minute.
A roll of fresh pasta filled with spinach, ricotta and Parmesan cheese boiled and sliced like medallions, then sauteed and sprinkled with Gruyere cheese and walnuts in a creamy fontina cheese sauce.
Potatoes dumplings in a creamy sauce flavored with Gorgonzola (the Italian blue cheese made with goat's milk) and blended with garlic and walnuts in a creamy fontina cheese sauce.
Dumplings are made with spinach, eggs, flour, ricotta and Parmesan, topped with Gruyere and served with a side of tomato sauce.
Potato dumplings served with the sweet Italian sausage made in our kitchen and fresh tomato sauce.
Angel hair with prosciutto and asparagus, sauteed in butter with a delicate cream sauce.
Fresh angel hair pasta with lamb and green peppers in a white wine tomato sauce.
Small Emilian ravioli overflowing with a mixture of several seasoned meats. Served with a mushroom cream sauce.
Homemade pasta stuffed with asparagus, ricotta and smoked prosciutto in a cream sauce with demiglace.
Fresh pasta cushions enclose a delicious blend of pureed spinach and ricotta cheese flavored by various herbs and just a touch of pancetta.
Each ravioli is stuffed with mixture of fontina, Gruyere, ricotta and Parmesan with a hint of Gorgonzola. Served in a light creamy tomato sauce.
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 made with succulent shrimp and shredded smoked salmon seasoned with special herbs and spices. Slightly spicy.
Shell pasta in a creamy tomato sauce made with imported Gruyere cheese, fresh ricotta, pork loin, Genoa salami, chicken breast and pancetta.
Linguini served with piping hot meat sauce.
A combination of green and white angel hair. The sauce is a creamy blend of prosciutto and fresh mushrooms.