Momo's Pasta Dallas

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.

Sautéed blue mussels in a lemon garlic white wine butter sauce.

Five crab claws sautéed in capers, white wine, garlic parsley.

Two homemade crab cakes with mustard Dijon sauce.

Homemade meatballs served with house made tomato sauce and basil.

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

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

Thinly sliced filet of salmon with arugula, Parmesan cheese, hearts of palm, cucumbers and a Dijon dressing.

Slices of 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, with melted mozzarella cheese on top.

Fresh salad with sweet lobster and hearts of palm mixed with tender slices of Boston lettuce an 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.

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

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

Our treatment of the American-Italian classic.

Baby arugula with ruby champagne vinaigrette, pine nuts, beets and feta cheese.

Baby spinach with roasted mushrooms, pimientos, marinated red onions tossed in balsamic vinaigrette and topped with feta cheese and beets.

Eggplant, tomatoes, onions, Parmesan 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 a spicy tomato sauce with garlic and fresh parsley.

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

Our traditional Pesto sauce.

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

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

Rigatoni pasta with a chunky sauce, lots of basil, garlic and 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 sautéed 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 blue 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 blend. Served in a light creamy tomato sauce.

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

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

Served with a crispy pancetta in a Parmesan cream sauce.

Cocoa is added to normal ingredients for making pasta, which does not give a chocolate flavor, but gives the dough a nice and delicious consistency. Served in 2 ways: with Gruyere and a cream cheese or with peas, Gruyere and prosciutto cotto (ham).

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.

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

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

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

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

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 and our fresh tomato.

Homemade pasta stuffed with asparagus, ricotta and smoked prosciutto in a cream sauce with demi-glace.

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 and a bit of lemon in a white wine 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.

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

Tenderloin medallions over a Gorgonzola mushroom cream sauce.

Pork tenderloin in port wine mushroom cream sauce.

New York strip braised with tomato, olive, capers and given a final covering of creamy mozzarella with optional anchovy filet and a touch of oregano.

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

Made with lemon sauce, garlic, parsley and cream, with a slice of prosciutto sauteed in butter.

A special sauce made with Marsala and a little cream.

With fresh mushrooms and a delicate cream sauce.

Scallopine with mozzarella cheese and marinara.

14oz. grilled veal chop with creamy brandy Dijon and green pepper corn sauce.

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

Tender shrimp sautéed with smoked salmon 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 proscuitto and beshamel sauce in a nest of sautéed spinach.

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

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

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

Wedding dish from Northern Italy - boiled Carnaroli rice with imported cheeses and served with veal rolls and a creamy prosciutto mushroom sauce.

Tomato, mozzarella, basil.

Tomato, mozzarella, pesto.

Tomato, mozzarella, pepperoni.

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

Olive oil, mozzarella, Romano Parmesan, Georgiona.

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

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

Tomato, mozzarella, homemade Italian sausage.

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

Fresh green salad with fontina cheese; served with a mild garlic dressing.

Slices of classic Italian ham with fresh melon.

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

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

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

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

Thinly sliced filet of salmon with arugula, Parmesan cheese, hearts of palm, cucumbers and a Dijon dressing.

Our treatment of the American-Italian classic.

Fresh green salad with Italian dressing alla Momo and walnuts.

Our equivalent to a chef's salad with prosciutto and Italian cheeses.

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

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.

Tender greens with grilled salmon, red onions, sun-dried tomatoes and capers tossed in a champagne vinaigrette.

Chilled asparagus with balsamic vinaigrette, traditional Greek salad, julienne prosciutto, Kalamata olives and feta cheese.

Red leaf lettuce with chicken, walnuts, heart of palm, artichoke hearts and fontina cheese with our house dressing.

Baby spinach with roasted mushrooms, pimientos, marinated red onions tossed in balsamic vinaigrette and topped with feta cheese.

Ribbon egg noodle pasta in a creme and pecorino cheese sauce.

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

Pasta tubes with tomato sauce, fresh mozzarella and oregano.

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

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

Bowtie pasta sautéed with grilled chicken, broccoli flowerettes, sweet corn and diced tomatoes in a garlic and olive oil.

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

Each ravioli is stuffed with a mixture of 4 cheeses: fontina, Gruyere, ricotta and Parmesan, with a hint of Gorgonzola added. Served in a light creamy tomato sauce.

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

Linguine served with a piping hot meat sauce.

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

Grilled gulf shrimp over angel hail sautéed with asparagus points, roasted peppers and Roma tomatoes in a garlic white wine sauce.

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

Pasta shells with a delicate flavor born from the blending together of 4 cheeses, Gruyere, fresh mozzarella and Parmesan.

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

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

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

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

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

Sandwich with roasted eggplant, bell peppers, mushrooms and tomatoes; served with balsamic herb dressing.

Chicken sandwich with provolone cheese, arugula and pesto spread.

Provolone cheese, salami and arugula sandwich with pesto spread.

Grilled salmon with Dijon mustard dressing; served on a bed of Boston lettuce and tomatoes.

Tomato, mozzarella and basil.

Tomato, mozzarella and pepperoni.

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

Olive oil, mozzarella, Romano Parmesan and Gorgonzola.

Poached eggs over English muffins with prosciutto ham, topped with hollandaise sauce, served with roasted potatoes and fruit.

Three scrambled eggs with peperonata tomato sauce served with roasted potatoes and fruit.

Homemade crepes folded with chicken, creme, fontina cheese and mushrooms, topped with a spicy bechamel auce, served with potatoes and mixed vegetables.

Lightly breaded chicken breast folded with prosciutto ham and cheese, topped with a mushroom brandy cream sauce and served with roasted potatoes and mixed vegetables.

Grilled Atlantic salmon topped with asparagus, crab meat and hollandaise sauce, served with potatoes and mixed vegetables.

Topped with scrambled eggs, homemade salciccia, onions, and fresh tomatoes.

Homemade crepes stuffed with mushrooms and crab meat, served with lobster sauce, potatoes and mixed vegetables.

Three egg omelet stuffed with mushrooms, artichokes, spinach and provolone cheese served with roasted potatoes and fruit.

White bread served with strawberry jam.