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MoMo's Italian Restaurant
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.
Insalata alla pescatora, ifunghi freschi (fresh mushroom salad) and cozze alla tarantina.
Sauteed in capers, white wine and garlic parsley.
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.
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, then melted top of mozzarella cheese.
Fresh green salad with Italian dressing alla Momo and walnuts. Dressing on the side.
Fresh green salad with fontina cheese served with a slightly garlic dressing on the side.
Our equivalent of the chef's salad. With prosciutto and Italian cheeses. Dressing on the side.
Our treatment of the American-Italian classic. Dressing on the side.
Baby arugula with ruby champagne vinaigrette on the side and pine nuts.
Prosciutto, apples, red onions and red bell peppers tossed in oil and balsamic vinegar finished with pine nuts and Parmesan.
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.
Small tubular pasta with diagonal cut ends with a spicy tomato sauce with garlic and fresh parsley.
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, basil and 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 fontina, Gruyere, fresh mozzarella and Parmesan.
Rigatoni pasta with a chunky tomato sauce, lots of basil, garlic and fresh mozzarella stirred 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 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 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.
Penne pasta served warm with olive oil and lemon juice, chopped fresh tomato, basil and a spoon of our fresh pesto sauce.
Cocoa is added to the normal ingredients for making pasta. Served with Gruyere cheese and a cream sauce (vegetarian) 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.
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.
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 topped with bay shrimp.
A ribeye braised with tomato, olives, 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 prosciutto and Gruyere and covered with a mushroom cream sauce.
Choice of style: "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 cream sauc
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 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.
Saffron rice with lobster, 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 and artichoke hearts.
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 and artichoke hearts.
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.
Shrimp, calamari and scallops seasoned with tomatoes, fresh parsley, garlic and pure olive oil. Slightly spicy.
Snail dish presented in a light combination of tomatoes, garlic, hot pepper and mint. Served warm.
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.
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, then melted top of mozzarella cheese.
Our equivalent of the chef's salad. With prosciutto and Italian cheeses. Dressing is on the side.
Our treatment of the American-Italian classic. Dressing is on the side.
Baby arugula with ruby champagne vinaigrette and pine nuts. Dressing is on the side.
Prosciutto, apples, red onions and red bell peppers tossed in oil and balsamic vinegar finished with pine nuts and Parmesan. Dressing is on the side.
Red leaf lettuce with walnuts, heart of palm, artichoke hearts, fontina cheese and chicken breast with our house dressing on the side.
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, topped with a little tomato sauce, fresh mozzarella and Italian Parmesan.
Small tubular pasta with diagonal cut ends, with a spicy tomato sauce with garlic and fresh parsley.
Pasta tubes with tomato sauce, fresh mozzarella and oregano.
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, basil and a spoon of our fresh pesto sauce.
Rigatoni pasta with a chunky tomato sauce, lots of basil, garlic and fresh mozzarella stirred 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 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.
These 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 with our 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 over-flowing 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 demi-glaze.
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.
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.
Shell pasta in a creamy tomato sauce made with imported Gruyere cheese, fresh ricotta, pork loin, Genoa salami, chicken breast and pancetta.
Linguine served with a piping hot meat sauce.
A combination of green and white angel hair. The sauce is a creamy blend of prosciutto and fresh mushrooms.
Penne pasta served warm with olive oil and lemon juice, chopped fresh tomato, basil and a spoon of our fresh pesto sauce.
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 and artichoke hearts.
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 and artichoke hearts.
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.
Please call the restaurant for the cake of the day selections.
Please call the restaurant for the sweet of the day selections.
Menu for MoMo's Italian Restaurant provided by Allmenus.com
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