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 slices 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 sundried tomato spread, then melts grated mozarella over.
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.
Prosciuto, apples, red onions, red bell peppers tosses in oil balsamic vinegar 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.
Ribbon egg noodle pasta in creme and precorino cheese sauce.
Eggplant, tomatoes, onions, parmesan and mozarella cheese layered in a casserole and baked in oven.
Small tubular pasta with diagonal cut ends, with 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.
Sheets of fresh pasta layered with an authentic Ragu di Casrne, bechame and mushrooms, topped with a little tomato sauce, fresh mozzarella and italian parmesan.
Pasta tubes with tomato sauce, fresh mozzarella and oregano.
Penne pasta or angel hair pasta served warm with olive oil and lemon juice, chopped fresh tomato and basil and spoon of our fresh paeto sauce.
Rigatoni pasta with a chunky tomato sauce, lots of basil and garlic 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, 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 anf 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 mushrooms cream sauce.
Homemade pasta stuffed with asparagus, ricotta and smoked proscuitto in a cream sauce with demiglance.
A type of ravioli, this fresh pasta ' cushion' encloses a delicious blend of pareed spinach and ricotta cheese flavored by variuos herbs and just touch of paneetta.
Each raviolli is stuffed with mixture of four cheeses: fontina, gruyere, ricotta and parmessan 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 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 gruyer cheese, fresh ricotta, pork loin, genoa salame, 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.
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.
Shrimo, 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 craemy tomato sauce made with succulent shrimp and shredded small salmon seasoned with special herbs and spices. Slightly spicy.
Home made pasta stuffed with lobster crabmat served in saffron brandi rise sauce, topped with baby shrimp.
Tomato, Mozzarella, Basil.
Tomato, Mozzarella, Pesto.
Tomato, Mozzarella, Anchovies, olives, Capers.
Tomato, Mozzarella, Pepperoni.
Tomato, Mozzarella, Cokked Proscuitto, Olives, Mushrooms, Artichoke, Hearts (Optional Anchovy).
Olive oil, Mozzarella, Romano, Parmesan, Georgiana.
Tomato, Garlic, Red Pepper, Parsley, Shrimp, Scallops, Calamarie.
Tomato, Mozzarella, Pork loin, salame, Panacetta, Chicken Breast.
Tomato, Mozzarella, Homemade Italian Sausage.
Shrimp, calamari and scallops seasoned with tomatoes, fresh parsley, garlic and pure olive oil. Slightly spicy.
Thinly spiced fresh mushroom 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.
The three above.
Snail dish presented in a light combination of tomatoes,Garlic, hot pepper and mint. Served warm
Thinly slices 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.
Slices of italian bread with olive oil, tomatoes and fresh basil.
French Bread with sundried tomato spread, then melts grated mozarella over.
A fresh salad with sweet lobster and hearts of palm mixed with tender slice of lettuce and salty smoked salmon capers dressed with olive oil and lemon.
Slices of the classic italian home and fresh melon.
Sauteed in capers white wine, garlic parsley.
Fresh Mozarella or imported provolone cheese with tomato, basil, capers and sliced eggs.
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.
Prosciuto, apples, red onions, red bell peppers tosses in oil balsamic vinegar finished with pine nuts and parmesan.
Diced Tomatoes, cucumber, red onions, cilantro and fresh lime juice.
Ribbon egg noodle pasta in creme and precorino cheese sauce.
Eggplant, tomatoes, onions, parmesan and mozarella cheese layered in a casserole and baked in oven.
Small tubular pasta with diagonal cut ends, with 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 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.
Thin noodles with pure olive oil baes sauce containing fresh basil, garlic, ground,walnuts and pecorino cheese.
Pasta shells with a delicate flavor born from the bleding together of four cheeses, fontina, gruyee, fresh mozarella and parmesan.
Rigatoni pasta with a chunky tomato sauce, lots of basil and garlic and fresh mozarella, 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 served with a side of our fresh tomato sauce.
Potato dumplings in a creamy sauce flavored with gorgonzola, then italian blue cheese made with goat's milk, blended with a garlic and walnuts in a creamy fontina cheese sauce.
Each ravioli is stuffed with a minute of four cheeses, fontina, gruyee, ricotta and parmesan, with a hint of gorgonzola added. served with a light creamy tomato sauce.
These dumplins are made with spinach, eggs, flour, ricotta and parmesan topped with gruyere and served with a side if tomato sauce.
Cocoa is added the normal ingredients for a making pasta in itself does not give a chocolate clavor, but instead gives the dough a unique consistency which we feel is indescriably delicious. Served in two ways: with gruyee cheese and cream sauce(veg) with peas, gruyere, and prosciutto cotto(ham).
Linguine served with a piping hot meat sauce.
Sheets of fresh pasta layered with authentic Ragi di Carne, Bechamel and mushrooms, topped with a little tomato sauce, fresh mozarella 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 asparaguys, sauteed in butter with a delicate cream sauce.
Shell pasta in a craemy tomato sauce made with imported gruyere cheese, fresh ricotta, pork loin, genoa salame, chicken breast and pancetta.
Small Emilian ravioli overflowing with a misture of several seasoned meats. Served with a mushroom craem sauce.
Potato dumpling served with the sweet italian sausage made in our kitchen and our fresh tomato sauce.
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.
Homemade pasta stuffed with asparagus, ricotta and smoked prosciutto in a cream sauce with demiglace.
Fresh angel hair pasta with lamb and green peppers in a white wine tomato sauce.
A ribeye braised with tomato, olives, capers and given a final covering of craemy mozzarella with optional anchovy filet and a touch of oregano.
A choice of porterhouse trimmed and stuffed with prosciutto and grueyere and covered with a mushroom cream sauce.
al Limone. Made with lime sauce. garlis, parsley and craem with slice of proscuitto sauteed in butter. al Marsala. A special sauce made with Marsala and a little cream. al Funghi: With fresh mushrooms and a delicate cream sauce. alla Momo ; A flavourful creamy sauce with garlic and just a touch of tomato.
Scallopine with mozarella cheese and marinara.
Boneless rainbow trout sauteed in butter and fresh sage with lemon, garlic and caper sauce.
Tender shrimp sauteed with smoked in butter with a light craem sauce of cognac, Marsala and hint of almong dust.
Fresh salmon filet served with a delicate basil cream sauce.
Twin chicken breast pan-seared and served with a slice of proscuitto and Bechamel sauce in a nest of sauteed spinach.
80z. tenderloin medallions, over gorgonzola mushrooms cream sauce, served with mixed vegetables and creamy peas.
Saffron rice with lobster, topped with sauteed shrimp and smoked salmon. Served with the American way with vegetables on the side.
Arborio rice served the most popular way with saffron and sausages.
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.
Shrimo, 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 craemy tomato sauce made with succulent shrimp and shredded small salmon seasoned with special herbs and spices. Slightly spicy.
Home made pasta stuffed with lobster crabmat served in saffron brandi rise sauce, topped with baby shrimp.
Tomato, Mozzarella, Basil.
Tomato, Mozzarella, Pesto.
Tomato, Mozzarella, Anchovies, olives, Capers.
Tomato, Mozzarella, Pepperoni.
Tomato, Mozzarella, Cokked Proscuitto, Olives, Mushrooms, Artichoke, Hearts (Optional Anchovy).
Olive oil, Mozzarella, Romano, Parmesan, Georgiana.
Tomato, Garlic, Red Pepper, Parsley, Shrimp, Scallops, Calamarie.
Tomato, Mozzarella, Pork loin, salame, Panacetta, Chicken Breast.
Tomato, Mozzarella, Homemade Italian Sausage.
A special cake or sweet of the day Momo's unique.
Vanilla ice cream drowned with hot Expresso and a coffee liquer. Topped with crushed amaretto cookies.
A tasty covering of wid cherries in syrup under vanilla icecream. Topped with crushed amaretto cookies.
Crisp and refreshing with hints of stonefruit and citrus.
Intense aromas of green apple with notes of lime zest.
Round, creamy notes of fig, butterscotch and sweet oak.
Rich texture with a crisp finish and plenty of acidity.
Expressive nose of exotic fruit in a rich, silky wine.
Aromas of freshl cut apples, stone fruits and white flowers.
Bright crisp, easy drinking, gooseberry, citrus and melon.
Off dry, Muscat, Viognier, riesling and Chenin Blane.
Aromas of mandarin orange, acidity and lots of minerality.
Subtle, fruity wine, easy to drink.
Intense fruit and floral aromas with a light finish.
Tropical fruits, revealing peach and apricot, white flowers.
fruity and mineral driven bubbly.
Fresh and rich fruity aromas of apple and pear, citrus.
Aromas of peaches and pears, and hints of nuts.
Lush red cherry with a touch of spice, silky finish.
Bright, red plum, cherry fruit with lively acids.
dark cherries, cedar, pipe tobacco, anise, cherry blossoms
Rich palate of juicy cherry, rasberry, silky tannins.
Full bodied and rich, with soft tannins and sweet oak.
Ripe berry fruit flavors enhanced by subtle oak.
Wild blackberry and rasberry fruit, cocoa and white pepper.
A classic and traditional DOCG Tuscan Chianti.
Silky, fragrant and refined. A polished red.
Rose floral notes with rich texture and lingering tannnin.
Intense, velvety with persistent tannins.
Aromas of dark, ripe bing cherries and toasty caramel.
Lush, ripe and full-bodied with plum and peppery spice.
Balanced, with red fruit aromas and light tannins.
Spicy, with currants, berries, plums, cinnamon and cloves.
Persistent fruit aromas,soft tannins, fresh and well balanced.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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