모모즈・파스타
MoMo's Pasta
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
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Rings of calamari deep-fried and served with a spicy tomato sauce
Sautéed crab claws in capers, white wine, and garlic parsley
Shrimp, calamari and scallops seasoned with tomatoes, fresh parsley, garlic and pure olive oil. Mildly spicy
Sautéed blue mussels in lemon garlic white wine butter sauce
French bread with sundried tomato spread, and melted mozzarella
Thinly sliced beef filet covered with onions, arugula, parmesan cheese, heart of palms, cucumbers and dijon dressing
Slices of the classic italian ham with fresh melon
Slices of italian bread with olive oil, garlic, tomatoes and fresh basil
Fresh mozzarella or imported provolone cheese with tomato, basil, capers and sliced eggs
Baby arugula with ruby champagne vinaigrette, pine nuts and shaved parmesan cheese
Our treatment of the american- italian classic
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
Fresh green salad with fontina cheese, served with a mild garlic dressing
Mixed greens tossed in a gorgonzola dressing with sugar walnuts, julienned carrots and celery
Baby spinach with roasted mushrooms, pimientos, marinated red onions tossed in balsamic vinaigrette and topped with feta cheese
Fresh green salad with italian dressing and walnuts
Our equivalent of the chef's salad with prosciutto and fontina cheese
Pasta shells with a delicate flavor born from the blending of four cheeses: fontina, gruyere, fresh mozzarella and parmesan
A roll of fresh pasta filled with spinach, ricotta and parmesan cheese boiled and sliced like medallions, then served and sprinkled with gruyere cheese and served with a side of our fresh tomato sauce
Bowtie pasta with broccoli, diced roma tomatoes, chicken breast, and roasted sweet corn tossed in garlic and olive oil
Angel hair with prosciutto and asparagus, sautéed in 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
Linguine served with a piping hot meat sauce
Butterfly shaped noodles mixed with smoked salmon and green peas in a creamy sauce
Eggplant, tomatoes, onions, parmesan, and mozzarella cheese layered in a casserole and baked in the oven
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
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
These dumplings are made with spinach, eggs, flour, ricotta, and parmesan topped with gruyere and served with a side of tomato 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
Cacao is added to the normal ingredients for making pasta, which in itself does not give a chocolate flavor, but instead, gives the dough a unique consistency, which we feel, is indescribably delicious. Served with gruyere, peas, and prosciutto cotto (ham)
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 or homemade italian sausage in our tomato 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
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 delicious blend of pureed spinach and ricotta cheese flavored by various herbs and just a touch of pancetta
Tomato sauce, mozzarella and fresh basil
Tomato sauce, mozzarella, and homemade italian sausage
Tomato sauce, garlic, red peppers, parsley, shrimps, scallops, and calamari
Tomato sauce, mozzarella, and pesto
Tomato sauce, mozzarella, and pepperoni
Olive oil, mozzarella, romano, parmesan, and gorgonzola
Cream sauce, with parmesan, chopped spinach, artichoke hearts, and mozzarella cheese
Tomato sauce, mozzarella, pork loin, salami, pancetta, and chicken breast
Tomato sauce, mozzarella, cooked prosciutto, olives, mushrooms, and artichoke hearts. (Optional anchovy)
Twin boneless chicken breasts with asparagus points, sundried tomatoes in a sherry cream sauce
Twin boneless chicken breasts with artichoke hearts, capers in a chardonnay wine sauce
Twin boneless chicken breasts topped with prosciutto, fontina cheese, in a madeira wine sauce
With mushrooms and a cream sauce
With lemon sauce, garlic, parsley with a slice of prosciutto, sautéed in butter
Special sauce made with a marsala mushroom 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 a cream sauce in a italian vegetables
Fresh salmon filet served with a basil cream sauce
Fresh angel hair, in a creamy tomato sauce made with shrimps and shredded smoked salMon. Mildly spicy
Homemade ravioli stuffed with lobster and crabmeat, served in saffron brandy rose sauce and topped with bay shrimps
Shrimp, scallops, and calamari with red-hued pasta ribbons served in a spicy tomato sauce. Mildly spicy
Tender shrimp sautéed with smoked salmon in butter with a light cognac and marsala cream sauce and a hint of almond dust
Choice of porterhouse trimmed and stuffed with prosciutto and gruyere, covered with mushroom cream sauce
Tenderloin medallions over gorgonzola mushroom cream sauce
Grilled pork chop in a port wine mushroom cream sauce
Slices of italian bread with olive oil, garlic, tomatoes and fresh basil
Fresh green salad with fontina cheese, served with a mild garlic dressing
Slices of the classic italian ham with fresh melon
French bread with sundried 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
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, sundried 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 crème and pecorino cheese sauce
Small tubular pasta with diagonal cut ends, 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 and garlic and fresh mozzarella stirred at the last minute
A combination of green and white angel hair. The sauce is a creamy blend of prosciutto and 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 four 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 hair 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 of four cheeses: fontina, gruyere, fresh mozzarella and parmesan
Potato dumplings served with the sweet italian sausage made in our kitchen with our fresh tomato sauce
Angel hair with prosciutto and asparagus, sautéed in butter with a delicate cream sauce
Small emilian ravioli overflowing with a mixture of several seasoned meats. Served with a mushroom cream sauce
Sandwich with roasted eggplant, bell peppers, mushrooms, and tomatoes; served with a 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
Grilled burger with grilled onions, and mushrooms served with a mayo spread. Italian blue cheese is optional
Mayonnaise, lettuce, onions, and tomatoes
Tomato, mozzarella, and basil
Tomato, mozzarella, anchovies, olives and capers
Tomato, mozzarella, and pepperoni
Tomato, mozzarella, cooked prosciutto, olives, mushrooms, and artichoke hearts (optional anchovy)
Olive oil, mozzarella, romano, parmesan and gorgonzola
Fresh mozzarella, Roma tomatoes, avocado, and fresh basil with extra virgin olive oil
Momo's snapper ceviche served with saltine crackers
Lobster soup
Homemade crepes folded with shrimp and crab-meat; baked in an aurora cream sauce
Broiled Chilean sea bass with blue crab-meat, pimientos, white truffle butter sauce over quinoa
Breast of chicken, layered grilled eggplant, Roma tomatoes, fontina cheese and a shallots cream sauce
Veal scallopini rolled with spinach, prosciutto, and fontina cheese with green peppers, cognac mustard cream sauce
Our version of Fettuccine Alfredo. Pasta shells in a blend of fontina, gruyere, fresh mozzarella, and parmesan with your choice of chicken or gulf shrimp
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
Penne pasta served with piping hot meat sauce
Mascarpone cream cheese, ladyfinger cookies, and a touch of espresso drizzled with chocolate sauce
topped with kiwi confetti and mango sauce
Rings of calamari deep-fried and served with a spicy tomato sauce.
Sautéed crab claws in capers, white wine, and garlic parsley.
Shrimp, calamari and scallops seasoned with tomatoes, fresh parsley, garlic and pure olive oil. Mildly spicy.
Sautéed blue mussels in lemon garlic white wine butter sauce.
French bread with sundried tomato spread, and melted mozzarella.
Thinly sliced beef filet covered with onions, arugula, parmesan cheese, heart of palms, cucumbers and dijon dressing.
Slices of the classic italian ham with fresh melon.
Slices of italian bread with olive oil, garlic, tomatoes and fresh basil.
Fresh mozzarella or imported provolone cheese with tomato, basil, capers and sliced eggs.
Baby arugula with ruby champagne vinaigrette, pine nuts and shaved parmesan cheese.
Our treatment of the american- italian classic.
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.
Fresh green salad with fontina cheese, served with a mild garlic dressing.
Mixed greens tossed in a gorgonzola dressing with sugar walnuts, julienned carrots and celery.
Baby spinach with roasted mushrooms, pimientos, marinated red onions tossed in balsamic vinaigrette and topped with feta cheese.
Fresh green salad with italian dressing and walnuts.
Our equivalent of the chef's salad with prosciutto and fontina cheese.
Pasta shells with a delicate flavor born from the blending of four cheeses: fontina, gruyere, fresh mozzarella and parmesan.
A roll of fresh pasta filled with spinach, ricotta and parmesan cheese boiled and sliced like medallions, then served and sprinkled with gruyere cheese and served with a side of our fresh tomato sauce.
Bowtie pasta with broccoli, diced roma tomatoes, chicken breast, and roasted sweet corn tossed in garlic and olive oil.
Baby clams cooked in olive oil with garlic and italian parsley and a bit of lemon with tomato sauce or white wine sauce.
Baby clams cooked in olive oil with garlic and Italian parsley and a bit of lemon with tomato sauce or white wine sauce.
Linguine served with a piping hot meat sauce.
Butterfly shaped noodles mixed with smoked salmon and green peas in a creamy sauce.
Eggplant, tomatoes, onions, parmesan, and mozzarella cheese layered in a casserole and baked in the oven.
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.
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.
These dumplings are made with spinach, eggs, flour, ricotta, and parmesan topped with gruyere and served with a side of tomato 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.
Cacao is added to the normal ingredients for making pasta, which in itself does not give a chocolate flavor, but instead, gives the dough a unique consistency, which we feel, is indescribably delicious. Served with gruyere, peas, and prosciutto cotto (ham).
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 or homemade italian sausage in our tomato 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.
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 delicious blend of pureed spinach and ricotta cheese flavored by various herbs and just a touch of pancetta.
Tomato sauce, mozzarella and fresh basil.
Tomato sauce, mozzarella, and homemade italian sausage.
Tomato sauce, garlic, red peppers, parsley, shrimps, scallops, and calamari.
Tomato sauce, mozzarella, and pesto.
Tomato sauce, mozzarella, and pepperoni.
Olive oil, mozzarella, romano, parmesan, and gorgonzola.
Cream sauce, with parmesan, chopped spinach, artichoke hearts, and mozzarella cheese.
Tomato sauce, mozzarella, pork loin, salami, pancetta, and chicken breast.
Tomato sauce, mozzarella, cooked prosciutto, olives, mushrooms, and artichoke hearts. (Optional anchovy)
Veal parmesan with mozzarella cheese and tomato sauce. Al funghi: with mushrooms and a cream sauce. Al limone: with lemon sauce, garlic, parsley with a slice of prosciutto, sautéed in butter. Al marsala: special sauce made with a marsala mushroom wine sauce.
Twin boneless chicken breasts with asparagus points, sundried tomatoes in a sherry cream sauce.
Twin boneless chicken breasts with artichoke hearts, capers in a chardonnay wine sauce.
Twin boneless chicken breasts topped with prosciutto, 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 a cream sauce in a italian vegetables.
Fresh salmon filet served with a basil cream sauce.
Fresh angel hair, in a creamy tomato sauce made with shrimps and shredded smoked salMon. Mildly spicy.
Homemade ravioli stuffed with lobster and crabmeat, served in saffron brandy rose sauce and topped with bay shrimps.
Shrimp, scallops, and calamari with red-hued pasta ribbons served in a spicy tomato sauce. Mildly spicy.
Tender shrimp sautéed with smoked salmon in butter with a light cognac and marsala cream sauce and a hint of almond dust.
Choice of porterhouse trimmed and stuffed with prosciutto and gruyere, covered with mushroom cream sauce.
Tenderloin medallions over gorgonzola mushroom cream sauce.
Grilled pork chop in a port wine mushroom cream sauce.
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