GLI ANTIPASTA
(Appetizers)
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| INSALATA alla PESCATORA |
$9.95
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| Shrimp, calamari and scallops seasoned with tomatoes,
fresh parsley, garlic and pure olive oil. Slightly spicy. |
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| FUNGHI FRESCHI (Fresh mushroom salad) |
$7.95
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| Thinly sliced fresh mushrooms tossed with MoMo's
original tangy dressing. |
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COZZE alla TARANTINA
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$9.95
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| Six New Zealand large mussels, baked with a white
wine tomato sauce and spiced with herbs and oregano. |
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| COMBINATION OF THE TRIO The three above. |
$13.45
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CHIOCCIOLE alla MAREMMANA
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$8.45
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| Snail dish presented in a light combination of
tomatoes, garlic, hot pepper and mint. Served warm. |
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CRAB CLAWS
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$9.95
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| Sauteed in capers white wine, garlic parsley. |
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| INSALATA CAPRESE |
$8.95
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Fresh mozzarella or imported provolone cheese
with tomato, basil, capers and sliced eggs.
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CARPACCIO
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$9.95
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| Thinly sliced filet of beef covered
with arugula, parmesan cheese, hearts of palm, cucumbers and
a dijon dressing. |
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PROSCIUTTO con MELON
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$8.45
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| Slices of the classic Italian ham
with fresh melon. |
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CALAMARI FRITTI
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$9.45
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Rings of calamari deep-fried and served with
a spicy tomato sauce.
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BRUSCHETTA al POMODORO
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$4.50
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| Slices of Italian bread with olive
oil, tomatoes and fresh basil. |
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PINK BREAD
French bread with sundried tomato spread,
then melts top with mozzarella cheese. |
$4.50
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INSALATA alla MOMO
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.
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$9.95
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LE INSALATE
(Salads)
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INSALATA VERDE
Fresh green salad with Italian dressing alla MoMo and walnuts.
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$5.95
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ISALATA alla PRIMAVERA
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$5.95
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| Fresh green salad with fontina cheese served with a slightly
garlic dressing.. |
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ISALATA alla FANTASIA
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$7.95
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| Our equivalent of the chef's salad.
With prosciutto and Italian cheeses. |
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CAESAR alla MOMO
Our treatment of the American-Italian classic.
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$5.95
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ARUGULA SALAD
Baby Arugula with ruby champagne vinaigrette and pine nuts.
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$8.45
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WARM SPINACH SALAD
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$8.95
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Prosciutto, apples, red onions, red bell peppers
tossed in oil and balsamic vinegar finished withpine nuts
and parmesan.
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