UMMO

Sicilian-style rice fritters filled with porcini mushrooms, Taleggio DOP, served with Parmigiano Reggiano DOP fonduta

Burrata, wrapped in avocado, chive oil, 8-year aged balsamic, warm house bread, calabrian chili oil purée

Burrata, wrapped in avocado, chive oil, 8-year aged balsamic, warm house bread, calabrian chili oil purée with Petrosian caviar

Heirloom and cherry tomatoes with mozzarella, basil pesto, acacia honey, aged balsamic

East Coast oysters, brandy, fresh herbed butter, garlic breadcrumbs. (4)

Warm focaccia, stracciatella, red onion, eggplant caponata, jalapeño oil

Warm house‐baked bread served with black truffle butter, Pecorino Romano DOP, extra virgin olive oil

Garlic oil and rosemary foccacia topped with stracciatella, lemon oil dressing, and fresh sliced Prosciutto

1L

1L

Extra cold, a little dirty. Grey Goose Vodka or Botanist Gin, Corsieri Extra Dry, olive brine

Elderflower liqueur spritz. St. Germain, Botanist

A trip through paradise. Mezcal basking in lush fruit and tropical spices. Ilegal Mezcal, Cointreau, chamomile, lime juice, strawberry, pineapple

Bitter, boozy, bold. Botanist gin, Carpano Antica, Campari

Almond dacquoise, mascarpone mousse, cold brew, amaretto, chocolate sauce

Graza Olive Oil, Raspberry mousse, tomato, raspberry & vanilla compote, yogurt nitro drops, and basil sorbet. A limited-edition dessert in collaboration with Graza Olive Oil

Baked pistachio cheesecake, chantilly cream, caramelized pistachio praliné, almond crumble and vanilla ice cream

Dark chocolate cream, toasted hazelnuts, hazelnut gianduja, vanilla & chocolate nitro drops, frangelico jelly

Sweet, creamy, indulgent. Salted caramel or Honey-Mascarpone ice-cream, fresh-pulled espresso

Beef and pork meatballs served with Pomodorini sauce, grated Pecorino Romano DOP, crispy arugula

Burrata, prosciutto San Danielle, balsamic vinegar, olive oil, apple and fig jam, gnocco fritto

Black and green peppercorn fonduta fried croquettes, served with fresh grated pecorino and black truffle honey

Ummo's take on the classic. Non-alcoholic spiced botanical blend, Lyreʼs Italian Orange Aperitif, lime juice, Liquid Alchemist Prickly Pear, cranberry juice

All the flavor, none of the booze. Non-alcoholic botanical blend, Matrini&Rossi Vibrante, Lyreʼs Italian Orange Aperitif

Bright, bubbly, bittersweet. Aperol, Prosecco, soda

Time Out Chicago's Best Espresso Martini 2024. La Colombe cold brew, BroVo Boomerang, Grey Goose vodka aged cocoa-nib syrup, vanilla chai cold foam

Cuervo Tradicional tequila, Cointreau liqueur, cucumber, St. Germain, lime juice

A blend of Grappa, Amaro, and Bourbon. Maker's Mark 46, Amaro Nonino, Amaro Di Angostura

Red wine

White wine

Two scoops

Two scoops

Two scoops

Two scoops

Chicken breast, served with lemon velouté and spinach-potato mille-feuille, fennel confit, prosciutto powder

12 oz Prime Black Angus NY Strip, grilled and served with braised garlic bulb, gorgonzola cheese sauce

6oz Ribeye marinated with balsamic and paprika, served with parmesan–mascarpone polenta and rosemary bordelaise sauce

Bone-in fillet, lemon-caper cream, pickled carrots, pearl onions, confit tomatoes, chili oil, chive oil

Campanelle - Style pasta, chicken ragù, tomato and vodka sauce

Pici-style pasta tossed in a rich egg yolk sauce, topped with crispy guanciale, aged Pecorino Romano DOP

Agnolotti pasta filled with crab, mascarpone and ricotta, served with saffron beurre blanc and brown-butter breadcrumbs

Tortelli filled with ricotta and mascarpone, served with lamb belly ragù, mint pesto, Pecorino Romano DOP

A luxurious floral journey with a complex and elegant citrus mix. Casa Dragones blanco tequila, Chartreuse, BroVo ginger, hibiscus

Sweet and tangy strawberry cocktail with egg white. Grey Goose vodka, Cointreau, strawberry, lemon, egg white foam

Strawberries, earthy garden tones, citrus. Non-alcoholic botanical blend, thyme, strawberry, lemon, soda

Can

Bright, fruity, refreshing. Non-alcoholic citrus botanical blend, passion fruit, lime, soda

Roasted peaches & baking spices. Non-alcoholic citrus botanical blend, peach, ginger, lemon

Charred asparagus finished with Parmigiano DOP foam, chive oil

Dijon Glazed brussel sprouts, almond pesto, toasted almond, Pecorino Romano DOP

Ricotta-whipped potatoes topped with melted cheese fonduta, black truffle paste and fresh chives

Roasted rainbow carrots, carrot-cardamom purée