UMMO

Italian restaurant, 22 W Hubbard St, Chicago, IL

VeganScore 10

Menu

Mains

• Crab Agnolotti — Agnolotti pasta filled with crab, mascarpone, and ricotta, served with saffron beurre blanc and brown-butter breadcrumbs
• Lamb Tortelli — Tortelli filled with ricotta and mascarpone, served with lamb belly ragù, mint pesto, Pecorino Romano DOP
• Lumache Alla Peppe — Lumache pasta, grilled Italian sausage, Peroni-braised pepper ragù, confit tomato, Parmigiano Reggiano DOP
• Mafaldine Cacio E Pepe — Ruffled-edge mafaldine pasta, Pecorino Romano DOP, cracked black pepper blend
• Gnocchi E Asparagi — Potato gnocchi with asparagus, leeks, basil-sunflower pesto, served with toasted sunflower seeds and Parmigiano Reggiano DOP
• Chicken Parmigiana — Fried chicken, handmade chitarra pasta, pomodoro sauce, mozzarella cheese
• Summer Corn Casoncelli — Casoncelli pasta, filled with grilled corn cream, served with stracciatella, basil and breadcrumbs
• Clam Linguine — Linguine pasta with Manila clams, white wine, garlic, parsley and lemon
• Ribeye Tagliata — 6oz Ribeye marinated with balsamic and paprika, served with Parmesan-mascarpone polenta and rosemary bordelaise sauce
• NY Strip — 12 oz prime black angus NY Strip, grilled and served with braised garlic bulb, gorgonzola cheese sauce
• Salmon — Grilled Norwegian salmon, salsa verde, spring beans, shallot, limoncello preserved lemon, white bean purée
• Pollo Agrodolce — Chicken breast, served with fire-roasted peppers, creamy stracciatella, crispy prosciutto, and lemon breadcrumbs

Starters

• Panne Della Casa — Warm house-baked bread served with black truffle butter, pecorino romano DOP, extra virgin olive oil
• Prosciutto & Rosemary Focaccia — Garlic oil and rosemary focaccia topped with stracciatella, lemon oil dressing, and fresh sliced prosciutto
• Burrata E Prosciutto — Burrata, Prosciutto di Parma 18 month, balsamic, olive oil, peach mostarda, toasted sourdough
• Arancini — Sicilian-style rice fritters filled with porcini mushrooms, taleggio DOP, served with Parmigiano Reggiano DOP fonduta
• Ummo's Caesar — Romaine and grilled relish, anchovy-buttermilk vinaigrette, avocado, Parmigiano Reggiano DOP, egg, toasted focaccia crumbs
• Romana Fried Artichokes — Crispy artichokes from Crotone, Italy, with black garlic whipped ricotta and chili-infused honey
• Focaccia — Warm focaccia, stracciatella, red onion, eggplant caponata, jalapeño oil
• Market Oysters — Chicago giardiniera, fennel, oregano, Calabrian chili, olive oil
• Bolognese Meatballs — Beef and pork meatballs served with pomodorini sauce, grated Pecorino Romano DOP, crispy arugula
• Tuscan Kale Salad — Strawberries, candied toasted hazelnut, black garlic & Parmigiano Reggiano DOP cream, citrus dressing, Treviso goat cheese
• Buffalo Mozzarella Tomato Salad — Imported Mozzarella di Bufala, watermelon, heirloom tomato, red onion, charred lemon vinaigrette, toasted pistachios, olive oil

Desserts

• Strawberry Cannoli — Sweet and tangy strawberry cocktail with egg white. Grey Goose vodka, sake, strawberry, Cointreau orange liqueur, lemon, egg white foam

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