ZUPPA soup

zuppa di zucca butternut
chef feker’s butternut squash soup finished with pancetta, Parmesan and sage-infused croutons. 5

PIATTI PICCOLI starters

a classic medley of naturally-aged prosciutto and homemade Wisconsin fruit preserve complemented with candied walnuts and port-macerated apricot and figs, along with your choice of three cheeses from our artisan selection goat cheese, gorgonzola, asiago, mozzarella, parmigiano, pecorino, brie or Spanish manchego. 11

fruitti di mare en guazetto a seafood symphony of mussels, shrimp, bay scallops and chopped clams in an oven-roasted tomato white wine broth. 10

risotto torta roasted seasonal vegetable risotto cakes, pan crusted and served atop a tangy arrabbiata sauce, complemented with a bouquet of fresh baby greens. 9

salvia polenta creamy, aromatic-infused polenta topped with slow braised, Sicilian-style pork belly. 9

involtini di melanzane thinly sliced grilled eggplant rolled with roasted red bell peppers, aged mozzarella and herbs, laced with an aromatic tomato sauce, topped with cheese and baked to a bubbly perfection. 8

crimini arrostito baby portobellos stuffed with a blend of Italian cheeses, herbs and shiitake mushrooms baked in IL MITO’s famous tomato sauce. 8

INSALATI salads

insalata con barbabietole arrosto a salad of organic watercress, roasted beets, Wisconsin goat cheese mousse and Marsala-macerated Wisconsin cranberries. 9

insalata di cuneo  a chilled, crispy wedge of iceberg lettuce topped with a medley of mushrooms, along with apple-smoked bacon and caramelized onions, finished with a creamy Parmesan dressing. 9

insalata di spinaci a bed of baby spinach topped with roasted root vegetables, Gorgonzola and caramelized garlic, complemented with a roasted garlic ranch dressing. 9

insalata di mozzarella fresh mozzarella, ovaline oven-roasted tomatoes, fresh basil, extra virgin olive oil and homemade balsamic glaze, served with a bouquet of fresh arugula. 9

insalata mista a blend of California greens tossed in a white balsamic vinaigrette, topped with diced tomatoes and julienne carrots. 6

PIZZI gluten free pizzas

carne shaved black angus beef, Italian sausage, pepperoni, mushrooms, caramelized onions and a medley of aged mozzarella and fontina cheeses, atop a roasted tomato sauce. 12

arrabbiata pepperoni, caramelized onions, rosemary potatoes, Italian fontina cheese and a spicy tomato sauce. 11

foresta a roasted blend of exotic mushrooms complemented with roasted garlic, caramelized onions,
crispy zucchini chips and fontina cheese. 11

parma prosciutto, arugula, fresh mozzarella cheese and shaved pecorino atop a roasted tomato sauce. 11

pollo sliced, herb-marinated organic breast of chicken, roasted bell peppers, sauted spinach, grilled red onion and feta cheese. 11

margarita fresh mozzarella cheese, ripe tomatoes, fresh basil, cracked pepper and sea salt. 11

vegetariano grilled eggplant, zucchini, bell peppers, tomatoes and spinach, finished with fresh mozzarella cheese. 11

PRIMI pastas

All Pasta are cooked per order in gluten-free water to ensure no cross contamination. 

frutti di mare linguine linguine pasta tossed with mussels, manila clams, shrimp, scallops and calamari in a tangy white wine tomato sauce. 16

esotico risotto ai funghi exotic mushroom risotto complemented by English peas, acorn squash and fresh aromatics, topped with homemade beet chips.15

feker’s family recipe winning spaghetti bolognese a medley of Italian sausage, home-ground choice beef eye of the round, hormone- and antibiotic-free ground chicken and fresh aromatics, slow cooked in a red wine and tomato reduction. 14

capelli d’orto angel hair pasta tossed with an ingredient-based sauce of roasted roma tomatoes, porcini mushrooms, fresh spinach, garlic, cracked black pepper and EVO. 14

SECONDI entrees

lento stinco di agnello affumicato  slow-smoked and braised lamb shank served with grilled eggplant and mashed root vegetables. 21

cotto a fuoco lento gamba anatra muta slow cooked Muscovy duck leg complemented by a Door County cherry and Zinfandel reduction. Served with sauted spinach and maple-glazed butternut squash. 20

pomodori secchi infuso pollo scallopini  breast of organic chicken pan sauted with sun-dried tomatoes, fresh basil, spinach, roasted garlic and feta cheese. Served with roasted potatoes. 18