ZUPPA soup

zuppa di patate e del pepe
Creamy roasted pepper and potato soup topped with fontina cheese, crispy pancetta and herb croutons. 5

PIATTI PICCOLI starters

a mediterranean classic of prosciutto and red grapes, plus your choice of three of the following: Goat cheese, Gorgonzola, Asiago, Mozzarella, Parmigiano, Pecorino or Brie.
Served with a medley of walnuts, apricot, fig and olives with an Italian crostini. 11

zucchine barca
Roasted Zucchini boat with a cargo of creamy Italian cheeses, fresh herbs and seasoned bread crumbs, gently floating in an Arabbiatta sauce with waves of basil pesto. 8

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 di peperoni arrosto e pomodori grigliati
Fire-roasted bell peppers peeled and marinated with garlic, fresh oregano and basil, accompanied by grilled beefsteak tomatoes, shaved red onion, fresh oregano, Moroccan green olives and crumbled, locally-crafted feta cheese. 9  

insalata di funghi
Grilled and marinated portabello mushroom caps, thinly sliced crimini and button mushrooms tossed with Italian Parsley, fresh lemon juice, EVO and grated Parmesan cheese atop a bed of arugula and mixed greens, complemented by a roasted garlic, thyme and sage dressing. 9

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

insalata di spinaci baby, radice verdura e formaggio di capra
Baby spinach, roasted and sliced beets along with roasted and chopped root vegetables, served with a Wisconsin cranberry goat cheese medallion and crispy parsnips. 9

insalata di mozzarella genovese
Fresh mozzarella, oven-roasted tomatoes, grilled eggplant and artichoke caponatta complemented by a balsamic reduction, EVO and a petite arugula salad. 9

PIZZI gluten free pizzas

IL MITO’s sought-after grilled, gluten-free thin crust pizzas.
Topped with the freshest ingredients and Chef Feker’s Secret Pizza Sauce.

pollo
Grilled chicken breast, roasted broccoli, goat cheese, grilled tomato and pine nuts. 14

foresta
Roasted and mixed mushroom pizza with roasted garlic, caramelized onions, crispy Zucchini chips and fontina cheese. 14

ortagi
Grilled eggplant, roasted tomatoes, caramelized onions, kalamata and green Moroccan olives, roasted peppers and mozzarella cheese, topped with fresh arugula. 14

massacrare
Sliced Ribeye and prosciutto with roasted tomato, confit of garlic and Parmesan cheese. 15

napolitana
Fresh mozzarella, grilled roma tomatoes, fresh basil, cracked pepper, and basil pesto. 13

PRIMI pastas

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

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. 15

linguine stile di capri
Linguine pasta tossed with Black tiger shrimp, black olives, fresh parsley and sun-dried tomatoes in a white wine reduction sauce. 16

feker’s family recipe revival 2009 winner
spaghetti bolognese
A medley of Italian sausage, home-ground choice beef eye of the round and hormone- and antibiotic-free ground chicken combined with aromatics and slow cooked in a wine tomato reduction. 14

risotto con pollo e funghi
Exotic mushroom risotto with shiitake, crimini and porcini mushrooms accompanied by organic, free-range chicken and fire-roasted tomatoes in an aromatic with wine mushroom broth. 16

SECONDI entrees

pollo arrosto disossato
Boneless, half-roasted chicken, complemented by balsamic whole grain mustard sauce. Served with roasted baby potatoes and bacon-infused mustard greens. 18

confit d’anatra muta gamba
Confit of Muscovy duck leg complemented by a local blueberry and duck glaze sauce. Served with duck fat roasted butternut squash and caramelized brussels sprouts. 20