IL MITOs dinner menu

ZUPPA soup

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

ANTIPASTO MISTO mixed appetizer

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

PIATTI PICCOLI small plates

frutti di mare en guazetto
a seafood symphony of mussels, shrimp, bay scallops and chopped clams in an oven-roasted tomato white wine broth. Served with grilled garlic-infused bread. 10

calamari fritti
baby calamari and onion haystack flash-fried to a crispy perfection, accompanied by a roasted garlic and lemon aoli dipping sauce. 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

bruschetta piedmontese
garlic-infused, toasted rosemary ciabatta topped with a medley of exotic mushrooms and Italian Parmesan. 7

bruschetta romana
a classic done right — fresh tomato, garlic and basil atop toasted ciabatta. 6

INSALATE 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 caesar
an Il Mito favorite, fresh Romaine with garlic-herb croutons, crisped onions, hard-boiled eggs, crispy bacon and fresh grated Parmesan cheese. 8

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

PIZZE pizzas

individually, hand-crafted 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

frutti di mare linguine
linguine pasta tossed with mussels, manila clams, shrimp, scallops and calamari in a tangy white wine tomato sauce. 16
                 
lasagna bolognese
this Italian tradition is layered with lasagna pasta, shredded Black Angus beef, fresh Wisconsin cheese and a roasted mushroom bechamel sauce, topped with IL MITO’s famous tomato sauce and Parmesan cheese. 15
                 
mezzaluna di zucca  
half-moon pumpkin ravioli tossed in Chef Feker’s sought-after sage cream sauce, topped with toasted walnuts, crispy butternut squash and Parmesan sprinkle. 15
                 
esotico risotto ai funghi
exotic mushroom risotto complemented by English peas, acorn squash and fresh aromatics, topped with homemade beet chips.15
                 
gnocchi con anatra e coniglio
potato gnocchi tossed with braised Muscovy duck, tender rabbit and smoky crimini mushrooms in a Roman-style arrabiatta sauce. 14  
                 
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
                 
rigatoni al forno
fresh rigatoni pasta, smoked chicken, eggplant, sun-dried tomatoes, basil and cheesy bechamel baked to perfection. 14
                 
filetto di maiale tortellini
hand-made tortelloni stuffed with olive oil-infused pork tenderloin and creamy ricotta, tossed in a butternut puree and then topped with a homemade sage pesto and toasted pine nuts. 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

osso bucco di libero pascolo manzo
free-grazed, all-natural beef osso bucco, slow braised with a trio of exotic mushrooms and aromatics, along with red and white wine. Served with a seasonal vegetable risotto cake and sautéed baby spinach. 22

lenti costine di manzo brasate brevi
black angus beef short ribs slow braised in Chianti with root vegetables, accompanied by creamy Parmesan polenta and caramelized Brussels sprouts. 22

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

feker’s recipe revival winning braciola di maiale farcito
apple-wood bacon and gorgonzola stuffed boneless pork chop served atop a grilled Wisconsin pear and brandy sauce, accompanied by Parmesan roasted potatoes and sautéed baby spinach. 20

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 fresh linguine pasta in an aromatic cream reduction. 18

tacchino in agrodolce
tenderloin of turkey in a crispy crust infused with a Fruili-style sweet-and-sour sauce, served with tempura broccoli and rosemary basmati rice pilaf. 18