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Three Course Dinner for $25
Served Tues-Thurs 5pm-10pm and Sun 5pm-9pm |
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| IL MITO’s famous roasted tomato soup |
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| Baby portobello mushroom caps filled with a medley of cheese & herbs topped with bread crumbs baked & served atop a Sicilian tomato sauce |
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| Roasted seasonal garden vegetables, house grated Parmesan, Italian parsley, Growing Power pesto and fresh mozzarella. |
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| Fresh tomato, garlic & basil |
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| Grilled eggplant rolled with aged mozzarella & herbs laced with sun-dried tomato sauce |
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| Served in a lettuce cup, this flavorful blend of chopped, seasonal vegetables — grilled carrots and zucchini with roasted beets, peppers & sweet potatoes — in a balsamic glaze, will have you hooked! |
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| A Piedmonte specialty of three different mushrooms — crimini, white & porcini — plus Chef Feker’s addition of shiitake mushrooms, roasted to perfection & tossed with shaved Parmesan cheese, fresh thyme & lemon zest. Served atop mesculan and drizzled with extra virgin olive oil & fresh squeezed lemon juice. |
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| A salad of watercress with roasted beets and oranges, complemented by crumbled goat cheese & Croutons in a beet balsamic vinaigrette. |
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| Our Caesar salad with garlic-herb croutons, crisped onion, hard-boiled eggs & bacon |
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| Medley of California greens tossed with white balsamic vinaigrette |
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| Italian sausage, seasoned minced tenderloin and prosciutto with tomato garlic pesto and fontina cheese |
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| A medley of peppers, eggplant and zucchini with fresh spinach, grilled tomato, mozzarella cheese and basil pesto |
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| Porcini, crimini, portobello mushrooms & caramelized onions, Asiago cheese & tomato pesto |
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| Fresh mozzarella, basil, vine-ripened tomatoes and extra virgin olive oil |
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| Angel hair pasta tossed with an ingredient-based sauce of artichoke, asparagus, peas, tomatoes and Growing Power basil. Complemented with arugula, spinach, e.v.o.o and sliced garlic. This is all about the cuisine of an Enoteca: no camouflaging here, I use nature and the highest quality ingredients as my guide, with the help of my friend will allen from Growing Power. WOW! Try my organic sauvignon Blanc with this one. |
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| Il Mito’s famous gnocchi tossed in a Bolognese meat sauce with free pasture raised Strauss lamb. |
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| This Italian tradition is layered with lasagna noodles, shredded Black Angus beef loin and cheese, then topped with Chef Fekers famous tomato sauce and Parmesan cheese and baked |
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| Artichoke and ricotta stuffed ravioli tossed with scallops, shrimp and tomato in an organic tarragon sauce. Lovely flavors, simple yet sophisticated. Most importantly, easily recreated at home... ask me how at www.michaelfeker.com |
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| A medley of robust flavors of southern Italy — fire-roasted tomatoes, fresh basil and oregano, fresh mozzarella and naturally smoked free-range chicken in a white wine Parmesan and garlic sauce,, combined with Italian Arborio rice cooked to a creamy delectability! |
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| A medley of italian sausage, home-ground choice beef eye of the round and free-range ground Chicken combined with aromatics and slow cooked in a wine tomato reduction. Suggested Wine Pairing: Nero d’Avola |
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| Imported lamb Osso buco braised with a medley of leeks & root vegetables. Served with sauteed spinach |
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| Pork medallions sauteed with a Tuscan specialty of white beans, sun-dried tomato, feta cheese, basil, extra virgin olive oil & white balsamic. Served with sage and spinach gnocchi. You will comprehend the complexity of an Enoteca cuisine through simplicity of flavors and great ingredients. |
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| Turkey scallopini with mushrooms, aromatics and green onions in a Marsala reduction sauce. Served with potato gnocchi and zucchini arrabiata. An Italian classic that will have you begging for Chef Feker’s secrets! |
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| From Friuli, you will love the subtle sweet and sour flavor in this Italian dish... boneless, skinless chicken breast baked crisp and complemented with majestic flavors of ginger, honey, balsamic vinegar, wine, citrus and pinenuts. Served with Thai basil polenta and roasted broccoli. |
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