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Dinner Menu
Dinner Served Tues-Thurs 5pm-10pm, Fri-Sat 5pm-11pm, Sun 5pm-9pm |
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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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| Linguine pasta with fresh shrimp, de-shelled clams, roasted roma tomatoes, Italian parsley and fresh asparagus, in a Venitian-style white wine sauce. mushrooms, in a Venitian-style white wine sauce. |
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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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| 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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| Aromatic eggplant and cheese stuffed tortaloni with roasted garlic sauce and fresh tomato. |
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