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| Dinner Menu (Tues-Thurs 5pm-10pm, Fri-Sat 5pm-11pm, Sun 5pm-9pm) |
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| Il Mito’s creamy mushroom soup |
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| Goat cheese, Gorgonzola, Asiago, Mozzarella, Parmigiano, Pecorino or Brie. Served with walnuts, apricots, a fig, olives and Italian crostini. |
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| Roasted eggplant, garlic and peppers with goat cheese, organic red onion, kalamata . olives, fresh basil + IL MITO’s secret blend of aromatics, spices and E.V.O . Prepare for a taste bud explosion! |
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| A classic done right — fresh tomato, garlic and basil atop toasted ciabatta bread. |
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| Baby calamari flash-fried to a crispy perfection and a heap of vidalia onion haystacks. Served with a Napolitan marinara dipping sauce. |
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| Crisped mushrooms and eggplants, served with Roman-style dipping sauce. |
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| Thinly sliced grilled eggplant rolled with aged mozzarella and herbs, laced a with sun-dried tomato sauce, topped with cheese and baked to a bubbly perfection. |
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| Baby portobello mushroom caps filled with a medley of cheeses and herbs, topped with bread crumbs and more cheese, then baked to perfection. Served atop a Chef Feker’s famous tomato sauce. |
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| An Italian cheese tart with fresh spinach, mushrooms, artichoke hearts and sun-dried . tomato, with mozzarella, Parmigiano and ricotta cheeses. Served with a bouquet of California greens. Taste how simplicity and love for food can amaze you! |
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