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| Dinner Menu (Tues-Thurs 5pm-10pm, Fri-Sat 5pm-11pm, Sun 5pm-9pm) |
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| A salad of watercress with roasted beets and oranges, complemented by crumbled goat . cheese and croutons in a beet balsamic vinaigrette. |
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| An Il Mito favorite, Caesar salad with garlic-herb croutons, crisped onions, hard-boiled eggs and bacon |
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| A Piedmonte specialty of three different mushrooms — crimini, white and porcini — plus Chef Feker’s addition of shiitake mushrooms, roasted to perfection and tossed with shaved Parmesan cheese, fresh thyme and lemon zest. Served atop mesculan and drizzled with extra virgin olive oil and fresh squeezed lemon juice. |
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| Il Mito’s blend of California greens tossed in a white balsamic vinaigrette. |
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| Served in a lettuce cup, this flavorful blend of chopped, seasonal vegetables — grilled . carrots and zucchini with roasted beets, peppers and sweet potatoes — in a balsamic glaze, will have you hooked! |
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| Fresh mozzarella, oven-roasted roma tomatoes, basil pesto, caramelized onion, balsamic . reduction and extra virgin olive oil atop mixed greens |
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| Porcini, crimini and portobello mushrooms, complemented by caramelized onions, Asiago cheese and ripe tomatoes. |
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| Shrimp, sea scallops, spinach, goat cheese, fresh shaved fennel and air-dried tomatoes. |
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| Italian sausage, seasoned minced tenderloin and prosciutto with tomato garlic pesto and fontina cheese. |
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| Fresh mozzarella, basil, vine-ripened tomatoes and extra virgin olive oil. |
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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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