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| Dinner Menu (Tues-Thurs 5pm-10pm, Fri-Sat 5pm-11pm, Sun 5pm-9pm) |
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| Angel hair pasta with roasted tomatos, fresh basil and garlic sauce. Light and delicious! |
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| Farfalle pasta tossed with green beans and sun-dried tomatoes in an aromatic pesto. |
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| Tri-color, cork-screw pasta tossed with Italian sausage, caramelized onion and pepperoncinis in a roasted tomato sauce. |
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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, ground beef loin, Italian sausage, mushrooms and cheese, then topped with Chef Feker’s 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 porcini mushrooms, in a Venitian-style white wine sauce. mushrooms, in a Venitian-style white wine sauce. |
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| Chef Feker’s signature four-cheese sauce tossed with cork-screw macaroni pasta and Maine Day Boat lobster. POP — Plate of Passion! |
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| You asked for it! Half-moon pumpkin raviolis complemented with a creamy sage sauce and topped with toasted walnuts and Parmesan sprinkle. |
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| A medley of robust flavors of southern Italy — peppers, eggplant, Italian sausage, diced . sirloin and sun-dried tomatoes in a Nero d’Avola reduction, combined with Italian Arborio |
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| Spaghetti with a medley of exotic mushrooms, spinach and sun-dried tomatoes, tossed in a white wine garlic sauce. |
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