il mito's create-your-own 3-course meal for only 29 dollars
value dinner menu is offered sun-thur, not valid on holidays or with any other offer
FIRST COURSE soup/salad/appetizer
chef feker’s butternut squash soup finished with pancetta, Parmesan and sage-infused croutons.
involtini di melanzane
thinly sliced grilled eggplant rolled with roasted red bell peppers, aged mozzarella and herbs, laced with an aromatic tomato sauce, topped with cheese and baked to a bubbly perfection.
crimini arrostito
baby portobellos stuffed with a blend of Italian cheeses, herbs and shiitake mushrooms baked in IL MITO’s famous tomato sauce.
bruschetta piedmontese
garlic-infused, toasted rosemary ciabatta topped with a medley of exotic mushrooms and Italian Parmesan.
bruschetta romana
a classic done right — fresh tomato, garlic and basil atop toasted ciabatta bread.
insalata di mozzarella
fresh mozzarella, ovaline oven-roasted tomatoes, fresh basil, extra virgin olive oil and homemade balsamic glaze, served with a bouquet of fresh arugula.
insalata di cuneo
a chilled, crispy wedge of iceberg lettuce topped with a medley of mushrooms, along with apple-smoked bacon and caramelized onions, finished with a creamy Parmesan dressing.
insalata caesar
an Il Mito favorite, fresh Romaine with garlic-herb croutons, crisped onions, hard-boiled eggs, crispy bacon and fresh grated Parmesan cheese.
insalata mista
a blend of California greens tossed in a white balsamic vinaigrette, topped with diced tomatoes and julienne carrots.
SECOND COURSE pizza/pasta/entree
carne pizza
shaved black angus beef, Italian sausage, pepperoni, mushrooms, caramelized onions and a medley of aged mozzarella and fontina cheeses, atop a roasted tomato sauce.
arrabbiata pizza
pepperoni, caramelized onions, rosemary potatoes, Italian fontina cheese and a spicy tomato sauce.
foresta pizza
a roasted blend of exotic mushrooms complemented with roasted garlic, caramelized onions, crispy zucchini chips and fontina cheese.
parma pizza
prosciutto, arugula, fresh mozzarella cheese and shaved pecorino atop a roasted tomato sauce.
pollo pizza
sliced, herb-marinated organic breast of chicken, roasted bell peppers, sauted spinach, grilled red onion and feta cheese.
margarita pizza
fresh mozzarella cheese, ripe tomatoes, fresh basil, cracked pepper and sea salt.
vegetariano pizza
grilled eggplant, zucchini, bell peppers, tomatoes and spinach, finished with fresh mozzarella cheese.
lasagna bolognese
this Italian tradition is layered with lasagna pasta, shredded Black Angus beef, fresh Wisconsin cheese and a roasted mushroom bechamel sauce, topped with tomato sauce and Parmesan cheese.
feker’s family recipe winning spaghetti bolognese
a medley of Italian sausage, home-ground choice beef eye of the round, hormone- and antibiotic-free ground chicken and fresh aromatics, slow cooked in a red wine and tomato reduction.
rigatoni al forno
fresh rigatoni pasta, smoked chicken, eggplant, sun-dried tomatoes, basil and cheesy bechamel baked to perfection.
pomodori secchi infuso pollo scallopini
breast of organic chicken pan sauted with sun-dried tomatoes, fresh basil, spinach, roasted garlic and feta cheese. Served with fresh linguine pasta in an aromatic cream reduction.
feker’s recipe revival winning braciola di maiale farcito
apple-wood bacon and gorgonzola stuffed boneless pork chop served atop a grilled Wisconsin pear and brandy sauce, accompanied by Parmesan roasted potatoes and sautéed baby spinach.
tacchino in agrodolce
tenderloin of turkey in a crispy crust infused with a Fruili-style sweet-and-sour sauce, served with tempura broccoli and rosemary basmati rice pilaf.
THIRD COURSE dessert
classic creamy creme brulée
freshly baked seasonal fruit puff pastry
homemade sorbet or gelato
chocolate hazelnut tort
