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
Creamy roasted pepper and potato soup topped with fontina cheese, crispy pancetta and herb croutons.
bruschetta romana
A classic done right — fresh tomato, garlic and basil atop toasted ciabatta bread.
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.
insalata caesar
An Il Mito favorite, fresh Romaine with garlic-herb croutons, crisped onions, hard-boiled eggs, bacon and fresh grated Parmesan cheese.
insalata di funghi
Grilled and marinated portabello mushroom caps, thinly sliced crimini and button mushrooms tossed with Italian Parsley, fresh lemon juice, EVO and grated Parmesan cheese atop a bed of arugula and mixed greens, complemented by a roasted garlic, thyme and sage dressing.
insalata mista
A blend of California greens tossed in a white balsamic vinaigrette, topped with diced tomatoes and julienne carrots.
insalata di spinaci baby, radice verdura e formaggio di capra
Baby spinach, roasted and sliced beets along with roasted and chopped root vegetables, served with a Wisconsin cranberry goat cheese medallion and crispy parsnips.
SECOND COURSE pizza/pasta/entree
Roasted and mixed mushroom pizza with roasted garlic, caramelized onions, crispy Zucchini chips and fontina cheese.
ortagi pizza
Grilled eggplant, roasted tomatoes, caramelized onions, kalamata and green Moroccan olives, roasted peppers and mozzarella cheese, topped with fresh arugula.
massacrare pizza
Sliced Ribeye and prosciutto with roasted tomato, confit of garlic and Parmesan cheese.
napolitana pizza
Fresh mozzarella, grilled roma tomatoes, fresh basil, cracked pepper, and basil pesto.
capelli d’orto
Angel hair pasta tossed with an ingredient-based sauce of roasted roma tomatoes, porcini mushrooms, fresh spinach, garlic, cracked black pepper and EVO.
lasagna bolognese
This Italian tradition is layered with lasagna pasta, shredded Black Angus beef, fresh Wisconsin cheese and mornay sauce, topped with IL MITO’s famous tomato sauce and Parmesan cheese and baked.
fettuccine anatra confit
Fettuccine pasta with a braised medley of Muscovy duck and rabbit, tossed with smoked mushrooms and an Arabbiatta sauce.
mezzaluna ravioli di patate dolci
Half-moon sweet potato and whipped ricotta stuffed ravioli complemented by a creamy sage sauce, finished with toasted peanuts, crispy sweet potato chips, fresh Parmesan and EVO.
risotto con pollo e funghi
Exotic mushroom risotto with shiitake, crimini and porcini mushrooms accompanied by organic, free-range chicken and fire-roasted tomatoes in an aromatic with wine mushroom broth.
feker’s family recipe revival 2010 winner
braciola di maiale farcito
Apple wood bacon and Gorgonzola stuffed boneless pork chop atop a caramelized apple brandy sauce served with Parmesan roasted potatoes and sautéed baby spinach.
osso bucco di libero pascolo manzo
Free-grazed, all-natural, beef osso bucco, slow braised with a trio of exotic mushrooms, aromatics and wine. Served with seasonal vegetable risotto cakes and sautéed baby spinach.
pollo arrosto disossato
Boneless, half-roasted chicken, complemented by balsamic whole grain mustard sauce. Served with roasted baby potatoes and bacon-infused mustard greens.
stile moresco stinco di agnello
Slow braised, free-grazed lamb shank cooked in its natural juices and Moorish seasonings, served with turnips, carrots, tomatoes and parsnip and Parmesan polenta.
THIRD COURSE dessert
IL MITO’s creamy creme brulée
Chef’s freshly baked puff pastry tarts
