Il Mito - MILWAUKEE, WI 53213 (Menu & Order Online)

Menu Icon Legend

Red Wine Btl

Nero D'avola Cusumano

Vino Nobile Monte

Duckhorn Pinot Noir

Chianti Ruffino

Dolcetto D'Alba

Malbec Achaval Ferrer

Indian Wells Btl

Super Tuscan Villa

Frank Zinfandel

Merlot Northstar

Chef's Tuscan Blt

Chef's Montepulciano

Siscilian Chef's Btl

Rack & Barrel Btl

Chefs Red Blend

Appetizers

Enhance your appetite with an appetizer.

A seafood symphony of mussels, shrimp, dry pack bay scallops and chopped clams in an oven-roasted tomato white wine broth. Served with grilled garlic-infused ciabatta

Polpettone (meatballs)

Lemon-scented Roman style meatballs atop grilled Parmesan polenta, laced with arrabiata sauce

Involtini (eggplant)

3 Thinly slicedd grilled eggplant filled with roasted red bell peppers, aged mozzarella and herbs, laced with an oven-roasted tomato sauce, topped with cheese and baked to a bubbly perfection

3 pieces. A classic done right- fresh tomato, garlic and basil atop toasted ciabatta

4 pieces. A classic done right- fresh tomato, garlic and basil atop toasted ciabatta

Involtini 4 Eggplant

4 Thinly slicedd grilled eggplant filled with roasted red bell peppers, aged mozzarella and herbs, laced with an oven-roasted tomato sauce, topped with cheese and baked to a bubbly perfection

Salads

The acidity and crispiness of a salad is what makes you crave more.

Burrata cheese, oven-dried roma tomatoes with fresh basil, extra virgin olive oil and balsamic glaze

fresh Romaine with garlic-herb croutons, crisped onion haystack, hard-boiled eggs, crispy bacon and fresh grated Parmesan cheese

Beet Salad With Kale

Composed salad of organic shredded kale with roasted beets, caramelized sweet potatoes, crumbled Wisconsin goat cheese, candied walnuts and orange vinaigrette

Pastas

Cooking pasta is an art , your palate must sing with flavors & textures

Linguine pasta tossed with baby deshelled clams, driver scallops, mussels, garlic, fresh herbs, roasted tomato and white wine

Risotto with wild-caught gulf shrimp and Michigan asparagus, sun-dried tomato all in creamy asparagus sauce

Angel hair pasta tossed with oven-dried tomatoes, roasted garlic cloves, basil, and Chef Feker's own extra virgin olive oil

Il Mito's sought after homemade ravioli filled with roasted pumpkin, fall herbs and seasonings, and ricotta cheese. Tossed in a sage cream sauce topped with toasted walnuts, grated Parmesan and fresh parsley

Homemade tortelloni filled with medley of mushrooms, ricotta, and fresh herbs, tossed in a creamy mushroom sauce

Layers of lasagna pasta, shredded Black Angus beef short ribs, Wisconsin cheese, Chef Feker’s signature roasted mushroom bechamel sauce, topped with tomato sauce and Parmesan

Spaghetti Bolognese

Feker's family recipe meat sauce of Italian sausage, gome-ground chuck, antibiotic-free ground chicken and fresh herbs, slow cooked in a red wine tomato reduction

Fettuccine Carbonara

Fettuccine pasta tossed with organic grilled chicken, fresh peas, fresh garlic and crispy bacon in a creamy Parmesan sauce

Noodles Red Sauce

Pizzas

Your pizza's crust is the vehicle that brings the other flavors to you. So demand a great crust.

Prosciutto Pizza (Parma)

prosciutto di parma, arugula, fresh mozzarella and shaved Parmesan

Mushroom Pizza (Funghi)

Blend of roasted exotic mushrooms complemented by roasted garlic cloves and fontina cheese

Shaved Black Angus beef ribeye, Italian sausage, pepperoni, mushrooms, caramelized onions and a medley of aged mozzarella and fontina cheeses

Grilled eggplant, zucchini, broccoli, tomatoes, roasted peppers and basil pesto

Margarita Pizza

Fresh mozzarella, grilled tomatoes, shredded basil, chopped fresh garlic, cracked pepper and sea salt

Entrees

We cook with the freshest ingredients and try our best to bring local ingredients to your table.

Ribeye (Bistecca di manzo Fio..)

Florentine style pounded ribeye grilled and topped with grated Parmesan, bread crums, fresh rosemary and garlic, served atop a pan jus and chianti reduction with carbonara linguine and sauteed spinach

Short Ribs (costatine di manzo)

black angus beef short ribs slow braised with Barolo, fresh horseradish, celery root, carrots and pearl onion, accompanied by Parmesan mashed potatoes and sauteed spinach

Duck (confit d'anatra)

Slow roasted cage-free Wisconsin grown duck served with a roasted veggie risotto cake and sauteed spinach with a Michigan blueberry reduction

Lamb Shank (stico d'agnello)

Fall-off-the-bone lamb shank slow cooked in a Chianti and garden vegetables sauce, accompanied by charred eggplant polenta and roasted cauliflower

Fish of the day Special

please call 414 443-1414 for description of our featured fish

Pork Scaloppini in a lemon sauce

Desserts

A sweet kiss of flavor is what we all deserve.

Decadence Chocolate tort

Poached Apple turnover

Dessert Special

Sides

Gluten Free Bread

Side Prosciutto

Side Of Marinara

Side Mashed Potatoes

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