Dinner Menu
your table is available tuesday through thursday evenings from 5 to 9 pm | friday through saturday from 5 to 10 pm | sunday from 5 to 8 pm
Zuppa | Soup
Our roasted tomato soup with Parmesan, basil pesto and rosemary croutons 5.95
Formaggi | Cheese Plate
Naturally aged prosciutto di parma, port-poached apricot, fresh grapes,candied walnuts and toasted ciabatta crostini complemented by
your choice of 3 gourmet artisan cheeses: Double Cream Brie, Gorgonzola, Pecorino Romano, Parmesan Regiano, Asiago, 12-month aged Manchego, or the Chef's Monthly feature 13.95
Antipasti | Appetizers
Calamari fritti
Baby squid fried the Sicilian way and served with spicy garlic aioli dipping sauce 12.95
Carpaccio (gf)
Roasted and thinly sliced pepper-crusted black Angus ribeye, topped with capers, shaved Parmigiano, bouquet of baby greens and drizzled with a horseradish sauce 11.95
Frutti di Mare en Guazetto (gf)
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 14.95
Polpo (gf)
Grilled baby Sicilian octopus laced with fresh herbs, garlic and extra virgin oil accompanied with a tomato, red onion and arugula salad 12.95
Polpettone
Lemon-scented Roman style meatballs atop grilled Parmesan polenta, laced with arrabiata sauce 9.95
Involtini di melanzane (gf)
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 8.95
Funghi stufati (gf)
Stuffed baby portobello mushroom cap with a blend if Italian cheeses, herbs and shiitake mushrooms baked in Ilmito's famous tomato sauce 8.95
Bruschetta alla Romana
A classic done right- fresh tomato, garlic and basil atop toasted
ciabatta 8.95
Insalate | Salads
Insalata Caprese (gf)
Burrata cheese, oven-dried roma tomatoes with fresh basil,
extra virgin olive oil and balsamic glaze 12.95
Insalata Césare (gf)
fresh Romaine with garlic-herb croutons, crisped onion haystack, hard-boiled
eggs, crispy bacon and fresh grated Parmesan cheese 9.95
Insalata di Dolce Patata e Barbabietole (gf)
Composed salad of organic shredded kale with roasted beets, caramelized sweet potatoes, crumbled Wisconsin goat cheese, candied walnuts and orange vinaigrette 10.95
Insalata Mista (gf)
A blend of California greens tossed in a white balsamic vinaigrette, topped
with diced tomatoes and julienne carrots 7.95
Insalata di pomodoro (gf)
A classic Sicilian salad of vine-ripened tomatoes, marinated roasted peppers, red onion, fresh herbs, imported anchovies, fresh garlic, Sicilian olives and homemade Italian dressing 11.95
Pizzi | Pizzas
all pizzas are served atop of our trio cheese blend and our homa made gluten free roasted tomato sauce
(gf) add three dollars for Chef Feker's signature, house-made, gluten-free pizza dough
Parma (gf)
prosciutto di parma, arugula, fresh mozzarella and shaved Parmesan 12.95
Funghi (gf)
Blend of roasted exotic mushrooms complemented by roasted garlic cloves and fontina cheese 12
Carne (gf)
Shaved Black Angus beef ribeye, Italian sausage, pepperoni, mushrooms, caramelized onions and a medley of aged mozzarella and fontina cheeses 13.95
Vegetariano (gf)
Grilled eggplant, zucchini, broccoli, tomatoes, roasted peppers
and basil pesto 12.95
Margarita (gf)
Fresh mozzarella, grilled tomatoes, shredded basil, chopped fresh garlic,
cracked pepper and sea salt 12.95
Primi | Pasta
(gf) add three dollars for Chef Feker's signature gluten-free pasta
Linguine (gf)
Linguine pasta tossed with baby deshelled clams, driver scallops, mussels, garlic, fresh herbs, roasted tomato and white wine 18.95
Risotto ai gamberetti (gf)
Risotto with wild-caught gulf shrimp and Michigan asparagus, sun-dried tomato all in creamy asparagus sauce 18.95
Capelli d'angelo con pomodoro (gf)
Angel hair pasta tossed with oven-dried tomatoes, roasted garlic cloves, basil, and Chef Feker's own extra virgin olive oil 15.95
Ravioli di Zucca
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 15.95
Tortelloni ai Funghi
Homemade tortelloni filled with medley of mushrooms, ricotta, and fresh herbs, tossed in a creamy mushroom sauce 15.95
Fekerized lasagna
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 17.95
Spaghetti bolognese (gf)
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 17.95
Fettucine Alfredo (gf)
Fettuccine pasta tossed with organic grilled chicken, broccoli, fresh garlic and fresh corn in a creamy Parmesan sauce 17.95
Secondi | Entreé
Bistecca di manzo Fiorentina (gf)
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 24.95
Costatine di manzo (gf)
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 23.95
Stinco di Agnello (gf)
Fall-off-the-bone lamb shank slow cooked in a Chianti and garden vegetables, accompanied by charred eggplant polenta and roasted cauliflower 22.95
Pollo Parmigiana
Organic chicken parmigiana layered with a roasted tomato, mozzarella, grated Parmesan and fontina atop Chef Feker's arrabiata sauce, accompanied by basil pesto linguine and sauteed spinach 19.95
*Warning: consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness*
