Il Mito

Cinnamon flat bread with hazelnut spread.

Crafted cheeses, served with marinated fig and apricot, egg-dipped crispy bread and Wisconsin maple syrup.

Sicilian donuts with powder sugar and Nutella.

Perfectly seasoned scrambled eggs, choice of apple-smoked bacon, grilled Italian sausage or grilled chicken, roasted potatoes and fresh fruit.

Grilled New York strip topped with sautéed mushrooms, accompanied by two over-easy eggs and roasted potatoes.

Gulf shrimp sautéed with fresh tomato and basil, served atop creamy yellow corn polenta.

Locally-raised black angus beef burger topped with cheddar cheese, crispy bacon, lettuce, tomato, onion and a fried egg. Served with roasted potatoes.

Two eggs, any style, with bacon or sausage, roasted potatoes and fresh fruit.

Grilled portabella mushroom cap filled with roasted Roma tomatoes, sautéed spinach and poached egg topped with a Fekerized carbonarra sauce. Served with toasted rosemary ciabatta and roasted potatoes.

Flour tortilla wrap filled with scrambled eggs, bacon, beans, cilantro, roasted chili sauce and fresh avocado.

Crustless roasted duck and goat cheese quiche, complimented by a petite green salad, roasted potatoes and seasonal fruit.

Linguine pasta tossed with mussels, chopped clams, shrimp, scallops and calamari in a tangy white wine tomato sauce, all cooked in a foil purse to create an infusion of Fekerized flavors.

A frittata of organic eggs, asparagus, sun-dried tomatoes, goat cheese and hormone-free chicken.

An omelet of roasted peppers, caramelized onions, proscuitto and sun-driedtomatoes topped with Spanish manchego cheese, served with roasted potatoes and fresh fruit.

A Fekerized empanada of diced, hard-boiled eggs, spiced Italian sausage, fontina cheese, toasted pine nuts, dark raisins, Roma tomatoes and ancho chilies, served with roasted rosemary potatoes, sauteed spinach, and a fire-roasted tomato sauce.

Huevos motuleños — fried corn tortillas topped with beans, over-easy eggs, grilled tomatoes, chopped cilantro, avocado and cotija cheese.

A Spanish-style “French toast” from Madrid topped with fresh fruit, honey and fresh, homemade whipped cream.

Sticky rice topped with grilled fresh fish of the day, spinach and Thai basil, a poached egg, Kimchi and Vietnamese-style chili sauce. Please contact restaurant about fish.

Silver dollar pancakes served with fresh fruit, whipped cream and puremaple syrup. Includes glass of fresh squeezed juice of your choice.

Scrambled eggs served with meat and roasted potatoes. (Provolone cheese optional) Includes glass of fresh squeezed juice of your choice.

Mini omelette served with three cheeses, roasted potatoes and crispy bacon. Includes glass of fresh squeezed juice of your choice.

Toad in a hole French toast with an egg hiding in the center, served with roasted potatoes. Includes glass of fresh squeezed juice of your choice.

Green eggs and ham served with roasted potatoes and fresh fruit. Includes glass of fresh squeezed juice of your choice.

French toast served with fresh berries, powdered sugar and 100% pure maple syrup. Includes glass of fresh squeezed juice of your choice.

Cheese pizza IL MITO’s famous thin crust pizza smothered with cheese. Includes glass of fresh squeezed juice of your choice.

Home made, chef created soup of the day. Please contact restaurant for details.

a contemporary twist on a classic. Naturally-aged prosciutto di parma, fresh melon, port-macerated apricot and fig, candied walnuts and toasted ciabatta complemented by your choice of chef’s fresh, featured selection of local, gourmet artisan cheeses.

Grilled, imported tender calamari complemented by grilled potatoes and grilled summer scallions accompanied by a bouquet of fresh arugula tossed with a sweet garlic dressing.

Grilled Black Angus beef short ribs atop smashed roasted potatoes and garlic, drizzled with a beef au jus reduction.

Roasted seasonal vegetable risotto cakes, pan-seared and served atop a tangy tomato sauce, accompanied by a bouquet of mixed greens tossed with white balsamic.

Grilled artichokes and asparagus complemented by a bouquet of fresh arugula, served with a house-made, Roman-style aioli dipping sauce.

Thinly sliced, grilled eggplant rolled with roasted red bell peppers, aged mozzarella and herbs, laced with a oven-roasted tomato sauce, topped with cheese and baked to a bubbly perfection.

Jumbo mushroom caps stuffed with a blend of Italian cheeses, herbs and shiitake mushrooms baked in IL MITO’s famous tomato sauce.

A classic done right — Fresh tomato, garlic and basil atop toasted ciabatta.

Fresh fish of the day, grilled and served with a complementing salad of arugula, Italian parsley, confit of fennel and chopped tomatoes, finished with a grapefruit vinaigrette. Please contact restaurant for choice of fish.

Grilled organic, hormone-free breast of chicken served atop a chopped salad of Romaine hearts, grilled broccoli, zucchini, roasted mushrooms and feta, tossed in a warm mustard vinaigrette.

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

Roasted radishes accompanied by freshly crumbled feta and blistered cherry tomatoes tossed in a Sicilian vinaigrette served atop a fresh spinach nest and finished with Parmesan tuile.

Crunchy shredded kale salad tossed with shaved raw beets, crumbled goat cheese, candied walnuts and grapefruit vinaigrette.

Roasted beets, Brussels sprouts, butternut squash and parsnips drizzled with a lemon anchovy dressing, complemented by a palate-cleansing arugula and Parmesan salad.

An Il Mito favorite, fresh Romaine with garlic-herb croutons, crisped onions, hard-boiled eggs, crispy bacon and fresh grated Parmesan cheese.

A blend of California greens tossed in a white balsamic vinaigrette, topped with diced tomatoes and julienne carrots.

Enjoy our soup of the day with your choice of any of our flavorful salads for an additional 2 dollars.

Shaved Black Angus beef, Italian sausage, pepperoni, mushrooms, caramelized onions and a medley of aged mozzarella and fontina cheeses, atop a roasted tomato sauce. Served with house-made eggplant fries.

Alfredo sauce, fresh clams, confit of fennel, grilled broccoli and pine nuts. Served with house-made eggplant fries.

Prosciutto di parma, arugula, fresh mozzarella and shaved Parmesan atop a roasted tomato sauce. Served with house-made eggplant fries.

A roasted blend of exotic mushrooms complemented by roasted garlic, caramelized onions, crispy zucchini chips and fontina cheese. Served with house-made eggplant fries.

Fresh mozzarella, basil, porchetta and an organic egg baked to perfection, finished with bouquet of arugula. Served with house-made eggplant fries.

Grilled eggplant, zucchini, broccoli, tomatoes, roasted peppers and EVO (Extra Virgin Olive Oil) atop a pesto sauce. Served with house-made eggplant fries.

Fresh mozzarella, oven-roasted tomatoes, shredded basil, cracked pepper and sea salt. Served with house-made eggplant fries.

Grilled eggplant, oven-dried tomatoes, fresh basil, roasted peppers and melted mozzarella. Served with house-made eggplant fries.

All-natural, Black Angus, 1/3-pound, grass-fed burger grilled to you’re liking, topped with aged Wisconsin cheddar, Wisconsin bacon, crispy onion, brandy-glazed mushrooms, fresh tomato and mixed greens. Served with house-made eggplant fries.

Grilled breast of organic chicken topped with creamy brie, crispy bacon, avocado, caramelized onions and baby spinach, finished with a house-made basil spread. Served with house-made eggplant fries.

Thinly-sliced porchetta topped with shaved fennel, fresh tomatoes, basil and mozzarella.

Shaved beef loin, pepperoni, roasted peppers, chopped Romaine and artichoke spread. Served with house-made eggplant fries.

Grilled tenderloin of turkey complemented by whole grain mustard, homemade fruit preserve and Spanish manchego, finished with a bouquet of mixed greens. Served with house-made eggplant fries.

Linguine, mussels, manila clams, shrimp, scallops and calamari in a tangy white wine tomato sauce.

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

Homemade half-moon pumpkin ravioli tossed in a sage cream sauce, finished with toasted walnuts and imported grated Parmesan.

Potato gnocchi with braised, shredded rabbit, roasted tomatoes, confit of fennel and wilted arugula tossed in a cabernet-infused tomato sauce.

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.

Fettucine carbonara tossed with organic grilled chicken, prosciutto, peas and fresh Parmesan.

Tortelloni stuffed with organic chicken and whipped ricotta, fresh herbs, spinach tossed with fresh grilled chicken, rosemary dijon duction sauce and piled high with shaved Pecorino romana.

Capellini pasta tossed with roasted eggplant, oven-dried tomatoes and basil in an arrabbiata sauce topped with fresh mozzarella and toasted, seasoned bread crumbs.

Black Angus beef short ribs slow braised with Barolo, fresh horseradish, celery root, carrots and pearl onion, accompanied by Gorgonzola polenta and sautéed spinach.

Pounded tenderloin of turkey sautéed with portobello mushrooms and marsala wine, served with butternut squash and broiled broccoli.

Fresh catch of the day atop a creamy leek and lemon reduction, served with caramelized Brussels sprouts and garlic-parsley linguine. Please contact restaurant for catch of the day.

Organic, hormone-free breast of chicken lightly pounded and breaded, topped with grilled eggplant, roasted tomatoes, fresh basil and mozzarella. Served with fettucine alfredo and sautéed spinach.

Chef Feker’s famous split pea soup topped with fresh grated Parmesan, herb-infused croutons and crispy, nitrate-free bacon.

A contemporary twist on a classic. Naturally-aged prosciutto di parma, fresh melon, port-macerated apricot and fig, candied walnuts and toasted ciabatta complemented by your choice of chef’s fresh, featured selection of local, gourmet artisan cheeses.

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

Grilled, imported tender calamari complemented by grilled potatoes and grilled summer scallions accompanied by a bouquet of fresh arugula tossed with a sweet garlic dressing.

Grilled Black Angus beef short ribs atop smashed roasted potatoes and garlic, drizzled with a beef au jus reduction.

Roasted seasonal vegetable risotto cakes, pan-seared and served atop a tangy tomato sauce, accompanied by a bouquet of mixed greens tossed with white balsamic.

Grilled artichokes served with a house-made, Roman-style aioli dipping sauce and bouquet of fresh greens.

Thinly sliced, grilled eggplant rolled with roasted red bell peppers, aged mozzarella and herbs, laced with a oven-roasted tomato sauce, topped with cheese and baked to a bubbly perfection.

Jumbo mushroom caps stuffed with a blend of Italian cheeses, herbs and shiitake mushrooms baked in IL MITO’s famous tomato sauce.

A classic done right — fresh tomato, garlic and basil atop toasted ciabatta .

Roasted radishes accompanied by freshly crumbled feta and blistered cherry tomatoes tossed in a Sicilian vinaigrette served atop a fresh spinach nest, finished with Parmesan tuile.

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

Crunchy shredded kale salad tossed with shaved raw beets, crumbled goat cheese, candied walnuts and grapefruit vinaigrette.

Wisconsin bacon-wrapped radicchio accompanied by a baby spinach salad with raw crimini mushrooms, finished with a warm mustard vinaigrette.

Fresh Romaine with garlic-herb croutons, crisped onions, hard-boiled eggs, crispy bacon and fresh grated Parmesan cheese.

A blend of California greens tossed in a white balsamic vinaigrette, topped with diced tomatoes and julienne carrots.

Alfredo sauce, fresh clams, confit of fennel, grilled broccoli and pine nuts.

Prosciutto di parma, arugula, fresh mozzarella and shaved Parmesan atop a roasted tomato sauce.

A roasted blend of exotic mushrooms complemented by roasted garlic, caramelized onions, crispy zucchini chips and fontina cheese.

Fresh mozzarella, basil, porchetta and an organic egg baked to perfection, finished with bouquet of arugula.

Shaved Black Angus beef, Italian sausage, pepperoni, mushrooms, caramelized onions and a medley of aged mozzarella and fontina cheeses, atop a roasted tomato sauce.

Grilled eggplant, zucchini, broccoli, tomatoes, roasted peppers and EVO atop a pesto sauce

Fresh mozzarella, oven-roasted tomatoes, shredded basil, cracked pepper and sea salt.

Linguine, mussels, manila clams, shrimp, scallops and calamari in a tangy white wine tomato sauce.

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

Homemade half-moon ravioli filled with blue crab meat, ricotta and spinach, tossed in a spanish saffron sauce with, shrimp, organic scallops, fresh tomato and michigan asparagus.

Creamy Arborio rice tossed with imported Pecorino cheese, fresh-cracked black pepper and cipollini onions, topped with grilled beef tenderloin

Potato gnocchi with braised, shredded rabbit, roasted tomatoes, confit of fennel and wilted arugula tossed in a cabernet-infused tomato sauce.

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

Fettucine carbonara tossed with organic grilled chicken, prosciutto, peas and fresh Parmesan

Tortelloni stuffed with organic chicken and whipped ricotta, fresh herbs, spinach tossed with fresh grilled chicken, rosemary dijon duction sauce and piled high with shaved Pecorino romana .

Capellini pasta tossed with roasted eggplant, oven-dried tomatoes and basil in an arrabbiata sauce topped with fresh mozzarella and toasted, seasoned bread crumbs.

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.

A classic of Tuscany. Clod tenders of Black Angus beef broiled to your liking, glazed with aged balsamic, E.V.O.O, fresh garlic and herbs. Accompanied by sauteed spinach and smashed potatoes.

Fall-off-the-bone, smoked lamb shank slow cooked in a Chianti glaze, accompanied by charred eggplant polenta and broiled cauliflower.

Free-grazed veal cutlet complemented by an exotic mushroom and imported Marsala sauce. Served with linguine tossed in a white wine garlic sauce and sauteed spinach.

Locally-raised, organic pork medallions, pan-seared with a Tuscan-style white wine reduction, sun-dried tomatoes, kalamata olives and cannellini beans, finished with freshly crumbled Asiago. Served with creamy sage polenta and sauteed spinach.

Pounded tenderloin of turkey parmigiana layered with roasted eggplant, mozzarella, grated parmesan and fontina atop Chef Feker’s signature tomato sauce, accompanied by basil pesto linguine and sauteed spinach.

A volcano of flavors consisting of pan-seared, organic breast of chicken infused with a citrus white wine reduction, roasted mushrooms, fresh peas and new potatoes, served with sauteed spinach.