Soup | Zuppa di Pomodoro

Our roasted tomato soup with parmesan, basil pesto, and rosemary croutons

Bruschetta alla Romana

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

Stuffed Mushroom Caps | Funghi Stufani

Stuffed baby Portobello mushroom cap; stuffed with a blend of Italian cheeses, herbs, and shiitake mushrooms baked in IL MITO's tomato sauce

Polpettone | Meatballs

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

Calamari Fritti

Baby squid fried the Sicilian way and served with spicy garlic aioli dipping sauce

Carpaccio di Manzo

Beef carpaccio topped with fresh arugula, parmesan, and drizzled with a lemony sauce

Involtini di Melanzane | Eggplant

Thinly sliced grilled eggplant filled with roasted red bell peppers, aged mozzarella, & herbs - all layered with an oven-roasted tomato sauce, topped with cheese, & baked to bubbly perfection.

Frutti di Mare en Guazetto

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

Formaggi | Cheese Plate

Naturally aged Prosciutto di Parma, part-poached apricot, fresh grapes, candied walnuts, toasted ciabatta crostini, and your choice of 3 of the following cheeses: Double Cream Brie, Gorgonzola, Pecorino Romano, Parmesan Reggiano, Asiago, Manchego (aged 12 months).

Gluten Free Bread

Substitute the table bread for our soft, delicious gluten-free bread!

Mixed Greens Salad | Insalata Mista

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

Caprese Salad | Insalata Caprese

Burrata cheese, oven-dried Roma tomatoes, fresh basil, extra virgin olive oil, and our delicious balsamic glaze.

Caesar Salad | Insalata Caesar

Fresh romaine with garlic-herb croutons, crispy onion haystack, hard-boiled eggs, crispy bacon, and freshly grated parmesan cheese

Tuscan Veggie Salad | Insalata di Verdue Arrosto

A classic Tuscan salad of oven-roasted tomatoes, marinated roasted peppers, caramelized onions, roasted vegetables (zucchini, eggplant, & squash), fresh herbs, roasted garlic, homemade balsamic glaze, and pesto.

Beet & Kale Salad | Insalata di Dolce Patata e Barbabietole

Salad composed of organic shredded kale with roasted organic beets, caramelized sweet potatoes, crumbled Wisconsin goat cheese, candied walnuts, and an orange vinaigrette.

Carne

Shaved black angus beef ribeye, Italian sausage, pepperoni, mushrooms, caramelized onions, and a medley of aged mozzarella & fontina cheeses.

Funghi

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

Margarita

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

Vegetariano

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

Parma

Prosciutto di parma, arugula, and fresh mozzarella

Fettuccine alla Carbonara

Fettuccine pasta tossed with garlic organic chicken breast, apple smoked bacon, and sweet peas in a delicate carbonara sauce

Linguine

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

Cappelli D’angelo Pomdoro

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

Fekerized Lasagna

Layers of lasagna pasta, shredded black angus beef short ribs, Wisconsin cheese, Chef Feker’s signature roasted mushroom béchamel sauce, topped with tomato sauce and parmesan.

Tortelloni ai Funghi

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

Risotto ai Gamberetti

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

Spaghetti Bolognese

Feker’s Family Recipe meat sauce of Italian sausage, home-ground chuck, antibiotic-free ground chicken, and fresh herbs - slow cooked in a red wine and tomato reduction.

Ravioli di Zucca

Homemade ravioli filled with roasted pumpkin, fall herbs & seasonings, and ricotta cheese. Tossed in a sage cream sauce topped with toasted walnuts, grated parmesan, and fresh parsley

Duck | Confit d’Anatra

Slow roasted, cage-free, Wisconsin raised duck. Served with a roasted veggie risotto cake & sautéed spinach in a Michigan blueberry reduction.

Ribeye | Bistecca di Manzo Fiorentina

Florentine-style pounded ribeye. Grilled and topped with parmesan, fresh herbs, and garlic. Served atop a pan jus and chianti reduction with carbonara linguine and sautéed spinach.

Pork Loin | Scaloppine di Maiale al Limone

Hormone-free tender pork loin in a lemon caper sauce. Served with garlic linguine and sautéed spinach.

Lamb Shanks | Stinco d’Agnello

Fall-off-the-bone lamb shank slow-cooked in a Chianti and garden vegetable bath. Served with charred eggplant polenta.

Chicken Parmesan | Pollo Parmigiana

Organic chicken parmigiana layered with roasted tomato, mozzarella, grated parmesan, fontina, and Chef Feker’s arrabiata sauce. Served with basil pesto linguine and sautéed spinach.

Short Ribs | Costatine di Manzo

Black angus beef short ribs, slow-braised, with Barolo, fresh celery, carrots, and onion. Served with parmesan mashed potatoes and sautéed spinach.

Vanilla Crème Brûlée

a classic made right - a rich custard base topped with a layer of hardened caramelized sugar

Tiramisu

layers of mascarpone & espresso-soaked ladyfingers

Chocolate Hazelnut Torte

chocolate decadence topped with fresh seasonal berries & whipped cream

Fresh Fruit Turnover

puff pastry filled with seasonal fruit, with homemade whipped cream, caramel sauce, and seasonal berries

Featured Sorbet

Ask your server about today's flavor

Featured Gelato

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