Il MITO Trattoria e Enoteca

Prosciutto di parma, arugula, fresh mozzarella and shaved parmesan.

A 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.

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

Formaggi. If is not broken don’t fix it, here is a classic that we all love,naturally-aged prosciutto di Parma, Port-poached apricot, fresh grapes, candied walnuts, and toasted ciabatta crostini Complemented by your choice of 3 from the selection of local gourmet artisan cheeses: double cream brie, gorgonzola, pecorino romano, parmesan Reggiano, asiago, 12 months aged Manchego, chef’s monthly feature.

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

Roasted & thinly sliced pepper-crusted black Angus ribeye, topped with capers, shaved Parmigiano cheese, a bouquet of baby-greens and drizzled with a horseradish sauce.Gluten-free.

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

Grilled baby Sicilian octopus laced with fresh herbs, garlic and extra virgin olive oil accompanied with a tomato, red onion, and arugula salad. Gluten-free.

Lemon-scented Roman style meatballs atop grilled parmesan polenta, laced with Arrabiata sauce.

Thinly sliced, 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. Gluten-free.

Stuffed baby portobello mushroom cap stuffed with a blend of Italian cheeses, herbs and shiitake mushrooms baked in IL MITO’s famous tomato sauce. Gluten-free.

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

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

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

Fresh romaine with garlic-herb croutons, crispy onion haystack, hard-boiled eggs, crispy bacon, and fresh grated Parmesan cheese. Gluten-free.

A composed salad of organic shredded kale with roasted organic beets, caramelized sweet potatoes, crumbled Wisconsin goat cheese, candied walnuts, and orange vinaigrette. Gluten-free.

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

A classic Sicilian salad of Vine-ripened tomatoes, marinated roasted peppers, red onions, fresh herbs imported anchovies, fresh garlic, Sicilian olives homemade Italian dressing. Gluten-free.

Linguine pasta tossed with baby de-shelled clams, diver scallops, mussels, garlic, fresh herbs, roasted tomato and white wine.

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

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

Four cheese ravioli filled with ricotta, provolone, parmesan & fontina tossed in a fresh tomato, basil and grilled organic chicken.

Homemade tortelloni filled with a 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.

Meat sauce of Italian sausage, home-ground, chuck, antibiotic-free ground chicken and fresh herbs, slowly cooked in a red wine and tomato reduction.

Fettuccine pasta tossed with organic grilled chicken, organic broccoli, fresh garlic & fresh corn in a creamy Parmesan sauce.

Florence style pounded ribeye grilled & topped with grated parmesan, bread crumbs, fresh rosemary, and garlic, served atop a pan jus and Chianti reduction with carbonara linguine and sauteed spinach. Gluten-free.

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. Gluten-free.

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

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

Locally-raised, organic boneless pork chop pan crisped with a Friuli-style sweet and sour Moscato reduction. Served with creamy sage polenta and sauteed spinach. Gluten free.

Organic chicken parmigiana layered with roasted tomato, mozzarella, grated parmesan, and fontina a top Chef Feker’s arrabbiata sauce, accompanied by basil pesto linguine and sauteed spinach.