Il Mito Enoteca

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

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

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

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

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

Stuffed baby portobello mushroom cap with a blend if Italian cheeses, herbs and shiitake mushrooms baked in Ilmito's famous tomato sauce

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

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

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

Prosciutto di parma, arugula, fresh mozzarella and shaved Parmesan

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

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

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

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

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

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

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

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

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