Il Mito Trattoria Enoteca

Cinnamon flat bread with hazelnut spread.

Cheese plate of Wisconsin crafted cheeses, served with marinated fig and apricot, egg dipped crispy bread and Wisconsin maple syrup.

Sicilian donuts with powder sugar and nutella.

Serves 3. Perfectly seasoned scrambled eggs, choice of meat, roasted potatoes and fresh fruit.

Grilled New York strip topped with sauteed mushrooms, accompanied by 2 over easy eggs and roasted potatoes.

Gulf shrimp sauteed 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.

2 eggs of any style, with choice of meat, roasted potatoes and fresh fruit.

Grilled portabella mushroom cap filled with roasted roma tomatoes, sauteed spinach and poached egg topped with a fekerized carbonarra sauce. Served with toasted rosemary ciabatta and roasted potatoes.

Linguine pasta tossed with mussels, chopped clams, shrimp, scallops and calamari in a tangy white wine tomato sauce, 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 dried tomatoes 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.

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, Kim chi and vietnamese style chili sauce.

Served with fresh fruit, whipped cream and pure maple syrup. Includes a glass of fresh squeezed juice of choice.

Served with meat and roasted potatoes. Includes a glass of fresh squeezed juice of choice.

Served with 3 cheeses, roasted potatoes and crispy bacon. Includes a glass of fresh squeezed juice of choice.

With an egg hiding in the center, served with roasted potatoes. Includes a glass of fresh squeezed juice of choice.

Served with roasted potatoes and fresh fruit. Includes a glass of fresh squeezed juice of choice.

Served with fresh berries, powdered sugar and 100% pure maple syrup. Includes a glass of fresh squeezed juice of choice.

Cheese pizza Il Mito famous thin crust pizza smothered with cheese. Includes a glass of fresh squeezed juice of choice.

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

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. Gluten free.

Grilled black Angus beef short ribs atop smashed roasted potatoes and garlic and drizzled with a beef au just reduciton. Gluten free.

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

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. Gluten free.

Jumbo mushroom caps stuffed with a blend of Italian cheeses, herbs and shiitake mushrooms baked in Il Mito's famous tomato sauce. Gluten free.

Fresh tomato, garlic and basil atop toasted ciabatta.

Prosciutto di parma, fresh melon, port-macerated apricot and fig, candied walnuts and toasted ciabatta complemented by choice of chef?s fresh, featured selection of local, gourmet artisan cheeses.

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

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. Gluten free.

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

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

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

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

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.

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

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

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

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. Gluten free.

Clod tenders of black Angus beef broiled to liking, glazed with aged balsamic, EVOO fresh garlic and herbs. Accompanied by sauteed spinach and smashed potatoes. Gluten free.

Smoked lamb shank slow cooked in a Chianti glaze, accompanied by charred eggplant polenta and broiled cauliflower. Gluten free.

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. Gluten free.

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. Gluten free.

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.

Flavors consisting of pan seared, organic breast of chicken infused with a citrus white wine reduction, roasted mushrooms, fresh peas and new potatoes and served with sauteed spinach. Gluten free.