Il Mito - Milwaukee, WI

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

3 Thinly slicedd 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

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

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

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

4 Thinly slicedd 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

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

fresh Romaine with garlic-herb croutons, crisped onion haystack, hard-boiled eggs, crispy bacon and fresh grated Parmesan cheese

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

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

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

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

Fettuccine pasta tossed with organic grilled chicken, fresh peas, fresh garlic and crispy bacon in a creamy Parmesan sauce

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

Il Mito's sought after homemade ravioli filled with roasted pumpkin, fall herbs and seasonings, and ricotta cheese. Tossed in a sage cream sauce topped with toasted walnuts, grated Parmesan and fresh parsley

prosciutto di parma, arugula, fresh mozzarella and shaved Parmesan

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

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

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

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

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

Organic chicken parmigiana layered with a roasted tomato, mozzarella, grated Parmesan and Fontina atop Chef Feker's arrabiata sauce, accompanied by basil pesto linguine and sauteed spinach

please call 414 443-1414 for description of our featured fish