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Enhance your appetite with an appetizer.
Frutti Di Mare
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
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
Funghu Stufati( stuffed Mushrooms)
Stuffed baby portobello mushroom cap with a blend if Italian cheeses, herbs and shiitake mushrooms baked in Ilmito's famous tomato sauce
We cook with the freshest ingredients and try our best to bring local ingredients to your table.
Ribeye (Bistecca di manzo Fio..)
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
Short Ribs (costatine di manzo)
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
Duck (confit d'anatra)
Slow roasted cage-free Wisconsin grown duck served with a roasted veggie risotto cake and sauteed spinach with a Michigan blueberry reduction
Lamb Shank (stico d'agnello)
Fall-off-the-bone lamb shank slow cooked in a Chianti and garden vegetables sauce, accompanied by charred eggplant polenta and roasted cauliflower
Chicken Parm (pollo parmigiana)
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
Cooking pasta is an art , your palate must sing with flavors & textures
Linguine pasta tossed with baby deshelled clams, driver scallops, mussels, garlic, fresh herbs, roasted tomato and white wine
Risotto with wild-caught gulf shrimp and Michigan asparagus, sun-dried tomato all in creamy asparagus sauce
Angel hair pasta tossed with oven-dried tomatoes, roasted garlic cloves, basil, and Chef Feker's own extra virgin olive oil
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
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
Your pizza's crust is the vehicle that brings the other flavors to you. So demand a great crust.
Mushroom Pizza (Funghi)
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
The acidity and crispiness of a salad is what makes you crave more.
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
Wines to go
Hayes Ranch red Blend
Bring California to your table with this perfectly balanced red blend of Cabernet, Syrah, pinot noir and zinfandel. This wine sings with spice, body and lingering finish.