Il Mito

Name: Il Mito
Address: 605 W. Virginia St., 53204, WI, 53204
Telephone: 414-276-1414

605 W. Virginia St., Milwaukee, WI 53204, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-10:00PM •Saturday: 5:30PM-10:00PM •

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Details

Cuisine: Italian, Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Zuppa

Zuppa di Pomodoro y Basilico

Tomato, roasted garlic and basil soup with Sicilian croutons.

Zuppa di Fagioli

Tuscan style three bean soup with pancetta and sage.

Antipasti

Frutti di Mare

Medley of Lobster, shrimp, bay scallops, and calamari simmered in a spicy tomato broth.

Cannelloni di Salmone

Fresh pasta stuffed with salmon, ricotta cheese, and garlic topped with a creamy lobster sauce and parmesan cheese.

Bruschetta di Fungi

Crispy garlic flavored Italian bread topped with medley of mushrooms, imported Pecorino cheese and porcini oil.

Polpetti di Mare

Crab and baby shrimp cakes on an arugala salad with fresh lemon dressing.

Fagottini di Melanzane

Grilled eggplant, aged mozzarella and fresh basil topped with tomato sauce and parmesan cheese.

Anti-Pasto Misto

Proscuitto di parma, Genoa salami, marinated sun-dried tomatoes, kalamata olives, pepercinni, goat cheese, and imported parmesan cheese served with garlic crostinis and EVO.

Insalate

Insalata di Agnello

Salad of spinach, lamb chop, walnuts, red onion, and blue cheese, drizzled with a warm pancetta vinaigrette.

Insalata di Caprese

Imported fresh mozzarella, grilled tomatoes, portabella mushrooms, roasted red peppers, and arugala pesto.

Insalate di Barbabietola

Roasted beet salad with mixed greens, goat cheese and grilled orange vinaigrette.

Insalata di Carciofi y Funghi

Marinated and roasted portobello, crimini, and white mushrooms tossed with artichoke hearts, and shaved parmesan cheese in a lemon dressing, served atop mixed greens.

Insalata Mista

Medley of garden greens topped with finely sliced seasonal vegetables served with aged vinegar dressing.

Insalata Caesar

The venetian version of the classic Caesar with heart of romaine, and Italian radicchio tossed with our homemade dressing, and topped with mushroom croutons.

Primi

Ravioli al Zaferano

Homemade ravioli stuffed with a medley of crabmeat and shrimp saffron sauce.

Capellini Ala Checca

Angel Hair Pasta with fresh tomatoes, Italian basil, roasted garlic and extra virgin olive oil.

Linguine con Polpette

Linguine with three cheese stuffed veal meatball and roasted garlic, in a chunky tomato sauce.

Fettuccine Alfredo

Fettuccine with breast of chicken, broccoli florets, and roasted tomatoes in a garlic cream sauce.

Penne alla Ragu di Verdure

Penne with chopped artichoke hearts, crimini mushrooms, fennel, and imported Pecorino cheese in a sun-dried tomato pesto.

Fussili alla Bolognese

Fussili with a beef and Italian sausage ragu, carmelized onions, and imported Pecorino cheese.

Spaghettini alla Siciliana

Spaghettini with Sicilian style eggplant, roasted tomatoes, and mozzarella cheese complimented by an aromatic red sauce.

Risotto di Gamberoni

Risotto with shrimp, bay scallops, and grilled asparagus in a lobster sauce.

Gnocchi Piedmontese

Gnocchi with beef tenderloin and porcini mushrooms in a fresh herbed cream sauce.

Lasagna alla Parmegiano

Grilled eggplant layered with chicken, seasonal grilled vegetables, goat cheese, and béchamel.

Secondi

Pollo alla Napolitana

Pine nut crusted chicken breast stuffed with sun-dried tomatoes, goat cheese, and roasted eggplant served atop fresh pasta, and roasted tomato sauce.

Pollo alla Marsala

Pounded chicken breast sautéed with portabella, crimini, porcini mushrooms, and dry aged Marsala wine. Served with garlic mashed potatoes.

Osso Buco

Milk fed veal Osso Buco slow simmered in a medley of garden vegetables and port wine Served with mushroom risotto.

Involtini di Tachino

Tenderloin of turkey stuffed with ricotta and feta cheeses, and spinach atop a roasted tomato and eggplant ragu. Served with fresh garlic pasta.

Bistecca di Manzo

Grilled Angus rib-eye topped with roasted pepperonada. Served with linguine in a horseradish cream sauce.

Fileto di Maiale

Bacon wrapped tenderloin of pork atop cranberry chutney. Served with herbed risotto and sautéed spinach.

Coscia d'agnello

Colorado Lamb shank slow braised with red wine, roasted eggplant, and golden raisins. Served with potato and lentil tart.