Il Mito

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

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

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

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

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

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

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

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

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

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

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

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

Tomato, roasted garlic and basil soup with sicilian croutons.

Tuscan style three bean soup with pancetta and sage.

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

Angel hair pasta with fresh tomatoes, italian basil, roasted garlic and extra virgin olive oil.

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

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

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

Fussili with a beef and italian sausage ragu, carmelized onions, and imported pecorino cheese.

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

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

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

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

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

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

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

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

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

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

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