Mythos Restaurant Menu

tender calamari flash fried, served with Spanish chorizo aioli, charred lemon

spiced chickpeas, Kalamata olives, green onions, smoked paprika, herbed lavash and charred pita

(GS) citrus charred octopus, roasted corn and Kalamata olive relish, roasted garlic lime aioli

a savory blend of spinach, feta cheese, lemon and fresh herbs, served hot with fresh pita chips seasoned with za'atar spice, with fresh cucumber, tomato and olives

a tasting of house made hummus, baba ghanoush, marinated fennel, Kalamata olives served with charred pita

flash fried panko crust, sweet soy, wasabi aioli

slow roasted hearty tomato soup, house made croutons, Parmesan, basil oil drizzle

shredded lettuce, diced tomatoes, red onions, Kalamata olives, feta crackers, herb-lemon vinaigrette, marinated feta

crisp iceberg lettuce, blue cheese vinaigrette, cherry tomatoes, red onion, bacon crumbles, croutons

crisp romaine, roasted plum tomato, charred pita, house made Caesar dressing, shaved Parmesan

Davina tomatoes, sweet peas, herb whipped ricotta, basil pesto cream sauce pairs with Borsao Rosé

(GS) Mediterranean herb spiced half chicken, Dijon roasted fingerling potatoes, roasted Brussel sprouts, natural aus jus pairs with Kendall-Jackson Vintner’s Res. Chardonnay

Yukon potato puree, sautéed haricot verts, radish, watercress, red wine reduction pairs with Sansonia "Evaluna" Cabernet

za’atar spiced couscous, fresh cucumbers, marinated artichoke, Kalamata olives, spiced chickpeas, feta cheese, tzatziki, tahini dressing request vegan alternative without crumbled feta and tzatzikidressing pairs with Tarima "Mediterraeo" White Blend

slow simmered beef and tomato cream sauce, crispy Parmesan wafers pairs with St. Francis Merlot

roasted wild mushrooms, red wine demi, shaved grana Padano, pea tendrils pairs with Gerard Bertrand Cotes des Roses Rosé

our chefs daily selection of the freshest sustainable fish served with Ajvar spiced couscous, fennel and red pepper relish, sautéed haricot verts and ponzu butter sauce pairs with Honig Sauvignon Blanc

(GS) slow braised lamb with tricolor carrots, garbanzo beans, sweet peppers and eggplant in a spiced tomato broth with creamy polenta pairs with Michel & Tina Gassier Cotes du Rhône Rouge

blue cheese cranberry crust, dijon roasted fingerling potatoes, roasted Mediterranean spiced tri-color carrots, natural reduction pairs with Trapiche Malbec

rice noodles, mixed vegetables, chicken and shrimp tossed in a mild sweet and sour peanut sauce request vegan alternative with crispy tofu and vegan peanut sauce 22 pairs with Chalk Hill Chardonnay

poached shrimp, Dijon mayonnaise, shredded lettuce, toasted split roll, served with French Fries

hand-packed ground lamb, grilled onion, shredded lettuce, fresh tomato, feta-olive aioli, served with French fries

a unique presentation of a classic 3 cheese sandwich set in a Tuscan tomato soup with crispy pork belly and garnished with house made chips

half pound Creekstone farms Black Angus beef topped with cheddar cheese, bacon, lettuce and tomato served with French fries

marinated grilled chicken breast, roasted garlic lime cilantro aioli, bacon, grilled red onion, lettuce, tomato, mozzarella cheese, served with French frie

topped with a chocolate cookie crumble, fresh raspberry, and whipped cream

warm flourless chocolate cake drizzled with caramel sauce, topped with peanut butter ice cream, and candied bananas

Beef loin medallions on a bed of fluffy mashed potatoes served withsautéed green beans

Beef loin medallions on a bed of fluffy mashed potatoes served withsautéed green beans

a mini version of a classic banana split