Myrtos BYOB Menu

Egg white omelette with tomatoes, spinach, green peppers, and feta cheese comes with home fries.

Challah bread (French toast style) with strawberries, blueberries, honey topped with cinnamon.

Avocado with baby arugula, cherry tomatoes, and red onions topped with two hard boiled eggs on rye bread.

Three eggs sunny side up with home fries and gyro meat.

Gyro meat, tomatoes, green peppers and onion served with home fries.

Double stack pancakes with choice of toppings: strawberries, blueberries, or banana.

Vegan. Chickpeas whipped with EVOO, tahini, lemon, and garlic with warm pita bread.

Greek-style meatballs with fresh mint, tzatziki, and pita bread.

Vegan. Stuffed grape leaves with pita bread and a side of tzatziki.

Flaky phyllo filled with spinach, imported Feta cheese, and fresh herbs, also known as spinach pie.

Organic. Lightly fried crispy zucchini chips with tzatziki.

Warm pita bread with sides of tzatziki, hummus, melitzanosalata, imported Feta cheese, grape leaves, and mixed olives.

Gluten-free. Char-grilled wild Mediterranean octopus with charred cipollini onion, Fresno chili, lemon zest, olive oil and Kalamata olive relish.

Imported Kefalograviera cheese, pan-seared in EVOO with lemon, flambeed at the table with pita.

Lightly battered fried squid rings, served with a lemon aioli or marinara dipping sauce.

Gluten-free. Bacon-wrapped shrimp filled with a zesty horseradish blend, served with classic cocktail sauce or lemon aioli.

Vegan. Chickpeas, fresh Greek herbs, spices and zesty lemon, served with hummus.

Gluten-free. Oysters served on a bed of ice, served with horseradish, mignonette, lemon, and Tabasco, with a citrus glaze.

Gluten-free. Oysters served on a bed of ice, served with horseradish, mignonette, lemon, and Tabasco, with a citrus glaze.

Vegan. Zucchini patties made with herbs, vegetables, and mint, served with tzatziki or marinara.

Gluten-free. Organic tomatoes, cucumbers, Kalamata olives, red onions, green bell peppers, imported Feta cheese and oregano, dressed with Greek dressing.

Gluten-free. Organic quinoa, tomatoes, cucumber, red bell peppers, red onion, Kalamata olives, and parsley dressed with a Greek dressing.

Gluten-free. Vegan. Organic. Finely chopped diced tomato, red onion, cucumber, red bell peppers, parsley, and fresh mint with tangy lemon vinaigrette.

Seasonal. Gluten-free. Organic. Baby arugula, watermelon, imported Feta cheese, glazed walnuts, mandarin, grapefruit, cucumber, and basil with a pomegranate vinaigrette.

Gluten-free. Vegan. Organic. Romaine lettuce, green bell peppers, Kalamata olives, veggie croutons, garlic, lemon, and EVOO with plant-based Caesar dressing.

Gluten-free. Organic. Baby arugula, beets with candied walnuts, imported Goat cheese, and mandarin, finished with raspberry vinaigrette.

Gluten-free. Organic. Baby arugula, dates, cucumber, pistachios, shaved cheese, and fresh Mozzarella with balsamic raspberry vinaigrette.

Gluten-free. Organic. Romaine lettuce, garlic, lemon juice, EVOO, gluten-free croutons, and shaved Asiago cheese with Caesar dressing.

Gluten-free. Traditional Greek homemade chicken rice soup with egg-lemon emulsion.

Gluten-free. Stuffed tomatoes with a savory mix of ground beef, rice, and herbs, baked with marinara sauce and served with lemon potatoes.

Gluten-free. A hearty baked layers of eggplant, ground beef, and potatoes, topped with a rich Bechamel sauce.

A hearty baked pasta dish with ground beef, Bechamel, and layers of pasta, topped with a golden crust.

Vegan. Crispy chickpeas falafel served with grilled vegetables on pita with fries and Greek salad.

Rotisserie roasted mixture of shaved lamb and beef on pita bread, fries, and Greek salad with tzatziki.

House-made Greek-style beef meatballs, with fresh herbs, garlic, and spices, served over al dente spaghetti in a marinara sauce. Finished with a sprinkle of imported Kefalograviera cheese and fresh basil.

Gluten-free. Pan-seared shrimp with diced tomatoes, garlic sauce, scallions, and red pepper flakes, topped with tableside flambeed imported Kefalograviera cheese with a side of spanakorizo.

Grilled chicken served over fettuccine in a creamy sauce with a Mediterranean twist made with Greek cheeses and fresh herbs. Finished with EVOO.

Gluten-free. Layers of zucchini and spiced ground chicken, topped with Mozzarella cheese and basil.

Breaded fried chicken topped with marinara sauce and melted Mozzarella, with Pecorino Romano cheese served over bucatini.

Pan-seared fresh shrimp with scallions, garlic, and peppers served over linguine with an aged white wine sauce.

Vegan. Organic. Stuffed eggplant filled with veggies, served with melizanosalata and pita.

Gluten-free. Atlantic salmon with a white wine, lemon, dill, tomatoes, capers, and garlic butter sauce, served with broccolini and lemon potatoes.

Gluten-free. Antarctic wild caught sea bass baked with capers, served with tomatoes, olive oil, and thyme, accompanied by broccolini and lemon potatoes.

Pan-seared scallops nestled in al dente paccheri pasta over sautéed spinach, tossed in a garlic parmesan white cream sauce. Finished with fresh herbs.

Gluten-free. Wild-caught Mediterranean sea bass (also known as Bronzino) bass, (also known as Bronzino) tomatoes, capers, ladolemono sauce. accompanied by sauteed spinach and lemon potatoes.

Gluten-free. Wild-caught Mediterranean sea bass (also known as Bronzino) bass, (also known as Bronzino) tomatoes, capers, ladolemono sauce. accompanied by sauteed spinach and lemon potatoes.

Gluten-free. Grilled octopus, scallops, and shrimp kabob served with spanakorizo (Greek spinach rice) and broccolini, finished with lemon and EVOO drizzle.

Gluten-free. Pan-seared Alaskan wild-caught sablefish, paired with asparagus, along with spanakorizo. (Greek spinach rice)

Gluten-free. Atlantic salmon kabob marinated in EVOO, lemon, garlic, and Greek herbs, skewered with tomatoes, green pepper, and red onion, and grilled to perfection. Served with spanakorizo (Greek spinach rice) and broccolini finished with a lemon herb EVOO drizzle.

Char-grilled, wood-fired chicken or pork kabobs marinated in fresh herbs, oregano, garlic, lemon, and EVOO served with pita bread, rice, and tzatziki sauce.

Char-grilled, wood-fired chicken or pork kabobs marinated in fresh herbs on pita bread, with fries, Greek salad, and tzatziki.

Char-grilled salmon marinated in fresh herbs on a round roll with lettuce, tomatoes, fried onions, and lemon aioli sauce served with fries and Greek salad.

Gluten-free. Char-grilled wood-fired grass fed lamb chops marinated with lemon, EVOO, and seasonings served with lemon potatoes and sauteed broccolini.

Serves 4-5 guests. 1 myrtos spread platter, 2 Greek salads, 1 octopus or calamari, 2 saganaki with pita, 4 lamb chops, 3 chicken souvlaki, 3 pork souvlaki, and large gyro meat with pita and fries, served with tzatziki. Comes with a sweet kiss. 4 desserts.

Serves 2-3 guests. Marinated wood-fired 3 pork skewers, 3 chicken skewers, and gyro lamb served with pita bread, Myrtos chips, fries, and tzatziki sauce.

Gluten-free. Large filet mignon kabob with red peppers and red onions, finished with a rich demi-glaze mushroom Worcestershire sauce with rice and accompanied by sauteed asparagus.

Half roasted chicken marinated in a lemon-mustard blend, infused with oregano, and finished with a flavorful chicken jus, served with lemon potatoes.

A thick, bone-in pork chop marinated in lemon, garlic, sea salt, and fresh herbs, grilled with EVOO with a hearty bed of lentils with cipollini onions.

Char-grilled steak seasoned with oregano and lemon, flame-broiled with Greek seasonings, and served with asparagus and lemon potatoes.

Personal pizza with red sauce and Mozzarella cheese.

Crispy chicken tenders on soft slider buns with a drizzle of sweet and tangy honey mustard served with fries.

Mini beef burger on a roll with lettuce, tomato, and tzatziki served with fries.

Penne pasta with butter or red sauce.

Gluten-free. Vegan. Oven-roasted potatoes, EVOO, lemon, and oregano.

Vegan. Organic. Pan-seared and roasted with Greek herbs and spices, topped with a thick glazed balsamic dressing.

Gluten-free. Vegan. Greek vegetarian dish of spinach and rice. Served in a tomato base.

Vegan. Organic. Prepared with garlic and red pepper flakes with lemon wedges and sauteed garlic-infused EVOO.

Vegan. Classic Greek beans in red tomato sauce.

Gluten-free. Fresh hand-cut fries with sea salt, oregano, and crumbled imported Feta cheese.

Vegan. Organic. Prepared with garlic, lemon, and EVOO.

Vegan. Organic. Variety of leafy greens (dandelion and silverbeet (Swiss chard) boiled with lemon and EVOO.

Traditional Greek dessert made of phyllo pastry filled with chopped nuts and sweetened honey.

2 scoops of choice: chocolate, vanilla, strawberry, or cheesecake.

Layer of kataifi and custard infused with honey, cinnamon, pistachio with a cream underneath.

Classic Greek dessert made with crispy layers of phyllo filled with vanilla semolina custard soaked in a citrus sweet syrup.

Traditional Greek dessert, orange phyllo cake.

A chocolate hazelnut cake with layers of moist chocolate silky Nutella cream and crushed Ferrero Rocher, topped with a chocolate ganache.

Delicate Dubai chocolate with pistachio pastry creams, topped with crispy kataifi, crushed pistachios, and tahini. Finished with a swirl of chocolate cream.

Greek dessert cake made primarily from walnuts and covered in sweet syrup.

Mastiha ginger lemonade, fresh mint, lime, and club soda.

Blueberry, hibiscus, lemon, and honey.

Passion fruit, lemon, ginger beer.

Pineapple, lemon, honey, mint, and ginger beer.