myth restaurant

Gracious service awaits you.   A large team of waiters, maitre-de's, and a wine connoisseur look forward to satisfying your needs for the ultimate dining experience.   After a couple of sips of water, I found my glass refilled in an instant...now that's service!  

Entrees are served in small portions but represent complex processes of preparation.   Internationally imported meats, shellfish and seafood embrace this California/French cuisine. Executive Chef Sean O'Brien, a protégé of Gary Danko ( deemed San Francisco's finest restaurant), is responsible for this eclectic menu of only the finest ingredients.

Begin your evening with Salmon Timbale, a pristine small plate with a mixture of Dungeness crab, rock shrimp, mayonnaise and breadcrumbs wrapped with mildly-smoked Scottish salmon.   Creamy avocado mousse gives this dish an exquisite essence.   Served on top of apples, Salmon Timbale is a smooth savory creation.

A wondrous delight, the pear salad merges a plethora of diverse and complementing flavors.   The sweetness of candied cashews, pears and reduced apple juice balance the bitter taste of blue cheese and sherry vinegar.   Pomegranate seeds add another sweet surprise to this concoction.