Confisco Grille and Mythos Restaurant at Universal Islands of Adventure will soon feature brand new menus.
Confisco Grille
Confisco Grille is a full-service restaurant located in Port of Entry. The menu features dishes inspired by Asian, Mediterranean, Greek, and other cuisines. Confisco Grille recently added quesabirria, Santa Fe salad, and other items to the menu earlier this year. However, a new announcement has shared the preview of several more new menu items coming soon.
The new Grilled Angus Beef Churrasco Steak is charred skirt steak dressed in jalapeño bacon and sweet corn relish, tomato, cilantro rice, and fresh chimichurri sauce.
“I grew up in Puerto Rico, so I took a little pride in (this dish) because we use that a lot in the Caribbean,” sous chef Josh Flores says.
The vegan-friendly Summer Avocado Hummus features spiced Fresno chili sauce, crisp garbanzo, and crunchy pita chips with a sprinkle of everything seasoning on top.
“We thought that the avocado would give a really good creaminess to the hummus,” he says. “It’s a refreshing dish.”
The new Curry Dosa consists of a potato and serrano chili pepper filling. It’s made with coconut jalapeño ginger puree and tomato cilantro chutney.
Also new is the Herb Roaster Corvina fillet. The fillet is pan roasted with a chimichurri marinade and Parmesan and served over spinach orzo salad. Served up next to this dish is baby heirloom tomatoes and a tangy butter lemon sauce.
The Flan Brûlée is a combination of flan and crème brûlée and features cream cheese flan, sugar brûlée, whipped topping, and warm cinnamon sugar churros.
“Flan was a big thing in my house,” Chef Josh says. “As I was becoming an adult, I jumped into the cooking industry and started seeing desserts from all around the world and became a really big fan of the crème brûlée.”
Lastly, the brand new Tres Leches Bread Pudding is covered in caramel sauce and topped with salted caramel ice cream and croissant crumble.
Mythos Restaurant
Located in the Lost Continent, Mythos Restaurant is an award-winning restaurant with a mix of Mediterranean, Asian and American fare.
The Watermelon Salad consists of arugula, spinach, watermelon, feta, tomatoes tossed with pumpkin seeds, spiced garbanzo beans, and cucumbers. It’s drizzled in a strawberry-lemon vinaigrette.
“The long summer days in the middle of July with my cousins in Southern California that had us playing in sprinklers and enjoying watermelons fresh off the stands — those warm, summer memories and the flavor of crisp watermelon really were a driving force,” former restaurant manager, Tammy says.
Catch of the Season features the chef’s daily selection of fresh fish, plus:
- roasted potatoes
- sweet corn
- baby spinach
- charred tomato
- fennel cream
- crispy fingerlings chips
- lemon oil garnish
“They’re [tomatoes] beautiful in Florida right now, so I wanted to highlight the freshness that we have locally. We put a nice char on that, which enhances the sweetness of the tomato, and the fennel is a perfect balance,” chef Justin Jones says.
The Sea Scallop & Sweet Corn Risotto dish includes sweet corn purée, jalapeño bacon crumb spicy ajvar (Serbian red pepper relish), fresh corn, and grana padano cheese.
Former restaurant manager, now snack cart manager, Tammy believes Mythos will continue to be the flagship of the parks.
“My hope for the future is that Mythos will continue to be looked at as the mecca of theme park restaurants that we have come to be.”
Are you eager to try any of these new dishes? Let us know in the comments and on social media.
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