pure simplicity, masterfully done

THE BLACK CYPESS

SIGNATURE

HOUSE-CURED BACON

6oz slab cut, fennel salad, apple cider gastrique

APPETIZERS

SOYA

soybean, lemon, sel gris

CLAMS

Steamed in white wine with house-smoked bacon and chili flake, finished with grilled bread that soaks up every last drop of the broth.

CHEESE PLATE

A rotating selection of three cheeses paired with crostini, house-made jam, fruit, and nuts for a small table-side journey of flavor and texture.

BLACK CYPRESS DIPS

A trio of Greek classics - tsatsiki, hummus, and tirokafteri - served with warm house-made pita for an inviting communal beginning.

CHEESE SANDWICHES

Seared halloumi layered with mint and our house jam, a sweet-herbal balance nestled on toasted sourdough.

PORK SOUVLAKIA

Char-grilled pork skewers with crisp romaine slaw and tsatsiki, served with warm house-made pita for a Mediterranean staple elevated.

SALADS

SMOKED BEETROOT &

STRACCIATELLA

Wood-smoked beets, compressed greens, herb oil, toasted hazelnut purée, beet stem pickle, hazelnut dukkah

HOUSE

Crisp greens tossed with shallot, apple, blue cheese, house bacon, and candied walnuts - an interplay of fresh, sharp, and sweet.

CAESAR

Baby gem, house caesar, parmigiano snow, handmade focaccia, preserved lemon, house bacon

ADD Pork Souvlakia

TODAY'S SOUP

please ask your server

ENTREÉS

RIBEYE

A 16 oz RR Ranch ribeye rubbed with x.o. seasoning, served with seasonal vegetables, potato purée, and béarnaise butter - a bold, luxurious plate.

FILET MIGNON

A perfectly cooked filet over pommes purée with sauce bordelaise and seasonal vegetables for a timeless, elegant presentation.

LAMB CHOPS

Tender lamb served with a seasonal side and tsatsiki, a nod to classic flavors with refined execution.

ROASTED CHICKEN

Crisp-skinned chicken over warm bread salad and roasted kale, finished with a bright herb-forward pan jus.

GRILLED TROUT

Confit fennel, crispy potato, saffron creme, olive relish, citron greens

RISOTTO NERO

smoke-infused octopus, fennel salad, citrus caviar

CARBONARA

A rich and silky pasta where egg, parmigiano reggiano, and house-smoked bacon come together in timeless harmony.

POMODORO

Spaghetti in a vibrant tomato sauce with basil and parmigiano reggiano; pure simplicity perfected.

CAULIFLOWER STEAK

Black garlic-harissa lacquer, white been ragout, preserved lemon chermoula

AFTER DINNER

STRAWERRIES & CREAM

Sumac strawberry, honey tahini, orange flower labneh, pistachio dukkah brittle, house made strawberry labneh gelato

BROWNIE

A warm brownie with chocolate ganache, chocolate ice cream, toasted marshmallow fluff, and a crisp graham tuile for a nostalgic finish.

BREAD PUDDING

Soft, rich bread pudding with caramel sauce, pistachios, and huckleberry ice cream for a comforting finale.

CHOCOLATE MOUSSE

Rich chocolate mousse finished with seasonal preserve, chocolate crumble, and crisp meringue drops.

RESERVE A TABLE