pure simplicity, masterfully done

THE BLACK CYPESS

SIGNATURE

HOUSE-CURED BACON

6oz slab cut, fennel salad, apple cider gastrique

APPETIZERS

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.

LAMB SOUVLAKIA

Seasoned lamb skewers, char-grilled to perfection and served with a fresh Mediterranean salad, creamy tzatziki, and warm house-made pita.

SALADS

CITRUS BEET SALAD

Citrus-marinated beets, whipped chèvre, shaved red onion, mixed greens, angostura bitter vinaigrette.

HOUSE

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

CAESAR

Romaine, house caesar, parmigiano snow, handmade focaccia, preserved lemon, pork lardons

ADD Pork Souvlakia

FRENCH ONION SOUP

Braised onion julienne, veal stock, gruyère

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.

BRISTOL BAY HALIBUT

Bristol Bay halibut served with a vibrant quinoa and kale salad, crisp apple-fennel slaw, and a bright champagne vinaigrette for a fresh, refined finish.

BUTTERNUT SQUASH RISOTTO

Butternut squash risotto with zucchini, citrus, fresh sage, and Parmigiano Reggiano for a rich, savory-sweet taste of the season.

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.

AFTER DINNER

OLIVE OIL CAKE

Rich olive oil cake complemented by vibrant citrus gastrique, fresh orange zest, and refreshing cranberry-orange 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.

BAKLAVA

Layers of crisp phyllo filled with pistachio and finished with honey, served with your choice of house-made gelato for a classic Mediterranean indulgence.

HOUSE MADE GELATOS

- Cranberry & Orange

- Dittany of Crete & Lavender

- Dark Chocolate & Pinot Noir

RESERVE A TABLE