Cypress Bistro
Welcome back to our classroom, Cypress Bistro, a student-run restaurant featuring dishes prepared by our World Cuisine advanced culinary students and served by our Restaurant Management class from Cypress College’s Hotel, Restaurant, Culinary Arts Department.
Lunch is served on Thursdays with one seating time at 12 p.m. Please allow for a leisurely experience of at least 1 hour and 15 minutes. Each meal consists of a four-course tasting menu for $20 (includes tax and standard beverages). Gratuities are graciously accepted for student activities. At this time, we are only able to accept cash payments.
The Bistro is temporarily located on the Cypress College main campus, in the modular structures behind the Business Building.
To help our students practice their skills in an optimal learning environment, we prefer parties of four or fewer guests. We cannot accommodate to-go orders or special dietary requests. For reservations, please email your full name and phone number to Tracey Heine at theine@nocccd.edu. We are now accepting reservations through April 18. If your plans change, please cancel within 24 hours to allow others the opportunity to enjoy this dining experience.
March 7 | Lebanon
Lebanon
Sumac Pita Chips. Whipped Garlic Dip.
Deconstructed Fattoush. Compressed Cucumber.
Feta Mousse. Purple Beet Fluid Gel. Kalamata Olive Vinaigrette.
Crispy Potatoes. Roasted Garlic Yogurt.
Pomegranate BBQ Sauce.
Grilled Chicken Shish Tawook. Harissa Carrot Puree.
Pickled Grapes. Cucumber Tzatziki.
Brown Butter Tahini Blondie. Greek Yogurt Sorbet.
Black Garlic Caramel. Walnut Soil. Orange Blossom Crème Anglaise
March 14 | Vietnam
Vietnam
Sesame Roll. Red Bean Butter.
Rainbow Summer Roll.
Watermelon Radish. Carrot Pickle.
Avocado Puree. Mango. Tamarind Peanut Sauce.
Caramelized Pork Belly Slider. Banh Mi Vegetables.
Duck Liver Pate. Walnut Mustard. Sriracha Aioli.
Braised Beef Short Rib Pot Au Feu. Spiced Pho Broth.
Rainbow Carrot. Fingerling Potato. Bean Sprouts.
Coconut Cheesecake. Black Sesame Crust. Soursop Curd.
Sweet Corn Mousse. Candied Kumquat. Sesame Brittle.
April 4 | Ethiopia
Ethiopia
Doro Wat Chicken Wing. Berbere Glaze.
Spiced Aioli. Cured Egg Yolk.
Ethiopian-Style Beef Stew
+
Sautéed Turmeric Cabbage
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Peanut Stew with Caramelized Onion + Kale
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House-Made Cottage Cheese + Collard Greens
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Berbere-Spiced Grape Tomato Salad
Gooey Butter Cake. Ethiopian Coffee Sauce.
Salty Whipped Cream. Chocolate Espresso Bean.
April 11 | Sweden
Sweden
Swedish Crispbread. Smoked Trout Dip.
Caraway Cabbage Soup. Mustard Caviar.
Buttermilk Espuma. Rye Crumb.
Charred Carrots. Beet Puree.
Parmesan Crisp. Dill Chimichurri.
Juniper-Crusted Beef Strip Loin.
Pomme Puree. Swedish Pickle. Aquavit Demi.
Orange Cardamom Bread Pudding. Sour Cream Ice Cream.
Vanilla Sauce. Lingonberry Jam.
April 18 | Japan
Japan
Milk Bread Rolls. Miso Butter.
Salmon Tataki. Nori Rice Crisp. Dehydrated Jalapeno.
Mandarin Oranges. Carrot Miso Vinaigrette.
Shichimi Togarashi Potato Croquette.
Japanese Curry Sauce. Furikake Flakes.
Karaage Chicken Thigh. Korean Rice Cakes. Miso Shiitakes.
6-Minute Egg. Gochujang Brown Butter.
Matcha Popsicle. Sake-Macerated Blueberries.
Blueberry Fluid Gel. Wasabi Crème Anglaise.
April 25 | Brazil
Menu to come
May 2 | Philippines
Menu to come
May 9 | United Kingdom
Menu to come
May 16 | Korea
Menu to come
Cheers!
Cypress Bistro Faculty, Staff, and Students
Cypress College Culinary Arts & Hospitality Management Programs
Follow Cypress Bistro on Instagram: @CypressBistro