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.
We have returned to the Anaheim Campus located at 1830 W. Romneya Dr., Anaheim 92801. Parking is free for Bistro guests.
Lunch is served on Thursdays with one seating time at 12 p.m. Reservations are required. Please allow for a leisurely experience of at least 1 hour and 20 minutes. Each meal consists of a three-course tasting menu for $25 (includes tax and standard beverages). Most weeks, a specialty beverage is offered for an additional $3. Gratuities are graciously accepted for student activities. At this time, we are only able to accept cash payments.
To help our students practice their skills in an optimal learning environment, we prefer parties of four or fewer guests. While we understand and respect individual needs, as a culinary school we are currently unable to tailor our instruction or menus to accommodate special dietary restrictions. For reservations, please email your full name and phone number to Jeanette Jones (jejones@cypresscollege.edu). If your plans change, please cancel within 24 hours to allow others the opportunity to enjoy this dining experience. Our seating is very limited, so if a reservation is not available, we are happy to place you on a waitlist.
March 5 | Sicily
Bread
Braided Sesame Semolina Bread.
Sun-Dried Tomato Pesto Butter.
Starters
Grilled Fennel + Citrus Salad
Castelvetrano Olive. Ricotta Salata.
Crispy Pancetta. Pistachio Vinaigrette.
Saffron Arancini
Roasted Tomato Coulis. Calabrian Chili Oil.
Entree
Porcini Mushroom Braciola
Gorgonzola Grits. Garlicky Broccolini. Marsala Reduction.
Dessert
Bittersweet Chocolate Olive Oil Cake
Lemon Basil Cannoli Cream. Strawberry Marsala Marmalade.
March 12 | Lebanon
Bread
Sumac Pita Chips. Whipped Garlic Dip.
Starters
Creamy Artichoke Bisque
Grilled Lemon Butter Crostini.
Artichoke-Olive Tapenade. Parsley Gremolata.
Crispy Potato
Roasted Garlic Yogurt. Pomegranate BBQ Sauce.
Entrees
Grilled Lamb Shish Kebab
Harissa Carrot Puree. Pickled Grapes. Green Tzatziki.
Charred Turmeric Cauliflower
Pomegranate Seed. Roasted Red Pepper Coulis.
Parsley Sauce. Lemon Tahini Drizzle.
Dessert
Brown Butter Tahini Blondie
Greek Yogurt Sorbet. Walnut Soil.
Black Garlic Caramel. Orange Blossom Crème Anglaise.
March 19 | Japan
Bread
Milk Bread Rolls. Miso Butter.
Starters
Tuna Tataki
Nori Rice Crisp. Dehydrated Jalapeño.
Mandarin Oranges. Yuzu Fluid Gel.
Shichimi Togarashi Potato Croquette
Japanese Curry Sauce.
Entrees
Karaage Chicken Thigh
Korean Rice Cakes. Miso Mushrooms.
7-Minute Soy Egg. Gochujang Brown Butter.
Grilled Yuzu Kosho Jumbo Prawn
Dashi Risotto. Umeboshi Beurre Blanc.
Dessert
Matcha Popsicle
Sake-Macerated Blueberries.
Blueberry Fluid Gel. Wasabi Crème Anglaise.
April 9 | Vietnam
Bread
Sesame Roll. Red Bean Butter.
Starters
Rainbow Summer Roll
Watermelon Radish. Carrot Pickle.
Avocado Puree. Mango. Tamarind Peanut Sauce.
Caramelized Pork Belly Slider
Duck Liver Pate. Bánh Mì Vegetables.
Walnut Mustard. Sriracha Aioli.
Entree
Braised Beef Short Rib Pot Au Feu
Rainbow Carrot. Fingerling Potato.
Bean Sprouts. Spiced Pho Broth.
Desserts
Coconut Cheesecake
Sweet Corn Mousse. Candied Kumquat.
Black Sesame Brittle. Soursop Curd.
Dark Chocolate Ginger Tart
Ginger Butterscotch. Gingersnap Crumb.
Coffee Chantilly Cream. Dragon Fruit Coulis.
April 16 | Ethiopia
Bread
Spicy Berbere Popcorn
Starter
Doro Wat Chicken Wing
Pickled Red Chiles. Cured Egg Yolk.
Berbere Glaze. Ethiopian-Spiced Aioli.
Entrees
Injera
+
Ethiopian-Style Beef Stew
+
Sautéed Turmeric Cabbage
+
Peanut Stew with Caramelized Onion + Kale
+
House-Made Cottage Cheese with Collard Greens
+
Berbere-Spiced Grape Tomato Salad
Dessert
Gooey Butter Cake
Salty Whipped Cream.
Chocolate Espresso Bean. Ethiopian Coffee Sauce.
April 23 | Scandinavia — Student Showcase
Bread
5-Seed Sourdough Rye Bread. Salted Beetroot Butter.
Starters
Citrus Salmon Gravlax
Carrot Caviar. Blood Orange Supreme. Lemon Crème Fraiche. Dill Oil.
Potato Dumplings
Candied Bacon. Lingonberry Reduction Sauce.
Entrees
Dill-Crusted Lamb Rack
Brown Sugar-Glazed Rainbow Carrots.
Parsnip Puree. Beetroot Demi.
Nordic Meatballs
Yukon Gold Potato Purée.
Pickled Red Cabbage. Dill Brown Gravy.
Desserts
Lingonberry Profiterole
Lingonberry Chantilly Cream.
Cranberry Dust. Ginger Chocolate Sauce.
Cardamom Cake
Cloudberry Mirror Glaze. Vanilla Bean Mousse.
Sour Cream Ice Cream. Coffee Toffee Crumb. Blackberry Sauce.
April 30 | Egypt — Student Showcase
Bread
Hearth-Baked Flatbread
Green Goddess Hummus.
Starters
Red Lentil Soup
Crispy Chickpea Fritters.
Saffron Oil. Tahini Yogurt Sauce.
Entrees
Harissa-Glazed Chicken Thigh
Crispy Lemon Potatoes.
Smoked Eggplant Mousse. Parsley Oil.
Saffron Butter-Poached Cod
Crispy Bulgur. Deconstructed Salata Baladi.
Long Pepper Vinaigrette. Preserved Lemon Beurre Blanc.
Desserts
Sourdough Donut
Rosewater Sugar. Pistachio Dust.
Pistachio Custard Filling. Raspberry Sauce.
Sesame Date Blondies
Saffron Ice Cream. Mint Mousse.
Spiced Almond Crumble. Pomegranate Coulis.
May 7 | Singapore — Student Showcase
Bread
Espresso Bun. Kaya Compound Butter.
Starters
Creamy Chayote-Coconut Soup
Crispy Tofu Satay. Candied Peanuts.
Salted Cucumber Ribbon. Thai Basil Oil.
Steamed Mandu Pork Dumplings
Napa Cabbage Filling. Mandarin Gochugaru Dipping Sauce.
Entrees
Sambal-Glazed Roasted Quail
Udon Noodles. Stir-Fried Baby Bok Choy.
Bean Sprouts. Laksa Curry Gravy.
Beef Satay
White Rice. Broccolini + Carrot Salad.
Shiitake Mushrooms. Ginseng Reduction.
Desserts
Mung Bean Pudding
Ube Whipped Cream.
Rice Paper Flakes. Milky Rose Sauce.
Pandan Mousse
Tangerine Sorbet.
Coconut Cookie. Soy Sauce Caramel.
May 14 | Peru — Student Showcase
Bread
Sweet Potato Roll. Spicy Aji Amarillo Butter.
Starters
Papa a la Huancaina Deviled Egg Trio
Peruvian Popcorn-Crusted. Purple Pomme Puree. Yellow Chile Sauce.
Smoked Egg White. Whipped Purple Sweet Potato.
Dehydrated Olive. Smoked Paprika. Aji Verde Sauce.
Hamachi Crudo
Pickled Aji Chile + Purple Onions. Rocoto Pearls.
Cilantro Dust. Leche de Tigre Vinaigrette.
Entrees
Guajillo Pork Ravioli
House-made Pasta. Cilantro Pesto.
Lomo Saltado Beef Roulade
Fried Yuca. Onion Curtido.
Tomato Confit. Romesco Sauce.
Desserts
Coconut Panna Cotta
Macadamia Brittle. Lime Fluid Gel. Mango Puree.
Aji Passion Fruit Tart
Torched Caramel Meringue. Crunchy Dragon Fruit Meringue.
Dulce de Leche Ice Cream. Pitaya Coulis.
May 21 | Philippines — Student Showcase
Bread
Ube Pandesal
Cheddar Cheese. Ube Halaya.
Starters
Tempura Cauliflower
Kare Kare Sauce.
Siling Labuyo Chili Oil. Calamansi Glaze.
Crispy Shrimp Lumpia
Gingery Cabbage Slaw.
Scallion Threads. Banana Ketchup Dipping Sauce.
Entrees
Pinoy Chicken Drumstick
Whipped Purple Potatoes.
Spicy Adobo Long Beans. Cremini Mushroom Gravy.
Crispy Adobo Pork Belly
Garlicky Sweet Potato Puree. Pickled Green Mango.
Charred Scallion Oil. Tamarind Reduction Sauce.
Desserts
Frozen Mango Mousse
Ube Chiffon Cake. Coconut Jelly.
Coconut Flakes. Mango Coulis.
World Cuisine Restaurant Management
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