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. Reservations are required. Please allow for a leisurely experience of at least 1 hour and 15 minutes. Each meal consists of a three-course tasting menu for $20 (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.
The Bistro is temporarily located on the Cypress College main campus, in the modular structures behind the Business Building. Parking is available in Lot 1 and passes are available at the Bistro host stand for our guests.
To help our students practice their skills in an optimal learning environment, we prefer parties of four or fewer guests. We politely decline to-go orders or special dietary requests. 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 6 | Sicily
Sicily
Braided Sesame Semolina Bread.
Sun-Dried Tomato Pesto Butter.
Grilled Fennel + Citrus Salad. Castelvetrano Olive.
Ricotta Salata. Crispy Pancetta. Pistachio Vinaigrette.
Saffron Arancini. Roasted Tomato Coulis.
Calabrian Chili Oil.
Porcini Mushroom Braciola.Gorgonzola Grits.
Garlicky Broccolini. Marsala Reduction.
Bittersweet Chocolate Olive Oil Cake.
Lemon Basil Cannoli Cream. Strawberry Marsala Marmalade.
March 13 | 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 Lamb Shish Kebab. Harissa Carrot Puree.
Pickled Grapes. Green Tzatziki.
Brown Butter Tahini Blondie. Greek Yogurt Sorbet.
Walnut Soil. Black Garlic Caramel. Orange Blossom Crème Anglaise.
March 20 | Vietnam
Vietnam
Sesame Roll. Red Bean Butter.
Rainbow Summer Roll.
Watermelon Radish. Carrot Pickle.
Avocado Puree. Mango. Tamarind Peanut Sauce.
Crispy Shrimp Ball. Pork Floss. Thai Basil Aioli.
Braised Beef Short Rib Pot Au Feu. Spiced Pho Broth.
Rainbow Carrot. Fingerling Potato. Bean Sprouts.
Coconut Cheesecake. Sweet Corn Mousse.
Black Sesame Brittle. Candied Kumquat. Soursop Curd.
April 10 | Japan
Japan
Milk Bread Rolls. Miso Butter.
Tuna Tataki. Nori Rice Crisp. Dehydrated Jalapeño.
Mandarin Oranges. Yuzu Fluid Gel.
Shichimi Togarashi Potato Croquette.
Japanese Curry Sauce.
Karaage Chicken Thigh. Korean Rice Cakes.
Miso Mushrooms. 7-Minute Egg. Gochujang Brown Butter.
Matcha Popsicle. Sake-Macerated Blueberries.
Blueberry Fluid Gel. Wasabi Crème Anglaise.
April 17 | Sweden
Sweden
Swedish Crispbread. Smoked Trout Dip.
Caraway Cabbage Soup. Mustard Caviar.
Buttermilk Espuma. Rye Crumb.
Charred Carrots. Beet Puree.
Parmesan Crisp. Leek Soubise.
Juniper-Crusted Beef Strip Loin.
Pomme Puree. Swedish Pickle. Aquavit Demi.
Cranberry Tart. Sour Cream Ice Cream.
Pecan Crumble. Vanilla Sauce.
Cheers!
Cypress Bistro Faculty, Staff, and Students
Cypress College Culinary Arts & Hospitality Management Programs
Follow Cypress Bistro on Instagram: @CypressBistro