Cypress Bistro

A plated meal at the Cypress Bistro made up of meat, potatoes, and garnish.

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 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


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 Anglais

March 14 | Vietnam


Sesame Roll. Red Bean Butter.

Rainbow Summer Roll.
Watermelon Radish. Carrot Pickle.
Avocado Puree. Mango. Tamarind Peanut Sauce.

Caramelized Pork Belly Slider. Bahn 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. Lime Curd.
Sweet Corn Mousse. Candied Kumquat. Sesame Brittle.

April 4 | Ethiopia


Doro Wat Chicken Wing. Berbere Glaze.
Spiced Aioli. Cured Egg Yolk.

Ethiopian-Style Beef Stew
Sautéed Turmeric Cabbage
Peanut Stew with Caramelized Onion + Kale
House-Made Cottage Cheese + Collard Greens
Berbere-Spiced Grape Tomato Salad

Gooey Butter Cake. Ethiopian Coffee Sauce.
Salty Whipped Cream. Chocolate Espresso Bean.

April 11 | 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

Menu to come

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

Cypress Bistro Faculty, Staff, and Students
Cypress College Culinary Arts & Hospitality Management Programs

Follow Cypress Bistro on Instagram: @CypressBistro