Cypress Entices Bar Patrons With Chicken Fried Steak and Fish Sticks

Long-standing fine dining destination Cypress recently overhauled its bar offerings. For the past several years, the most popular night to visit the upstairs bar was on Monday for $5 burgers. Though the restaurant put the deal on hold this year for undisclosed reasons. Now chef Craig Deihl wants to bring in the crowds with happy hour bargains on his award-winning charcuterie and shellfish platters and a brand new menu.

Sunday through Thursday from 5:00 p.m. to 7:00 p.m. :

Charcuterie & Wine (chef’s selection of cooked, cured and smoked meats with a choice of select wines - $35)

Shellfish Platter & Wine (raw oysters, cocktail shrimp, tuna tonnato and ceviche with a choice of select wines - $45)

BAR MENU
Oysters
Raw Oysters – Half Dozen 13 | Dozen 26
green tomato-wasabi cocktail, horseradish-lemon mignonette
Broiled Oysters, XO sauce - 15
Fried Apalachicola Oysters, corn chow-chow, Red Clay mayo – 14

Antipasti
Cracked Olives & Peppadews, Red Clay mash, ricotta, grilled focaccia - 8
Honey-Glazed Ham, culatello, local honey, black pepper - 15
Tuna Tonnato, lemon, tomatoes, capers, arugula, cornbread croutons – 9

Meat & Bun
Big Dog, housemade hot dog, pretzel bun, b&b pickles, ballpark mustard - 8
Double Patty Burger, bacon jam, pimiento cheese, butter lettuce, yeast roll - 11
Lamb Gyro, black olives, tomatoes, cucumber, onion, yogurt, mint, lemon, rye pita - 11
Pork Belly Steam Bun, spicy hoisin, pickled peppers, butter lettuce -12

Plates
Foccacia Pizza, cured meats, tomato purée, provolone -12
Smoked Chicken, Alabama white sauce, baked peanuts, pickles -14
Chicken Fried Steak, Amish Swiss potato purée, cracked peppercorn cream -16
Fish Sticks, crushed peas, dill pickle tartar sauce -14
Baked Shrimp & Grits, ‘nduja, lobster glaçage -16
Meatballs, tomato-orange marmalade, ricotta gnocchi -16