Cypress offers private dining rooms that can accommodate up to 75 guests. The rooms can easily be transformed into two smaller dining rooms for as few as 16 guests to offer a more intimate setting. With its own kitchen, the Cypress staff is able to provide your guests with the Cypress dining experience.
Sourcing ingredients from the Lowcountry's finest farmers and fisherman, Chef Craig Diehl serves a dynamic seasonal menu both spotlighting and elevating regional fare.
- The Restaurant Writes...
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Sourcing ingredients from the Lowcountry's finest farmers and fishermen, James Beard nominated, Chef Craig Deihl serves a dynamic seasonal menu both spotlighting and elevating the regional fare. Featuring items like dry aged beef from local MiBek Farms, sustainably caught Braised Carolina Wreckfish and Crisp Wasabi Tuna.
The menu is complemented by an expansive wine list featuring over 4,500 bottles from well known vineyards to small, private vineyards from around the world.
- Contact Pat Pettus at (843) 937-4012 x241
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