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Cypress is now offering an expanded menu, which blends its popular seasonal and classic favorites with new additions to showcase the talents of two-time James Beard Award-nominated executive chef Craig Deihl and his team.

Deihl’s popular charcuterie program, the Artisan Meat Share, is enhanced by the addition of the carpetbagger and house cured hams. Oysters will also be highlighted in their own section on the menu, and guests can enjoy East Coast oysters from October through May from nearby Folly River as well as McClellanville and Kiawah Island - depending on the oysterman’s catch of the day. When local oysters are not available, Hood oysters will be sourced from the West Coast and Beau Soleil oysters will be sourced from the cold waters of New Brunswick, Canada. Orders will be available by the half or full dozen, and diners can mix-and-match the varieties.

Although the Classic and seasonal sections will no longer appear on the menu, tried-and-true favorites remain, incorporating more seasonal elements. For main course selections, the seafood enthusiast will be pleased to find a variety of choices, including diver scallops and wood grilled monkfish and Charleston clams. Furthermore, Cypress’s dry-age program, which the restaurant trail-blazed in Charleston over seven years ago, continues to fabricate New York strip, tenderloin, and chateaubriand, and ribeye in house.