The Jumbo Lump Crabcake, nestled in a house-made mustard aioli is a true crowd pleaser
Chef Steven Stackley brings a lifetime of experience to the Cypress Room
Mussels steamed in white wine with added leeks
Wild mushroom flatbread served with caramelized onion, truffled ricotta, arugula and balsamic glaze
Grilled bone-in pork chop with herbed rice and an apple cider reduction
The open air veranda at the Cypress Room
