MYRTLE BEACH RESTAURANTS
Delight Your Senses
Start your day or wind down your evening at The Cypress Room, where fresh flavors and warm hospitality meet. Begin your morning with a delicious breakfast to fuel your adventures, and return later to savor a satisfying dinner crafted with care. As the sun sets, our bar becomes the perfect spot to enjoy expertly mixed cocktails, adding a touch of relaxation to your coastal getaway.
Hours of Operation
THE CYPRESS ROOM
Breakfast
Daily | 7:30 – 10:30 am
Dinner
Tuesday – Saturday | 5:30 – 8:30 pm
THE CAPTAIN’S LOUNGE
Bar & Bites
Sunday - Tuesday | 12:00 - 9:00 pm
Wednesday - Saturday | 4:00 - 9:30 pm
Happy Hour
Daily | 4:00 – 7:00 pm
IN-ROOM DINING
Breakfast
7:30 – 10:30 am
Dinner
12:00 - 8:00 pm
Please note that our restaurant hours are seasonal and subject to change. We recommend checking our website or contacting us directly for the most up-to-date information before planning your visit.
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Breakfast
All orders must be in by 8:30 AM
Two eggs cooked-to-order with your choice of toast, english muffin, or biscuits, choice of grits or potatoes, and served with bacon, sausage, or ham.
Served with maple pecan butter and your choice of sausage or ham.
Low-fat vanilla greek yogurt and fresh mixed berries.
Two eggs cooked-to-order, served with flour tortillas, cheese, salsa fresca, avocado, sour cream, and your choice of grits or potatoes.
Substitute Country Ham - $1
Substitute Toast for 1/2 Waffle - $1
Substitute Toast for GF or Organic Sourdough - $1
One egg cooked-to-order, served with your choice of bacon, sausage, or ham, with grits or potatoes, and toast or an english muffin.
Two eggs cooked-to-order, served with your choice of bacon, sausage, or ham, with grits or potatoes, and toast or an english muffin.
One omelet with your choice of cheese, bacon, sausage, ham, mushrooms, tomatoes, spinach, bell peppers, and onions, served with grits or potatoes, and toast or english muffin.
Your choice of pancakes, french toast, or waffles, served with sausage, bacon, or ham. Add fruit or nuts for an additional $1.
Eggs benedict served with your choice of grits or potatoes.
Two eggs cooked-to-order, served with flour tortillas, cheese, salsa fresca, avocado, sour cream, and your choice of grits or potatoes.
Served with housemade granola & fresh berries
Served with milk
Served with brown sugar, raisins, and milk
Two pieces
Two pieces
Three cakes served with maple pecan butter
Served with your choice of blueberries, banana nut, or chocolate chips
Served any style
Each additional item $1.00
Served with one egg cooked-to-order, with your choice of bacon, sausage, or ham, on toasted bread.
Children 10 & Younger
One egg cooked-to-order with your choice of grits or potatoes, with bacon, sausage, or ham, and juice, milk, or hot cocoa.
Served with your choice of silver dollar pancakes or french toast, with bacon, sausage, or ham, and juice, milk, or hot cocoa.
Served with half a belgian waffle, with your choice of bacon, sausage, or ham, and juice, milk, or hot cocoa.
Dinner
Mirepoix, Sherry, Cream, Lump Crab
Truffled Crème Fraiche, Chive
Add Grilled Chicken $6 | Add Grilled Shrimp $8 | Add Crab Cake $12 | Add Grilled Salmon $12
Mixed Greens, Cucumber, Carrot, Cherry Tomato, Radish, Choice of Dressing
Iceberg Lettuce, Gorgonzola Crumble, Cherry Tomato, Bacon, Balsamic Glaze, Blue Cheese Dressing
Romaine Heart, Parmesan Reggiano, Brioche Crouton, White Anchovy Dressing
Mixed Greens, Pepita, Dried Cranberry, Banana Chip, Roasted Red Pepper, Mango, Pineapple Salsa
Key Lime Vinaigrette
Buffalo Mozzarella, Lee’s Farms Tomato, Basil Pistou & Toasted Pine Nut, Aged Balsamic
Chesterfield, Cole Slaw
Citrus Jalapeno Marmalade, Sambal Aioli
Chef’s Selection of Artisanal Imported and Domestic Cheese, Cured Meat, and Traditional Accompaniments
Greens, Roasted Pepper
Jasmine Rice, Bulgogi Syrup, Piquante Pepper
Entrée courses include House Mixed Green Salad and a choice of dressings: Chesterfield Inn, Buttermilk Ranch, Blue Cheese, Balsamic Vinaigrette, Ginger Sesame Vinaigrette, Grain Mustard Vinaigrette
Wild Mushroom, Whipped Yukon Gold Potato, Haricot Vert, Cherry Demiglace
Whipped Parsnip, Fried Brussel Sprouts and Parmesan, Pine Nut Gremolata, Natural Jus
Whipped Yukon Gold Potato, Haricot Vert, Grain Mustard BBQ
Shallot, Garlic, Wild Mushroom, Marsala Wine, Chicken Stock, Parsley, Cream, Whipped Potato
Shallot, Roasted Red Pepper, White Wine, Lemon, Chicken Stock, Butter, Fine Herbs, Parmesan Reggiano, Bucatini
Entrée courses include House Mixed Green Salad and a choice of dressings: Chesterfield Inn, Buttermilk Ranch, Blue Cheese, Balsamic Vinaigrette, Ginger Sesame Vinaigrette, Grain Mustard Vinaigrette
Jasmine Rice, Haricot Vert, Green Apple, and Crab Slaw
Flounder, Shrimp, Oyster, Coleslaw, Seasoned French Fries, Cocktail, Tartar
Stone Ground Grits, Tasso Ham, Tomato Jus, Garlic, Butter, Smoked Cheddar, Chive
Jasmine Rice, Grilled Baby Bok Choy, Mango and Pineapple Salsa, Key Lime Sambal Butter Sauce
Sundried Tomato, Bacon, and Chive Grits, Roasted Brussel Sprouts, Bleu Cheese Fondue
Shallot, Garlic, Tomato, Bucatini, White Wine, Lemon Butter, Parsley, Parmesan Reggiano
Add Grilled Chicken $6 | Add Grilled Shrimp $8 | Add Crab Cake $12 | Add Grilled Salmon $12
Carolina Gold Rice “Middlins”, Vegetable Stock, Baby Bok Choy, Wild Mushroom, Parmesan Reggiano, Butter, Cashew Cream
All our dishes have been carefully paired with sides by our Chef. If you would like to substitute a paired side for one listed below, there will be a $2.50 charge.
Parmesan
Age 12 or Younger
Children’s Entrees are accompanied by a House Salad or Small Fruit cup
Haricot Vert, Whipped Yukon Gold Potato
American Cheese, Seasoned French Fries
Seasoned French Fries
Red Sauce or Butter and Parmesan
Seasoned French Fries
Mascarpone, Pistachio-Almond Crust
Puff Pastry, South Carolina Peach, Vanilla Bean Ice Cream, Melba Sauce
Tahitian Vanilla Bean, Mixed Berries
Choux Pastry, Vanilla Bean Ice Cream
A la mode, Mixed Berries
Chef's Choice
Lounge
Chef’s Selection of Artisanal Imported and Domestic Cured Meats, Cheese, Crackers, Traditional Accompaniments
Buffalo mozzarella, Lee’s Farm Tomato, Basil Pistou, Toasted Pine Nut, Aged Balsamic
Greens, Roasted Pepper
Citrus Jalapeno Marmalade, Sambal Aioli
Celery and Carrot Sticks with Buttermilk Ranch
Chesterfield, Lemon
Your Choice of Bar-B-Que or Honey Mustard Sauce
Mojo Pork, Ham, Swiss Cheese, Mustard, Pickle, Toasted Bread
Grilled Certified Angus Beef, Bacon Onion Jam, Goat Cheese, Arugula
MEET THE CHEF Chef Steven Stackley
With a more than 20 years of experience, Chef Stackley brings his passion for fresh flavor and commitment to quality to all the dishes he makes. What began in 1987 as a first job at Sea Island Inn led him to travel the world with his partner, Sarah, working in kitchens across the US, Australia, New Zealand, and British Columbia. He is now head chef at The Cypress Room at Island Vista Resort, which was once the Sea Island Inn.
