MYRTLE BEACH RESTAURANTS
Delight Your Senses
Start your day or wind down your evening at our 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
Daily | 12:00 – 9:30 pm
Happy Hour
Daily | 4 – 7 pm - IN-ROOM DINING
Breakfast
Daily | 7:30 – 10:30 am
Dinner
Tuesday – Saturday | 5:30 – 8:30 pm
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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 bacon, 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.
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 bacon or ham.
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
Served any style
Each additional item $1.00
Your choice of links or patties
Served with maple pecan butter
Served with your choice of blueberries, banana nut, or chocolate chips
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
Blue Crab, Spanish Sherry, Scallion, Lemon Oil
Pickled Vegetable-Arugula Salad, Ponzu Dipping Sauce, Sriracha Aioli
Goat Cheese, Squash, Zucchini, Caramelized Onion, Sweet Peppers, Basil Pesto
Shaved Vegetable Slaw, Artichoke Red Pepper Remoulade
Spinach, Arugula, Radicchio, Cherry Tomatoes, Cucumber, Carrot, Radish
Mixed Greens, Avocado, Mixed Berries, House Ricotta Cheese, Candied Pecan, White Balsamic Vinaigrette
Heirloom Cherry and Vine Tomato, Ciliegene Mozzarella, Basil Pesto, Olive Oil, Balsamic Glaze
Hearts Romaine, Lemon Garlic Dressing, Parmesan Reggiano, Brioche Croutons
Entree courses include a House Mixed Green Salad with choice of Dressing, Seasonal
Roasted Vegetable Medley and choice of Rice Pilaf or Shallot Whipped Potatoes. Dressing
choices: Chesterfield, Buttermilk Ranch, Blue Cheese, White Balsamic Vinaigrette, Ginger
Sesame Vinaigrette, Honey Citrus Herb Vinaigrette. All Dressings are Gluten Free.
Red Onion Marmalade, Tarragon Hollandaise
Slow Roasted Tomato, Red Wine Bordelaise
Shallot, Garlic, Capers, Sweet Peppers, Scallion, White Wine-Lemon Butter Sauce
Corn, Apple, Sausage and Herb Stuffing, Spiced Cider Jus Reduction
Entree courses include a House Mixed Green Salad with choice of Dressing, Seasonal
Roasted Vegetable Medley and choice of Rice Pilaf or Shallot Whipped Potatoes. Dressing
choices: Chesterfield, Buttermilk Ranch, Blue Cheese, White Balsamic Vinaigrette, Ginger
Sesame Vinaigrette, Honey Citrus Herb Vinaigrette. All Dressings are Gluten Free.
Lump Crab-Sea Island Red Pea Succotash, Saffron Citrus-Fine Herbs Butter Sauce
Flounder, Shrimp, Oysters, Shaved Vegetable Slaw, Artichoke Red Pepper Remoulade
Shaved Vegetable Slaw, Artichoke-Red Pepper Remoulade
Charred Corn, Tomato, Scallion and Lemon Relish, Shellfish Cream Reduction
Capellini Pasta, Garlic, Tomato, Peppers, Scallion, Parmesan Reggiano, Lemon White Wine Butter Sauce
Carolina Gold Rice Grits, Roasted Seasonal Vegetables, Parmesan Reggiano, Balsamic Glaze, Basil Oil
Capellini Pasta, Squash, Zucchini, Baby Carrot, Asparagus, Parmesan Reggiano, Tomato-Basil Sauce
Vegetable Ratatouille, Braised Romaine, Roasted Asparagus, Crispy Shallots, Sweet Peppers Aioli
(Age 12 or Younger)
Children’s Entrees are accompanied by a House Salad or Small Fruit cup.
Peach Compote, Whipped Cream
Puff Pastry, Mixed Berries, Creme Anglaise
Tahitian Vanilla Bean, Mixed Berries
Mixed Berries, Whipped Cream, Raspberry Coulis
Lounge
Chef’s Selection of Artisanal Imported and Domestic Cured Meats, Cheeses, Crackers, Traditional Accompaniments
Heirloom Cherry and Vine Tomato, Ciliegene Mozzarella, Basil Pesto, Olive Oil, Balsamic Glaze
Shaved Vegetable Slaw, Artichoke-Red Pepper Remoulade
Pickled Arugula, Ponzu Dipping Sauce, Sriracha Aioli
Celery and Carrot Sticks with Buttermilk Ranch
Shaved Vegetable Slaw, Artichoke Red Pepper Remoulade
Choice of Barbeque or Honey Mustard Sauce
Cuban Bread, Mojo Pork, Ham, Swiss Cheese, Mustard, Pickle, French Fries
Grilled Certified Angus Beef, Candied Bacon, Tomatoes, Red Onion Marmalade, and French Fries. Choice of Pimento, Cheddar or Swiss Cheese
Shredded Lettuce, Cheddar Jack Cheese, Tartar Sauce, Sour Cream, House Fried Tortilla Chips
Add Fresh Guacamole $1.00
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.