| Cuisines | Greek, Mediterranean, Vegetarian / Vegan |
| Dining style | Casual Elegant |
| Phone number | +1 410 837 7482 |
| Website | cypriana.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Location | 105 W 39th St, Baltimore, MD 21210 |
Cypriana
| Cuisine type | Greek | |
| Price range | $30 and under | |
| Neighborhood | North Baltimore |
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Thu 2/25
2 guests
7:30 PM
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+1 410 837 7482
About Cypriana
*Standard seating is indoor seating when booking* A casual but upscale authentic neighborhood Mediterranean Bar & Grill in Baltimore. Featuring an all hand-made in-house simplified menu, we bring small plates crafted by the passion of our chef, creating everything from the home-made pita dough down to hand crafted dressings that come with all of the goodies. These are the recipes of our grandmothers. Our clean-eating menu will offer you a great experience of sharing multiple layers of flavors through a sampling of many small plates. Even our selection of craft wines and craft draft beers has been hand-picked to compliment the menu. For those seeking a gluten free cooking environment, our whole menu features gluten free offerings, with one exception of our house made pita bread. Looking forward to hosting you soon! Dinner begins at 5pm. Our kitchen closes at 9:30pm Sun -Thurs & 11pm Fri-Sat, but our spacious bar stays open 'til last call.
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Menus
- Drinks
- Dessert
- Dinner
- Street Food
- Happy Hour Menu Tue-Fri
Signature Cocktails
| Eau de Lavender | $12.00 | Patron tequila with lemon juice, honey syrup, egg white and lavender bitters served up |
| Cyprus Club | $12.00 | Decadent and floral, this cocktail is a blend of citrus, juniper and rose petals. House gin, rose petal jelly, lemon juice and egg white |
| Tears of Chios Mastiha | $13.00 | Muddled mint and grapes with Mastiha Liqueur, vodka and lime juice. Made from a gum-like resin from Chios, this cocktail is a refreshing, easy-to-drink sipper |
| Bacon Old Fashioned | $14.00 | Bacon-infused Bulleit bourbon, sweetened with maple syrup and walnut bitters. Served on the rocks with an orange twist |
| Cypriana Martini | $14.00 | The king of cocktails. Hendricks gin, dry vermouth, and balanced with lavender bitters. Served up with a lemon twist |
| Barrel-Aged Manhattan | $13.00 | Top 357 maple rye whiskey, Dolin sweet vermouth and angostura bitters, barrel-aged for 2 weeks. Served up with an orange twist |
Beers
Draft
| NATTY Boh IPA (Linthicum, MD) | $7.00 | |
| Union Craft Duckpin Ale IPA (Hampden, MD) | $7.00 | |
| Boulevard Tank 7 Farmhouse Ale (Kansas City, MO) | $8.00 | |
| Stella Artois, Pilsner (Leuven, BEL) | $8.00 | |
| Founders, Porter (Grand Rapids, MI) | $7.00 | |
| Brewers Art Resurrection Ale, Dubbel (Mt. Vernon, MD) | $8.00 | |
| Key Helles, Lager (Dundalk, MD) | $7.00 | |
| Goose island IPA (Fill This in, Ned) | $4.00 | |
| Blue Moon, Witbier (Golden, CO) | $7.00 | |
| Crispin, Hard Cider (Colfax, CA) | $7.00 | |
| Kronnenbourg 1664 Blanc, Wheat Ale (Alsace, France) | $8.00 | |
| Dogfish Head Seaquench Ale, Session Sour (Milton, DE) | $7.00 |
Bottled
| Keo, Lager (Cyprus) | $6.00 | |
| Pilsner Urquell, Pilsner (Czech Republic) | $6.00 | |
| Raven Tell Tale Hearty Ale IPA (Baltimore, MD) | $7.00 | |
| Bell's Two Hearted Ale IPA (Comstock, MI) | $7.00 |
Wine List
White
| Graffigna Centenario Pinot Grigio |
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| Stellina di Notte Pinot Grigio |
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| Rene Barbier - House White |
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| Hess Chardonnay |
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| Kenwood Yulupa Chardonnay |
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| Brancott Estate Sauvignon Blanc 2016, New England |
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Red
| Prophecy Pinot Noir |
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| Rene Barbier - House Red |
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| Carnivor Cabernet Sauvignon |
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| Jacob's Creek Cabernet Sauvignon |
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| William Hill Cabernet Sauvignon |
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| Graffigna Centenario Malbec |
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Sparkling
| Voveti Prosecco (187 mil) |
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Greek Wines
| Zoe Roditis / Moschofilero (White) |
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| Zoe Agiorgitiko Moschofilero (Rose) |
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| Zoe Agiorgitiko Cabernet Sauvignon (Red) |
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| Kourtaki Kouros Dry White |
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| Kotrotsos Moschofilero White |
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| Zacharias Moschofilero White |
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| Malamatina Retsina White | ask your server |
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Cyprus Wines
| Keo Xynisteri (White) |
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| Keo Othello (Red) |
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Dessert Wines
| Samos Muscat White |
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| Kotrotsos Mavrodaphne Red |
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Dessert
| Chocolatina | Layers of cake dipped in Greek coffee, Metaxa brandy, chocolate mousse and chocolate ganache. Topped with hand-whipped cream and pistachio dust | |
| Pistachio Sea Salt Baklava | We begin with delicate filo pastry, hand-rolled with pistachios and sea salt, then dipped in the chef's blend of cinnamon citrus syrup | |
| Kataifi Lemon Custard | Angel hair pasta, sauteed with butter, layered in a champagne flute with hand-made lemon custard and pistachio nuts, then topped with hand-whipped cream | |
| Baklava Belgian Waffle | Our homemade sour dough waffle topped with roasted almonds, pine nuts, cinnamon, Greek yogurt and honey | |
| Fresh Fruit Plate w/ Greek Yogurt | Assorted fresh fruit cut into wedges or bite-size pieces and topped with a generous portion of our authentic Greek yogurt recipe | |
| Chocolate Rose Cake | Layers of dark chocolate cake with rich Belgian chocolate and edible roses with a semi-sweet fudge icing | |
| Loukoumades | Perfect for sharing. This is the Cyprus version of yeast doughnuts. Handmade and dipped in honey syrup, with sprinkles, cinnamon and pistachios |
Beverage
| Cyprus Coffee | $5.00 |
Salates
| Salad Sampler with Pita | $15.00 | Our chef prepares a selection of seasonal chopped salads served with fresh pita. The perfect way to start your meal |
| Baltimore Greek Salad | $12.00 | Fresh romaine lettuce, cucumbers, tomatoes, red onions and parsley is the base of the salad, which is then topped with pepperoncini, kalamata olives and feta cheese, then tossed with extra-virgin Greek olive oil and vinegar and served with our famous creamy tarragon dressing on the side |
Hummus w/ Pita
| Classic Hummus & Wood-Baked Pita Bread | $9.00 | We begin with chick peas, soaked until plump, then we simmer them until very tender, add roasted garlic, fresh squeezed lemon juice, imported tahina (toasted sesame paste) and spices, then we blend it until smooth and light. Topped with smoked paprika, Greek olive oil, fresh parsley and black nigella seeds |
| Chef's Hummus | $15.00 | Our classic hummus topped with our fresh selection of toppings |
| Hummus of Constantinople | $12.00 | A special blend of hummus baked in a cast iron crock, topped with butter and fresh parsley. An amazing twist on traditional cold hummus |
Soupa
| Wild Mushroom with Sherry Chicken | ||
| Creamy Tomato Bisque |
Wood-Fired Flatbread
| Feta Cheese and Tomato | $11.00 | A fresh pita drizzled with olive oil and topped with feta cheese, fresh tomatoes, oregano and mozzarella, baked golden brown |
| Spinach and Feta | $10.00 | A blend of spinach, onions, herbs, feta, provolone and mozzarella cheeses, baked hot and crispy |
| Grilled Garden Veggie and Cheese | $10.00 | Fresh pita brushed with extra virgin olive oil and topped with grilled eggplant, zucchini, roasted red peppers, mozzarella and provolone cheese |
| Grilled Portabella Mushroom Melt | $10.00 | Portabella mushrooms, caramelized onions, roasted red peppers, mozzarella and provolone cheese, baked and melted |
| Jumbo Lump Crab | Crabmeat baked in our wood-burning oven topped on flatbread and covered with spinach pesto, provolone, mozzarella and feta |
Mezzedes
| Falafels | Voted Baltimore's Best over a half dozen times! A blend of chick peas, veggies and herbs, rolled like a meatball, fried crispy and served with out house-made tahini dressing | |
| Grilled Eggplant | Ripe eggplants, marinated with sea salt and olive oil and slowly grilled until tender. Garnished with our balsamic fig reduction | |
| Stuffed Grape Leaves | Hand-rolled, tender grape leaves, stuffed with a blend of lamb, beef, jasmine rice and pomodoro tomatoes. Served with our handmade mint and yogurt sauce | |
| Sesame-Roasted Feta | We start with imported Greek sheep's milk FETA, sliced thick and roasted in our wood burning oven. Topped with delicious wildflower honey and toasted sesame seeds, and served with a fluffy hot pita right out of our oven | |
| Spinach and Cheese Pies | Traditional Greek spanakopites and tyropites | |
| Keoftedes | A blend of ground beef chuck and beef tenderloin, imported and home-grown Cyprus mint. Using our traditional family recipe, these are the most authentic Cyprus meatballs this side of the Mediterranean | |
| Grilled Halloumi Saganaki | This is the national cheese of Cyprus, made with sheep's and goat's milk. It is unique in that it does not melt when it is grilled. So we grill it crispy on the outside and soft on the inside | |
| Mougendra | This is our grandmother's recipe of Lentil and rice pilaf. A delicious vegan delight, served with warm pita | |
| Grilled Portabella Mushrooms | The king of mushrooms, marinated and grilled over the coals, a Cypriot delicacy | |
| Wood-Roasted Olives | Using Cyprus, Greek and Italian olives, we roast them with fresh-squeezed lemon juice and Greek extra virgin olive oil until they are toasty on the top. Served with our wood-fired pita, this will take you straight back to the islands! | |
| Wild Mushroom Stuffed Grape Leaves | Tender grape leaves, hand-rolled and stuffed with a blend of wild mushrooms and herbs, jasmine rice. Served with our tahini dressing on the side. It's a vegan's dream! | |
| Mousaka of Cyprus | Layers of grilled eggplants, grilled zucchini, grilled potatoes, ground beef and lamb, topped with our chef's creamy bechemel sauce | |
| Macaronia Tou Fournou | The perfect portion of oven-baked imported Greek pasta with beef, lamb, halloumi cheese, topped with cream sauce |
Over the Coals
| Beef Tenderloin Kebab | $18.00 | We use only free range Angus beef, no hormones. Tender and tasty, grilled to your liking and garnished with Cyprus fries, as well as the chef's gluten-free tabouli, made with our own home-grown herbs |
| Lamb Rib Chops | Three tender lamb chops, rubbed with the chef's blend of herbs, grilled over the coals and cooked and served tender and juicy, the traditional Cypriot way | |
| Chicken Tenderloin | $14.00 | We start with the best part of the chicken, marinated in our blend of tarragon herbs, then grilled over an open flame. Garnished with Cyprus fries and tabouli, as well as the chef's famous creamy tarragon dressing |
| Pork Belly and Butt | $15.00 | The most popular cut of pork in Cyprus, slow roasted until tender, then grilled over our open flame until crisp. Served with our refreshing yogurt dill sauce, and garnished with Cyprus fries and tabouli |
| Grilled Portobello Mushroom | $18.00 | Marinated portobello mushrooms grilled over the coals. Garnished with roasted red pepper, grilled onions, Cyprus fries, and taboulli |
From the Sea
| Grilled Octopus | $18.00 | After brining our imported octopus, we grill it over an open flame in the traditional way it is done in Cyprus and Chios, charred to perfection and garnished with tabouli and red quinoa |
| Grilled Whole Branzini (Imported from Greece) | This special Greek Sea Bass is grilled to perfection, seasoned with fresh herbs, and makes for a healthy and incredibly satisfying meal. Served with Taboulli and Cyprus Fries or Yiayia Angie's Greek lemon potatoes | |
| Grilled Jumbo Shrimp | $18.00 | Marinated in the chef's special blend, we throw those babies on the "barbie" and grill them perfectly |
| Grilled Salmon | $15.00 | Our salmon has been called "the best", "the juiciest", "the most amazing" |
| Jumbo Lump Crab Cakes | Born in Baltimore, Chef Maria's family recipe, passed down from her godfather, is truly a winner. No bread or fillers and it's gluten-free |
Surf 'N' Turf
| Surf 'N' Turf | Ask your server. Add lamb chop $9 |
Street Food (Gyros & Pitas)
| Falafel-Lushous | A blend of chickpeas, fresh herbs and spices create this delicious, high-protein, Middle Eastern, vegetarian specialty. We serve our famous falafels in fresh pita with lettuce, tomatoes, cucumbers, onions, tahini and tangy hot red pepper sauce. Consistently voted Baltimore's Best by the Baltimore Magazine and the City Paper! | |
| Grilled Chicken Pita | Grilled boneless chicken breast, tasty and lean. Stuffed in a freshly baked pita, with lettuce, tomatoes, cucumber, onions and our homemade Cypriana sauce flavored with tarragon | |
| Belly and Butt | Grilled pork at its best! Wrapped in our warm pita with tomatoes, onions, cucumbers and yogurt dill tzatziki | |
| Gyro | A blend of lamb and beef spiced just right. Baked and served in a pita with lettuce, tomatoes, cucumbers, onions and our homemade yogurt dill dressing | |
| Fungus Among Us | Marinated portabellas grilled and served in our fresh pita with caramelized onions, fresh garden greens, roasted red peppers, and topped with Cypriana sauce | |
| Vegan Dream Hummus | A Mediterranean specialty, blending chickpeas, roasted sesame seed paste flavored with lemon, and extra virgin olive oil with a hint of garlic. A healthy, tasty, high-protein dip with no cholesterol and no trans fats! We grill fresh eggplant, zucchini, corn and imported roasted red peppers, then stuff them in a pita with hummus and fresh greens | |
| Hellenic | Feta cheese, fresh greens, tomatoes, cucumbers and onions, stuffed in a pita and topped with extra virgin Greek olive oil. Served with our homemade Cypriana sauce |
Happy Hour
| All Craft Beers | $5.00 | |
| Domestic Beers | $3.00 | |
| House Wine by the Glass | $4.00 | |
| $2 Off Signature Cocktails Bar |
Select Wines by the Glass
| Carnivor Cabernet Sauvignon Graffigna | ||
| Centenario Pinot Grigio Prophecy Pinot Noir | ||
| Zacharias Moschofilero White |
Snacks
| Classic Hummus | ||
| Halloumi Grilled Cheese Falafels | ||
| Grilled Chicken Stick Spinach | ||
| Cheese Triangles Gyro Sliders |
Wood-Fired Flatbread
| Wood-Fired Flatbread | $7.00 | Feta Cheese and Tomato Spinach and Feta |
Reviews and ratings
4.6
Excellent
Based on 191 reviews
Noise level
Moderate
4.6
Food
4.4
Service
4.4
Ambiance
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baltimore
busy saturday
cold night
crab cakes
cyprus
delightful evening
food was delicious
free parking
good service slow
greek cuisine
grilled octopus
homemade pita
mediterranean food
mushroom soup
neighborhood restaurant
owner came
reasonable prices
small plates
split the chocolate
super small portions
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