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"Trust Us" in 2015! PDF Print E-mail

 

 

 

 For those who have never tried our "Trust Us" Chef's Choice Dinners, here's how it works!


 

 

We decide the menu, allowing our chef to explore off-the-menu taste pleasures.
 

You'll enjoy a sampling of:

·         appetizer

·         soup or salad

·         two entrees

·         dessert and coffee

 

Your job is simple: Just follow these conditions and enjoy!

 

·         "Trust Us" to plan the menu  

·         Make reservations at least 48 hours in advance

·         Have a minimum of four guests in your party (parties of 6 or more receive a complimentary bottle of wine!)

·         Bring an adventurous spirit and a very empty stomach.

 

"Trust Us" dinners are available Sunday through Thursday, lunch or dinner, through April 9th 2015. 

Only 29.95 per person! 

Call for reservations!  631-563-1546 

 
Winter Weekday Club 2014-2015 PDF Print E-mail

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How would you like to enjoy Cull House entrees all winter long... for just $13.95 each?


The Cull House Winter Weekday Club is back for 2014-2015!
For Cull House Winter Weekday Club members, any entree from our regular or specials menu is just $13.95*!

 

*Yes, there are some restrictions: The WWC will not be in effect December 24th through December 31st 2012; February 13th or 14th. Does not include lobster dishes, filet mignon or crab legs. Not to be combined with any other offer. Eat-in only. Non-transferable.

 

 
Join now and you can enjoy our food at membership prices all winter long!
Just $25 to join.  Sign up today!

 

 

 
Home

Regular Hours 2014

 

We're open 7 days a  week,
363 days a year!

Monday-Thursday
Lunch 12 noon until 4:00 pm
Dinner 4:00pm until 9:00pm
   
Friday & Saturday
Lunch 12 noon until 4:00 pm
Dinner 4:00pm until 10:00pm
   
Sunday
Lunch 12 noon until 4:00pm
Dinner

 4:00pm until 9:00pm

   
Dinner menu available during lunch hours!

 


 

Cull House Newsflashes

It was 1977...

when The Cull House opened as an open air seasonal "seafood snack bar" at Corey Beach in Blue Point. 

   

Read more...