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 New Years Eve Grand Gala Wine Dinner
Wednesday, December 31st 2014 @ 9:30pm

Amuse Bouche
Beet Cured Salmon Tartare sunny side quail egg, chive blini, fried capers, frizzled red onion

First course

Pan Seared Diver Scallop guanciale apple hash, pickled mustard seed, celery root crisp

Chateau Ste. Michelle Pinot Gris 

Second course
Petite Osso Buco sweet potato - red dragon cheddar risotto, fried sage, onion marmalade, veal glace
Chateau Ste. Michelle Indian Wells Cabernet Sauvignon

Savory Raspberry Sorbet walnut biscotti, Maytag blue cheese
Chateau Ste. Michelle Riesling

Third Course
Poached Maine Lobster Tail & Aged Ribeye Filet
root vegetable and spinalis-steak hash, truffle butter
Chateau Ste. Michelle Indian Wells Red Blend
Fourth Course

Petit Baked Alaska

Chateau Ste. Michelle Brut


December 31st 2014 @ 9:30pm
$79 per person plus tax and gratuity

Reserve early, seating is limited!


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New Years Eve 2014

4-Course Complete Dinner includes appetizer, soup or salad and dessert!
Wednesday, December 31st, 2014 4:00pm - 9:00pm
Reserve Early!  Call 631-563-1546





  • Herb Roasted Chicken

  • Pepper Calamari fried calamari and cherry pepper rings with balsamic drizzle

  • South Bay Crab Cake with tartar sauce

  • Cull House Baked Clams

  • Mozzarella en Carroza egg battered bread, fresh mozzarella, marinara saouce


Soup or Salad


  • New England Clam Chowder or Manhattan Clam Chowder

  • Caesar Salad Romaine, shaved Parmesan, garlic crouton, classic caesar dressing

  • Cull Salad greens, goat cheese, dried cranberries, candied walnuts, raspberry vinaigrette

  • Roasted Beet Salad bib lettuce, bleu cheese, smoked bacon, pecans and sherry vinaigrette

Entrée Selections

Seafood Shepherd's Pie shrimp, scallops, carrot, celery, potato, gruyere cheese


Broiled Fisherman's Platter shrimp, bay scallops, baked clam, crab cake, filet


Fried Fisherman's Platter shrimp, bay scallops, clams, filet


Cedar Plank Whiskey Salmon Norwegian salmon broiled on cedar with whiskey glaze


Sesame Crusted Tuna  Vietnamese dipping sauce


1 ¼ lb Lobster steamed -- larger lobsters available!


King Crab Legs steamed


Broiled & Stuffed Jumbo Shrimp beurre blanc sauce, lemon



Broiled & Stuffed 8oz Lobster Tail


Surf & Turf 8oz. lobster tail, filet mignon with green peppercorn demi glace


Twin Filet Mignon lobster hash brown, scampi butter


Mussels Posillipo or Luciano (red or white)over linguini



Linguine with White Clam Sauce


Seafood Penne ala Vodka shrimp, scallops and crabmeat in a creamy tomato sauce over penne


Cull House Chicken chicken breast, artichoke, tomato, capers, white wine butter 29.95




Cranberry-Apple Bread Pudding, Brownie Trifle, Cheesecake or Ice Cream




Winter Weekday Club 2014-2015 PDF Print E-mail

wwc logo.jpg
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!



Lobster Madness


Sunday through Thursday, lunch or dinner - get a steamed 1 1/4 lb lobster for just $12.95!


(add potato & vegetable for $3.95)
  Eat-in only, not to be combined with other offers. Broiled lobster add $5.






Regular Hours 2014


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

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
Lunch 12 noon until 4:00pm

 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.