The Last Summer BBQ Wine Dinner PDF Print E-mail

Sunday, October 2nd 2016 @ 6pm

1st course:

Griddle roasted octopus; sweet mango, bacon, cilantro pistou

Marques De Riscal - 2015 Sauvignon Blanc. Rueda, Spain

2nd course:

Grilled “Top Neck” Clams; chorizo, garlic, lemon wine broth

Diamarine- 2015 Rose’. Provence, France

3rd course:

Seared yellowfin Tuna; pickled Sicilian slaw, tomato-chili oil

10 Span-2014 Pinot Noir. California, U.S.A.

4th course:

North African Lamb; medallion of lamb tenderloin, harrissa, preserved lemon yogurt, mint relish

Cannonau Di Sardegna Riserva-2011 Cannonau. Sardinia, Italy

5th course:

Summer mint pana-cotta; sweet macerated strawberries

Hogue- 2015 Late Harvest Riesling. Washington, U.S.A. 


$64 per person

Reservations needed!


Regular Hours 2015


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.