Cull & Pistol

Seafood restaurant, 75 9th Ave, New York, NY

VeganScore 40

Menu

Mains

• PEI Mussels — Pilsner-steamed mussels, tomatillo, lime, blistered shishito peppers, cilantro, grilled sourdough
• Grilled Spanish Octopus — Butter beans, chorizo, roasted red pepper, sofrito
• Swordfish Sando — Koji-marinated sword filet, miso tartar sauce, yuzu pickles, toasted milk bread, togarashi fries
• Gemelli Pasta — Sauteed shrimp, garlic-nduja cream sauce, basil and sunflower seed pesto, parmesan, crispy breadcrumb
• Grilled Market Fish — Mediterranean marinade, wild rice, basil and min pistou, grilled zucchini, spinach, demi-sec tomato
• Whole Lobsters — 1 ½ pound North Atlantic Lobster, grilled & basted w/ lemon-thyme butter
• Lobster Poutine — 1.5 pound Grilled North Atlantic Lobster served w/ fries, cheddar curds & lobster gravy
• Lobster Roll — Cold - Chilled lobster salad with mayonnaise & scallions OR Hot - Knuckle & claw meat, warmed lobster butter, fines herbes, Kewpie mayo & lemon (Served on a toasted top-split w/ Old Bay fries)
• Lobster Bake — 1 ½ pound North Atlantic lobster, littleneck clams, mussels, shrimp, chorizo, corn-on-the-cob & potatoes, served family-style in a rich seafood broth (serves 2)

Starters

• Miso Crunch Salad — Gem lettuce, carrots, jicama, cabbage, treviso, sesame crisp, miso-goddess dressing Vegan
• New England Clam Chowder — Potatoes, clams, cream, herbs
• Pistols on Horseback — Fried oysters wrapped in jamón ibérico, herb crêpe, pickled red onion, smoked aioli
• Grilled Shrimp & Seppia Skewer — Five-spice marinade, scallion, house-made XO sauce, cilantro, squid ink aioli
• Tuna Crispy Rice — Hand-cut raw yellowfin, spicy mayo, scallions, sweet soy, sesame, shiso leaf
• Fritto Misto — Buttermilk-battered shrimp, squid, Okinawan sweet potato, lemon, yuzu kosho aioli
• Atlantic Mackerel
• Baby Sardine
• Smoked Salmon
• Merasheen Bay — Newfoundland, CAN* medium brine, rounded mineral finish
• Saint Simon — Saint Simon Bay, NB* medium salinity with a creamy finish
• Glidden Point — Damariscotta River, ME* medium salinity with a crisp finish and full meat yield
• Snow Island — Quahog Bay, ME* high salinity, grassy earth tones, sweet finish
• Mere Point — Maquiot Bay, ME* medium-high salinity with full meat and an earthy finish
• Duxbury Gem — Duxbury Bay, MA* high salinity with plump meats
• Sunken Meadow — Cape Cod Bay, MA* medium salinity with a clean, crisp finish
• Widow's Hole — Peconic Bay, NY* Medium salinity, plump meats and clean finish
• Fishers Island — Block Island Sound, NY* medium-high salinity with nice sweetness and a clean finish
• Little Ram — Gardiner's Bay, NY* High salinity with a crisp, mineral finish
• Hammersley — Hammersley Inlet, WA* medium-high salinity with a strong cucumber finish
• Kumiai — Baja California, MX* Medium brine, plump flesh, crisp saltiness, sweet finish
• Littleneck Clam — New York
• Cherrystone Clam — New York
• Snow Crab Cluster — Norway (1/2lbs)
• Red Urchin (Uni) — California
• Green Urchin (Uni) — Maine
• Diver Scallop — Olive Oil, Yuzu, Sea Salt - Massachusetts*
• The Sampler — 1 dozen oysters, a sampling of our full lineup
• The Double Down — 2 dozen oysters, 2 of each from today's lineup
• Siberian Sturgeon — Spain- Delicate & nutty with creamy pearls
• Keluga Sturgeon — China - Subtle notes of hazelnut with a buttery texture
• Ossetra Sturgeon — Israel - Medium-firm beads, buttery flavor, hint of umami

Desserts

• Strawberry Panna Cotta — Graham crumble, mint
• Banana Pudding — Nila wafers, caramelized banana

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