HULLSKITCHEN DINNER MENU – FALL/WINTER: 2024-25
HULLSKITCHEN DINNER MENU SPRING/SUMMER 2026
Take a tour around the world, as we bring the best to your table. Choose your salad, entrée, and dessert. All main courses are served with seasonal vegetables.
SAVORY BEEF SHORT RIBS: Fork tender with Rosemary Roasted Potatoes.
PICANHA: Brazilian steakhouse star! w/Hasselbach Potatoes
RACK OF LAMB w/MINT CHIMICHURRI served over Coconut Rice
2.5 LITTLE PIGS: Spanish style pork two ways with Bacon-Leek Risotto
SUMMER BBQ: Pulled Pork, Ribs w/Roasted Potatoes and Corn
HERB ROASTED CHICKEN: Pepin’s favorite w/French Onion Rice
MEDITERRANEAN FISH FILET: Baked with Artichokes & Red pesto, Lemon Risotto
STEAK AND SEAFOOD SKILLET: Creamy Garlic Parmesan sauce, Potato Muffins
PAN SEARED SALMON: Over Creamy Parsnip Puree
SALAD BAR
Mexican Cucumber
Wedge
Spinach w/Mandarin Orange & Goat Cheese
Asian Dill Slaw
Tomato & Watermelon
THE DESSERT CART
Carrot Cake Cobbler
Vanilla Cream Custard w/Toasted Pecans & Caramel
Pineapple Dump Cake
Lemon Pudding Cake w/Blueberry Compote
Raspberry Chocolate Cake
Chef David 