Let the Meal Begin

Award-Winning She Crab Soup / 8.13 rich with backfin & clawmeat, tasting a hint of sherry

Award-Winning Clam Chowder / 5.13 our own new england style recipe with potato & bacon

Soup du Jour / market please ask server for selection - limited availability

Caesar Salad side / 4.13 dinner / 7.13 romaine mixed with caesar, croutons, & shredded parmesan add Herb chicken / 5

House Salad / 3.13 romaine, veggies, & croutons with your choice of dressing add bacon & cheese / 5.13

Arcadian Salad / 7.13 mixed greens with shredded parmesan & balsamic glaze

Honey Spinach Salad / 7.13

bacon, egg, mushroom, & warm honey poppy dressing add seared Shrimp / 7

Turn Your Salad Into An Entree! fried oysters / 8 fried shrimp / 7

broiled shrimp / 8 fresh catch / market

Award-Winning Spinach Crab Dip / 11.13 hot, creamy, & slightly spicy, with spinach tortilla chips

Cheese Sticks / 6.13 sweet mozzarella sticks with tomato sauce

Fried Calamari / 7.13 tender & lightly spiced, shown with tomato sauce

Bang Bang Shrimp / 9.13 panko breaded with a sweet & spicy asian chili sauce

Angels on Shackleford Ponies / 10.13

baked sea scallops wrapped in bacon laced with bbq sauce

Chesapeakes / 10.13 two petite crab cakes served with house remoulade

Award Winning Sesame Tuna / 14.13 ahi-style slices, seaweed, & homemade wasabi & teriyaki

Landlocked

Black Angus Filet Mignon........7 oz / 25.13 premium, center cut beef

ask about our filet baltimore / 42.13

Black Angus Rib-Eye ...................10 oz / 20.13 cut to order & seasoned 12 oz / 23.13

to enhance natural flavors add 2 oz / 3.13

Pork Chop Rib-Eye .......................one chop / 13.13 tender, boneless, marbled two chops/ 20.13 pork - chef's favorite!

all of the above are prepared to your desired temperature

Chicken Breasts..............................simply grilled / 14.13

two succulent boneless, herb roasted / 14.13

skinless 5 oz cuts teriyaki glaze / 15.13 parmesan crusted / 16.13

Chicken Alfredo / 17.13

tender Broiled chicken over pasta tossed with homemade parmesan cream sauce

with exception to the chicken alfredo, landlocked entrees come with your choice of a sea side

* asparagus, stuffed potato, & mac 'n cheese incur an additional charge *

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Lightly Southern Fried

Tilapia 15.13

Gulf Shrimp 17.13

Oysters 19.13

Clam Strips 14.13 Two's a Pair 18.13

Three's a Crowd 22.13

Four's Company 25.13

The Commodore 30.13 over a pound & a half of seafood!!

comes with all fried items & two crab cakettes

all of the above are served with your choice of a sea side * asparagus, stuffed potato, & mac 'n cheese

incur an additional charge *

atkinson's milling company, of selma, nc, has long been

a fried seafood breader staple we proudly use.

mildly seasoned, this allows for the focus on our seafood.

prefer crispier items? just ask... have it broiled for 1.13 more!!

Channel Marker Classics

Shrimp Risotto / 19.13 seasoned tail-on shrimp & broiled asparagus, placed upon seared risotto cakes, accented with truffle oil & shredded parmesan

Shrimp Alfredo / 19.13

grandious portion of gulf shrimp sautéed with our house parmesan alfredo cream sauce & laid upon a bed of pasta

Seafood Mac 'n Cheese you may remember this as our blacksmith... this skillet dish is now made with our four cheese sauce & more seafood options!!

Shrimp/19.13 Bay Scallops/22.13 Lobster/23.13 Crabmeat/23.13

Award-Winning CM Shrimp & Grits / 20.13 sautéed shrimp in a rich bacon, tomato, & scallion cream sauce with panko breaded, fried "dorsal fin" cheddar grit cake

Shrimp Scampi / 19.13 shrimp panned in garlic, lemon, white wine & butter, finished with buttery parmesan bread crumbs & served over rice

The Chesapeake Dinner / 22.13 two homemade crab cakes made generously with sweet claw & backfin crabmeat, spices & bread crumbs, with rice & vegetable

Clams alla Pasta / 17.13 opened little neck clams in a playful white wine & garlic butter sauce with long pasta, herbs & lemon

Shrimp Cajun Cream / 19.13 pinch of cayenne, sprinkle of oregano finished with cream & shredded parmesan, served around rice du jour

Panned in Butter to maintain focus on the seafood, we gently sauté in whole butter, salt & pepper, served with your choice of sea side

shrimp / 18.13 crab meat / 24.13 both / 22.13

make it au gratin - cheese sauce & bread crumbs / 3.13 extra

Steamed Shrimp &/or Little Neck Clams nc peel 'n eat shrimp seasoned with old bay & lemon with/or tender clams in the shell served with drawn butter

1/2 lb shrimp / 16.13 1 lb clams / 13.13 2 lb clams / 19.13

1 lb shrimp / 24.13 shrimp & clams / 24.13

Sea Sides

asparagus, stuffed potato, & mac 'n cheese have an additional charge when paired with entree

“Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.”

Stuffed Potato / 4.13

Baked Potato / 2.26

Seasonal Veggie / 2.13

Rice du Jour / 2.13

Mac 'n Cheese / 3.26

Asparagus / 4.13

Yukon Mash / 2.26

Seaside Fries / 2.13

18% gratuity is applied to parties of six or greater 4.00 entrée sharing fee includes choice of a sea side

no personal checks please

The Channel marker Restaurant Fall & Winter Menu

GLASS IN HAND COMPLIMENTARY REFILLS

SODA PRODUCTS • 2.75

PEPSI • DIET PEPSI • DR. PEPPER • SIERRA MIST • LEMONADE • MT. DEW • MUG ROOT BEER • SUNKIST • GINGER ALE • TONIC

ICED OR HOT TEA • 2.50 ASK SERVER FOR SELECTIONS

JUICE • 3.00 PINEAPPLE • ORANGE • CRANBERRY

YUBAN COFFEE • 2.50 SHIRLEY TEMPLE • 3.00

MAXWELL DECAFFINATED COFFEE • 2.50 ROY ROGERS • 3.00

2% OR CHOCOLATE MILK • 3.00 ARNOLD PALMER • 3.00

FROM THE BARREL HOUSE SELECTIONS

RICHARD CHILDRESS’ PASSION FOR FINE WINE IS AS GENUINE AS HIS PASSION FOR AUTO RACING THE WINES OF CHILDRESS VINEYARDS ARE HELPING TO ESTABLISH OUR STATE AS A REGION FOR SIGNATURE WINEMAKING &

THE CHANNEL MARKER RESTAURANT IS PROUD TO CARRY THEIR VARIETIES

WHITE BLUSH • RED

CHILDRESS CHARDONNAY 6.25 20 MONTEVINA WHITE ZINFANDEL 6.25 20

CHILDRESS SAUVIGNON BLANC 6.25 20 CHILDRESS CABERNET SAUVIGNON 6.5 24

CHILDRESS TRIO 6.25 20 CHILDRESS MERLOT 6.5 24

CHILDRESS RIESLING 6.25 20 CHILDRESS SANGIOVESE 6.5 24

OYSTER BAY SAUVIGNON BLANC 6.25 20 ESTANCIA PINOT NOIR 6.5 24

VINHAS ALTAS VINHO VERDE 6.25 20 HARDYS CLASSIC DESSERT PORT - 3 OZ 5

MAGIC MARKER MERITAGE NORTH CAROLINA

6.5 • 24

AGED 15 MONTHS IN 2 YEAR OLD FRENCH OAK HAND-HARVESTED GRAPES SOURCED PREDOMINATELY AT OUR HAMPTON ROADS ESTATE IN THE YADKIN VALLEY.

DAMSON PLUM & STEWED BLACK CHERRY DOMINATE WITH MODEST NOTES OF TOBACCO & MOCHA,

FINISHED WITH VELVETY TANNINS

LARGEST SELECTION OF BY THE GLASS WINES IN CARTERET COUNTY

BLUSH • WHITE RED

FOREST GLEN WHITE MERLOT CALIFORNIA • SWEET STRAWBERRY FLAVORS

6.5 24 J. LOHR 7 OAKS CABERNET SAUVIGNON CALIFORNIA • FRUIT & RICH TANNIN

7 26

BERINGER WHITE ZINFANDEL CALIFORNIA • STRAWBERRY & MELON

6.5 24 KENDALL-JACKSON MERLOT CALIFORNIA • CHERRY, CURRANT, & WILD BERRY

7 26

DRY CREEK CHENIN BLANC CALIFORNIA • APRICOT & PEACH

6.5 24 J. LOHR LOS OSOS MERLOT CALIFORNIA • STRAWBERRY & CHERRY

7 26

SEAN MINOR SAUVIGNON BLANC CALIFORNIA • CITRUS, PEAR, & APPLE

7 26 DREAMING TREE CRUSH VARIETAL CALIFORNIA • GRENACHE/SYRAH/MOURVÈDRE

7 26

SIMI CHARDONNAY CALIFORNIA • FRENCH OAK, LEMON, & APPLE

7 26 SILVER PALM CABERNET SAUVIGNON CALIFORNIA • PEPPERCORN, WOOD, & ESPRESSO

7 26

CONUNDRUM VARIETAL CALIFORNIA • 5 BLENDED GRAPES & CREAMY

7 26 24 KNOTS PINOT NOIR CALIFORNIA • STRAWBERRY & BLACK CHERRY

7 26

KENDALL-JACKSON AVANT CHARDONNAY CALIFORNIA • FRUIT FINISH & SLEEK MINERAL

7 26 TERRAZAS MALBEC ARGENTINA • BERRIES & VANILLA

7 26

SONOMA CUTRER CHARDONNAY CALIFORNIA • WHITE FLOWERS & VANILLA

8 34 STRATTON LUMMIS CABERNET SAUVIGNON CALIFORNIA • CHERRY, WILD BERRY, & FLOWER

8 32

SPARKLING ROBERT MONDAVI CABERNET SAUVIGNON

CALIFORNIA • TANNINS & BLACK SPICE 8 32

MOËT & CHANDON IMPERIAL BRUT FRANCE

8 45 PASCUAL TOSO RESERVE MALBEC ARGENTINA • HERBS & BLACKBERRY

8 32

VILLA POZZI MOSCATO ITALY• SWEET & SLIGHTLY FRIZZANTE

6.50 24 ASK ABOUT OUR WEDNESDAY

BY-THE-GLASS WINE SPECIAL!!! VINTAGE DOM PERIGNON CHAMPAGNE FRANCE

225

CHANNEL MARKER MANAGEMENT HAS PERSONALLY SAMPLED EVERY WINE TO ENSURE QUALITY, VALUE, AND EXCEPTIONAL FOOD PAIRING OPPORTUNITIES