DINNER at  THE CHANNEL 4pm - kitchen close Thursday -Monday

Our menu reflects what's seasonal, local, and inspiring us right now, it changes often, and that's intentional. 

What you see here was current at the time of publishing. 

For our most up-to-date offerings, or if you're planning something specific, reach out and we'll be happy to help. 

CURRENT AS OF PUBLICATION  ·  SUBJECT TO CHANGE

Cheese Board - 24 

assorted cheese

preserves, nuts, fruit 

bread and crackers

Charcuterie Board - 26

cured meats, cheese

pickles, olives  

bread and crackers

Black Olive Tapenade - 14

capers, garlic

olive oil, microgreens

warm grilled bread 

Fig and Walnut Bruschetta - 16

anchovies, watercress 

topped with Pecorino Romano

Smoked Salmon Rillette - 16 

cream cheese, fresh herbs, shallots 

Tuscan Bread Dip - 18 

sundried tomato, olives, goat cheese olive oil with warm baguette 

SALADS 

French Potato - 8 

shallots, red wine vinegar

olive oil, and parsley 

Market Greens Salad - 15

local seasonal offering 

lemon honey vinaigrette 

Panzanella - 14

toasted bread, tomatoes, basil 

ENTREES   

Scallop Pasta - 38

peas, asparagus, mushroom

light garlic cream sauce 

Red Wine Marinated Tofu- 24

sticky rice cake, asparagus 

Striploin - 42

garlic herb butter, marquis potato arugula and roasted mushrooms 

Lobster Roll - 34

tarragon cream, fresh herbs 

warm truffle potato chips

DESSERTS 

Cheesecake Custard - 12

seasonal fruit, crumble topping

Black Forest Cake - 14 

flourless chocolate cake

cherry sauce, whipped cream 

Lemon Curd - 12 

lemon cream, meringue crumble 

Coffee roasted by Sunday Silence - 4 

Loose Leaf Tea by Rising Tide  - 4 

Special Coffee (1 oz) - 10  

JD Shore Rum Cream 

or Boatskeg Salted Caramel

whipped cream