DINNER at THE CHANNEL Monday - Saturday 4-8Pm and sometimes

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  July 10  ·  SUBJECT TO CHANGE

Bread Board - 15 

fresh baked variety, flavoured butter  

Cheese Board - 24 

assorted cheese, preserves, nuts, fruit, bread and crackers

Charcuterie Board - 26

cured meats, cheese, pickles, olives, bread and crackers

Scallop Ceviche - 20

coconut tiger milk, red onion, corn and radish, tortilla chips 

Fig and Walnut Bruschetta - 16

anchovies, watercress, topped with Grano Padano

Smoked Salmon Rillette - 16 

cream cheese, fresh herbs, shallots 

SALADS 

Market Salad 

small - 8, large - 15

local seasonal offering. lemon honey vinaigrette

Mediterranean Potato - 8 

anchovies, garlic, parsley 

Pearl Couscous - 14

mint, parsley, tomato

Add Chicken or Shrimp to any Salad - 12 

ENTRÉES

Shrimp - 28

tomato and chorizo on polenta 

Lobster Roll - 34

tarragon cream, fresh herbs, warm truffle chips or market salad

BBQ Baby Back Ribs - 26

roasted fingerling potato, fennel and cabbage slaw

Vegetarian Pasta - 20

tomato sauce, Grana Padano and basil

Add Chicken or Shrimp - 12 

DESSERTS 

Cheesecake Custard - 12

seasonal fruit, crumble topping

Black Forest Cake - 12 

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  

THE YOUNG ONES 

Meat, Cheese and Crackers - 8

Pasta and Tomato Sauce - 10

Grilled Cheese and Chips - 12