WELL FOR STARTERSm AVAILABLE IN A WARM
& SLIGHTLY TOASTED
AWARD-WINNING CM SPINACH CRAB DIP 11.12
SOUROOUGH BREAD BOWL FOR $2.12 EXTRA
SHOWN WITH FRESH SPINACH TORTILLA CHIPS
8.12
AWARD-WINNING SHE CRAB SOUP
6.12
MOZZEREUA CHEESE STICKS
AWARD-WINNING CM ClAM CHOWDER
5.12
SWEET MOZZERELLA STICKS WITH MARINARA DIP
SOUP DUJOUR
5.12
SHRIMP OR LuMP CRAB COCKTAIL
CAESAR
4.12
ROMAINE, PARM.ESAN, CROUTONS, & CAESAR
7.12
~ :~~~~EENS, .:
CHILLED SEAFOOD PAIRED WITH CITRUS & SAUCE
7.12 13.12 7.12
CALAMARI TENDER AND LIGHTLY SPICED WITH MARINARA DIP
DOUBLE-DIPPED SHRIMP
~HOUSE
3.12
~ ROMAINE, MIXED VEGGIES, DRESSING, CROUTONS :IE: (BACON & CHEESE WITH lARGER SIZE ONLY)
8.12
BANG BANG SHRIMP
7.12
& BALSAMIC GlAZE
PARM.ESAN,
& SWEET CHILI SAUCE
8.12
COCONUT SHRIMP
5.12
PANKO BREADED WITH MALIBU PINEAPPLE SAUCE
gHONEY SPINACH
9.12
ANGELS ON SHACKLEFORD PONIES 7.12
I.Lo BACON, EGG, MUSHROOM, & WARM. DRESSING
SEA SCAllOPS WRAPPED IN BACON
•
10.12
THE CHESAPEAKE
ruRN YOUR SAlAD INTO AN ENTREE WITH THESE OPTIONS! FRESH CATCH MARKET· SHRIMP 6 • BEEF 6 • CHICKEN 6
OUR HOMEMADE CHESAPEAKE-STILE CRAB CAKE
•
LANDWCKED ALL SERVED WITH YOUR CHOICE OF A SEA SIDE*
PRIME RIB
Sterling 8Jver p,.,,'U" "'U s
RIB
FRIDAY & SATURDAY ONLY
EYE
MIDWEST GRAIN-FED BEEF
120z DE AU JUS
20.12
100z CENTER CUT 20.12
140z DE AU JUS
23.12
120z CENTER CUT 23.12
LOOKING TO JAZZ UP YOUR STEAK OR PORK? CHOOSE FROM ONE OF THE CHEF'S COOKING STILES SHOWN TO THE RIGHT ...
FILEr MIGNON
Sterling 8Jver p, ... 'UOI
... ~.
s
BONELESS PORK
AGED PREMIUM BEEF
MARBLED CENTER CUT PENNSYLVANIA PORK '-
OUR EXECUTIVE CHEF PROUDLY STATES,
70z CENTER CUT
24.12
BUTCHER S"THIS IS THE MOST TENDER PORK EVER!!"
100z CENTER CUT
32.12
SEASONED WITH SAGE & CRACKED PEPPER
BLOCK
Pork LANDLOCKED UPGRADES
ONE 60z PORK CHOP
13.12
TWO 60z PORK CHOPS
20.12
MUSHROOMS AND/OR ONIONS
3.12
HORSERADISH AIOlI
1.12
FRIED SHRIMP
8.12
HERB ROASTED
14.12
FRIED OYSTERS
9.12
TERIYAKI
14.12
CHESAPEAKE CRAB CAKE
10.12
PARMESAN ENCRUSTED
16.12
lOBSTER TAIL
22.12
HOMEMADE ALFREDO
17.12
CHICKEN BREAST FILErS
*OOES NOT INCLUDE SIDE*
• CM SHRIMP & GRITS
SURF
& EARTH
20.12
SAUTEED SHRIMP IN A TOMATO BACON CREAM SAUCE, & FRIED "DORSAL FIN" CHEDDAR GRIT CAKE
SHRIMP ALFREDO
18.12
TOASTED PARMEASAN BREADCRUMBS OVER SAUTEED SHRIMP IN SCAMPI SAUCE ATOP RICE
19.12
ClAMS AUA MERMAID HAIR
17.12
L1TTl.E NECK ClAMS IN A WHITE WINE & GARLIC HERB BUTTER SAUCE WITH CHEF'SPASTA
GENEROUS PORTION OF SAUTEED SHRIM.P TOSSED WITH A HOMEMADE ALREDO SAUCE & PASTA
OVERBOARD SKIUEr
SHRIMP SCAMPI
•
LOBSTER
SHRIMP RISOTTO
PANNED IN BUTTER CHOICE OF SEAFOOD, TOSSED
21.12
WITH PASTA & CHEDDAR CREAM SAUCE, LASTLY
SHRIMP
BAKED WITH A PARMESAN BREAD CRUMB CRUST IN AN IRON SKILLET *NO COMBINATIONS PLEASE*
19.12
ROASTED TOMATOES FINISHED WITH BUTTER,
SCALLOP
TRUFFLE OIL, & ROMANO CHEESE
22.12
BROILED TAIL ON TIGER SHRIMP & ASPARAGUS OVER A CREAMY ITALIAN RICE CAKE WITH
19.12
LIGHTLY SOUTHERN FRIED ALL SERVED WITH YOUR CHOICE OF A SEA SIDE*
SHRIMP
17.12
TWO'S A PAIR
18.12
FLOUNDER
17.12
THREE'S A CROWD
22.12
ClAM STRIPS
14.12
ASK FOR WELL DONE!
THE COMMODORE NEARLY 2LBS!!! INCLUDES ALL FRIED
18.12
OYSTERS
PREFER CRISPIER SEAFOOD?
HAVE IT BROILED FOR
29.12
1.12 ADOmON!!
ITEMS, PLUS 2 CRAB CAKETTES
ATKINSON'S MILLING COMPANY, OF SELM.A, NC, HAS LONG BEEN A FRIED SEAFOOD BREADER STAPLE WE PROUDLY USE
MILDLY SEASONED, THIS BREADER ALLOWS MAIN FOCUS ON OUR SEAFOOD & THE FlAVORS THEY POSSESS
•
•
SEAWORTHY ALL SERVED WITH YOUR CHOICE OF A SEA SIDE* (EXCEPTION Of CHESAPEAKE CRAB CAKES) TllAPIA
CRAB-STUFFED CATCH BROILED FRESH FILET PACKED WITH OUR CHESAPEAKE CRAB CAKE, FINISHED WITH A SHERRY CRAB CREAM SAUCE
SOFT SHEll CRABS
21.12 flOUNDER
23.12 fRIED
(UMlTf'D AVAllABllllY)
LOCALLY-RAISED BLUE CRABS, "DRESSED TO
IMPRESS" & COOKED THE WAY YOU LIKE IT WITH LEMON & SEAWEED SALAD
22.12 SEARED
23.12 1J2
NC STEAMED SHRIMP OLD-FASHIONED PEEL-N-EAT SHRIMP, DUSTED IN OLD BAY<!'9, SERVED WITH DRAWN BUTTER, HOMEMADE COCKTAIL, & LEMON
lB
16.12 1"
24.12 SHRIM.P
PANNED IN BUTTER YOUR CHOICE OF SEAFOOD SAUTEED IN WHOLE BUTTER WITH SEA SALT & CRACKED PEPPER
18.12 LUMPCRAB
24.12 BOTH
"\ GI \ "'I CHEF'S COOKING STYLES
2.00
TERIYAKI • BEARNAISE
3.00
& TOMATO BLANKET
OSCAR STYlE WITH WMP CRAB
9.00
& ASPARAGUS
SEASIDES MACARONI
MORE MEAT = LESS FIll.ER!! SEARED TO PERFECTION & DRIZZLED WITH REMOULADE SERVED WITH RICE & SEASONAL VEGETABLE fRIED
SEA SCALLOPS
24.12
SIZES & SHAPES WILL VERY FOR THESE DIAMONDS OF THE SEA, BUT WE PROMISE THE BEST QUALITY OUR FISHERM.EN CAN FIND
SEARED
25.12 ON'
BROILED LOBSTER TAIL
24.12
WARM. WATER LOBSTER, SPLIT TO ORDER & BROILED WITH lEMON & BUTTER, ENSURING THE BEST FLAVORS FOR THIS COURSE
44.12 19.12
STEAMED SHRIMP & CLAMS 1/2 LB OF OLD-FASHIONED PEEL-N-EAT SHRIMP, DUSTED IN OLD BAY<!'9, & LITTLE NECK ClAMS SERVED WITH LEMON & SAUCES
22.12
PARMESAN CRUST • AGED BAlSAMIC GlAZE
SPINACH
22.12
CHESAPEAKE CRAB CAKES
PLEASE SEE CHEF'S FEATURES & FRESH CATCH SHOWN ON TABLE DISPlAY & DON'T FORGET TO JAZZ UP YOUR FISH WITH THE CHEF'S COOKING STYLES SHOWN TO THE LEFT!!
& CHEESE· STUfFED POTATO· ASPARAGUS
4.12 SEASONAL VEGETABLE· BAKED POTATO· CHEP'S POTATO RICE DU JOUR· FRENCH PRIES • SEASIDE PRIES
CHESAPEAKE CRAB CAKES,
2.12
INCWDE YOUR CHOICE OP ONE SEA SIDE
ADDITIONAL DRESSING • CHEF SAUCES
*ADDITIONAL 2.00 WITH MEAL POR MACARONI
REAL BACON BITS • SHREDDED CHEDDAR
•
& [GULP] STREAM, & CHICKEN ALFREDO,
All ENTREES, EXCEPT POR PIELD
& CHEESE,
ASPARAGUS, SMAll SIDE SAlAD, OR STUPFED POTATO
L12
•
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
JUICE· 3.00
ASK SERVER FOR SELECTIONS
PINEAPPLE· ORANGE· CRANBERRY
YUBAN CoPFEE • 2.50
SHIRLEY TEMPLE· 3.00
MAxwELL DECAPPINATED CofFEE· 2.50
Roy ROGERS· 3.00
2% OR CHOCOLATE MILK· 3.00
ARNOLD PALMER· 3.00
-
18% GRATUITY APPLIED TO PARTIES OF SIX OR GREATER 4.00 ENTREE SHARING FEE
V'SA
No PERSONAL CHECKS PLEASE
Fried Of' "Broiled SIuimp Burger-8.95 • Plate-8.95
Fried Oljm.s Burger-9.95 • Plate- 12.95
Fish. N' Clups • 7.95 Old English style! Fried tilapia & French fries *Malt vinegar available upon request*
SIuimp So.Iru!· 7.95 Creamy, homemade, & lightly seasoned, served with greens, tomato, & built between your choice of white or wheat toast
Your choice of fresh catch or our Chesapeake crab cake with remoulade, both shovm with greens & tomato! Fish prepared seared or fried with red onion & lipestayo~ served on a freshly baked demiloaf I
I
"BlT· B.95 Hickory smoked bacon, greens, thickly sliced tomato, & mayonnaise, built between your choice of white or wheat toast
Frene!.. Dip • 7.95 Freshly slow roasted & shaved in-house, dipped in Prime Rib Au Jus, & served on a toasted pretzel roll with melted provolone *Horsey sauce available upon request*
- - Mru-Ile.- "Burg..... 8.95 - 80z of ground black angus beef, cooked to order & served on a cheVll)' pretzel roll with greens, sliced tomato, red onion, hickory smoked bacon, & American cheese *May substitute grilled or fried chicken breast*
-
OSWl"Burg.... • 10.95Two 40z black angus patties packed with asparagus &lump crabmeat, finished with homemade t::eamaise & served on a toasted pretzel roll All lunch items (except Fish N' Chips) are served with your choice of side Potato Salad· CDle Slaw· Arcadian Greens FrenchFries· SeasideFries· Hushpuppies Chippers (Appetizer Plate for 2.95)
ad.d.itiootoLsld.es for oody l.a5
W01AU b-e- y.>Y~ of ~ .. Y01M"~- O~ H.qs
13~
Fr~SI-w~
\
I3roi/...e.d.- SI-w~ SI-w~
& Ciri;ts.-
S~SI-w~ SI-w~ ALfrul.c-
Vo.jIAA'V Ct-~ SI-w~ Cc{.d.-
l3oi/...e.d.- SI-w~
SI-w~ S/uwe..r SI-w~ RiJ,oll~ SI-w~ f.;fo..r~cv
Hat l3oi/...e.d.- SI-w~ S~
I3v.ffo.-Lo- SI-w~
SI-w~~01'V T~P~ S~ ~ ~ of ~ "'"" "'"""'" (~~_ r~ ~
9""'- """'"
~A~ ~ "'"" ~ fey $1..50 ~
~ <./!) ;;;.} ;~.;;.~~a::;:::."$~ ~
FROM THE BARREL HOUSE SELECTIONS RICHARD CHILDRESS' PASSION FOR PINE WINE IS AS GENUINE AS HIS PASSION FOR AUTO RAONG THE WINES OF CHILDRESS VINEYARDS ARE HELPING TO ESTABLISH OUR STATE AS A REGION FOR SIGNAruRE WINEMA-KING & THE CHANNEL MARKER REsTAURANT IS PROUD TO CARRY THEIR VARIETIES
WHITE
BLUSH· RED
CHILDRESS CHARDONNAY
6.25
20
MON'IEVINA WHITE ZlNFANDEl
6.25
20
CHILDRESS SAUV1GNON BlANC
6.25
20
CHILDRESS CABERNET SAUV1GNON
6.5
25
CHILDRESS TRIO
6.25
20
CHILDRESS MERLOT
6.5
25
CHILDRESS VIOGN1ER
6.25
20
CHILDRESS SYRAH
6.5
25
CHILDRESS RIESLING
6.25
20
CHILDRESS SANGIOVESE
6.5
25
EsTANCIA PINOT GR1GIO
6.50
22
EsTANCIA PINOT NOiR
6.5
25
AGED 15 MONTHS IN 2 YEAR OLD FRENCH OAK
MAGIC MARKER MERITAGE NORTH CAROUNA
HAND-HARVESTED GRAPES SOURCED PREDOMINATELY AT OUR HAMPTON ROADS EsTATE IN THE YADKIN VALlEY.
DAMSON PWM & SlEWED BLACK CHERRY DOMINATE
6.5 • 25
WITH MODEST NOTES OF TOBACCO & MOCHA, FINISHED WITH VELVETY TANNINS
-
LARGEST SELECTION OF By THE GlASS WINES IN CARTERET COUNTY BLUSH • WHIlE
RED
6.5
FOREST GLEN WHITE MERLOT
22
CALIFORNIA· STRAWBERRY FlAVORS
CALIFORNIA· STRAWBERRY
&
CALIFORNIA· APRICOT
&
22
MELON
24
PEACH
6.75 &
26
6.75 &
26
SPICE
ARROGANT FROG ULLY PAD VARIETAL
6.75
26
CALIFORNIA· FLOWERS
&
6.75
26
8
34
&
6.75
25
6.75
25
7.25
32
7
26
7
26
7
26
7
26
7
27
7.25
32
7.25
32
ESPRESSO
&
SPICE
24 KNOTS PINOT NOiR
&
BlACK CHERRY
TERRAZAS MALBEC
&
VANILlA
BRAZIN OLD VINE ZlNFANDEL CALIFORNIA· PLUM, VANILlA,
8
45
FRANCE
33
NORTH CAROLINA
&
MOCHA
SIMI CABERNET SAUVIGNON CALIFORNIA· TANNINS
&
BlACK SPICE
PASCUAL Toso REsERVE MALBEC ARGENTINA· HERBS
VINTAGE DOM PERIGNON CHAMPAGNE
CHERRY
GREG NORMAN CABERNET MERLOT
ARGENTINA· BERRIES
SPARKlING
CHILDRESS VICTORY CUVEE BRUT
&
SILVER PALM CABERNET SAUVIGNON
CALIFORNIA· STRAWBERRY
VANILlA
Mon & CHANDON IMPERIAL BRUT
COCOA
BECKMEN CUVEE lE BEC VARIETAL
AUSTRALIA· MULBERRY
AUSTRALIA· TROPICAL FRUITS
SONOMA CUTRER CHARDONNAY
&
SADDLE ROCK MERLOT
CALIFORNIA· WOOD
FRANCE· CHARDONNAY! VIOGNIER
GREG NORMAN CHARDONNAY
25
CALIFORNIA· GRENACHE!SYRAH!MOURVEDRE
APPLE
SIMI CHARDONNAY CALIFORNIA· LEMON, APPLE,
ALEXANDER VAllEY ZlNFANDEL
CALIFORNIA· STRAWBERRY
4 BEARS SAUVIGNON BlANC CALIFORNIA· CITRUS, PEAR,
6.75
CHOCOlATE
CALIFORNIA· BING CHERRY
6.5
DRY CREEK CHENIN BlANC
&
PASO ROBLES· BERRIES
6.5
BERINGER WHITE ZlNFANDEL
LIBERTY SCHOOL CABERNET SAUV1GNON
&
BlACKBERRY
225
FRANCE
CHANNEL MARKER MANAGEMENT HAS PERSONALLY SAMPLED EVERY WINE TO ENSURE QUAlITY, VAlliE, AND EXCEPTIONAL FOOD PAIRING OPPORTUNITIES