SMALL PLATES

PULLED PORK TACOS (2)   |   7
Shaved Granny Smith Slaw atop Pulled Pork in a Cheerwine BBQ Sauce with Crispy Onions on Flour Tortillas

SMOKED BEEF TARTAR   |   9
Thinly sliced Smoked Beef Tenderloin with a Fried Quail Egg, Pickled Red Onion, Crispy Capers and a Roasted Garlic Aioli served with Charred Bread

MUSSELS AND PANCETTA   |   8
Prince Edward Island Mussels with Pancetta, Red Onions and Fennel simmered in a Garlic White Wine Fume with a touch of Crème Fraiche

CAPRESE SALAD   |   9
Sliced Heirloom Tomatoes, Fresh Mozzarella Cheese and Basil with Extra Virgin Olive Oil and Balsamic Glaze

CHEF’S CHARCUTERIE BOARD   |   14
Chef’s selection of Artisan Cured Meats, Cheeses and Chef Selected Accompaniments

SOUP

 She Crab Soup ~ Cup  4 Bowl  5
Cream-based Soup with Crab Meat, Crab Roe & Spices, finished with Dry Sherry

 OCC Soup Special ~ Cup  4 Bowl  5
Made fresh in-house, ask about today’s selection

SOUP & SALAD

SHE CRAB SOUP   |   Cup  5   Bowl  6
Cream-based soup with Crab Meat, Crab Roe & Spices finished with Dry Sherry

OCC SOUP SPECIAL   |   Cup  4   Bowl  5
Made fresh in-house  –  ask about today’s selection

ASPARAGUS TRUFFLE SALAD   |   9
Chilled Asparagus, Truffled Yukon Gold Potatoes, Chopped Hardboiled Egg, Shaved Parmigiana-Reggiano with Creamy White Balsamic Dressing and Fresh Shaved Truffles

HEIRLOOM TOMATO SALAD   |   7
Boston Bib Lettuce, Marinated Heirloom Tomatoes and Sliced Scallions with Fried Cornbread served with Cucumber Buttermilk Parmesan Dressing

BEET AND ARTICHOKE SALAD   |   9
Roasted Beets, Marinated Artichoke Hearts, Fava Beans, Pickled Red Onion, Red Pepper and Arugula tossed with a Creamy Champagne Vinaigrette

Add to any salad

Grilled Chicken Breast  |  6  –  Sautéed Salmon or Grouper  |  8  –  Sautéed Shrimp (6)  |  9

Dressing Selections
Ranch • Blue Cheese • Honey Mustard • Caesar • White Balsamic Citrus Vinaigrette
Buttermilk Parmesan • Greek • Honey Balsamic Vinaigrette • Toasted Sesame Vinaigrette

ENTRÉES

ATLANTIC SALMON   |   30
Seared Filet of Salmon with Ricotta Gnocchi, Black Trumpet Mushrooms, Cherry Tomatoes, Sage Butter and Porcini Dust

LOW COUNTRY BOUILLABAISSE   |   29
Muscles, Shrimp, Andouille Sausage, Seared New Zealand Snapper, New Potatoes, Sweet Corn and Okra in a Seafood Tomato Fume drizzled with Cajun Rouille

SHORT RIB AND SCALLOPS   |   32
Red Wine Braised Beef Short Rib, Seared Scallops, Shaved Asparagus with Wild Mushrooms, Roasted Parsnip Puree and Pickled Bacon Gastrique

PHEASANT   |   24
Pheasant Roulade stuffed with Pistachios, Cranberries, Fresh Herbs and Fennel with Potato Gratin, Glazed Carrots and Pheasant Jus

DUCK CONFIT AND LOBSTER SALAD   |   34
Confit Leg of Duck with Caramelized Butternut Squash, Chilled Butter Poached Lobster, Frisee Lettuce and Lavender Honey Beurre Blanc

Soup or Salad Served with All Entrees

OCC CLASSICS

CHICKEN PARMESAN   |   18     SHRIMP PARMESAN   |   24
Lightly breaded and topped with Tomato Sauce, Mozzarella and Parmesan Cheese served with Angel Hair Pasta

CAULIFLOWER CRUST PIZZA   |   18
Oven Roasted, Gluten Free Cauliflower Crust topped with Marinara Sauce, Mozzarella Cheese,Parmesan Cheese and Your Choice of Two: Mushrooms, Onions, Green Bell Pepper, Pepperoni or Ham

FRIED SEAFOOD PLATTER   |   28
Lightly Fried Flounder, Shrimp (4), Oysters (4), and Sea Scallops (2) served with Cole Slaw, French Fries accompanied by Cocktail and Tartar Sauce  –  broiled upon request

BUILD YOUR OWN PASTA   |   19
ask your server for a Pasta Card

STEAK HOUSE CUTS
All steak is Prime Allen Brother’s Meats
All steaks are served with choice of two sides

AGED BEEF TENDERLOIN FILET   |   4 OZ. – 17    6 OZ. – 25    8 OZ. – 32

14 OZ. BLACK ANGUS RIBEYE   |   32

14 OZ. BONE-IN NEW YORK STRIP   |   46

10 OZ. RIBEYE HEART   |   45

16 OZ. COW GIRL STEAK   |   46

AVAILABLE SIDES 4

Baked Potato • Baked Sweet Potato • Grilled Asparagus • Cheesy Baked Broccoli • Garlic Haricot Verts • Garlic Confit Broccolini • Fried Squash • Fried Okra • Creamed Spinach • Butter Beans and Rice • Fresh Seasonal Fruit

A 15% service charge will be added to your total bill. There is an Associated Risk with Consuming Raw or Undercooked Foods