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Dinner Menu

“Chef Peter’s Specials”

(In addition to the Dinner Menu)

POTATO CRUSTED MAHI  | 35
Pecan Praline Sweet Potato, Asparagus, Sriracha Honey Sauce

BBQ CHICKEN  | 27
Low Country Egg Rolls, Stewed Okra and Tomatoes, Pepper Jelly Sauce


SMALL PLATES

BANG BANG SHRIMP | 12
Breaded, Fried Shrimp tossed Tangy Bang Bang Sauce

CRISPY SMASHED POTATOES |  10
Crispy Red Skin Potatoes, Korean Style Pulled Pork, Fried Egg, Scallions, Pickled Cucumber and Red Onion, Homemade Kimchi, Korean BBQ Sauce

SMOKED BEEF TARTARE |  13
Garlic Aioli, Creamy Dijon Mustard, Crispy Capers, Red Onion Confit, Fresh Herbs, Quail Egg, Crusty Bread

PAN-FRIED SOFT SHELL CRAB |  18
Wilted Arugula, Lemon Garlic Cream

GRILLED FLATBREAD |  11
Wild Berry Compote, Salami, Prosciutto, Capicola, Smoked Gouda

CHARGRILLED ASPARAGUS |  10
Sous Vide Duck Egg, Shaved Radish Salad, Walnuts, Caper-Raisin Vinaigrette


SOUP & SALAD

OCC SOUP SPECIAL  | Cup  4   Bowl  5
Chef’s Creation – Ask about today’s selection

SUMMER SALAD   |   9
Spring Greens, Strawberries, Blueberries, Orange Segments, Mangos, Walnuts, Bacon, Goat Cheese, Citrus Vinaigrette

COMPRESSED WATERMELON SALAD  |   10
Arugula, Cherry Tomatoes, Pistachios, Red Onion Confit, Feta Cheese, Balsamic Reduction

TUNA OR SALMON POKE BOWL | 15
Rice, Edamame, Cilantro, Pickled Cucumber Salad, Avocado, Wasabi Roe, Seaweed Salad, Sweet Chili, Sesame Seeds, Crispy Onions

Add to any salad
Grilled Chicken Breast  |  6  –  Sautéed Salmon  |  8  –  Sautéed Shrimp (6)  |  9

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


ENTRÉES

COQ AU VIN FRIED CHICKEN  |  27
Herb Roasted Tri-Color Fingerling Potatoes, Wild Mushroom Fricassee, Mustard Greens, Red Wine Gravy

SURF AND TURF   |   45
Sweet Peas and Lobster Risotto, Wagyu Strip, Crispy Pearl Onions, Herb Grilled Tri-Color Carrots, Bone Marrow Demi

PAN-SEARED GROUPER   |   36
Parsnip Puree, White Bean and Blistered Corn Ragu, Verjuice and Spring Onion Sauce

CLAMS AND MUSSELS  |  26
Shallots, Garlic, Fresh Herbs, Red Potatoes, White Wine, Butter, Charred Bread

CRISPY BRAISED PORK BELLY  |  34
Herb Lentils, Creamed Greens, Sunny Side Up Egg, Pork Demi

CHICKEN PARMESAN | 22     SHRIMP PARMESAN | 32
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 Pizza Sauce, Mozzarella Cheese and
Your Choice of Two: Mushrooms, Onions, Green Bell Pepper, Pepperoni, or Ham


STEAK HOUSE CUTS

Served with the choice of two sides

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

14 OZ. BLACK ANGUS RIBEYE   |   32

18 OZ. DELMONICO STEAK   | 42

22 OZ. BONE-IN RIBEYE  |  48

10 OZ. TERES MAJOR  |  30

All steaks are served with a Garlic Herb Butter


AVAILABLE SIDES

Baked Potato • Baked Sweet Potato • Grilled Asparagus • Cheesy Baked Broccoli • Garlic Haricot Verts • Crispy Bacon and Brussel Sprouts • 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