SMALL PLATES

GARLIC HERB RICOTTA CROSTINI  |  7
Toasted Bread, Heirloom Tomatoes, Basil and Garlic Oil

WHITE WINE MUSSELS   |   8
Garlic, Shallots, Fresh Herbs , White Wine Cream Sauce and Garlic Frites

FRIED GREEN TOMATOES |  8      
With Pimento Cheese Grits, Crispy Bacon, Low Country Remoulade Sauce and Smoky Tomato Jam

PRETZELS (2) |  6
Beer and Brie Cheese Dip and Bavarian Style Mustard

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

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

SOUTHERN PANZANELLA   |   9
Heirloom Cherry Tomatoes, English Cucumbers, Bacon Lardons, Country Ham, Smokey Mountain Chevre, Parsley, Cornbread, Pickled Okra and, Honey Black Pepper Vinaigrette

BAKED BRIE SALAD   |   10
Arugula Lettuce, Warm Brie Cheese, Granny Smith Apples, Roasted Pears, Toasted Almonds, Honey Lavender 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

TRADITIONAL PUB STYLE FISH AND CHIPS   |   25
Homemade “Chips”, Tartar Sauce and Lemon Wedges

PAN SEARED SCALLOPS  |   32
Wild Mushrooms and Caraway Leeks with White Wine Cream Sauce

DIJON HERB CRUSTED RACK OF LAMB  |  35
Boxty Pancakes, Tangy Red Cabbage with Apples and Bacon and Lamb Jus

Creamy Lemon Parmesan Chicken  | 26
Sweet Pea Risotto, Garlic Herb Haricot Verts, Lemon Cream Sauce

Bourbon Glazed Artic Char | 29
Sweet Potato Hash, Grilled Asparagus, Bourbon Glaze

OCC CLASSICS

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

SHRIMP AND GRITS   |   29
Creamy Yellow Grits, Garlic Confit, Country Ham, Cherry Tomatoes, Fresh Herbs, Scallions and Tasso Ham Pan Gravy

FRIED SEAFOOD PLATTER   |   28
Lightly Fried Flounder, Shrimp (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

20 OZ. BONE IN RIBEYE   |  45

CIDER BRINED PORK CHOP  |   32

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