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Dinner Menu

Blackwater Grille Dinner

CHEF’S SPECIALS

BEEF OR CHICKEN STIR FRY | Beef 27 / Chicken 23
Sauteed Beef or Chicken with Onions, Yellow and Red Bell Peppers, Mushrooms, and Broccoli in a Teriyaki Sauce over White Rice

BLACKENED SALMON | 27
Pan-seared Blackened Salmon topped with Remoulade Sauce, Grilled Asparagus, and Roasted Tomatoes


STARTERS

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

PORTABELLA CAP | 11
Grilled and Baked with Creamed Spinach, Bacon and Balsamic Glaze 

BEEF TENDERLOIN | 15
Goat Cheese, Black Currant Ketchup 

FRIED CALAMARI | 12
Chipotle aioli, lemon wedge 

FRIED OYSTERS | 12
Melted Leeks, Bacon Aioli 

COCONUT SHRIMP | 14
With Mango Chutney

BLT FLATBREAD | 13  


SOUP

NEW ENGLAND CLAM CHOWDER | Cup 5 Bowl 6

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


SALAD

PEPPERED STRAWBERRIES | 9
Mixed Greens, Honeyed Goat Cheese, Roasted Pistachios, Shaved Red Onion, Strawberry Balsamic Vinaigrette

BLACKBERRY AND APPLE SALAD | 10
Mixed Greens, Almonds, Parmesan, Caramelized Red Onion, Apples and Blackberries with a Blackberry Lemon Vinaigrette

SPINACH SALAD | 9
Spinach, Pickled Red Onion, Hard Boiled Egg, Feta, Sliced Mushrooms, Candied Walnuts, Bacon Vinaigrette

TUNA OR SALMON POKE BOWL | 15
Rice, Edamame, Cilantro, Mango, Cucumber, Avocado, Flying Fish Roe, Seaweed Salad, Sweet Chili, Sriracha Aioli, Sesame Seeds, Pickled Ginger, Crispy Onions 

ADD TO ANY SALAD
Grilled Chicken Breast (6 oz.) 9 | Sautéed Salmon (8 oz.)16 |  Sautéed Shrimp (6)12 |  Seared Tuna (8 oz.) 16 

DRESSING SELECTION
Ranch • Blue Cheese • Honey Mustard • Caesar • White Balsamic • Citrus Vinaigrette • Honey Balsamic Vinaigrette • Toasted Sesame Vinaigrette 


CHEF CRAFTED ENTRÉES

SOFTSHELL CRABS | 34
Creamy Roasted Red Pepper Grits, Lemon Caper Burnt Butter, Scallions

CARNITAS TACOS | 22
Mexican Street Corn, Pico, Salsa Verde

SEARED AHI TUNA | 35
Pineapple, Mango, Cucumber Salad, Black bean Cilantro Rice

JERK GROUPER | 31
Coconut Scented Rice, Banana Pineapple Salsa

CORNMEAL FRIED PORKCHOP | 29
Goat Cheese Smashed Yukon Potatoes, Sautéed Mushrooms, and Onions

18OZ T-BONE | 40
Parmesan Truffle Fries

RATATOUILLE RIGATONI | 24
Eggplant, Zucchini, Squash, Onion, Red and Green Bell Peppers, Marinara Sauce


OCC HOUSE FAVORITES

CHICKEN PARMESAN  25  |  SHRIMP PARMESAN  36
Tomato Sauce, Mozzarella and Parmesan Cheese, Angel Hair Pasta

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

LEMON CHICKEN | 21
Panko and Parmesan Crust, Lemon Beurre Blanc 

CHICKEN PICCATA | 27
Whipped Mashed Potatoes, Garlic Haircot Verts, Piccata Sauce 

FRIED SEAFOOD PLATTER | 31
Flounder, Shrimp, Oysters, Coleslaw, French Fries, Cocktail, and Tarter (Can Be Blackened or Broiled Upon Request) 


FRESH CUT STEAKS

All steaks are served with Garlic Herb Butter and a choice of two sides

FILET | 4 oz. – 21 | 6 oz. – 33 | 8 oz. – 42 

14 OZ. BLACK ANGUS RIBEYE | 38 


PRIME RIB NIGHT LAST FRIDAY OF EACH MONTH

Reservations are required. You can reserve your piece of Prime Rib up to 6 P.M on Thursday, the Evening Prior. We will only be preparing what is reserved.

SLOW-ROASTED PRIME RIB | 55
Choice of Two Sides, Au Jus, Creamy Horseradish Sauce 


AVAILABLE SIDES

Baked Potato – Loaded Baked Potato – Baked Sweet Potato – Grilled Asparagus and Carrots with Herb Vinaigrette – Broccoli – Cheesy Baked Broccoli – Crispy Brussel Sprouts and Pork Belly with Braising Jus – Mashed Potatoes – Butter Beans and Rice – Sautéed Spinach • Creamed Spinach – Fried Squash – Fried Okra – Fresh Seasonal Fruit – Sweet Potato Casserole – OCC’s 3 Cheese Baked Mac and Cheese

A 15% service charge will be added to your total bill.
There is an Associated Risk with Consuming Raw or Undercooked Foods
Orangeburg Country Club strives to bring you superb cuisine using only the best ingredients. Due to supply constraints, the cost of some of these ingredients has risen significantly.
We appreciate your understanding regarding slightly higher prices on our menu as we maintain consistent quality for our members and guests.

Head Chef: Garrett Bailey