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

SALAD

Wedge Salad  8
Iceberg Lettuce, marinated Tomatoes, Bacon, Maytag Blue Cheese and shaved Red Onion drizzled with a Balsamic Reduction

Cobb Salad  10
Iceberg and Romaine Lettuce, roasted Turkey, English Cucumber, Tomato, Egg, Avocado and Maytag Blue Cheese

Caprese Salad  9
Sliced Heirloom Tomatoes, Fresh Mozzarella and Basil, drizzled in Extra Virgin Olive Oil and Reduced Balsamic Glaze

BLT Salad  9
Tender Arugula tossed with warm Pecan Smoked Bacon, sliced Heirloom Tomatoes, Italian Parsley, and buttered Croutons, served with a Buttermilk Parmesan Dressing

Roasted Beets and Arugula  10
Arugula, Sliced Beets, Toasted Pecans, Dried Cherries, Avocado and Crumbled Goat Cheese, finished with Honey Balsamic Vinaigrette

Classic Caesar Salad  9
Chopped Romaine Lettuce with shredded Parmesan & Croutons tossed in Classic Caesar Dressing

Greek Salad  9
Iceberg and Romaine Lettuce, English Cucumber, Red, Yellow & Green Bell Peppers, Grape Tomatoes, Red Onion, Feta Cheese and Kalamata Olives, all tossed in a Greek Dressing

Spring Berry Salad  9
Spring Greens, Raspberries, Blackberries, Strawberries, Kiwi, Red Onion and Sliced Almonds, served with a Poppy Seed Dressing

Add to any salad one of the following:

• Grilled 4oz. Chicken Breast 5
• Sautéed 4oz. Salmon or Grouper 7
• Sautéed Shrimp (6 each) 8

SALAD DRESSING CHOICES
Ranch • Blue Cheese • Honey Mustard • Caesar • White Balsamic Citrus Vinaigrette • Buttermilk Parmesan • Greek • Honey Balsamic Vinaigrette • Toasted Sesame Vinaigrette

ENTRÉES

Chicken Parmesan  18
Lightly breaded sautéed Chicken Breast, topped with Tomato Sauce and Mozzarella, Parmesan Cheese Sauce (Shrimp 24)

Char Grilled Aged Beef Tenderloin
Four Ounces  17        Six Ounces  25       Eight Ounces  32

Ribeye Steak 32
Aged Black Angus 14 Ounces

Cauliflower Crust Pizza 18
Oven roasted, Gluten Free Crust, topped with Marinara Sauce, Mozzarella, Parmesan Cheese and Two Choices of Mushrooms, Onions, Green Bell Pepper, Pepperoni or Ham

Rack of Lamb  35
Grilled Colorado Rack of Lamb with Balsamic Red Wine Demi

Baked Salmon  29
Dijon Herb and Breadcrumb encrusted Salmon Filet served with a Lemon Dill Sauce

Diver Sea Scallops  30
Seared and served on a Bed of White Truffle Risotto then drizzled with Sweet Brown Butter

Blackened Red Snapper  30
Blackened Filet of Snapper with a Mushroom and Shrimp Pontchartrain Sauce and Rice Pilaf

Veal Marsala  28
Sautéed Wild Mushrooms, Shallots, Sweet Marsala and Demi-Glaze

Braised Short Ribs  32
Slow braised Tender Short Ribs served with Rosemary Parmesan Grits and a Green Peppercorn Red Wine Sauce

Fried Seafood Platter  28
Lightly fried Flounder Filet, Four Shrimp, Four Oysters & Two Sea Scallops, Served with Fresh Lemon, Cocktail & Tarter Sauces. (Can also be Broiled Upon Request)

Build Your Own Pasta Bar  19
(ask your server for a pasta card)

 All of the above entrées are served with choice of two sides

SIDES 4

Grilled Asparagus • Baked Potato • Baked Sweet Potato • Whipped Potatoes • Fried Squash • Fried Okra • Butter Beans over White Rice • Sautéed Spinach • Wild Rice Pilaf • Rosemary Parmesan Grits  • Fresh Seasonal Fruit • House Salad • Caesar Salad

There is a 15% service charge will be added to your total bill.

DESSERT MENU

Pumpkin Cheesecake  6
Served on a Gingerbread Crust

White Chocolate Panna Cotta  7
Served on a Shortbread Crust and accompanied with a Fresh Berry Compote

Pumpkin Pie  6
Topped with Fresh Whipped Cream

Créme Brûlée  6

French Bombe  7
Layers of Dense Pecan Brownie, Chocolate Crème and Crème Brulee served with a Raspberry Coulis

Layered Spice Cake with Caramel Frosting  6

Pecan Pie  6

Coconut Cookies  5
Five Coconut Cookies dipped in Chocolate

Brownie Sundae  6

Ice Cream 6
Chocolate of Vanilla

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