Dinner Menu

Blackwater Grille Dinner

STARTERS

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

SAUSAGE STUFFED MUSHROOMS | 12
Large White Mushrooms with a Ground Italian Sausage Stuffing

POTATO SKINS | 11
Cheddar Jack Cheese, Bacon

FRIED OYSTERS | 12
Served with a Leek, Bacon Aioli

PORK POT STICKERS | 12
Korean BBQ Sauce

JALAPENO POPPERS | 12
Jalapeno, Cheddar Cheese, Remoulade Sauce

APPETIZER SAMPLER | 16
Jalapeno Poppers (2), Pot Stickers (2), Potato Skins (2), and Mushrooms (2)

FLOUNDER BITES | 12
Fried Flounder, Lemon Caper Aioli

SOUPS & SALADS

OCC’S CHEF’S CHOICE | Cup 7 or Bowl 8
OCC’S SOUP OF THE DAY | Cup 5 or Bowl 6

ARUGULA SALAD | 9
Arugula, Parmesan Cheese, Strawberries, Bacon, Toasted Walnuts, Maple Sherry Vinaigrette

SPINACH SALAD | 9
Spinach, Pickled Red Onion, Hard Boiled Egg, Feta Cheese, 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

OCC CHEF SALAD | 12
Iceberg Lettuce, Turkey, Bacon, Salami, Bell Peppers, Red Onion, Cucumbers, Croutons, Pecans,Cherry Tomatoes, Shredded Cheddar Jack Cheese

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 • Toasted Sesame Vinaigrette

CHEF CRAFTED ENTRÉES

SHEPHERD’S PIE | 26
Ground Beef, Carrots, Peas and Onions topped with Creamy Mashed Potatoes and Cheese

CORNMEAL FRIED PORK CHOPS | 28
Served with Cheese Pierogis, Fried Apples and Sour Cream

SHRIMP SCAMPI | 30
Sauteed Shrimp over Angel Hair Pasta with a White Wine Garlic Butter Parsley Sauce

CHILI BOURBON GLAZED GROUPER | 28
Served with Scalloped Potatoes and Haricot Verts

SEARED SNAPPER | 30
Served with Fried Pickled Okra and Carolina Dirty Rice

VEAL SCHNITZEL | 32
Served with Spaetzle and Braised Red Cabbage

CHEESE RAVIOLI PASTA  | 26
Mushrooms, Green Peas, Spinach, Toasted Pine Nuts, Roasted Tomatoes with a Creamy Marinara Sauce

OCC HOUSE FAVORITES

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

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

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

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

CHICKEN PICCATA | 27
Sauteed Breast of Chicken topped with a Caper Butter Sauce

FRIED SEAFOOD PLATTER | 31
Flounder, Shrimp, and Oysters served with Coleslaw, French Fries, Cocktail, and Tartar

FRESH CUT STEAKS

All steaks are served with a Garlic Herb Butter. Served with the choice of two sides.

FILETS

• 4 oz – 25
• 6 oz – 35
• 8 oz – 45

14 oz BLACK ANGUS RIBEYE | 42

---

PRIME RIB NIGHT LAST FRIDAY OF EACH MONTH

SLOW ROASTED PRIME RIB NIGHT LAST FRIDAY OF EACH MONTH | 55

Pre-orders are Required

Choice of Two Sides, Au Jus, Creamy Horseradish Sauce

(Prime Rib pre-orders will be accepted until 4:00 p.m. on the evening prior. Availability is limited to pre-orders only)

---

AVAILABLE SIDES

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

---

Prices do not include service charges or SC state sales tax.  A 20% service charge is added to all food and beverage purchases.  This is customary to help us provide service staff with a competitive wage.  87.5% is distributed to the entire service staff, and the remaining 12.5% to payroll tax and related costs.  100% of any gratuity added for exceptional service goes directly to your server.
Executive Chef: Garrett Bailey

A 20% service charge has been added to your check, of which 87.5% is distributed to the entire service staff, and the remaining
12.5% to payroll tax and administrative costs.
100% of any gratuity added for exceptional service goes directly to your server.
Executive Chef: Garrett Bailey