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

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

Apple & Blue Cheese 9
Tender Young Spinach and Sliced Endive tossed with Diced Fall Apples, Toasted Walnuts, Blue Cheese and finished with Pomegranate Vinaigrette

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 Creamy Greek Dressing

Sweet Pear and Cranberry Salad 9
Mixed Greens served with Walnuts, Blue Cheese, and Pears with Balsamic Vinaigrette

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 Mustard Jalapeño Dressing

ENTRÉES

Grilled Tuscan Chicken Breast 24
Marinated Chicken Breast, char-grilled and accompanied with a Polenta Cake, char-grilled Fennel, Tomato, Asparagus and Artichokes

Chicken Parmesan  18
Lightly breaded sautéed Chicken Breast, topped with Tomato Sauce and Mozzarella, Parmesan Cheese Sauce
(Also available with Veal 28, Shrimp 24)

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

Ribeye Steak  32
Aged Black Angus 14 Ounces

Pork Tenderloin  26
Seared, served with Sweet Potato Hay, Apple Mint Relish and finished with Rhubarb Sauce

Red Snapper Galician  29
Sautéed, served on a mixture of Warm Black Beans, Onions, Diced Tomatoes, Spanish Olives and Fresh Parsley

Caprese Stuffed Balsamic Chicken  25
Seared Chicken Breast stuffed with Heirloom Tomatoes, Fresh Mozzarella, Basil and topped with Balsamic Glaze

Baby Back Ribs  26
Chargrilled until fork tender and smothered in a Sweet Barbecue Sauce

Pineapple Glazed Salmon  28
Sautéed, served on a bed of Quinoa and finished with Avocado Cream Sauce

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

Lobster and Shrimp Tacos  26
Three Tacos, loaded with Diced Lobster and Shrimp with a Tex Mex Seasoning. Topped with Diced Tomatoes, Shredded Lettuce and accompanied with Asian Chili 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 • Whipped Carrots and Parsnips • Tomato Pie • Glazed Pearl Onions with Raisins and Almonds • Collard Greens • Quinoa Pilaf • Fresh Seasonal Fruit • House Salad • Caesar Salad

DESSERT MENU

Chocolate Macadamia Nut Pithivier  7
Puff Pastry filled with Semi-Sweet Chocolate, Macadamia Nuts, scented with Rum and baked until golden

Red Velvet Cake  7
Southern favorite, Four Layers of Moist Cake accompanied with Cream Cheese Frosting

Key Lime Cheese Cake  6
A Layer of Graham Cracker Crust filled with Velvety Cream Cheese and scented with fresh Key Lime Juice

Rhubarb and Strawberry Tart  7
Short Dough Crust filled with fresh Rhubarb and Strawberries

Créme Brulee  6
Vanilla Bean Custard topped with Caramelized Sugar

Chocolate and Banana Bread Pudding  8
French Bread, Bananas and Chocolate Chunks tossed in a Cinnamon Cream, served warm and topped with Vanilla Ice Cream

Pecan Pie  6

Brownie Sundae  6
Rich Warm Brownie topped with Vanilla Ice Cream and toasted Walnuts, drizzled with Chocolate Sauce

Ice Cream 6

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