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Dinner Menu

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

Atlantic Salmon  29
Sautéed and crusted with an Orange, Horseradish Marmalade

Beef and Cheese Tortellini  26
Braised Beef Tenderloin tossed with Cheese Tortellini in a Marsala 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

Meat Loaf Dinner  20
Fork Tender and smothered in a Rich Pan Gravy

Black Filet Oscar  35
Cast iron blackened Medallions of Beef Tenderloin, topped with Jumbo Lump Crab Meat and Grilled Asparagus, finished with Red Wine Demi Glaze and Hollandaise Sauces

Halibut Meuniere  29
Sautéed and smothered in a Shallot, Parsley and White Wine Butter Sauce

Wild Boar Two Ways  33
Char-grilled Chop and roasted Wild Boar Sausage served with Caramelized Onion Marmalade and Stone Ground Mustard Beurre Blanc

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 • Smoked Gouda Bacon Mac-n-Cheese • Peas and Mushrooms • Sautéed Brussel Sprouts and Onions • Fresh Seasonal Fruit • House Salad • Caesar Salad

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