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Dinner Menu
“Chef Peter’s Specials”
(In addition to the Dinner Menu)
POTATO CRUSTED MAHI | 35
Pecan Praline Sweet Potato, Asparagus, Sriracha Honey Sauce
BBQ CHICKEN | 27
Low Country Egg Rolls, Stewed Okra and Tomatoes, Pepper Jelly Sauce
SMALL PLATES
BANG BANG SHRIMP | 12
Breaded, Fried Shrimp tossed Tangy Bang Bang Sauce
CRISPY SMASHED POTATOES | 10
Crispy Red Skin Potatoes, Korean Style Pulled Pork, Fried Egg, Scallions, Pickled Cucumber and Red Onion, Homemade Kimchi, Korean BBQ Sauce
SMOKED BEEF TARTARE | 13
Garlic Aioli, Creamy Dijon Mustard, Crispy Capers, Red Onion Confit, Fresh Herbs, Quail Egg, Crusty Bread
PAN-FRIED SOFT SHELL CRAB | 18
Wilted Arugula, Lemon Garlic Cream
GRILLED FLATBREAD | 11
Wild Berry Compote, Salami, Prosciutto, Capicola, Smoked Gouda
CHARGRILLED ASPARAGUS | 10
Sous Vide Duck Egg, Shaved Radish Salad, Walnuts, Caper-Raisin Vinaigrette
SOUP & SALAD
OCC SOUP SPECIAL | Cup 4 Bowl 5
Chef’s Creation – Ask about today’s selection
SUMMER SALAD | 9
Spring Greens, Strawberries, Blueberries, Orange Segments, Mangos, Walnuts, Bacon, Goat Cheese, Citrus Vinaigrette
COMPRESSED WATERMELON SALAD | 10
Arugula, Cherry Tomatoes, Pistachios, Red Onion Confit, Feta Cheese, Balsamic Reduction
TUNA OR SALMON POKE BOWL | 15
Rice, Edamame, Cilantro, Pickled Cucumber Salad, Avocado, Wasabi Roe, Seaweed Salad, Sweet Chili, Sesame Seeds, Crispy Onions
Add to any salad
Grilled Chicken Breast | 6 – Sautéed Salmon | 8 – Sautéed Shrimp (6) | 9
Dressing Selections
Ranch • Blue Cheese • Honey Mustard • Caesar • White Balsamic Citrus Vinaigrette • Greek • Honey Balsamic Vinaigrette • Toasted Sesame Vinaigrette
ENTRÉES
COQ AU VIN FRIED CHICKEN | 27
Herb Roasted Tri-Color Fingerling Potatoes, Wild Mushroom Fricassee, Mustard Greens, Red Wine Gravy
SURF AND TURF | 45
Sweet Peas and Lobster Risotto, Wagyu Strip, Crispy Pearl Onions, Herb Grilled Tri-Color Carrots, Bone Marrow Demi
PAN-SEARED GROUPER | 36
Parsnip Puree, White Bean and Blistered Corn Ragu, Verjuice and Spring Onion Sauce
CLAMS AND MUSSELS | 26
Shallots, Garlic, Fresh Herbs, Red Potatoes, White Wine, Butter, Charred Bread
CRISPY BRAISED PORK BELLY | 34
Herb Lentils, Creamed Greens, Sunny Side Up Egg, Pork Demi
CHICKEN PARMESAN | 22 SHRIMP PARMESAN | 32
Lightly breaded and topped with Tomato Sauce, Mozzarella, and Parmesan Cheese served with Angel Hair Pasta
CAULIFLOWER CRUST PIZZA | 18
Oven Roasted, Gluten-Free Cauliflower Crust topped with Pizza Sauce, Mozzarella Cheese and
Your Choice of Two: Mushrooms, Onions, Green Bell Pepper, Pepperoni, or Ham
STEAK HOUSE CUTS
Served with the choice of two sides
BEEF TENDERLOIN FILET | 4 OZ. – 17 6 OZ. – 25 8 OZ. – 32
14 OZ. BLACK ANGUS RIBEYE | 32
18 OZ. DELMONICO STEAK | 42
22 OZ. BONE-IN RIBEYE | 48
10 OZ. TERES MAJOR | 30
All steaks are served with a Garlic Herb Butter
AVAILABLE SIDES
Baked Potato • Baked Sweet Potato • Grilled Asparagus • Cheesy Baked Broccoli • Garlic Haricot Verts • Crispy Bacon and Brussel Sprouts • Fried Squash • Fried Okra • Creamed Spinach • Butter Beans and Rice • Fresh Seasonal Fruit
A 15% service charge will be added to your total bill. There is an Associated Risk with Consuming Raw or Undercooked Foods