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Dinner Menu

“Chef Peter’s Specials”

(In addition to the Dinner Menu)

SALMON WELLINGTON | 39
Spinach, Mushroom Duxelle, Puff Pastry, Boursin Mashed Potatoes, Garlic Blistered Cherry Tomatoes, Lemon-Dill Beurre Blanc

HERB-CRUSTED LAMB LOIN | 44
Roasted Beet Puree, Candied Baby Carrots, Puffed Cous Cous, Lamb Demi


**PRIME RIB NIGHT LAST FRIDAY OF EACH MONTH **
Reservations are required. You can reserve your piece of Prime Rib up to 6 p.m. on Thursday, the Evening Prior. We will only be preparing what is reserved.

SLOW-ROASTED PRIME RIB | 55
Choice of Two Sides, Au Jus, Creamy Horseradish Sauce


STARTERS

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

OVEN-ROASTED ESCARGOT | 10 
Crimini Mushroom, Garlic—Parsley Butter, Goat Cheese, Ciabatta 

SMOKED BEEF TARTARE | 13 
Charred Red Onion Aioli, Garlic Oil, Radish, Pickled Shallots, Cornichon, Fresh Herbs, Quail Egg, Smoked Salt, Capers, Crusty Bread 

BRIE TOAST | 9
Crusty Bread, Wild Berries, Citrus Zest 

HOUSE SMOKED SALMON | 15
Everything Bagel Spiced Cream Cheese, Egg, Capers, Red Onions, Crispy Bagel Chips 

GRILLED FLATBREAD | 11
Dijonnaise, Pulled Pork, Ham, Dill Pickle, Swiss Cheese 

CHEF’S CHARCUTERIE BOARD | 3 people – 14 | 5 people – 22
Chef’s Selection of Cured Meats, Spreads, Pickled Vegetables 

CHEF’S CHEESEBOARD | 3 people – 12 | 5 people – 20 
Chef’s Selection of Artisanal Cheeses, Quince Paste, Honey Comb 


SOUP

NEW ENGLAND CLAM CHOWDER | Cup 5 Bowl 6

OCC SOUP SPECIAL  | Cup  4   Bowl  5
Chef’s Creation – Ask about today’s selection


SALAD

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

SOUTH CAROLINA PEACH AND TOMATO SALAD | 9
Red Onions, Heirloom Beefsteak Tomatoes, Heirloom Cherry Tomatoes, Feta Cheese, Basil, Sweet Sherry Vinaigrette

FALL PANZANELLA SALAD | 8
Cherry Tomatoes, Cucumbers, Red Onions, Grilled Bread, Fresh Herbs, Kalamata Olives, Feta Cheese, Roasted Shallot Vinaigrette

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  |  8  –  Sautéed Salmon  |  16  –  Sautéed Shrimp (6)  |  12 – Seared Tuna | 16

Dressing Selections
Ranch • Blue Cheese • Honey Mustard • Caesar • White Balsamic Citrus Vinaigrette • Greek • Honey Balsamic Vinaigrette • Toasted Sesame Vinaigrette


OCC HOUSE FAVORITES

CHICKEN PARMESAN | 25 SHRIMP PARMESAN | 36
Tomato Sauce, Mozzarella and Parmesan Cheese, Angel Hair Pasta

CHICKEN STIR FRY | 25 BEEF STIR FRY | 3
White Rice, Pineapple, Scallions, Asian Style Vegetables, Teriyaki Glaze

SHRIMP AND GRITS | 36
Pimento Cheese Grits, Cherry Tomatoes, Andouille Sausage, Tasso Ham, Fresh Herbs, Pan Gravy

CHICKEN PICCATA | 27 
Whipped Mashed Potatoes, Garlic Haricot Verts, Piccata Sauce 


CHEF CRAFTED ENTRÉES

PAN-ROASTED SHEEPSHEAD FISH | 30
BBQ Greens, Crispy Pork Belly, White Bean Ragout, Apple Cider Beurre Blanc

BUTTER POACHED MONKFISH | 32
Vanilla Parsnip Puree, Parisian Gnocchi, Asparagus, Sweet Corn Veloute

WHOLE ROASTED BRANZINO | 35
Butternut Squash Puree, Herb Roasted Tri-Color Fingerling Potatoes, Garlic Kale, Burnt Butter Beurre Blanc

RIBEYE 3 WAYS | 46
Garlic Herb Spinalis, Ribeye Heart, Braised Short Rib, Black Truffle Mashed Potatoes, Wild Mushroom Fricassee, Crispy Shallots, Bone Marrow Demi

16 OZ. PORK PORTERHOUSE | 38
Country Ham Pommes Puree, Grilled Radicchio, Fig Chutney

HARISSA ROASTED HALF CORNISH GAME HEN | 28
Cilantro Jasmine Rice, Roasted Sweet Potatoes, Whipped Citrus Mint Yogurt, Crispy Chick Peas, Toasted Naan Bread

CAVATELLI PASTA | 22
Haricot Vert, Zucchini, Yellow Squash, Red Bell Peppers, Oven Roasted Tomatoes, Portabella Mushrooms, Parmesan Cheese, Fresh Herbs, White Wine Butter Sauce


FRESH CUT STEAKS

All steaks served with a Garlic Herb Butter and served with the choice of two sides
BEEF FILET   |   4 OZ. – 21    6 OZ. – 33    8 OZ. – 42

14 OZ. BLACK ANGUS RIBEYE   |   38

24 OZ. PORTERHOUSE | 60 

16 OZ. BONE-IN STRIP | 42 

14 OZ. RIBEYE HEART | 48 


AVAILABLE SIDES

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

A 15% service charge will be added to your total bill.
There is an Associated Risk with Consuming Raw or Undercooked Foods
Orangeburg Country Club strives to bring you superb cuisine using only the best ingredients. Due to supply constraints, the cost of some of these ingredients has risen significantly.
We appreciate your understanding regarding slightly higher prices on our menu as we maintain consistent quality for our members and guests.

Executive Chef: Peter Spear, WCMC, CEC, CCA, PCII
Executive Sous Chef: Garrett Bailey