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Dinner Menu

Blackwater Grille Dinner

STARTERS

OYSTER ROCKEFELLER | 12
Baked with Creamed Spinach, Bacon, and Parmesan with Bread Crumbs

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

FRIED OYSTERS | 12
Melted Leeks, Bacon Aioli

PORK POT STICKERS | 12
Korean BBQ Sauce

SAUSAGE STUFFED MUSHROOMS | 12
Button Mushrooms, Sausage Mixture

POTATO SKINS | 11
Cheddar Jack Cheese, Bacon

FRIED BROCCOLI CHEESEBALLS | 12
Garlic Ranch Dipping Sauce

APPETIZER SAMPLER | 16
2 Broccoli Cheeseballs, 2 Pot Stickers, 2 Potato Skins, and 2 Mushrooms


SOUP

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


SALAD

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

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

WHOLE FRIED FLOUNDER | 38
Coleslaw, French Fries and Hushpuppies

FRIED PORK CHOPS | 29
Peach Relish, Balsamic Reduction, and Sauteed Sugar Snap Peas

BLACKENED SEA BASS | 38
Summer Squash Cous Cous and Tasso Gravy

TERIYAKI GLAZED SNAPPER | 28
Grilled Pineapple with Coconut Rice

GRILLED SKIRT STEAK | 30
With Roasted Tomato Chimichurri and Fried Smashed Potatoes

SMOTHERED CHICKEN BREAST | 27
Topped with Sauteed Onion, Mushrooms, and Provolone Cheese with Grilled Corn on the Cob

CHEESE RAVIOLI | 26
Roasted Red Pepper, Green Peas, Mushrooms, Spinach, Basil, Pesto, and Parmesan Cheese


OCC HOUSE FAVORITES

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

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

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

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

FRIED SEAFOOD PLATTER | 31
Flounder, Shrimp, Oysters, Coleslaw, French Fries, Cocktail, and Tarter


FRESH CUT STEAKS

All steaks are served with Garlic Herb Butter and a choice of two sides

FILET | 4 oz. – 25 | 6 oz. – 35 | 8 oz. – 45

14 OZ. BLACK ANGUS RIBEYE | 42


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 


AVAILABLE SIDES

Baked Potato • Loaded Baked Potato Baked • Sweet Potato • Mashed Potatoes • Grilled Asparagus and Carrots with Herb Vinaigrette • Broccoli • Cheesy Baked Broccoli • Crispy Brussel 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

A 20% 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.

Head Chef: Garrett Bailey