“Chef Peter’s Specials”

MENU FEATURES FOR THE WEEK OF TUESDAY, OCTOBER 20^th

(In addition to the Dinner Menu)

SLOW ROASTED POT ROAST | 28
Rosemary Potatoes, Carrots and Cornbread

PROSCIUTTO WRAPPED SCALLOPS | 34
Seared Foie Gras, Cauliflower Puree, Compressed Strawberries, Strawberry Broth

SMALL PLATES

SHRIMP A LA PLANCHA |  12
Pan Roasted Shrimp, “Sopping Toast”, Ancho Chili Butter, Fresh Herbs, Lime

FRITO MISTO |  14
Fried Calamari, Shrimp, Sweet Potato Fries, Banana Peppers, Okra, Smoked Tomato Aioli

BURRATA CHEESE AND PEACHES |  10
Roasted Peaches, Prosciutto, Honey, Toasted Pine Nuts, Basil

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

SMOKED BRISKET TACOS | 8
Flour Tortillas, Roasted Tomato Salsa, Cilantro, Lime  

SOUP & SALAD

SHE CRAB SOUP | Cup  5   Bowl  6
Cream-based soup with Crab Meat, Crab Roe & Spices finished with Dry Sherry

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

SPINACH SALAD   |   8
Spinach, Red Onion, Dried Cranberries, Feta Cheese, Bacon, Dijon Mustard 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  |  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

CRISPY GRILLED OCTOPUS  | 26
Crispy Fingerling Potatoes, Ciambotta, Celery Salad, Herb Pistou

LOBSTER CARBONARA | 32
Spaghetti Noodles, Pancetta, Butternut Squash, English Peas, Crispy Brussel Sprouts, Parmesan Cheese

SLOW BRAISED LAMB RAGOUT  |  30
Creamy Polenta, Pearl Onions, Wild Mushrooms, Fresh Herbs, Ricotta Cheese

GRILLED PORK CHOP  | 28
Sweet Potato Hash, Butter Roasted Apples, Braised Greens, Maple and Balsamic Glaze

SKILLET ROASTED CHICKEN | 24
Mashed Potatoes, Broccoli Rabe, Vinegar Peppers, Rich Chicken Jus

CHICKEN PARMESAN | 20     SHRIMP PARMESAN | 30
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

AGED BEEF TENDERLOIN FILET | 4 OZ. – 17 | 6 OZ. – 25 | 8 OZ. – 32

14 OZ. BLACK ANGUS RIBEYE | 32

20 OZ. NY STRIP | 46

16 OZ. DELMONICO WAGYU | 50

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 • Roasted Wild Mushrooms • Gnocchi 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