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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