SOUP

She Crab Soup – Cup 4 / Bowl 5
Cream-based Soup with Crab Meat, Crab Roe & Spices, finished with Dry Sherry

OCC Soup Special – Cup 4 / Bowl 5
Made fresh in-house, ask about today’s selection

SALAD

Wedge Salad  8
Iceberg Lettuce, marinated Tomatoes, Bacon, Maytag Blue Cheese and shaved Red Onion drizzled with a Balsamic Reduction

Cobb Salad  10
Iceberg and Romaine Lettuce, roasted Turkey, English Cucumber, Tomato, Egg, Avocado and Maytag Blue Cheese

Caprese Salad  9
Sliced Heirloom Tomatoes, Fresh Mozzarella and Basil, drizzled in Extra Virgin Olive Oil and Reduced Balsamic Glaze

BLT Salad  9
Tender Arugula tossed with warm Pecan Smoked Bacon, sliced Heirloom Tomatoes, Italian Parsley, and buttered Croutons, served with a Buttermilk Parmesan Dressing

Roasted Beets and Arugula  10
Arugula, Sliced Beets, Toasted Pecans, Dried Cherries, Avocado and Crumbled Goat Cheese, finished with Honey Balsamic Vinaigrette

Classic Caesar Salad  9
Chopped Romaine Lettuce with shredded Parmesan & Croutons tossed in Classic Caesar Dressing

Greek Salad  9
Iceberg and Romaine Lettuce, English Cucumber, Red, Yellow & Green Bell Peppers, Grape Tomatoes, Red Onion, Feta Cheese and Kalamata Olives, all tossed in a Greek Dressing

Spring Berry Salad  9
Spring Greens, Raspberries, Blackberries, Strawberries, Kiwi, Red Onion and Sliced Almonds, served with a Poppy Seed Dressing

Add to any salad one of the following:

• Grilled 4oz. Chicken Breast 5
• Sautéed 4oz. Salmon or Grouper 7
• Sautéed Shrimp (6 each) 8

SALAD DRESSING CHOICES
Ranch • Blue Cheese • Honey Mustard • Caesar • White Balsamic Citrus Vinaigrette • Buttermilk Parmesan • Greek • Toasted Sesame Vinaigrette

ENTRÉES

Chicken Parmesan  18
Lightly breaded sautéed Chicken Breast, topped with Tomato Sauce and Mozzarella, Parmesan Cheese Sauce
( Shrimp 24)

Char Grilled Aged Beef Tenderloin
Four Ounces  17        Six Ounces  25       Eight Ounces  32

Ribeye Steak  32
Aged Black Angus 14 Ounces

Chicken Pot Pie  23
Poached Diced Chicken Breast, tossed with Peas, Carrots, Celery, Creamy Chicken Gravy and topped with Flaky Puff Pastry Crust

Chicken Breast and Bacon  24
Pan roasted, Pecan wrapped and Bacon Smoked Chicken Breast served with Roasted Shallots and finished with Cognac Chicken Au Jus

Cod and Clams  27
Sautéed, Two 3oz. Medallions of Cod, Ten Little Neck Clams, Corn Kernels, Butter, Chopped Parsley and White Wine

Beef Stroganoff  25
Sautéed Filet Beef Tips and Mushrooms tossed in a Dijon Creamy Gravy and served on a Bed of Egg Noodles

Cauliflower Crust Pizza  18
Oven roasted, Gluten Free Crust, topped with Marinara Sauce, Mozzarella, Parmesan Cheese and Two Choices of Mushrooms, Onions, Green Bell Pepper, Pepperoni or Ham

BBQ Baby Back Ribs  25
Char-grilled, half slab of Meaty Tender Ribs, smothered in a Sweet BBQ Sauce

Salmon Teriyaki  28
Sautéed, glazed and served over Fried Rice

Fried Seafood Platter  28
Lightly fried Flounder Filet, Four Shrimp, Four Oysters & Two Sea Scallops, Served with Fresh Lemon, Cocktail & Tarter Sauces. (Can also be Broiled Upon Request)

Build Your Own Pasta Bar  19
(ask your server for a pasta card)

All of the above entrées are served with choice of two sides

SIDES 4

Grilled Asparagus • Baked Potato • Baked Sweet Potato • Whipped Potatoes • Fried Squash • Fried Okra • Butter Beans over White Rice • Sautéed Spinach • Cider Glazed Root Vegetables • Brussel Sprouts with Ham and Leeks • Glazed Baby Carrots • Fresh Seasonal Fruit • House Salad • Caesar Salad

DESSERT MENU

Bread Pudding  7
French Bread soaked in a Rich White Chocolate Custard baked until golden brown and served with Vanilla Bean Ice Cream

Coconut Cake  7
Four Layers of Yellow Ribbon Cake filled with Butter Cream Frosting and Toasted Coconut

Chocolate Cream Pie  6
Flaky Pie Crust filled with Silky Chocolate Pastry Cream and topped with Fresh Whipped Cream

Créme Brulee  6

 Apple Pie  6

 Blueberry Pie  6
Flaky Crust, filled with Fresh Michigan Blueberries

Cheese Cake  6

 Brownie Sundae  6

Ice Cream 6

A 15% service charge will be added to your total bill. There is an Associated Risk with Consuming Raw or Undercooked Foods