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Dinner Menu

SMALL PLATES

PAN FRIED FROG LEGS   |   10
Garlic Confit, Parsley, Water Cress, Capers and Brown Butter

MUSSELS AND SAUSAGE   |   8
White Wine, Smoked Breakfast Sausage, Braised Peppers, Crushed Tomatoes, Heavy Cream, Fresh Herbs and Grilled Bread

FRIED GREEN TOMATOES |  8          
With Pimento Cheese Grits, Crispy Bacon, Low Country Remoulade Sauce and Smoky Tomato Jam

PRETZELS (2) |  6
Beer and Brie Cheese Dip and Bavarian Style Mustard

WHISKEY SMOKED BEEF TARTAR   | 9
Sliced Beef Tenderloin, Fried Quail Egg, Dijon Mustard, Pickled Red Onions, Crispy Capers, Mustard Seed Caviar, Fresh Herbs, Garlic Aioli and Charred Bread

SMOKED GOUDA ARACCINI  |  8
Smoky Tomato Sauce and Cured Egg Yolk

CHEF’S CHARCUTERIE BOARD   |   14
Chef’s selection of Artisan Cured Meats, Cheeses and Chef Selected Accompaniments

 

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
Made fresh in-house  –  ask about today’s selection

SOUTHERN PANZANELLA   |   9
Heirloom Cherry Tomatoes, English Cucumbers, Bacon Lardons, Country Ham, Smokey Mountain Chevre, Parsley, Cornbread, Pickled Okra and, Honey Black Pepper Vinaigrette

BAKED BRIE SALAD   |   10
Arugula Lettuce, Warm Brie Cheese, Granny Smith Apples, Roasted Pears, Toasted Almonds, Honey Lavender Vinaigrette

Add to any salad
Grilled Chicken Breast  |  6  –  Sautéed Salmon or Grouper  |  8  –  Sautéed Shrimp (6)  |  9

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

ENTRÉES

PAN SEARED RED DRUM | 30
Garlic Herb and Roasted Winter Squash, Farro, Glazed Baby Carrots, Alligator Fritters and Smoked Almond Romesco Sauce

CRAB STUFFED TROUT | 30
Garlic Whipped Potatoes, Shaved Asparagus and Wild Mushrooms, Brown Butter and Toasted Almonds

MEDITERRANEAN BRONZINI | 32
Lemon Herb Potatoes, Roasted Cherry Tomatoes, Kalamata Olives, Garlic Confit, Fresh Herbs and Lemon Caper Sauce

BRAISED PORK SHANK | 28Sweet Potato Casserole, Caramelized Marshmallows, Swiss Chard, Pork Demi and Cinnamon Apple Chutney

ROASTED HALF CHICKEN | 25
Cranberry, Barley, Crispy Brussel Sprouts, Candied Baby Beets and Red Wine Jus

Soup or Salad Served with All Entrees

 

OCC CLASSICS

CHICKEN PARMESAN   |   18     SHRIMP PARMESAN   |   24
Lightly breaded and topped with Tomato Sauce, Mozzarella and Parmesan Cheese served with Angel Hair Pasta

LOW COUNTRY BOUILLABAISSE  |  30
Muscles, Shrimp, Andouille Sausage, Seared New Zealand Snapper, New Potatoes, Sweet Corn and Okra in a Seafood Tomato Fume Drizzled with Cajun Rouille

SHRIMP AND GRITS   |   29
Creamy Yellow Grits, Garlic Confit, Country Ham, Cherry Tomatoes, Fresh Herbs, Scallions and Tasso Ham Pan Gravy

FRIED SEAFOOD PLATTER   |   28
Lightly Fried Flounder, Shrimp (4) and Sea Scallops (2) served with Cole Slaw, French Fries accompanied by Cocktail and Tartar Sauce –  broiled upon request

BUILD YOUR OWN PASTA   |   19
Ask your server for a Pasta Card

STEAK HOUSE CUTS
All steak is Prime Allen Brother’s Meats
All steaks are served with choice of two sides

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

14 OZ. BLACK ANGUS RIBEYE   |   32

26 OZ. T-BONE  |   100

16 OZ. VEAL TOMAHAWK  |   40

AVAILABLE SIDES 4

Baked Potato • Baked Sweet Potato • Grilled Asparagus • Cheesy Baked Broccoli • Garlic Haricot Verts • Garlic Confit Broccolini • Fried Squash • Fried Okra • Creamed Spinach • Butter Beans and Rice • Fresh Seasonal Fruit

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