header images
Section Navigation
Dinner Menu
Blackwater Grille Dinner
CHEF’S SPECIALS
BEEF OR CHICKEN STIR FRY | Beef 27 / Chicken 23
Sauteed Beef or Chicken with Onions, Yellow and Red Bell Peppers, Mushrooms, and Broccoli in a Teriyaki Sauce over White Rice
BLACKENED SALMON | 27
Pan-seared Blackened Salmon topped with Remoulade Sauce, Grilled Asparagus, and Roasted Tomatoes
STARTERS
BANG BANG SHRIMP | 12
Fried Shrimp, Tangy Bang Bang Sauce
PORTABELLA CAP | 11
Grilled and Baked with Creamed Spinach, Bacon and Balsamic Glaze
BEEF TENDERLOIN | 15
Goat Cheese, Black Currant Ketchup
FRIED CALAMARI | 12
Chipotle aioli, lemon wedge
FRIED OYSTERS | 12
Melted Leeks, Bacon Aioli
COCONUT SHRIMP | 14
With Mango Chutney
BLT FLATBREAD | 13
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
PEPPERED STRAWBERRIES | 9
Mixed Greens, Honeyed Goat Cheese, Roasted Pistachios, Shaved Red Onion, Strawberry Balsamic Vinaigrette
BLACKBERRY AND APPLE SALAD | 10
Mixed Greens, Almonds, Parmesan, Caramelized Red Onion, Apples and Blackberries with a Blackberry Lemon 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
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 • Honey Balsamic Vinaigrette • Toasted Sesame Vinaigrette
CHEF CRAFTED ENTRÉES
SOFTSHELL CRABS | 34
Creamy Roasted Red Pepper Grits, Lemon Caper Burnt Butter, Scallions
CARNITAS TACOS | 22
Mexican Street Corn, Pico, Salsa Verde
SEARED AHI TUNA | 35
Pineapple, Mango, Cucumber Salad, Black bean Cilantro Rice
JERK GROUPER | 31
Coconut Scented Rice, Banana Pineapple Salsa
CORNMEAL FRIED PORKCHOP | 29
Goat Cheese Smashed Yukon Potatoes, Sautéed Mushrooms, and Onions
18OZ T-BONE | 40
Parmesan Truffle Fries
RATATOUILLE RIGATONI | 24
Eggplant, Zucchini, Squash, Onion, Red and Green Bell Peppers, Marinara Sauce
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 (Can Be Blackened or Broiled Upon Request)
FRESH CUT STEAKS
All steaks are served with Garlic Herb Butter and a choice of two sides
FILET | 4 oz. – 21 | 6 oz. – 33 | 8 oz. – 42
14 OZ. BLACK ANGUS RIBEYE | 38
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 – Grilled Asparagus and Carrots with Herb Vinaigrette – Broccoli – Cheesy Baked Broccoli – 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