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Dinner Menu

Blackwater Grille Dinner

We suggest you make reservations. Wednesday – Saturday from 5:00 pm – 9:00 pm

Chef Garrett’s Menu Features

MAPLE GLAZED SEA BASS | $38
With Sweet Potato, Butternut Squash, Apple Hash and Duck Wontons

CHICKEN SALTIMBOCCA | $30
With Mushroom Gnocchi and a Roast Chicken Jus

STARTERS

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

SAUSAGE STUFFED MUSHROOMS | 11 
Mild Italian Sausage, Bread Crumbs, Parmesan Cheese, Onions 

SMOKED BEEF TARTARE | 13 
Charred Red Onion Aioli, Garlic Oil, Whole Grain Mustard, Pickled Shallots, Cornichon, Fresh Herbs, Quail Egg, Smoked Salt, Capers, Crusty Bread 

FRIED CALAMARI | 12 
Chipotle aioli, lemon wedge 

FRIED OYSTERS | 12 
Melted Leeks, Bacon Aioli 

CHEF’S CHARCUTERIE & CHEESE BOARD | 18 
Chef’s Selection of Artisan Cured Meats, Cheeses, and Selected Accompaniments 


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

BURRATA SALAD | 9 
Arugula, Crispy Prosciutto, Cherry Tomatoes, Roasted Walnuts, Fig Vinaigrette 

FALL SALAD | 8
Arugula, Endive, Frisee, Candied Pecans, Pears, Parmesan Cheese, Maple Balsamic 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 (6 oz.) | 9
  • Sautéed Salmon (8 oz.) | 16
  • Sautéed Shrimp (6) | 12
  • Seared Tuna (8 oz.) | 16

Dressing Selections

Ranch • Blue Cheese • Honey Mustard • Caesar • White Balsamic • Citrus Vinaigrette • 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 PICCATA | 27 
Whipped Mashed Potatoes, Garlic Haricot Verts, Piccata Sauce

LEMON CHICKEN | 21 
Panko and Parmesan Crust, Lemon Beurre Blanc 


CHEF CRAFTED ENTRÉES

BRAISED BEEF SHORT RIB | 38 
Oven Roasted Pearl Potatoes, Glazed Carrots, Braising Jus 

MEAT LOAF | 28 
Veal, Pork, Beef, Brown Gravy, Squash Casserole, Mashed Potatoes 

CHICKEN MAC AND CHEESE | 28 
Roasted and Shredded Chicken, Slab Bacon, Smoked Gouda Cheese Sauce, Gemelli Pasta 

BLACKENED SNAPPER | 34 
Mushroom Pontchartrain Sauce, Red Skin Mashed Potatoes, Haricot verts 

GROUPER | 32 
Pecan Crust, Remoulade Sauce, Rice Pilaf, Roasted Beets 

FRIED SEAFOOD PLATTER | 31 
Flounder, Shrimp, Oysters, Coleslaw, French Fries, Cocktail, and Tarter 
(Can Be Blackened or Broiled Upon Request)

RIGATONI PASTA | 25 
Spinach, Tomato, Asparagus, Shiitake Mushrooms, Walnut Herb Pesto 


FRESH CUT STEAKS

All steaks served with a Garlic Herb Butter and served with the choice of two sides

FILET |  4 OZ. – 21    6 OZ. – 33    8 OZ. – 42

BLACK ANGUS RIBEYE 14 OZ.  |  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 • 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

A 15% service charge will be added to your total bill.
There is an Associated Risk with Consuming Raw or Undercooked Foods
Orangeburg Country Club strives to bring you superb cuisine using only the best ingredients. Due to supply constraints, the cost of some of these ingredients has risen significantly.
We appreciate your understanding regarding slightly higher prices on our menu as we maintain consistent quality for our members and guests.

Head Chef: Garrett Bailey