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Dinner Menu

SMALL PLATES

FRIED FLOUNDER TACOS   |   7
Flour Tortillas, Baja Slaw, Queso Fresco, Cilantro and Lime Vinaigrette

SMOKED BEEF TARTAR   |   9

Thinly sliced Smoked Beef Tenderloin with a Fried Quail Egg, Pickled Red Onion, Crispy Capers and a Roasted Garlic Aioli served with Charred Bread

MUSSELS AND SAUSAGE   |   8
Served with Garlic Tomato Broth, Red Onions, White Wine, Fresh Herbs, Andouille Sausage and Grilled Bread

GYRO SLIDERS   |   6
Grilled Naan Bread, Shaved Romaine Lettuce, Tomatoes, Red Onion, Minted Feta Cheese and Tzatziki Sauce

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

 

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

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

ASPARAGUS TRUFFLE SALAD   |   9
Chilled Asparagus, Truffled Yukon Gold Potatoes, Chopped Hardboiled Egg, Shaved Parmigiana-Reggiano with Creamy White Balsamic Dressing and Fresh Shaved Truffles

HEIRLOOM TOMATO SALAD   |   7
Boston Bib Lettuce, Marinated Heirloom Tomatoes and Sliced Scallions with Fried Cornbread served with Cucumber Buttermilk Parmesan Dressing

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

GRILLED VEAL AND CRISPY VEAL SWEET BREADS   |   34
Duck Fat Fried Polenta Fries, Grilled Bok Choy, Mushroom Brandy Sauce and Tomato Jam

TUMERIC AND CORIANDER CRUSTED HALIBUT   |   30
Baby Vegetables, Pickled Fennel and Purple Cabbage in a Yellow Curry Broth

SHORT RIB MAC AND CHEESE  |   32
Cavatapi Noodles, Boursin Cream Sauce, Parmesan Cheese, Herb Butter Toasted Bread Crumbs and Seared Foie Gras

LOBSTER RAVIOLI   |   34
House Made Open Ravioli, Lobster, Seared Scallop, Asparagus Tips, Wild Mushrooms, Sweet Peas, Pea Tendril Salad and Tarragon Cream Sauce

QUAIL TWO WAYS   |   28
Pecan, Orange and Cranberry Stuffed Quail Breast, Braised Quail Let Pot Pie, Butternut Squash Puree with Pickled Butternut Squash and Sage Quail 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

CAULIFLOWER CRUST PIZZA   |   18
Oven Roasted, Gluten Free Cauliflower Crust topped with Marinara Sauce, Mozzarella Cheese,Parmesan Cheese and Your Choice of Two: Mushrooms, Onions, Green Bell Pepper, Pepperoni or Ham

FRIED SEAFOOD PLATTER   |   28
Lightly Fried Flounder, Shrimp (4), Oysters (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

14 OZ. BONE-IN NEW YORK STRIP   |   46

10 OZ. RIBEYE HEART   |   45

16 OZ. COW GIRL STEAK   |   46

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