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Dinner Menu

Blackwater Grille Dinner

STARTERS

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

SAUSAGE STUFFED MUSHROOMS | 12
Button Mushrooms, Sausage Mixture

SOFT BAKED PRETZEL | 11
Beer Cheese Sauce, German Mustard

POTATO SKINS | 11
Cheddar Jack Cheese, Bacon

FRIED OYSTERS | 12
Melted Leeks, Bacon Aioli

PORK POT STICKERS | 12
Korean BBQ Sauce

FRIED BROCCOLI CHEESEBALLS | 12
Garlic Ranch Dipping Sauce


SOUP

NEW ENGLAND CLAM CHOWDER | Cup 5 Bowl 6


SALAD

PEPPERED STRAWBERRIES | 9 
Mixed Greens, Honeyed Goat Cheese, Roasted Pistachios, Shaved Red Onion, Strawberry Balsamic 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 • Toasted Sesame Vinaigrette 


CHEF CRAFTED ENTRÉES

BONE IN 18OZ COWBOY RIBEYE | 48
Braised Garlic Mushrooms, Potatoes Lyonnaise

AIRLINE CHICKEN BREAST WITH ROMESCO SAUCE | 25
Roasted Cauliflower, Haricot Verts

AHI TUNA | 30
Asian Slaw, Wasabi Aioli

BEER-BRAISED PORK | 28
Parmesan Polenta, Fried Shallots, Carrot Coulis

SEA BASS | 40
Fried Mushrooms, Garlicy Tomato Wilted Spinach

SEARED GROUPER | 25
Ginger Garlic Butter, Vegetable Cous Cous

ORECCHIETTE | 25
Arugula, Tomatoes, Garlic, Parmesan


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


FRESH CUT STEAKS

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

FILET | 4 oz. – 25 | 6 oz. – 35 | 8 oz. – 45

14 OZ. BLACK ANGUS RIBEYE | 42


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

A 20% 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