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Dinner Menu
Blackwater Grille Dinner
CHEF’S SPECIALS
BUTTER POACHED LOBSTER TAIL | 37
Corn on the Cob, French Fries, Garlic Aioli
BEEF KABOBS | 35
Red Onion, Pineapple, Red Bell Pepper, Teriyaki Glaze, Choice of Two Sides
STARTERS
BANG BANG SHRIMP | 12
Fried Shrimp, Tangy Bang Bang Sauce
PORTABELLA CAP | 11
Grilled and Baked with Creamed Spinach, Bacon, and Balsamic Glaze
SOFT BAKED PRETZEL | 11
Beer Cheese Sauce, and German Mustard
FRIED CALAMARI | 12
Chipotle aioli, lemon wedge
FRIED OYSTERS | 12
Melted Leeks, Bacon Aioli
COCONUT SHRIMP | 14
With Mango Chutney
BLT FLATBREAD | 13
Bacon, Roasted Tomato, House-made Pimento Cheese, and Shredded Iceberg Lettuce
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 • Toasted Sesame Vinaigrette
CHEF CRAFTED ENTRÉES
PAN ROASTED TROUT | 28
Sweet Potato Pancetta Croquettes, Sautéed Swiss Chard, Honey Bourbon Glaze
BLACKENED SCALLOPS | 36
Sweet Corn Relish, Vanilla Parsnip Puree
SNAPPER | 32
Red Rice, Fried Pickled Okra, Jalapeno Broth
CHICKEN MARSALA | 28
Roasted Red Potatoes, Snow Peas, Marsala Sauce
DUCK BREAST | 32
Potato Gratin, Glazed Carrots, Thyme Jus
RABBIT RAGU | 33
Cheesy Polenta, Fried Celery Root
CHEESE RAVIOLI | 26
Wild Mushrooms, Pearl Onion, Zucchini, Squash, Artichoke, Roasted Tomato 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
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