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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