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Dinner Menu

“Chef Peter’s Specials”

Menu Features for Tuesday, March 30 – April 10

(In addition to the Dinner Menu)

CHICKEN STIR FRY  | 26
White Rice, Asian Vegetable Medley, Sweet Terriyaki
Pair with | Tozai Saki, Japan  |  15

SHRIMP AND GRITS  | 34
Heirloom Grits, Cherry Tomatoes, Andouille Sausage, Tasso Ham, Mixed Peppers, Shallots, Fresh Herbs
Pair with | Marcel Dubois Vouvray, Loire Valley, France   |  10


SMALL PLATES

SMOKED BEEF TARTARE | 13
Garlic Aioli, Creamy Dijon Mustard, Crispy Capers, Red Onion Confit, Fresh Herbs, Quail Egg, Crusty Bread

CRISPY SCOTCH EGG | 8
Mild Sausage, Quail Eggs, Dijon Mustard, Bois Boudran Dipping Sauce

GRILLED FLATBREAD | 11
Boursin Cheese, Prosciutto, Roasted Peach Compote, Mozzarella Cheese

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

CRISPY SMASHED POTATOES |  10
Crispy Red Skin Potatoes, Bacon, Homemade Cheese Sauce, Scallions, Sour Cream, Ranch 


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
Chef’s Creation – Ask about today’s selection

ROASTED BEET SALAD  |  8
Creamy Carrot Puree, Arugula, Toasted Pumpkin Seeds, Feta Cheese, Toasted Coriander Spiced Vinaigrette

SUMMER SALAD |  9
Spring Greens, Strawberries, Blueberries, Orange Segments, Mangos, Walnuts, Bacon, Goat Cheese, Citrus 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  –  Sautéed Salmon  |  8  –  Sautéed Shrimp (6)  |  9

Dressing Selections
Ranch • Blue Cheese • Honey Mustard • Caesar • White Balsamic Citrus Vinaigrette
Greek • Honey Balsamic Vinaigrette • Toasted Sesame Vinaigrette


ENTRÉES

RICOTTA GNOCCHI    |  24
Cauliflower Pomodoro, Arugula, Calabrian Chili, Parmigiano Reggiano, Fresh Herbs, Brown Butter
Pair with | Cade Sauvignon Blanc, Napa Valley   | 10

MISO GLAZED BLACK COD   |  38
Marinated Bok Choy, Shiitake Mushroom, House-Pickled Ginger, Miso-Cucumber Salad, Brown Butter Dashi   
Pair with | Hou Hou Shu Sparkling Sake, Japan  |  15

GREEK STYLE CHICKEN   |   29
Lemon Roasted Potatoes, Stewed Green Beans, Lemon Oregano Demi  
Pair with | Simonsig Chenin Blanc, South Africa  |  8

PAN ROASTED DUCK BREAST   |   25
Spiced Sweet Potato Crème Brulee, Shaved Fennel Salad, Sweet Orange Vinaigrette
Pair with | Unshackled by “The Prisoner”  |  14

PAN SEARED SEA SCALLOPS   |   37
Butternut Squash Puree, Citrus Corn Succotash, Caramelized Shallot, and Bacon Vinaigrette
Pair with | Pouilly Fuisse Chardonnay, Burgundy, France  |  14

CHICKEN PARMESAN | 22     SHRIMP PARMESAN | 32
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 Pizza Sauce, Mozzarella Cheese and
Your Choice of Two: Mushrooms, Onions, Green Bell Pepper, Pepperoni, or Ham


STEAK HOUSE CUTS

Served with the choice of two sides

BEEF TENDERLOIN FILET |  4 OZ. – 17  |  6 OZ. – 25   | 8 OZ. – 32

14 OZ. BLACK ANGUS RIBEYE | 32

12 OZ. HANGER STEAK | 28


AVAILABLE SIDES

Baked Potato • Baked Sweet Potato • Grilled Asparagus • Cheesy Baked Broccoli • Garlic Haricot Verts • Crispy Bacon and Brussel Sprouts • 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