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Dinner Menu
Blackwater Grille Dinner
STARTERS
OYSTER ROCKEFELLER | 12
Baked with Creamed Spinach, Bacon, and Parmesan with Bread Crumbs
BANG BANG SHRIMP | 12
Fried Shrimp, Tangy Bang Bang Sauce
FRIED OYSTERS | 12
Melted Leeks, Bacon Aioli
PORK POT STICKERS | 12
Korean BBQ Sauce
SAUSAGE STUFFED MUSHROOMS | 12
Button Mushrooms, Sausage Mixture
POTATO SKINS | 11
Cheddar Jack Cheese, Bacon
FRIED BROCCOLI CHEESEBALLS | 12
Garlic Ranch Dipping Sauce
APPETIZER SAMPLER | 16
2 Broccoli Cheeseballs, 2 Pot Stickers, 2 Potato Skins, and 2 Mushrooms
SOUP
OCC’S CHEF’S CHOICE | Cup 7 or Bowl 8
OCC’S SOUP OF THE DAY | Cup 5 or Bowl 6
SALAD
ARUGULA SALAD | 9
Arugula, Parmesan Cheese, Strawberries, Bacon, Toasted Walnuts, Maple Sherry 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
OCC CHEF SALAD | 12
Iceberg Lettuce, Turkey, Bacon, Salami, Bell Peppers, Red Onion, Cucumbers, Croutons, Pecans, Cherry Tomatoes, Shredded Cheddar Jack Cheese
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
WHOLE FRIED FLOUNDER | 38
Coleslaw, French Fries and Hushpuppies
FRIED PORK CHOPS | 29
Peach Relish, Balsamic Reduction, and Sauteed Sugar Snap Peas
BLACKENED SEA BASS | 38
Summer Squash Cous Cous and Tasso Gravy
TERIYAKI GLAZED SNAPPER | 28
Grilled Pineapple with Coconut Rice
GRILLED SKIRT STEAK | 30
With Roasted Tomato Chimichurri and Fried Smashed Potatoes
SMOTHERED CHICKEN BREAST | 27
Topped with Sauteed Onion, Mushrooms, and Provolone Cheese with Grilled Corn on the Cob
CHEESE RAVIOLI | 26
Roasted Red Pepper, Green Peas, Mushrooms, Spinach, Basil, Pesto, and Parmesan Cheese
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 • Mashed Potatoes • Grilled Asparagus and Carrots with Herb Vinaigrette • Broccoli • Cheesy Baked Broccoli • Crispy Brussel Sprouts and Pork Belly with Braising Jus • Fried Okra Butter Beans and Rice • Sautéed Spinach • Creamed Spinach • Fried Squash Fresh Seasonal Fruit • Sweet Potato Casserole • OCC’s 3 Cheese Baked Mac and Cheese