header images
Section Navigation
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