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Dinner Menu

SOUP

She Crab Soup – Cup 4 / Bowl 5
Cream-based Soup with Crab Meat, Crab Roe & Spices, finished with Dry Sherry

OCC Soup Special – Cup 4 / Bowl 5
Made fresh in-house, ask about today’s selection

SALAD

Wedge Salad 8
Iceberg Lettuce, marinated Tomatoes, Bacon, Maytag Blue Cheese and shaved Red Onion drizzled with a Balsamic Reduction

Cobb Salad 10
Iceberg and Romaine Lettuce, roasted Turkey, English Cucumber, Tomato, Egg, Avocado and Maytag Blue Cheese

BLT Salad 9
Tender Arugula tossed with warm Pecan Smoked Bacon, sliced Heirloom Tomatoes, Italian Parsley, and buttered Croutons, served with a Buttermilk Parmesan Dressing

Apple & Blue Cheese 9
Tender Young Spinach and Sliced Endive tossed with Diced Fall Apples, Toasted Walnuts, Blue Cheese and finished with Pomegranate Vinaigrette

Roasted Beets and Arugula 10
Arugula, Sliced Beets, Toasted Pecans, Dried Cherries, Avocado and Crumbled Goat Cheese, finished with Honey Balsamic Vinaigrette

Classic Caesar Salad 9
Chopped Romaine Lettuce with shredded Parmesan & Croutons tossed in Classic Caesar Dressing

Greek Salad 9
Iceberg and Romaine Lettuce, English Cucumber, Red, Yellow & Green Bell Peppers, Grape Tomatoes, Red Onion, Feta Cheese and Kalamata Olives, all tossed in a Creamy Greek Dressing

Sweet Pear and Cranberry Salad 9
Mixed Greens served with Walnuts, Blue Cheese, and Pears with Balsamic Vinaigrette

Add to any salad one of the following:

  • Grilled 4oz. Chicken Breast 5
  • Sautéed 4oz. Salmon or Grouper 7
  • Sautéed Shrimp (6 each) 8

SALAD DRESSING CHOICES
Ranch • Blue Cheese • Honey Mustard • Caesar • White Balsamic Citrus Vinaigrette • Buttermilk Parmesan • Greek • Honey Mustard Jalapeño Dressing

ENTRÉES

Roasted Lemon Chicken Breast  24
Lemon Garlic Marinated Chicken Breast roasted and served with Cucumbers, Heirloom Tomatoes, Feta and Dill Relish

Chicken Parmesan  18
Lightly breaded sautéed Chicken Breast, topped with Tomato Sauce and Mozzarella, Parmesan Cheese Sauce
(Also available with Veal 28, Shrimp 24)

Char Grilled Aged Beef Tenderloin
Four Ounces  17        Six Ounces  25       Eight Ounces  32

Ribeye Steak  32
Aged Black Angus 14 Ounces

Crab Crusted Halibut  28
Pan seared Crab Crusted Filet of Halibut served with Sweet Chili Sauc

Sweet and Sour Pork  25
Crispy fried Bits of Pork Tenderloin tossed in our Homemade Sweet and Sour Sauce

Caramelized Onion Mahi Mahi 26
Caramelized Red Onion encrusted Mahi Filet served with a Creamy Beurre Blanc

Seafood Cannelloni  26
Two Sheets of Pasta rolled and stuffed with Shrimp, Scallops and Flounder, topped with a Béchamel Cream Sauce

Teriyaki Salmon 28
Sautéed and topped with our Teriyaki Glaze

Seafood Platter 28
Lightly fried Flounder Filet, Four Shrimp, Four Oysters & Two Sea Scallops, Served with Fresh Lemon, Cocktail & Tarter Sauces. (Can also be Broiled Upon Request)

Build Your Own Pasta Bar  19
(ask your server for a pasta card)

All of the above entrées are served with choice of two sides

SIDES $4

Grilled Asparagus • Baked Potato • Baked Sweet Potato • Whipped Potatoes • Fried Squash • Fried Okra
Butter Beans over White Rice • Sautéed Spinach • Vegetable Mélange • Broccoli • Pineapple Ginger Jasmine Rice
Bacon and Blue Cheese Slaw • Fresh Seasonal Fruit • House Salad • Caesar Salad

DESSERT MENU

Southern Comfort Cake 6
Bundt Cake with hints of Southern Comfort and topped with Royal Icing

Cheese Cake 6

Chocolate Cream Pudding 6

Strawberry Short Cake 6
Layers of Fresh Strawberries, Whipped Cream and Yellow Cake

Créme Brulee 6
Vanilla Bean Custard topped with Caramelized Sugar and Raspberries

Cherry Pie 6

Pecan Pie 6

Brownies Sundae 6
Rich Warm Brownie topped with Vanilla Ice Cream and toasted Walnuts, drizzled with Chocolate Sauce

Ice Cream – Vanilla and Chocolate 4.5
Caramel, Raspberry and Chocolate Sauces

A 15% service charge will be added to your total bill. There is an Associated Risk with Consuming Raw or Undercooked Foods