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Dinner Menu
Blackwater Grille Dinner
STARTERS
BANG BANG SHRIMP | 12
Fried Shrimp, Tangy Bang Bang Sauce
SAUSAGE STUFFED MUSHROOMS | 12
Large White Mushrooms with a Ground Italian Sausage Stuffing
POTATO SKINS | 11
Cheddar Jack Cheese, Bacon
FRIED OYSTERS | 12
Served with a Leek, Bacon Aioli
PORK POT STICKERS | 12
Korean BBQ Sauce
JALAPENO POPPERS | 12
Jalapeno, Cheddar Cheese, Remoulade Sauce
APPETIZER SAMPLER | 16
Jalapeno Poppers (2), Pot Stickers (2), Potato Skins (2), and Mushrooms (2)
FLOUNDER BITES | 12
Fried Flounder, Lemon Caper Aioli
SOUPS & SALADS
OCC’S CHEF’S CHOICE | Cup 7 or Bowl 8
OCC’S SOUP OF THE DAY | Cup 5 or Bowl 6
ARUGULA SALAD | 9
Arugula, Parmesan Cheese, Strawberries, Bacon, Toasted Walnuts, Maple Sherry Vinaigrette
SPINACH SALAD | 9
Spinach, Pickled Red Onion, Hard Boiled Egg, Feta Cheese, 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
SHEPHERD’S PIE | 26
Ground Beef, Carrots, Peas and Onions topped with Creamy Mashed Potatoes and Cheese
CORNMEAL FRIED PORK CHOPS | 28
Served with Cheese Pierogis, Fried Apples and Sour Cream
SHRIMP SCAMPI | 30
Sauteed Shrimp over Angel Hair Pasta with a White Wine Garlic Butter Parsley Sauce
CHILI BOURBON GLAZED GROUPER | 28
Served with Scalloped Potatoes and Haricot Verts
SEARED SNAPPER | 30
Served with Fried Pickled Okra and Carolina Dirty Rice
VEAL SCHNITZEL | 32
Served with Spaetzle and Braised Red Cabbage
CHEESE RAVIOLI PASTA | 26
Mushrooms, Green Peas, Spinach, Toasted Pine Nuts, Roasted Tomatoes with a Creamy Marinara Sauce
OCC HOUSE FAVORITES
CHICKEN PARMESAN | 25
Tomato Sauce, Mozzarella and Parmesan Cheese over Angel Hair Pasta
SHRIMP PARMESAN | 36
Tomato Sauce, Mozzarella and Parmesan Cheese over Angel Hair Pasta
SUMMER SALAD | 9
Baby Greens, Strawberries, Blueberries, Orange Segments, Mangos, Walnuts, Bacon, Goat Cheese and Citrus Vinaigrette
LEMON CHICKEN | 21
Panko and Parmesan Crust, Lemon Beurre Blanc
CHICKEN PICCATA | 27
Sauteed Breast of Chicken topped with a Caper Butter Sauce
FRIED SEAFOOD PLATTER | 31
Flounder, Shrimp, and Oysters served with Coleslaw, French Fries, Cocktail, and Tartar
FRESH CUT STEAKS
All steaks are served with a Garlic Herb Butter. Served with the choice of two sides.
FILETS
- 4 oz – 25
- 6 oz – 35
- 8 oz – 45
14 oz BLACK ANGUS RIBEYE | 42
PRIME RIB NIGHT LAST FRIDAY OF EACH MONTH
SLOW ROASTED PRIME RIB NIGHT LAST FRIDAY OF EACH MONTH | 55
Pre-orders are Required
Choice of Two Sides, Au Jus, Creamy Horseradish Sauce
(Prime Rib pre-orders will be accepted until 4:00 p.m. on the evening prior. Availability is limited to pre-orders only)
AVAILABLE SIDES
Baked Potato • Loaded Baked Potato Baked • Sweet Potato • Mashed Potatoes • Grilled Asparagus and Carrots with Herb Vinaigrette • Broccoli • Cheesy Baked Broccoli • Crispy Brussels 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
Prices do not include service charges or SC state sales tax. A 20% service charge is added to all food and beverage purchases. This is customary to help us provide service staff with a competitive wage. 87.5% is distributed to the entire service staff, and the remaining 12.5% to payroll tax and related costs. 100% of any gratuity added for exceptional service goes directly to your server.
Executive Chef: Garrett Bailey
A 20% service charge has been added to your check, of which 87.5% is distributed to the entire service staff, and the remaining
12.5% to payroll tax and administrative costs.
100% of any gratuity added for exceptional service goes directly to your server.
Executive Chef: Garrett Bailey