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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

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

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

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

Oysters and Jumbo Sea Scallops  28
Four pan seared Scallops with a White Truffle Hollandaise, accompanied with Four Oysters Rockefellers

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

Atlantic Salmon  28
Sautéed and served with Dill Beurre Blanc

Whole Fried Flounder  28
Fried until golden brown and served with Apricot Glaze

Blackened Chicken Breast  24
Cast iron blackened, smothered in a Tomato, Garlic and Scallion White Wine Butter Sauce

Atlantic Salmon  28
Sautéed and served with Dill Beurre Blanc

Rack of Lamb  34
Chargrilled, crusted with Dijon Mustard and Herb Bread Crumbs, finished with Lamb Demi-Glace

Chilean Sea Bass  29
Sautéed and finished with an Ancho Glaze

Fried 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 • Squash Casserole • Fried Okra •   Butter Beans over White Rice • Haricot Verts • Sautéed Spinach • Basmati Rice Pilaf • Roasted Whipped Butternut Squash Puree • Fresh Seasonal Fruit • House Salad • Caesar Salad • Glazed Baby Carrots • Sautéed Broccoli 

DESSERT MENU

Chocolate Napoleon  6
Layers of Caramelized Puff Pastry and Milk Chocolate Cream finished with Fondant Icing

Seven Layer Truffle Cake  6
Layers of Milk Chocolate Cake between Chocolate Ganache

Créme Brulee  7
Vanilla Bean Custard topped with Caramelized Sugar and Raspberries

Pecan Pie 6
Flaky Crust filled with toasted Pecans and Gooey Caramel Filling

Fruit Tarte  7
Short Dough Crust with Nutmeg Custard topped with Fresh Berries

White Chocolate Mousse Cake  6
Served with White Chocolate Hazlenut Bark 

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

Ice Cream – Vanilla or Chocolate  4.50
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