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Dinner Menu


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

Chilled Gazpacho ~ Cup 5  Bowl 6

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


Bird of Paradise  10
Chicken Salad, Ham Salad, and Pimento Cheese accompanied with Fresh Fruit and Crackers

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

Watermelon Caprese  10
Fresh Mozzarella, Sliced Watermelon, Basil Leaf drizzled with Balsamic Glaze and served on a Bed of Mixed Greens

Quiche of the Week  9
Quiche of the day served with your choice of Side

Add to any salad one of the following:

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

Ranch • Blue Cheese • Honey Mustard • Caesar • White Balsamic Citrus Vinaigrette • Buttermilk Parmesan • Greek • Sweet Spicy Plum Dressing • Honey Mustard Jalapeño Dressing


Chicken & Prosciutto  25
Seared Chicken Breast stuffed with Boursin and Prosciutto Cheeses, finished with Veal Port Wine Sauce

Salmon Pocket  28
Seared – Stuffed with Crab Meat, Shrimp and scented with Fresh Dill; finished with Fresh Herb Beurre Blanc

Blackened Beef Tenderloin Oscar  35
Cast Iron Blackened, Twin Medallions of Beef Tenderloin, topped with Poached Jumbo Lump Crab Meat, Grilled Asparagus and served with Red Wine Demi-Glaze and Hollandaise Sauce

Oven Fired Pork Tenderloin  23
Served on a Bed of Pecan Whipped Potatoes and finished with a Molasses Glaze

Chicken Wellington  25
Sautéed, layered with Mushroom Duxelles, rolled in Puff Pastry, baked until golden brown and finished with Red Wine Demi Glaze

Veal Tenderloin Piccata  28
Medallions of the finest Veal, pan seared with White Wine, Lemons, Capers and Mushrooms (Also available with Chicken 18, Shrimp 24)

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

Yellow Tail Snapper  28
Sautéed and topped with Julienned Green Apples and Arugula then tossed in Citrus Vinaigrette

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


Grilled Asparagus • Baked Potato • Baked Sweet Potato • Whipped Potatoes • Squash Casserole • Creamed Corn   Butter Beans over White Rice  Sautéed Spinach • Fresh Seasonal Fruit • House Salad • Caesar Salad • Sautéed Parsnips • Broccoli Salad • Pasta Salad • Waldorf Salad


Brownie Cookie Dough Cake  7
Layers of Brownie, Chocolate Chip Cookie Dough and Buttercream, topped with Salted Caramel

Dutch Apple Pie  6

Créme Brulee  8

Cheese Cake  6

Trio of Sorbet  6

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