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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
FLOUNDER BITES | 12
Fried Flounder, Lemon Caper Aioli
APPETIZER SAMPLER | 16
Jalapeno Poppers (2), Pot Stickers (2), Potato Skins (2), and Mushrooms (2)
SOUPS & SALADS
OCC’S CHEF’S CHOICE | Cup 7 or Bowl 8
OCC’S SOUP OF THE DAY | Cup 5 or Bowl 6
SUMMER SALAD | 9
Baby Greens, Strawberries, Blueberries, Orange Segments, Mangos, Walnuts, Bacon, Goat Cheese and Citrus Vinaigrette
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
ANCHO CHILI GLAZED SEABASS | 37
Served with Roasted Fingerling Potatoes and Pearl Onions
TERIYAKI GLAZED SCALLOPS | 35
Drizzled with a Hawaiian Sauce over Coconut White Rice and Fried Green Beans
ORANGE GLAZED SWORDFISH | 34
Served over Herbed Cous Cous and Sautéed Kale
18oz. T-BONE STEAK | 47
Served with Broccolini and Horseradish Mashed Potatoes
HALF ROASTED CHICKEN | 29
Served with Black-Eyed Pea Baked Beans, and Stewed Tomatoes, and Okra
HALF RACK BABY BACK RIBS | 28
Served with Squash Casserole and Sautéed Corn
CHEESE TORTELLINI | 26
Balsamic Roasted Zucchini, Red and Yellow Bell Peppers, Red Onion, and Tomato tossed in a Parmesan Cream Sauce
OCC HOUSE FAVORITES
The below entrées have a choice of two sides unless otherwise specified.
LEMON CHICKEN | 21
Panko and Parmesan Crust, Lemon Beurre Blanc
CHICKEN PICCATA | 27
Sauteed Breast of Chicken topped with a Caper Butter Sauce
CHICKEN PARMESAN | 25
SHRIMP PARMESAN | 36
Tomato Sauce, Mozzarella and Parmesan Cheese over Angel Hair Pasta
FRIED SEAFOOD PLATTER | 31
Flounder, Shrimp, and Oysters served with Coleslaw, French Fries, Cocktail, and Tartar
FILET | 4 – 25 | 6 – 35 | 8 – 45
14 OZ. BLACK ANGUS RIBEYE | 42
All steaks are served with garlic herb butter and two sides.
SLOW ROASTED PRIME RIB EVERY FRIDAY WHILE SUPPLIES LAST | 55
Choice of Two Sides, Au Jus, Creamy Horseradish Sauce
SIDES
Baked Potato • Loaded Baked Potato Baked • Sweet Potato • Mashed Potatoes • Grilled Asparagus and Carrots with Herb Vinaigrette • Broccoli • Cheesy Baked Broccoli • Crispy Brussel Sprouts and Pork Belly with Braising Jus • Butter Beans and Rice • Sautéed Spinach • Fried Squash • Fresh Seasonal Fruit • House Salad • Caesar Salad • Cup of Soup of the Day
**There is an associated risk with consuming raw or undercooked foods**
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 all service staff, and the remaining 12.5% is allocated to payroll taxes and related costs. 100% of any gratuity added for exceptional service goes directly to your server.
Executive Chef: Garrett Bailey