Sit-Down Dinners

All of our Dinner Entrees include O'Connor's House Salad of Choice, Vegetable, Starch, Rolls and Butter




A "Tower" of Eggplant Medallions, Roasted Red Peppers, and Goat Cheese, Complimented with a Lemon Shallot Vinaigrette

Wild Mushroom Risotto


Creamy Aborio Rice cooked with Pan Seared Wild Mushrooms, Fresh Herbs, Parmesan Cheese and finished with White Truffle Oil

Sweet Potato Sadie


Fried Won Ton Filled with Roasted Sweet Potato, Shallots and Mascarpone Cheese finished with Toasted Butter, Candied Walnuts and Crumbly Blue Cheese

O'Connor's Crab Cakes


Twin Pan-Seared Crab Cakes made with Jumbo Lump Blue Crab Meat Served over a Bed of Spinach Fettuccini finished with a Roasted Red Pepper Buree Blanc

Shrimp Cocktail


Jumbo Shrimp served with a Tangy Cocktail Sauce or our House Green Goddess

Duck Crostini


Seared, Sliced Duck Breast on a Bed of Arugula, drizzled with a Spicy Orange-Dijon Sauce, served on Crostini

Trio of Kabobs


Lamb, Chicken and Tenderloin of Beef Kabobs served on a Bed of Saffron Rice, accompanied with a Sweet Chili Sauce with Sriracha and Orange Zest


Warm Goat Cheese Salad


Fresh Herb and Cracked Black Pepper encrusted Goat Cheese served over a bed of delicate Baby Greens and Honey Poached Pears drizzled with Black Currant Vinaigrette

Spinach Salad


Fresh Spinach tossed with Poppy Seed Dressing, Apple Wood Smoked Bacon, Hard Poached Egg and Ripe Cherry Tomatoes

Asian Fusion Salad


Baby Spinach, Baby Bok Choy, Kale and Red Oak Leaf Lettuce topped with Carrots, Bamboo Shoots, Baby Corn, Sugar Snap Peas, Daikon Radishes, Mung Bean Sprouts, Mandarin Oranges, and Slivered Almonds with a Sesame Ginger Sauce

Grilled Fruit Salad


Grilled and Caramelized Fresh Fruits tossed with Feta Cheese, Candied Walnuts and Balsamic Vinaigrette Dressing served over a bed of Arugula

Treasurer's Salad


Romaine, Spinach, Walnuts, Toasted Coconut, Fresh Mushrooms, Mozzarella and Mandarin Oranges tossed with our homemade Creamy Garlic Dressing

President's Salad


Arcadian Lettuce, Arugula, Roasted Tomatoes, Pine Nuts, Pickled Mango,
Avocado, Fire Roasted Corn, Crumbly Blue and Fried Leeks finished with a Star Fruit Vinaigrette

Chopped Salad


Chopped Spinach, Romaine, Tomato, Turkey, Bacon, Mozzarella, Egg and Red Onion, Tossed with our Champagne Vinaigrette Dressing

Entrees (Your Choice of Three)

All Dinner Entrees are served with House Salad of Choice, Vegetable, Starch, Rolls and Butter.

Roast Rack of Lamb


Oven Roasted, Herb Crusted New Zealand Rack of Lamb served over a bed of Ratatouille and finished with a Black Plum Reduction

Chicken Waterford


Chicken Breast stuffed with Spinach, Shiitake Mushrooms, Roasted Red Peppers and Smoked Gouda Cheese baked in a Flaky Puff Pastry

Duck Breast


Seared Duck Breast served over Whipped Sweet Potato and finished with a Ruby Port Wine Demi Glaze

Yellow Fin Tuna


Thai Rubbed Pan Seared Tuna fillet served over sautéed Asian Greens and finished with a Coconut-Lime Beurre Blanc

Filet Mignon


An 8oz Cut of Beef Tenderloin seasoned and charbroiled over a Chimichurri Sauce and topped with Crispy Tumbleweed Onions

Sea Bass


Oven Broiled Sea bass with a Sesame Honey Glaze

Chicken Alexander Roulade


Seared Breast of Chicken stuffed with Prosciutto, Spinach and Mushrooms tossed with Sun-Dried Tomatoes in a Rich Marsala Reduction and topped with fresh Parmesan Cheese

Pork Osso Bucco


Slow Roasted Pork Shank braised in Olive Oil and Garlic, finished with a Vine Ripened Pear Tomato Marinara

Salmon St. George


Pan Seared fillet of Atlantic Salmon served over a Three Cheese Polenta finished with a White Wine and Shallot Cream Sauce topped with Gulf Shrimp

Stuffed Haddock


Haddock stuffed with Jumbo Lump Blue Crabmeat and Lobster Claw meat finished with a Lemon & Tarragon infused Hollandaise

Stuffed Lobster Tail


8oz Lobster Tail Stuffed with our O'Connor's Crab Cakes, complimented with a Sherry Cream Sauce and topped with perfectly cooked Shrimp

Vegetable Lasagna Roulade


Roasted Vegetables and Various Cheeses Rolled into and individual Lasagna Roulade finished with a Sun-Dried Tomato Béchamel

Dietary Meal are available upon request when giving your Final Menu and Meal Counts