Sit-Down Dinners

All of our Dinner Entrees include O’Connor’s House Salad, Rolls and Butter



Eggplant Cutlets layered with Roasted Red Peppers and Goat Cheese, Complimented with a Lemon Shallot Vinaigrette

O'Connor's Crab Cakes

Twin Cakes of Blue Crab Pan Seared, served with Wasabi Spiked Vegetable Slaw and Sweet Corn Sauce

Wild Mushroom Risotto

Seared Forest gathered Mushrooms with Creamy Arborio Rice, Parsley, Parmesan and White Truffle Oil

Sweet Potato Sadie

Ravioli of Roasted Sweet Potato, Shallots and Mascarpone Cheese finished with a sauce of Brown Butter, Candied Walnuts and Crumbly Bleu Cheese


Tender Calamari Lightly dusted in flour, Fried and tossed with Hoisen Barbeque Sauce and Served on a bed of Angel Hair Pasta lightly coated with Garlic and Olive Oil.

Warm Goat Cheese Salad

Fresh Herbs and Cracked Black Pepper encrusts this Fine Cheese. Served on Baby Greens with a Honey Poached Pear and Black Currant Vinaigrette

Grilled Fruit Salad

A bed of Arugula Lettuce, Candied Walnuts, Grilled Caramelized Fruits and Feta Cheese showered with a Balsamic Vinaigrette Dressing

Spinach Salad

Fresh Spinach tossed with Poppy Seed Dressing, Apple Smoked Bacon, Hard Poached Egg and Tomato

Treasurer’s Salad

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

Chopped Salad

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

Entrees (Your Choice of Three)

Roast Rack of Lamb

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

Chicken Alexander

Seared Breast of Chicken with Prosciutto, Spinach and Mushrooms tossed in a Sun-Dried Tomato Marsala Beurre Blanc topped with Fresh Parmesan

Chicken Waterford

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

Pork Osso Bucco

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

Duck Breast

Pan Seared Breast and Leg of Duck served with Whipped Sweet Potato and finished with a Ruby Port Wine Demi-Glaze

Salmon St. George

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

Yellow Fin Tuna

Thai rubbed, served over Asian Greens finished with a coconut and Lime Beurre Blanc

Stuffed Haddock

Haddock wrapped around Crabmeat and Lobster, finished with Lemon Tarragon studded Hollandaise

Filet Mignon

A Tender Cut of Beef Tenderloin seasoned and Charbroiled to your desired doneness, served with Gorgonzola Cream Sauce, topped with Tumbleweed Onions

Stuffed Lobster Tail

A Half Pound Lobster Tail stuffed with our own Crab Cakes, Complimented with a sauce of Sherry, Shrimp and Fresh Cream

Sea Bass

Oven Broiled with a Sesame-Honey Glaze, Chive Oil, Aged Balsamic Syrup

Vegetable Lasagna Roulade

Pasta rolled around a mixture of Roasted Vegetables and Various Cheeses finished with a Sun-Dried Tomato Béchamel