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I Cold Appetizers I Hot Appetizers I Soups I Salads I Seafood I Poultry I Veal I Beef I

I Combination Entrees I Desserts I 

September 1, 2007

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COLD APPETIZERS

ICED SHRIMP COCKTAIL  $12.95

Large Gulf shrimp served with cocktail sauce, lemon crown and olive.

ALASKAN CRABMEAT COCKTAIL  $12.95

A generous portion of king crabmeat, topped with our own Louis sauce and served

with a lemon crown and olive.

NORWEGIAN SMOKED SALMON  $12.95

Delicate Norwegian smoked salmon served with capers, onions, horseradish, lemon

and sliced rye bread.

HOT APPETIZERS

SAUTÉED GULF PRAWNS WITH ANGEL HAIR PASTA  $12.95

Sautéed gulf prawns with angel hair pasta, shallots and garlic, served with black bean and roasted red pepper coulis.

SHRIMP SAFFRON FETTUCINE  $12.95

Gulf shrimp sautéed with saffron and herbs and mixed with the Petroleum Club favorite Alfredo.

SOUPS

NEW ENGLAND STYLE CLAM CHOWDER  $6.00

TORTILLA SOUP   $6.00

A Southwest Specialty!  A combination of julienne strips of chicken, corn tortillas, sliced avocado, topped with shredded Monterey jack cheese.

CHILLED VICHYSOISE  $6.00

A cool refreshing soup prepared with potatoes, cream and leeks, garnished with chives and served on a bed of ice.

SALADS

SPINACH SALAD  $6.00

Fresh picked spinach, sliced mushrooms and bacon bits, tossed with croutons and our special dressing.

V.I.P. SALAD  $6.00

A beautiful combination of romaine and spinach, topped with Italian vinaigrette dressing, artichoke hearts, mushrooms and tomatoes.

CAESAR SALAD  $6.00

A Petroleum Club specialty, romaine tossed with our own homemade dressing and croutons.

DINNER ENTREES

SEAFOOD

SHRIMP DIANE  $26.95

Gulf shrimp simmered in a white wine sauce with mushrooms, shallots, garlic and 

scallions; served over pasta.

POACHED FILLET OF SALMON  $24.95

Delicate salmon steak seasoned and poached with clam juice, shrimp broth, garlic

and white wine; served on a bed of spinach.

ORANGE ROUGHY WITH SHRIMP AND SMOKED TOMATO SAUCE  $24.95

Oven baked orange roughy fillet with cilantro, shallots and garlic topped with shrimp tomato sauce.

POULTRY

CHICKEN JAZIRVAR  $22.95

Sautéed breast of chicken topped with artichoke hearts, mushrooms, tomatoes,

Madagascar peppercorns, in a basil demi-glace cream sauce.

CHICKEN MARSALA  $22.95

Sautéed breast of marinated chicken topped with a mushroom, shallot and marsala wine sauce.

CHICKEN WITH SUN DRIED TOMATO  $22.95

Boneless breast of chicken, sautéed with shallots and sun dried tomatoes, simmered in a white wine and cream sauce with basil.

BAKED CHICKEN JOHN  $22.95

Marinated breast of chicken filled with fresh spinach, cilantro, sun dried tomatoes and cream cheese, coated with seasoned bread crumbs and baked.

PEPPERED CHICKEN DIJON  $22.95

Marinated breast of chicken, broiled and topped with a mushroom, Dijon and

peppercorn cream sauce.

CHICKEN BURGUNDY  $22.95

Sautéed breast of marinated chicken topped with mushrooms and red onions in a

burgundy wine.

VEAL

VEAL JAZIRVAR  $28.95

Provimi Veal, sautéed and topped with artichoke hearts, mushrooms, tomatoes,

Madagascar peppercorns, in a basil demi-glace cream sauce.

VEAL WITH SUN DRIED TOMATO  $28.95

Provimi Veal, sautéed with shallots and sun dried tomatoes, simmered in a white wine and cream sauce with basil.

BEEF

STEAK DIANE  $29.95

Butterfly cut tenderloin, sautéed and topped with a mushroom, scallion and red

wine sauce.

FILET MIGNON WITH WILD MUSHROOM SAUCE  $29.95

Tender filet of beef broiled and topped with sautéed, shiitake mushrooms on a bed of port wine sauce.

FILET MIGNON (8 oz.)  $29.95

Tender filet of beef broiled to taste.

PEPPER STEAK  $29.95

Butterfly cut tenderloin, sautéed and topped with Madagascar peppercorns, shallots, garlic and red wine sauce.

COMBINATION ENTREES

DUO OF FILET AND CHICKEN  $29.95

Tenderloin, sautéed and topped with a peppercorn sauce. Marinated chicken breast served with an artichoke and mushroom sauce.

DUO OF FILET AND CHICKEN  $29.95

Tenderloin, sautéed and topped with a port wine mushroom sauce. Chicken breast is filled with cream cheese, spinach, sun dried tomato and cilantro and baked.

DUO OF FILET AND SHRIMP  $33.95

Tenderloin, sautéed and topped with a mushroom, scallion and red wine sauce.Shrimp served with a garlic and smoked tomato sauce.

DUO OF FILET AND SHRIMP  $33.95

Tenderloin rubbed with mustard and fennel seeds, black peppercorns and tyme leaves, topped with a shallot and mushroom sauce. Shrimp with fire roasted red peppers, tomato essence, cheese and basil oil.

DUO OF FILET AND SALMON  $32.95

Butterfly cut tenderloin, sautéed and topped with a caramelized shallot, mushroom

and cabernet sauce. Fillet of salmon served with an artichoke cream sauce.

ALL ENTREES INCLUDE TOSSED SALAD, VEGETABLE, POTATO, TEA/COFFEE AND ROLLS