Starters

Shrimp Cocktail

Four jumbo shrimp served with traditional cocktail sauce.

Pulled-Pork Tacos

Tender pulled-pork, wrapped in flat-grilled flour tortillas with tomatillo-avocado slaw.

Seared Shrimp Tamales

Green chili tamales served with seared shrimp and finished with goat cheese gratin.

Lobster Ravioli

With a sun-dried tomato sauce.

Fried Calamari

Flour dusted julienne squid, flash fried and served with marinara sauce.

Escargot Diane

Escargot simmered in a white sauce with mushrooms, shallots, garlic and scallions.

Soups

Tortilla Soup

Served with avocado, grilled chicken, cheddar cheese and crispy tortilla chips.

Black Bean with Crab and Andouille Sausage

Served with cilantro.

Clam Chowder

Petroleum Club’s New England Style Clam Chowder.

Cream of Jalapeno

Served with pico de gallo and fried tortilla strips.

Five Onion Soup

A beef broth simmered with red, white and green onions, shallots

and garlic, served au gratin. 

Salads

Southwest Salad

Four-bean salad over shredded romaine and roasted poblano ranch dressing,

topped with feta cheese and crispy tortilla strips.

Stilton & Pecan Salad

Mixed greens, tomatoes, Stilton blue cheese,

chili pecans and Stilton toast topped with raspberry vinaigrette.

Chipotle Crusted Smoked Salmon Salad

On a bed of mixed greens and pine nuts, tossed in blue cheese dressing and finished

with blue cheese crumbles. Served with sliced baguettes, slightly toasted with a dill cream cheese.

Caesar Salad

Romaine lettuce, Parmegiano-Reggiano and croutons tossed with our house made

Caesar dressing and served in a Parmesan-toasted basket.

Seafood

Red Snapper

Blue corn tortilla-crusted Red Snapper with roasted poblano sherry cream sauce

and sweet onion corn salsa.

Seared Salmon

Seared Salmon filet over a pea puree and finished with a tarragon sauce.

Served with Israeli couscous.

Grilled Trout with Spinach and Lentils

Balsamic-glazed grilled Trout served over a spinach and asparagus mixture.

Served with a lentil and pine nut salad.

Halibut

Coriander-crusted Halibut with rice noodles and ginger broth.

Grilled Sea Bass and Shrimp

Grilled Sea Bass topped with blackened jumbo shrimp and served with a trio of sauces:

Black Bean, Mango and Red Chili

Fried Shrimp

Jumbo Shrimp breaded with Saltine crackers and served with traditional cocktail sauce

Pasta & Chicken

Pappardelle Pine Nut Pasta

Pappardelle pasta with pine nuts, chipollini onions, asparagus, smoked

bacon and shaved Parmesan in a roasted red bell pepper sauce.

Jalapeno Chicken

Chicken breast with grilled jalapenos and onions topped with

 a jalapeno cream sauce.  Served with a black bean and corn salsa.

Chicken Marsala

Pan-seared chicken breast topped with a hazelnut and shitake mushroom

marsala sauce. Served on top of fresh sautéed spinach.

Rigatoni & Prosciutto

Rigatoni pasta with a tomato sauce, prosciutto and Italian sausage topped

 with Parmesan cheese.

Fettuccini & Tenderloin

Fettuccini tossed with slices of beef tenderloin and rosemary smoked tomatoes,

with a Chardonnay reduction and Parmesan.

Beef 

All cuts of beef are PRIME, and grilled to perfection

  7 oz.  Fillet

10 oz.  Fillet

14 oz.  K.C. Strip

14 oz.  Ribeye

Pepper Steak

7 oz Butterfly Filet, pan-seared Madagascar peppercorns, cracked pepper

and a Merlot reduction.

Steak Diane

Butterfly cut tenderloin, sautéed and topped with wild mushrooms,

scallions and a demi glaze.

New Mexico Rib-Eye

Grilled Rib-Eye with caramelized onions, blue cheese, wild mushroom relish,

topped with Chili onion rings and finished with a roasted red pepper sauce.

Red Chili Crusted K.C. Strip

Kansas City Strip encrusted with New Mexico Red Chili seasonings, topped with Chili

onion rings  and finished with an ancho-chili mushroom sauce.

All entrees served with house salad, vegetable and potato du jour unless otherwise indicated.  Baked potato substitutions upon request.