are subject to change at anytime.
Four jumbo shrimp served with traditional cocktail sauce.
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.
With a sun-dried tomato sauce.
Flour dusted julienne squid, flash fried and served with marinara sauce.
Escargot simmered in a white sauce with mushrooms, shallots, garlic and scallions.
Served with avocado, grilled chicken, cheddar cheese and crispy tortilla chips.
BLACK BEANS WITH CRAB AND ANDOUILLE SAUSAGE
Served with cilantro.
Petroleum Clubs 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.
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
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.
Romaine lettuce, Parmegiano-Reggiano and croutons tossed with our house made
Caesar dressing and served in a Parmesan-toasted basket.
Blue corn tortilla-crusted Red Snapper with roasted poblano sherry cream sauce
and sweet onion corn salsa.
Seared Salmon filet over a pea puree and finished with a tarragon sauce.
Served with Israeli couscous.
GRILLED TROUT WITH SPINACH & LENTILS
Balsamic-glazed grilled Trout served over a spinach and asparagus mixture.
Served with a lentil and pine nut salad.
Coriander-crusted Halibut with rice noodles and ginger broth.
GRILLED SEA BASS & SHRIMP
Grilled Sea Bass topped with blackened jumbo shrimp and served with a trio of sauces:
Black Bean, Mango and Red Chili
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.
Chicken breast with grilled jalapenos and onions topped with
a jalapeno cream sauce. Served with a black bean and corn salsa.
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.
All cuts of beef are PRIME, and grilled to perfection
7 oz. Fillet
10 oz. Fillet
14 oz. K.C. Strip
14 oz. Ribeye
7 oz Butterfly Filet, pan-seared Madagascar peppercorns, cracked pepper
and a Merlot reduction.
Butterfly cut tenderloin, sautéed and topped with wild mushrooms,
scallions and a demi glaze.
NEW MEXICO RIB-EYE
Rib-Eye with caramelized onions, blue cheese, wild mushroom relish,
RED CHILI CRUSTED K.C. STRIP
City Strip encrusted with New Mexico Red Chili seasonings, topped
All entrees served with house salad, vegetable and potato du jour unless otherwise indicated. Baked potato substitutions upon request.