Banquet Dinner Menu
Appetizers
Cold Appetizers
Iced Shrimp Cocktail: $18.00
Large Gulf shrimp served with cocktail sauce, lemon crown and olive.
Alaskan Crabmeat Cocktail: $18.00
A generous portion of king crabmeat topped with our own Louis sauce and served with a lemon crown and olive.
Norwegian Smoked Salmon: $15.00
Delicate Norwegian smoked salmon served with capers, onions, horseradish, lemon and sliced rye bread.
Hot Appetizers
Sauteed Gulf Prawns with Angel Hair Pasta: $18.00
Sautéed gulf prawns with angel hair pasta, shallots, and garlic, served with black bean and roasted red pepper coulis.
Shrimp Saffron Fettucini: $18.00
Gulf shrimp sautéed with saffron and herbs and mixed with the Petroleum Club favorite Alfredo.
Salads
Spinach Salad: $10.00
Freshly picked spinach, sliced mushrooms and bacon bits, tossed with croutons and our special dressing.
V.I.P Salad: $10.00
A beautiful combination of romaine and spinach, topped with Italian vinaigrette dressing, artichoke hearts, mushrooms, and tomatoes.
Caesar Salad: $10.00
A Petroleum Club specialty, romaine tossed with our own homemade dressing and croutons.
Southwest Salad: $10.00
Four bean salad, feta, tomato, tortilla strips and poblano ranch dressing.
Dinner Entrees
All entrees include tossed salad, vegetable, potato, tea/coffee and rolls.
Seafood
Shrimp Diane: $45.00
Gulf shrimp simmered in a white wine sauce with mushrooms, shallots, garlic and scallions; served over pasta.
Poached Filet of Salmon: $48.00
Delicate salmon steak seasoned and poached with clam juice, shrimp broth, garlic
and white wine; served on a bed of spinach.
Poultry
Chicken Jazirvar: $38.00
Sautéed breast of chicken topped with artichoke hearts, mushrooms, tomatoes,
Madagascar peppercorns, in a basil demi-glace cream sauce.
Chicken Marsala: $38.00
Sautéed breast of marinated chicken topped with a mushroom, shallot and marsala wine sauce.
Chicken with Sun Dried Tomato: $38.00
Boneless breast of chicken, sautéed with shallots and sun dried tomatoes, simmered in a white wine and cream sauce with basil.
Baked Chicken John: $38.00
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: $38.00
Marinated breast of chicken, broiled and topped with a mushroom, Dijon and
peppercorn cream sauce.
Chicken Burgundy: $38.00
Sautéed breast of marinated chicken topped with mushrooms and red onions in a
burgundy wine.
Beef
Steak Diane: $45.00
Butterfly cut tenderloin, sautéed and topped with a mushroom, scallion and red
wine sauce.
Filet Mignon with Wild Mushroom Sauce: $45.00
Tender filet of beef broiled and topped with sautéed, shiitake mushrooms on a bed of port wine sauce.
Filet Mignon (8 oz.): $45.00
Tender filet of beef broiled to taste.
Pepper Steak: $45.00
Butterfly cut tenderloin, sautéed and topped with Madagascar peppercorns, shallots, garlic and red wine sauce.
Combination Entrees
Duo of Filet and Chicken: $45.00
Tenderloin, sautéed and topped with a peppercorn sauce. Marinated chicken breast served with an artichoke and mushroom sauce.
Duo of Filet and Chicken: $45.00
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: $48.00
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: $48.00
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: $48.00
Butterfly cut tenderloin, sautéed and topped with a caramelized shallot, mushroom
and cabernet sauce. Fillet of salmon served with an artichoke cream sauce.