Banquet Dinner Menu

Appetizers

Cold Appetizers

Iced Shrimp Cocktail: $15.00

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

Alaskan Crabmeat Cocktail: $15.00

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: $15.00

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

Shrimp Saffron Fettucini: $15.00

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

Salads

Spinach Salad: $7.00

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

V.I.P Salad: $7.00

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

Caesar Salad: $7.00

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

Southwest Salad: $7.00

Grilled chicken, 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: $35.00

Gulf shrimp simmered in a white wine sauce with mushrooms, shallots, garlic and scallions; served over pasta.

Poached Filet of Salmon: $35.00

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: $35.00

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

Poultry

Chicken Jazirvar: $32.00

Sautéed breast of chicken topped with artichoke hearts, mushrooms, tomatoes,
Madagascar peppercorns, in a basil demi-glace cream sauce.

Chicken Marsala: $32.00

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

Chicken with Sun Dried Tomato: $32.00

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

Baked Chicken John: $32.00

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: $32.00

Marinated breast of chicken, broiled and topped with a mushroom, Dijon and
peppercorn cream sauce.

Chicken Burgundy: $32.00

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

Beef

Steak Diane: $38.00

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

Filet Mignon with Wild Mushroom Sauce: $38.00

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

Filet Mignon (8 oz.): $38.00

Tender filet of beef broiled to taste.

Pepper Steak: $38.00

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

Combination Entrees

Duo of Filet and Chicken: $39.00

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

Duo of Filet and Chicken: $39.00

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: $41.00

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: $41.00

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: $41.00

Butterfly cut tenderloin, sautéed and topped with a caramelized shallot, mushroom
and cabernet sauce. Fillet of salmon served with an artichoke cream sauce.