Large Gulf shrimp served with cocktail sauce, lemon crown and olive.
A generous portion of king crabmeat topped with our own Louis sauce and served with a lemon crown and olive.
Delicate Norwegian smoked salmon served with capers, onions, horseradish, lemon and sliced rye bread.
Sautéed gulf prawns with angel hair pasta, shallots, and garlic, served with black bean and roasted red pepper coulis.
Gulf shrimp sautéed with saffron and herbs and mixed with the Petroleum Club favorite Alfredo.
Freshly picked spinach, sliced mushrooms and bacon bits, tossed with croutons and our special dressing.
A beautiful combination of romaine and spinach, topped with Italian vinaigrette dressing, artichoke hearts, mushrooms, and tomatoes.
A Petroleum Club specialty, romaine tossed with our own homemade dressing and croutons.
Grilled chicken, four bean salad, feta, tomato, tortilla strips and poblano ranch dressing.
All entrees include tossed salad, vegetable, potato, tea/coffee and rolls.
Gulf shrimp simmered in a white wine sauce with mushrooms, shallots, garlic and scallions; served over pasta.
Delicate salmon steak seasoned and poached with clam juice, shrimp broth, garlic
and white wine; served on a bed of spinach.
Sautéed breast of chicken topped with artichoke hearts, mushrooms, tomatoes,
Madagascar peppercorns, in a basil demi-glace cream sauce.
Sautéed breast of marinated chicken topped with a mushroom, shallot and marsala wine sauce.
Boneless breast of chicken, sautéed with shallots and sun dried tomatoes, simmered in a white wine and cream sauce with basil.
Marinated breast of chicken filled with fresh spinach, cilantro, sun dried tomatoes and cream cheese, coated with seasoned bread crumbs and baked.
Marinated breast of chicken, broiled and topped with a mushroom, Dijon and
peppercorn cream sauce.
Sautéed breast of marinated chicken topped with mushrooms and red onions in a
Butterfly cut tenderloin, sautéed and topped with a mushroom, scallion and red
Tender filet of beef broiled and topped with sautéed, shiitake mushrooms on a bed of port wine sauce.
Tender filet of beef broiled to taste.
Butterfly cut tenderloin, sautéed and topped with Madagascar peppercorns, shallots, garlic and red wine sauce.
Tenderloin, sautéed and topped with a peppercorn sauce. Marinated chicken breast served with an artichoke and mushroom sauce.
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.
Tenderloin, sautéed and topped with a mushroom, scallion and red wine sauce.Shrimp served with a garlic and smoked tomato sauce.
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.
Butterfly cut tenderloin, sautéed and topped with a caramelized shallot, mushroom
and cabernet sauce. Fillet of salmon served with an artichoke cream sauce.