Delicate Norwegian smoked salmon served with capers, onions, horseradish, lemon and sliced rye bread.
Large Gulf shrimp served with cocktail sauce, lemon crown and olive.
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.
Four bean salad, feta, tomato, tortilla strips and poblano ranch dressing.
A combination of king crab meat, salmon and shrimp, artistically arranged with tomatoes,
sliced boiled egg, marinated beans, strawberries and bananas; served with cocktail sauce on the side.
Crisp romaine tossed with strips of marinated chicken breast, grated provolone cheese,
sliced bell peppers, mushrooms, penne pasta and topped with sesame seed dressing.
A refreshing combination of pasta, romaine lettuce, toasted pecans, grilled chicken breast,
blue cheese crumbles, orange and grapefruit segments with red and yellow bell pepper,
tossed with a citrus vinaigrette.
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, dredged in Cajun spices and sautéed in a very hot skillet.
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
burgundy wine.
Butterfly cut tenderloin, sautéed and topped with a mushroom, scallion and red wine sauce.
Tender filet of beef broiled and topped with sautéed, shiitake mushrooms on a bed of port wine sauce.
Marinated flank steak broiled, sliced, and topped with a mushroom sauce.
