Banquet Luncheon Menu


Norwegian Smoked Salmon: $15.00

Delicate Norwegian smoked salmon served with capers, onions, horseradish, lemon and sliced rye bread.

Iced Shrimp Cocktail: $15.00

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


Spinach Salad: $8.00

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

V.I.P Salad: $8.00

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

Caesar Salad: $8.00

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

Southwest Salad: $8.00

Four bean salad, feta, tomato, tortilla strips and poblano ranch dressing.

Salad Entrees

Seafood Salad: $28.00

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.

Gourmet Chicken Salad: $21.00

Crisp romaine tossed with strips of marinated chicken breast, grated provolone cheese,
sliced bell peppers, mushrooms, penne pasta and topped with sesame seed dressing.

Pasta Citron: $21.00

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.

Luncheon Entrees

All entrees include tossed salad, vegetable, potato, tea/coffee and rolls.


Shrimp Diane: $29.00

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

Poached Filet of Salmon: $29.00

Delicate salmon steak seasoned and poached with clam juice, shrimp broth, garlic
and white wine; served on a bed of spinach.


Chicken Jazirvar: $27.00

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

Chicken Marsala: $27.00

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

Blackened Chicken: $27.00

Boneless breast of chicken, dredged in Cajun spices and sautéed in a very hot skillet.

Baked Chicken John: $27.00

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: $27.00

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

Chicken Burgundy: $27.00

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


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.

Marinated Flank Steak: $32.00

Marinated flank steak broiled, sliced, and topped with a mushroom sauce.