Four jumbo shrimp served with traditional cocktail sauce.
Flour dusted julienne squid, flash fried and served with marinara sauce.
Two giant meatballs served over bucatini pasta with marinara sauce.
Gulf shrimp simmered in a shrimp broth and white wine sauce with mushrooms, shallots, garlic and scallions, served over pasta.
4 oz. crab cake served with pesto cilantro cream sauce.
Served with avocado, grilled chicken, cheddar cheese and crispy tortilla chips.
Petroleum Club’s New England Style Clam Chowder.
Served with pico de gallo and fried tortilla strips.
Four-bean salad over shredded romaine and roasted poblano ranch dressing, topped with feta cheese and crispy tortilla strips.
Mixed greens, tomatoes, Stilton blue cheese, chili pecans and Stilton toast topped with raspberry vinaigrette.
Romaine lettuce, Parmegiano-Reggiano and croutons tossed with our house made Caesar dressing and served in a Parmesan-toasted basket.
All cuts of beef are PRIME, and grilled to perfection
7 oz. Fillet
10 oz. Fillet
14 oz. K.C. Strip
14 oz. Ribeye
All steaks can be served with your choice of the following sauces:
Ancho Chile Mushroom, Béarnaise, Diane, or Peppercorn Sauce.
Poached salmon served on bed of oregano orzo.
Grilled garlic olive oil halibut on a bed of clam chowder sauce topped with sautéed shrimp, shallot, tomato and basil.
Grilled garlic olive oil sea bass on a bed of fava bean sauce topped with a fava bean avocado caper salsa.
2-5 oz. steamed lobster tail served with drown butter sauce.
7 oz. filet paired with 5 oz. lobster tail with drown butter sauce.
Sautéed breast of chicken topped with artichoke hearts, mushrooms and tomatoes, and Madagascar peppercorns in a basil demi-glaze cream sauce, served over bucatini pasta.
Chicken breast with grilled jalapenos and onions topped with a jalapeño cream sauce. Served with a black bean and corn salsa.
Tortilla crusted chicken on a bed of tortilla sauce and bucatini pasta.
All entrees served with house salad, vegetable and potato du jour unless otherwise indicated.