Appetizers & Soups
- Jumbo Shrimp Cocktail
- Creamy Clam Chowder
- Petroleum Club Navy Bean Soup
A Southwest specialty, served with julienne strips of chicken, corn tortillas, sliced avocado, and topped with shredded Monterey jack cheese.
Romaine lettuce, Parmigiano Reggiano and croutons tossed with our house-made Caesar dressing. Add 5 oz. meatballs or grilled chicken for an extra charge.
Petroleum Club Cobb Salad
Mixed greens with boiled eggs, tomatoes, avocados, cheddar cheese, strips of chicken, beef tenderloin and bacon, topped with blue cheese crumbles and your choice of dressing.
A fresh avocado boat filled with jumbo shrimp, decorated with sliced tomatoes, asparagus, hard boiled egg, bell peppers, marinated bean salad and seasonal fresh fruit; topped with Louis dressing.
Smoked Salmon Southwest
Smoked salmon with a four-bean salad with grape tomatoes over shredded romaine and roasted poblano ranch dressing, topped with feta cheese and crispy tortilla strips.
A combination of king crab meat, salmon and shrimp with tomatoes, sliced boiled egg, marinated bean salad and seasonal fresh fruit, served with a side of cocktail sauce.
Sesame Shrimp Salad
New twist on a classic Asian dish. Shrimp rolled in sesame seeds and a traditional Asian sauce mixed with rice noodles, chopped cilantro, shaved cucumbers and red onions, finished with a sesame vinaigrette.
Roasted prime rib of beef served with au jus, potato and vegetable du jour.
Low Calorie Plate
4 oz butterfly cut filet served with an arrangement of fresh fruits and a side of frozen yogurt.
New York Strip
Grilled New York Strip with fire roasted salsa and grilled mushrooms and asparagus.
Orange Roughy with Shrimp Smoked Tomato Sauce
Oven-baked orange roughy filet with cilantro, shallots and garlic topped with shrimp tomato sauce, served with potato and vegetable du jour.
Gulf shrimp simmered in a shrimp broth and white wine sauce with mushrooms, shallots, garlic and scallions, served over pasta and accompanied with vegetable du jour.
Fresh salmon poached and served on an oregano orzo pasta.
Grilled garlic olive oil halibut on a bed of clam chowder sauce topped with sautéed shrimp, garlic, 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.
Pasta & Poultry
Sautéed breast of chicken topped with artichoke hearts, mushrooms and tomatoes, Madagascar peppercorns in a basil demi-glace cream sauce, served with pasta and vegetable du jour.
Chicken breast strips in stir fry in sesame oil with baby corn, broccoli, water chestnut, snow peas and cashews and special seasonings, served over soba noodles.
Chicken breast with grilled jalapenos and onions topped with a jalapeno cream sauce on bucatini pasta.
Tortilla crusted chicken on a bed of tortilla sauce and bucatini pasta.