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I Cold Appetizers I Hot Appetizers I Salads I Seafood I Poultry I Beef I

I Combination Entrees I Desserts I 



 

O

COLD APPETIZERS

 

ICED SHRIMP COCKTAIL  $15.00

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

 

ALASKAN CRABMEAT COCKTAIL  $15.00

A generous portion of king crabmeat, topped with our own Louis sauce and served
with a lemon crown and olive.

 

NORWEGIAN SMOKED SALMON  $15.00

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

 

HOT APPETIZERS

 

SAUTÉED GULF PRAWNS WITH ANGEL HAIR PASTA  $15.00

Sautéed gulf prawns with angel hair pasta, shallots and garlic, served with black bean and roasted red pepper coulis.

 

SHRIMP SAFFRON FETTUCINE  $15.00

Gulf shrimp sautéed with saffron and herbs and mixed with the Petroleum Club favorite Alfredo.

 

SALADS

 

SPINACH SALAD  $7.00

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

 

V.I.P. SALAD  $7.00

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

 

CAESAR SALAD  $7.00

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

 

 

DINNER ENTREES

SEAFOOD

 

SHRIMP DIANE  $38.00

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

 

POACHED FILLET OF SALMON  $38.00

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

 

ORANGE ROUGHY WITH SHRIMP AND SMOKED TOMATO SAUCE  $38.00

Oven baked orange roughy fillet with cilantro, shallots and garlic topped with shrimp tomato sauce.

 

POULTRY

 

CHICKEN JAZIRVAR  $28.00

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

 

CHICKEN MARSALA  $28.00

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

 

CHICKEN WITH SUN DRIED TOMATO  $28.00

Boneless breast of chicken, sautéed with shallots and sun dried tomatoes, simmered in a white wine and cream sauce with basil.

 

BAKED CHICKEN JOHN  $28.00

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  $28.00

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

 

CHICKEN BURGUNDY  $28.00

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

 

BEEF



STEAK DIANE  $37.00

Butterfly cut tenderloin, sautéed and topped with a mushroom, scallion and red
wine sauce.

 

FILET MIGNON WITH WILD MUSHROOM SAUCE  $37.00

Tender filet of beef broiled and topped with sautéed, shiitake mushrooms on a bed of port wine sauce.

 

FILET MIGNON (8 oz.)  $37.00

Tender filet of beef broiled to taste.

 

PEPPER STEAK  $37.00

Butterfly cut tenderloin, sautéed and topped with Madagascar peppercorns, shallots, garlic and red wine sauce.

 

COMBINATION ENTREES

 

DUO OF FILET AND CHICKEN  $37.00

Tenderloin, sautéed and topped with a peppercorn sauce. Marinated chicken breast served with an artichoke and mushroom sauce.

 

DUO OF FILET AND CHICKEN  $37.00

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.

 

DUO OF FILET AND SHRIMP  $39.00

Tenderloin, sautéed and topped with a mushroom, scallion and red wine sauce.Shrimp served with a garlic and smoked tomato sauce.

 

DUO OF FILET AND SHRIMP  $39.00

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.

 

DUO OF FILET AND SALMON  $38.00

Butterfly cut tenderloin, sautéed and topped with a caramelized shallot, mushroom
and cabernet sauce. Fillet of salmon served with an artichoke cream sauce.

 

ALL ENTREES INCLUDE TOSSED SALAD, VEGETABLE, POTATO, TEA/COFFEE AND ROLLS

 

 


 



Petroleum Club of Oklahoma City
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