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Cold   Hot

 

 Cold Hors D'oeuvre

 

1.   ICED JUMBO SHRIMP

With appropriate accompaniments.

 

2.   SLICED POTATO WITH OLIVE PESTO MOUSSE

 

3.   SUN-DRIED TOMATO GOAT CHEESE MOUSSE

 

4.MUSHROOMS STUFFED WITH CRAB MEAT

 

5.   SMOKED SALMON ROSETTE

Smoked salmon rosettes served on rye toast with cream cheese and caper.

 

6.   ENDIVE SPOONS WITH LEMON-HERB GOAT CHEESE

 

7.   PROSCIUTTO WRAPPED GORGONZOLA WITH ARUGALA & DRIED CURRANT

 

8.   CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS

 

9.   DILL CURED PORK CROSTINI WITH SWEET MUSTARD DILL SAUCE

 

10.  PECAN CRUSTED CHICKEN TENDERS 

 

11.  MINI BEEF & BLACK BEAN BURRITOS

 

12.  CHICKEN & CASHEW SPRING ROLLS

 

13.  CHEF'S ASSORTMENT OF CANAPÉS 

Let the Chef prepare his favorites for you..

 

14.  TRAY OF CHEESE Small / Large

Domestic and imported cheese with seasonal fruits.

 

15.  TRAY OF ASSORTED COLD CUTS Small / Large

Assorted cold cuts, ham, turkey, pastrami and roast beef with sliced French bread, mayonnaise, 

mustard and horse radish.

 

16.   SMOKED SALMON

 Smoked salmon served with diced onions, capers, lemons, diced eggs, and horseradish.

 

17.  CHIP AND DIP

French onion, salsa, guacamole, spinach & artichoke.

 

18.  BOWL OF MIXED NUTS 

 

 

 

 Hot Hors D'oeuvre

 

19. BALSAMIC GRILLED CHICKEN FINGERS WITH SUN-DRIED TOMATOES & 

HERB GOAT CHEESE ON FOCACIA BREAD

 

20.  GRILLED LEMON PORK TENDERLOIN WITH TYME, GARLIC & LEMON ZEST 

 

21.  RUMAKI

Chicken liver wrapped with smoked bacon and broiled.

 

22.  CRABMEAT MUSHROOM CAPS

 

23.  SAUSAGE MUSHROOM CAPS

 

24.  VEGETABLE EGG ROLLS 

Vegetable filled egg rolls deep fried

 

25.  BACON WRAPPED SCALLOPS 

 

26.  MINI BEEF SKEWERS

Broiled tender beef chunks with bell pepper, onion, and mushrooms.

 

27.  MINI QUICHE

Ham and spinach quiche.

 

28.   SALMON SKEWERS

Salmon with bell pepper, onion, and mushrooms.

 

29.  SPICY GROUND BEEF IN PUFF PASTRY

 

30.  MINI CRAB CAKES

 

31.  BLACKENED CHICKEN FINGERS

Tender strip of chicken coated with Cajun herbs and spices and blackened in a hot skillet.

 

32.  MINI BEEF WELLINGTON

Marinated beef filled with pate, wrapped with puff pastry and baked.

 

33.  MINI CHICKEN SKEWERS 

Broiled tender chicken chunks with bell pepper, onion, and mushrooms.

 

34.  MEXICAN FIRECRACKERS

Jalapeno pepper stuffed with cheddar cheese, breaded and deep fried.

 

35.  MINI CHICKEN CORDON BLUE 

Chicken with Swiss cheese and ham, breaded and deep fried

 

36.  CHEF'S ASSORTMENT 

 Let the Chef Prepare his favorites.

 

37.  ROAST SIRLOIN OF BEEF

With French bread and condiments.

 

38.  ROASTED TENDERLOIN OF BEEF

With French bread and condiments.

 

THERE IS SERVICE CHARGE AND TAX ON ALL FOOD, BAR AND SERVICES AT 

THE PETROLEUM CLUB OF OKLAHOMA CITY - NO EXCEPTIONS.

 

 



Petroleum Club of Oklahoma City
Copyright 2013
All Rights Reserved

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