are subject to 20% gratuity plus sales tax.
APPETIZERS & SOUPS
Jumbo Shrimp Cocktail, French Onion Soup Au Gratin,
Creamy Clam Chowder, Petroleum Club Navy Bean Soup,
Southwest specialty, served with julienne strips of chicken, corn tortillas,
Classic Caesar salad with your choice of 5 oz meatballs, blackened tilapia or grilled chicken breast and a Parmesan crisp.
PETROLEUM CLUB COBB SALAD
greens with boiled eggs, tomatoes, avocados, cheddar cheese, strips
of chicken, beef tenderloin and bacon, topped with
avocado boat filled with jumbo shrimp, decorated with sliced
tomatoes, asparagus, hard boiled egg, bell peppers, marinated
SMOKED SALMON SOUTHWEST
salmon with a four-bean salad with grape tomatoes over shredded
romaine and roasted poblano ranch dressing, topped with
SESAME SHRIMP SALAD
twist on a classic Asian dish. Shrimp rolled in sesame seeds and a
traditional Asian sauce mixed with rice noodles, chopped
CHILI-LIME CRAB SALAD
mix of lump crab meat with fresh avocados piled atop a juicy heirloom
tomato. This makes for a classy combination, with
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.
GRILLED JERK CHICKEN
Chicken breast marinated in jerk seasonings then grilled and served with a mango cilantro salsa.
GRILLED STUFFED CHICKEN BREAST
Grilled chicken breast stuffed with goat cheese and smoked chili cilantro sauce.
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.
MINT MARINATED POACHED SALMON & TABBOULEH SALAD
Fresh salmon poached in a mint marinade and served with a fresh tabbouleh
salad, garnished with mint leaves.
RED CHILI CRUSTED SEA BASS
Chilean Sea Bass encrusted with red chili and served with a mango and avocado salsa.
Halibut Poached in olive oil with broccoli rabi pesto.
Grilled salmon with sweet corn, tomato and avocado relish and grilled asparagus.