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Appetizers and Soups I Salad Entrees I Pasta & Poultry I Beef I Seafood I Desserts I



O

 

APPETIZERS & SOUPS

 

Jumbo Shrimp Cocktail,     French Onion Soup Au Gratin,

Creamy Clam Chowder,     Petroleum Club Navy Bean Soup,

 

TORTILLA SOUP

A Southwest specialty, served with julienne strips of chicken, corn tortillas,

sliced avocado, and topped with shredded Monterey jack cheese.

 

SALAD ENTREES

 

 CAESAR SALAD

Classic Caesar salad with your choice of 5 oz meatballs, blackened tilapia or grilled chicken breast and a Parmesan crisp.

 

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.

 

CALIFORNIA SALAD

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. Seafood Salad $14.95 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.

 

CHILI-LIME CRAB SALAD

A zesty mix of lump crab meat with fresh avocados piled atop a juicy heirloom tomato. This makes for a classy combination, with
 
chopped cilantro, sliced strawberries and tossed in a jalepano dressing.

 

PASTA & POULTRY

  

CHICKEN JAZIRVAR

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.

 

CASHEW CHICKEN

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.

 

 

BEEF

 

PRIME RIB

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.

SEAFOOD

 

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.

 
SHRIMP DIANE

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.

 

POACHED HALIBUT

Halibut Poached in olive oil with broccoli rabi pesto.

 

GRILLED SALMON

Grilled salmon with sweet corn, tomato and avocado relish and grilled asparagus.

 

 

 



Petroleum Club of Oklahoma City
Copyright 2013
All Rights Reserved

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