National Cowboy & Western Heritage Museum Catering Menu by Outlook Magazine

National Cowboy & Western Heritage Museum

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Catering Menu 1

The End of the Trail (1915), by James Earle Fraser; plaster. Museum purchase. (1968.01.01)

Table of Contents

Breakfast................................................................................. 4 Lunch...................................................................................... 5 – 15 Dinner..................................................................................... 16 – 24 Hors d’Oeuvres........................................................................ 25 – 27 Wedding Menus...................................................................... 28 – 33 About ..................................................................................... 29

Meeting With Continental Breakfast Coffee, Juice, Assorted Muffins, Danishes, Bagels, and Cream Cheese $7.00++ Per Person Soft Drinks, Bottled Water, and Coffee All Day $4.00++ Per Person Assorted Cookies and Fresh Fruit @ 2:00 PM $4.00++ Per Person

Comments: 20% Service Charge plus sales tax

Meeting With Full Breakfast Buffet Fresh Fruit Tray

Spinach Quiche

Scrambled Eggs

Biscuits and Gravy

Bacon and Link Sausage

Assorted Sweet Rolls and Muffins

Grilled Ham

Coffee, Tea, Water

Comments: $15.00++ Per person. Minimum number 25. All leftover food belongs to The Petroleum Club.

Banquet Lunch Menu Appetizers Imported Smoked Salmon............................................................................. $12.00 Iced Shrimp Cocktail..................................................................................... $12.00

Salads Spinach Salad................................................................................................. $5.00 Fresh picked spinach, combined with mushrooms, bacon, croutons, and a special homemade dressing. V.I.P. Salad....................................................................................................... $5.00 A beautiful combination of romaine and spinach, topped with Italian vinaigrette dressing, artichoke hearts, mushrooms, and tomatoes. Caesar Salad................................................................................................... $5.00 A Petroleum Club specialty; romaine tossed with our own homemade dressing and croutons. Southwest Salad............................................................................................. $5.00 Shredded romaine, four bean salad, feta, tomato, tortilla strips with roasted poblano dressing.

All items are subject to 20% service charge plus tax.

Banquet Lunch Menu Salad EntrĂŠes Seafood Salad............................................................................................... $20.00 A combination of king crab meat, salmon, and shrimp, artistically arranged with tomatoes, sliced boiled egg, marinated beans, strawberries, and bananas; served with cocktail sauce on the side. Gourmet Chicken Salad................................................................................ $17.00 Crisp romaine tossed with strips of marinated chicken breast, grated provolone cheese, sliced bell peppers, mushrooms, penne pasta, and topped with sesame seed dressing. Pasta Citron ................................................................................................. $17.00 A refreshing combination of pasta, romaine lettuce, toasted pecans, grilled chicken breast, blue cheese crumbles, orange, and grapefruit segments with red and yellow bell pepper, tossed with a citrus vinaigrette. Caesar Salad................................................................................................ $17.00 Classic Caesar salad with your choice of 5 oz. meatballs, blackened tilapia or grilled chicken breast, and parmesan crisp. California Salad........................................................................................... $20.00 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. Sesame Shrimp Salad ................................................................................... $18.00 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 ................................................................................... $18.00 A zesty mix of crab meat with fresh avocados piled atop a juicy heirloom tomato. This makes for a classy combination with chopped cilantro and sliced strawberries; tossed in a jalapeno dressing. All entrees include tea/coffee, rolls, and butter.

Banquet Lunch Menu Luncheon EntrĂŠes Seafood Shrimp Diane................................................................................................ $21.00 Gulf shrimp simmered in a shrimp broth and white wine with mushrooms, shallots, garlic, and scallions; served over pasta. Poached Filet of Salmon ............................................................................... $19.00 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 ............................. $19.00 Oven baked Orange Roughy fillet with cilantro, shallots, and garlic topped with shrimp tomato sauce. Mint Marinated Poached Salmon and Tabbouleh Salad ................................ $19.00 Fresh salmon poached in a mint marinade and served with a fresh tabouli salad, garnished with mint leaves. Red Chili Crusted Sea Bass ........................................................................... $22.00 Chilean Sea Bass encrusted with red chili; served with a mango and avocado salsa. Poached Halibut ........................................................................................... $22.00 Halibut poached in olive oil with broccoli rabe pesto. Grilled Salmon............................................................................................. $19.00 Grilled salmon with sweet corn, tomato and avocado relish and grilled asparagus.

All items are subject to 20% service charge plus tax.

Banquet Lunch Menu Poultry Chicken Jazirvar............................................................................................ $18.00 Sautéed breast of chicken topped with artichoke hearts, mushrooms, tomatoes, Madagascar peppercorns, in a basil demi-glace cream sauce. Chicken Marsala........................................................................................... $18.00 Sautéed breast of marinated chicken topped with a mushroom, shallot, and marsala wine sauce. Blackened Chicken........................................................................................ $18.00 Boneless breast of chicken, dredged in Cajun spices, and sautéed in a very hot skillet. Chicken John................................................................................................ $18.00 Marinated breast of chicken stuffed with fresh spinach, cilantro, sun-dried tomatoes, and cream cheese, coated with seasoned bread crumbs, and baked. Peppered Chicken Dijon................................................................................ $18.00 Marinated breast of chicken, broiled and topped with a mushroom, dijon and peppercorn cream sauce. Chicken Burgundy........................................................................................ $18.00 Sautéed breast of marinated chicken; topped with mushrooms and red onions in a burgundy wine. Grilled Jerk Chicken...................................................................................... $18.00 Chicken breast marinated in jerk seasonings then grilled and served with a mango cilantro salsa. Grilled Stuffed Chicken Breast....................................................................... $18.00 Grilled chicken breast stuffed with goat cheese and smoked chili cilantro sauce.

All items are subject to 20% service charge plus tax.

Banquet Lunch Menu Beef

Steak Diane.................................................................................................. $27.00 Tenderloin, sautéed and topped with a mushroom, scallion, and red wine sauce. Filet Mignon with Port Wine Sauce............................................................... $27.00 Tender filet of beef broiled and topped with sautéed, shiitake mushrooms on a bed of port wine sauce. Marinated Flank Steak.................................................................................. $21.00 Marinated flank steak broiled, sliced, and topped with a mushroom sauce. Sliced Roast Sirloin With Diane Sauce............................................................ $20.00 Roasted sirloin of beef, sliced and topped with a mushroom, scallion and red wine sauce. New York Strip.............................................................................................. $27.00 Grilled New York Strip with fire roasted salsa, grilled mushrooms, and asparagus. All Entrées include tossed salad, vegetable, potato, tea/coffee, rolls, and butter.

All items are subject to 20% service charge plus tax.

Meeting With Lunch Buffet 1 Salads Tossed Green Salad with Ranch and Italian Dressing Pasta Salad

EntrĂŠes and Sides Balsamic Glazed Chicken Breast Meatballs and Pasta Green Beans and Carrots Roasted Fingerling Potatoes

Dessert Assorted Cookies and Brownies Coffee, Tea, Rolls and Butter

Comments: $25.00 Per person includes above buffet menu, tax, and service charge. Minimum number 35. All leftover food belongs to The Petroleum Club.

Meeting With Lunch Buffet 2 Salads Mixed Green Salad with Assorted Dressings Caesar Salad

Entrées and Sides Salmon with Lemon Caper Sauce on a bed of Spinach Balsamic Glazed Chicken with Sun-dried Tomato Sauce Parmesan Mashed Potatoes and Roasted Fingerling Potatoes Green Beans and Carrots

Dessert Chocolate Mousse Pie, Carrot Cake, and Crème Brûlée Cheesecake

Comments: $30.00 Per person includes above menu, tax, and service charge. Minimum number 35. All leftover food belongs to The Petroleum Club.

Meeting With Lunch Buffet 3 Bowl of Pasta Salad Assorted Chips Assorted Turkey, Ham, Chicken or Veggie Deli Sandwiches on Assorted Breads or Wrap Condiments on the side (Pickles, Mustard and Mayo) Assorted Large Cookies Tea, Coffee, and Bottled Waters Plastic Utensils, Paper Plates, and Napkins

Comments: $16.00 Per person includes above menu, tax, and service charge.

Lunch Side Choices Vegetables SautĂŠed, Roasted, Grilled, or Steamed Asparagus Broccoli Brussels Sprouts Cauliflower Corn Green Beans Baby Carrots with Tops Parisian Carrots Snow Peas Sugar Snap Peas Squash and Zucchini

Potatoes and More Israeli Couscous with Sun-dried Tomato Sauce Cheese Grits Parmesan Risotto Mushroom Risotto Roasted Fingerling Potatoes Blackened Fingerling Potatoes New Potatoes with Parsley Butter Garlic Mashed Potatoes Twice Baked Mashed Potatoes Mashed Potato Croquettes

Vegetarian and Vegan Vegan Roasted Poblano Pepper Filled with Eggplant-Pepper Ragout Grilled Portobello Mushroom Stacked with SautĂŠed Spinach, Mushrooms and Cashews Couscous with Pistachios, Scallions, Edamame, Black Eyed Peas and Roasted Tomato Sauce Baked Potato Stuffed with Vegetable Bolognese Rice Paper Wraps with Mint and Vegetables Baked Rice with Eggplant and Tomatoes Braised Green Beans with Potatoes and Basil in a Tomato Broth

Vegetarian Goat Cheese and Grilled Vegetable Enchilada Penne Pasta with Roasted Vegetables Sun-dried Tomato Sauce Rigatoni with Vegetable Bolognese Fettuccine Alfredo with Broccoli and Carrots Creamy Farfalle Pasta with Cremini Mushrooms, Asparagus, and Walnuts Orecchiette Pasta with Broccoli Rabe and Cannellini Beans

Desserts All Lunch Desserts: $6.00 Crème Brûlée Cheesecake

Chocolate Mousse

Chocolate Trilogy

Raspberry White Chocolate Cheese Brûlée

Carrot Cake

Lil’ Red Velvet

Irish Crème Bash

Chocolate Marquise

Dulce de Leche Cheesecake

Carrot Cake

Cherry Cheesecake

Triple Cappuccino

Key lime Pie

Strawberry Shortcake

Key Lime Crumb Cake

Key West Key Lime

Caramel Apple Granny Smith Pie

Orange Creamsicle

Triple Chocolate Cheesecake

Banana Foster

Bourbon Street Pecan Pie

Banquet Dinner Cold Appetizers Alaskan Crabmeat Cocktail........................................................................... $14.00 A generous portion of king crabmeat, topped with our own Louis sauce, served with a lemon crown and olive. Norwegian Smoked Salmon.......................................................................... $14.00 Delicate Norwegian smoked salmon served with capers, onions, horseradish, lemon, and sliced rye bread. Iced Shrimp Cocktail..................................................................................... $14.00 Large gulf shrimp served with a lemon crown and olive.

Hot Appetizers Sautéed Gulf Prawns with Angel Hair Pasta................................................... $14.00 Sautéed gulf prawns with angel hair pasta, shallots, and garlic; served with black bean and roasted red pepper coulis. Shrimp Saffron Fettucine............................................................................... $14.00 Gulf shrimp sautéed with saffron and herbs and mixed with The Petroleum Club favorite Alfredo.

All items are subject to 20% service charge plus tax.

Banquet Dinner Salads

Spinach Salad................................................................................................. $6.00 Fresh picked spinach, sliced mushrooms, and bacon bits, tossed with croutons, and our special dressing. V.I.P. Salad....................................................................................................... $6.00 A beautiful combination of romaine and spinach, topped with Italian vinaigrette dressing, artichoke hearts, mushrooms, and tomatoes. Caesar Salad................................................................................................... $6.00 A Petroleum Club specialty, romaine tossed with our own homemade dressing, and croutons. Stilton and Pecan Salad................................................................................... $7.00 Mixed greens, tomatoes, stilton blue cheese, chili pecans, and stilton toast; topped with raspberry vinaigrette. Southwest Salad............................................................................................. $6.00 Shredded romaine, four bean salad, feta, tomato, and tortilla strips with roasted poblano dressing.

All items are subject to 20% service charge plus tax.

Banquet Dinner Dinner Entrées Seafood Shrimp Diane................................................................................................ $30.00 Gulf shrimp simmered in a white wine sauce with mushrooms, shallots, garlic, and scallions; served over pasta. Poached Filet of Salmon................................................................................ $30.00 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.............................. $30.00 .Oven baked orange roughy filet with cilantro, shallots, and garlic; topped with shrimp tomato sauce. Grilled Sea Bass and Shrimp.......................................................................... $33.00 Grilled sea bass topped with blackened jumbo shrimp and served with a trio of sauces: black bean, mango, and red chili. Red Snapper................................................................................................. $30.00 Blue corn tortilla-crusted red snapper with roasted poblano sherry cream sauce and sweet onion corn salsa. Seared Salmon.............................................................................................. $30.00 Seared Salmon filet over a pea puree, and finished with a tarragon sauce; served with Israeli couscous. Grilled Trout with Spinach and Lentils............................................................ $30.00 Balsamic-glazed grilled trout served over a spinach and asparagus mixture; served with a lentil and pine nut salad. Halibut.......................................................................................................... $33.00 Coriander-crusted halibut with rice noodles and ginger broth.

All items are subject to 20% service charge plus tax. 18

Banquet Dinner Poultry

Chicken Jazirvar............................................................................................ $26.00 Sautéed breast of chicken topped with artichoke hearts, mushrooms, tomatoes, Madagascar peppercorns; in a basil demi-glace cream sauce. Chicken Marsala........................................................................................... $26.00 Sautéed breast of marinated chicken topped with a mushroom, shallot, and marsala wine sauce. Chicken With Sun Dried Tomato................................................................... $26.00 Boneless breast of chicken, sautéed with shallots and sun-dried tomatoes; simmered in a white wine and cream sauce with basil. Baked Chicken John...................................................................................... $26.00 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................................................................................ $26.00 Marinated breast of chicken, broiled and topped with a mushroom, dijon, and peppercorn cream sauce. Chicken Burgundy........................................................................................ $26.00 Sautéed breast of marinated chicken; topped with mushrooms and red onions in a burgundy wine.

All items are subject to 20% service charge plus tax.

Banquet Dinner 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. New Mexico Rib-Eye..................................................................................... $37.00 Grilled Rib-Eye with caramelized onions, blue cheese, wild mushroom relish, topped with chili onion rings and finished with a roasted red pepper sauce. Red Chili Crusted K.C. Strip.......................................................................... $37.00 Kansas City Strip encrusted with New Mexico red chili seasonings, topped with chili onion rings and finished with an ancho-mushroom sauce.

All items are subject to 20% service charge plus tax.

Banquet Dinner Combination Entrées

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, cilantro and baked. Duo of Filet and Halibut................................................................................ $38.00 Sumac crusted halibut with pomegranate molasses on a bed of red lentil. Cowboy filet on a bed of cauliflowers grits. Duo of Filet and Shrimp................................................................................ $38.00 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 Salmon................................................................................ $37.00 Butterfly cut tenderloin, sautéed and topped with a caramelized shallot, mushroom, and cabernet sauce. Filet of salmon served with an artichoke cream sauce. All entrées include tossed salad, vegetable, potato, tea/coffee, and rolls.

All items are subject to 20% service charge plus tax.

Dinner Choice Sides Vegetables SautĂŠed, Roasted, Grilled, or Steamed Asparagus Broccoli Brussels Sprouts Cauliflower Corn Green Beans Baby Carrots with Tops Parisian Carrots Snow Peas Sugar Snap Peas Squash and Zucchini

Vegetarian and Vegan Vegan

Â Roasted Poblano Pepper Filled with Eggplant-Peppers Ragout Grilled Portobello Mushroom Stacked with SautĂŠed Spinach, Mushrooms, and Cashews Couscous with Pistachios, Scallions, Edamame, Black Eyed Peas, Roasted Tomato Sauce Baked Potato Stuffed with Vegetable Bolognese Rice Paper Wraps with Mint and Vegetables Baked Rice with Eggplant and Tomatoes Braised Green Beans with Potatoes and Basil in a Tomato Broth

Dessert Menu All Dinner Desserts: $7.00 Crème Brûlée Cheesecake

Raspberry White Chocolate Cheese Brûlée

Chocolate Trilogy

Lil’ Red Velvet

Carrot Cake

Chocolate Marquise

Irish Crème Bash

Carrot Cake

Dulce de Leche Cheesecake

Triple Cappuccino

Cherry Cheesecake

Strawberry Shortcake

Key Lime Pie

Key West Key Lime

Key Lime Crumb Cake

Orange Creamsicle

Caramel Apple Granny Smith Pie

Banana Foster

Triple Chocolate Cheesecake Bourbon Street Pecan Pie Chocolate Mousse

Banquet Hors d'Oeuvres Cold Hors D'Oeuvres 1. Iced Jumbo Shrimp 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 capers. 6. Endive Spoons with Lemon-herb Goat Cheese 7. Prosciutto Wrapped Gorgonzola with Arugala and Dried Currants 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 and Black Bean Burritos 12. Chicken and 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.

All items are subject to 20% service charge plus tax.

Banquet Hors d'Oeuvres 16. Smoked Salmon: Smoked salmon served with diced onions, capers, lemons, diced eggs, and horseradish. 17. Chip and Dip: French onion, salsa, guacamole, spinach and artichoke. 18. Bowl of Mixed Nuts

Hot Hors d'Oeuvres

19. Balsamic Grilled Chicken Fingers With Sun-dried Tomatoes and Herb Goat Cheese on Focacia Bread 20. Grilled Lemon Pork Tenderloin with Tyme, Garlic, and Lemon Zest 21. Rumaki 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.

All items are subject to 20% service charge plus tax.

Banquet Hors d'Oeuvres 27. 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 Served with French bread and condiments. 38. Roasted Tenderloin of Beef Served with French bread and condiments.

All items are subject to 20% service charge plus tax.

Wedding Reception Hot Hors d'Oeuvres Egg Rolls with Sweet and Sour Sauce Italian Sausage with Smoked Tomato Sauce Chipotle Pork Tenderloin over Pasta Blackened Chicken Meat Balls with Smoked Tomato Sauce Salmon with Lemon Pepper Sauce Penne with Roasted Vegetable and Red Sauce Carving Station (Beef and Turkey)

Cold Hors d'Oeuvres Ham and Turkey Wraps Pasta Salad Jamaican Jerk Chicken Salad Cheese Tray with Fresh Fruit Vegetable Tray with Dip Coffee Station

Comments: $45.00 Per person includes above menu, soft drinks, setup, tax, and gratuity for 3 Hours. $55.00 Per person includes above menu, wine, beer, champagne, setup, tax, and gratuity for 3 hours. $65.00 Per person includes above menu, premium full bar, setup, tax, and gratuity For 3 hours. All leftover food belongs to The Petroleum Club.

Indian Wedding 1 Dinner Buffet Curry Shrimp Salad Cucumber and Tomato Salad Caesar Salad Chicken Tikka Masala Lamb In Tomato, Onion Gravy Curried Red Snapper Tandoori Chicken Tomato, Red Onion Raitha Vegetable Korma Aloo Gobi Matar Spiced Kale and Chickpeas Saffron Rice, Dill Rice Naan

Pass Hors d'Oeuvres Samosa Curried Cauliflower Fritters Hot Tea and Coffee Station Comments: $45.00 Per person includes above menu, setup, tax, and service for 3 hours. Minimum number of people 250. All leftover food belongs to The Petroleum Club.

Indian Wedding 2 Three Appetizers Cocktail Vegetable Samosa: Turnovers filled with lightly spiced potatoes. Paneer Tikka: Barbecued chunks of paneer seasoned with chat masala. Hariyali Murg Tikka: Barbecued chicken in a mint and coriander marinade.

Three EntrĂŠes Chicken Masala: A medium curry blended with onion, ginger, garlic, coriander and turmeric. Murg Akbari: Chicken prepared with cashews, raisins, grated paneer, and simmered in a creamy sauce. Rogan Josh: Rich lamb curry, Kashmiri style.

Two Vegetarian Dishes Sag paneer: Spinach cooked with homemade soft cheese and roasted garlic. Baingan Masala: Eggplant cooked with mild spices.

Accompanied with Kali Dal New Delhi: Slow simmered black lentils with ginger and tomatoes. Peas Pulao: Saffron favored Basmati rice with green peas. Raita: Homemade yogurt with cucumber. Naan: Leavened soft bread made with flour dough and baked in the Tandoor.

Hot Tea and Coffee Station

Comments: $40.00 Per person includes above menu, tax, and service for 3 hours. Minimum number of people 250. All leftover food belongs to The Petroleum Club. 30

Indian Wedding 3 Appetizers Vegetable Samosa: Turnovers filled with lightly spiced potatoes. Hariyali Murg Tikka: Barbecued chicken in a mint and coriander marinade.

Two EntrĂŠes Chicken Masala: A medium curry blended with onion, ginger, garlic, coriander, and turmeric. Rogan Josh: Rich lamb curry, Kashmiri style.

Two Vegetarian Dishes Saag Paneer: Spinach cooked with homemade soft cheese and roasted garlic. Baingan Masala: Eggplant cooked with mild spices.

Accompanied with Kali Dal New Delhi: Slow simmered black lentils with ginger and tomatoes. Peas Pulao: Saffron flavored Basmati rice with green peas. Raita: Homemade yogurt with cucumber. Naan: Leavened soft bread made with flour dough and baked in the Tandoor.

Hot Tea and Coffee Station

Comments: $35.00 Per person includes above menu, tax, and service for 3 hours. Minimum number of people 250. All leftover food belongs to The Petroleum Club. 31

Persian Wedding 1 Cold Buffet

Hot Buffet

Sabzi

Ghormeh Sabzi

Salad Shirazi

Khoresht Bademjan

Torshi

Khoresht Karafs

Khiyar Shoor

Jujeh Kabob

Most o Khiyar

Kabob Kubideh

Ikra (Eggplant, Tomatoes and Herbs)

Kotlet

Mortadella

Saffron Rice

Feta Cheese with Pita Bread

Carving Station (Tenderloin)

Cold Dolmeh-ye-Barg Salad Olivieh Assorted Fruit Tray Hot Tea and Coffee Station

Comments: $55.00 Per person includes above menu, setup, tax, and service for 3 hours. Minimum number of people 250. All leftover food belongs to The Petroleum Club.

Persian Wedding 2 Hot Buffet Ghormeh Sabzi Khoresht Bademjan Jujeh Kabob Kabob Kubiedeh Saffron Rice

Cold Buffet Sabzi Salad Shirazi Torshi Khiyar Shoor Most o Khiyar Mortadella Feta Cheese with Pita Bread Cold Dolmeh-ye-Barg Assorted Fruit Tray Hot Tea and Coffee Station

Comments: $45.00 Per person includes above menu, setup, tax, and service for 3 hours. Minimum number of people 250. All leftover food belongs to The Petroleum Club.

About From elegant to understated, the National Cowboy & Western Heritage Museum is the perfect site for your event. You and your guests can enjoy a day or evening in one of the nation’s premier museums. From the grand Sam Noble Special Events Center ballroom to the historic experience of Prosperity Junction, the Museum provides a unique atmosphere that is second to none. To secure your preferred date please contact Lydia Hopkins, Manager of Meeting & Event Services, at (405) 478-2250 ext. 256 or lhopkins@nationalcowboymuseum.org.

Venue Capacities Sam Noble Special Events Center 1,000 banquet • 1,250 theater S.B. “Burk” Burnett Board Room 110 banquet • 180 theater Dub & Mozelle Richardson Theater 80 banquet • 75 classroom Prosperity Junction Gallery 130 banquet • 200 standing reception

Sam Noble Special Events Center

Western States Plaza (Outdoor Venue) 850 banquet • 1,000 theater

Food & Beverage Arrangements Please call Jennifer Dao, Petroleum Club, at (405) 232-1184 to select your food and beverage menu. The Petroleum Club accepts cash, corporate checks, and all major credit cards. Payment in full is required ten days prior to the event.

Together Let’s Experience History and Make Memories

Notes

1700 Northeast 63rd Street Oklahoma City, Oklahoma 73111 (405) 478-2250 ext. 256 nationalcowboymuseum.org