Petroleum Club Catering Menu 2020 by NationalCowboyMuseum

National Cowboy & Western Heritage Museum

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Catering Menu 1

Table of Contents

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

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

Meeting With Full Breakfast Buffet Fresh Fruit Tray

Biscuits and Gravy

Scrambled Eggs

Assorted Sweet Rolls and Muffins

Bacon and Link Sausage

Coffee, Orange Juice, Tea, Water

Grilled Ham

Comments: $16.00++ 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................................................................................................. $6.00 Fresh picked spinach, combined with mushrooms, bacon, croutons and a special homemade dressing. V.I.P. Salad....................................................................................................... $6.00 A beautiful combination of romaine and spinach, topped with Italian vinaigrette dressing, artichoke hearts, mushrooms and tomatoes.

Meeting With Continental Breakfast Coffee, Juice, Assorted Muffins, Danishes, Bagels and Cream Cheese $8.00++ Per Person Soft Drinks, Bottled Water and Coffee All Day $4.00++ Per Person Assorted Cookies and Fresh Fruit @ 2:00 PM $5.25++ Per Person

Comments: ++ 20% Service Charge plus sales tax

Caesar Salad................................................................................................... $6.00 A Petroleum Club specialty; romaine tossed with our own homemade dressing and croutons. Southwest Salad............................................................................................. $6.00 Shredded romaine, four bean salad, feta, tomato, tortilla strips with roasted poblano dressing. Artisan Salad................................................................................................... $6.00 Mozzarella, cucumber, heirloom grape tomatoes, fresh herbs, hearts of palm with oregano vinaigrette.

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

Banquet Lunch Menu

Salad EntrĂŠes

Luncheon 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.

Seafood

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.

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 ............................................................................... $21.00 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 ................................ $21.00 Fresh salmon poached in a mint marinade and served with a fresh tabouli salad, garnished with mint leaves. Red Chili Crusted Sea Bass ........................................................................... $25.00 Chilean Sea Bass encrusted with red chili; served with a mango and avocado salsa. Poached Halibut ........................................................................................... $25.00 Halibut poached in olive oil with broccoli rabe pesto. Grilled Salmon............................................................................................. $21.00 Grilled salmon with sweet corn, tomato and avocado relish and grilled asparagus.

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

All entrees include tea/coffee, rolls, and butter.

Banquet Lunch Menu Poultry Chicken Jazirvar............................................................................................ $19.00 Sautéed breast of chicken topped with artichoke hearts, mushrooms, tomatoes, Madagascar peppercorns, in a basil demi-glace cream sauce. Chicken Marsala........................................................................................... $19.00 Sautéed breast of marinated chicken topped with a mushroom, shallot and marsala wine sauce. Blackened Chicken........................................................................................ $19.00 Boneless breast of chicken, dredged in Cajun spices and sautéed in a very hot skillet. Chicken John................................................................................................ $19.00 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................................................................................ $19.00 Marinated breast of chicken, broiled and topped with a mushroom, dijon and peppercorn cream sauce.

Banquet Lunch Menu Beef

Steak Diane.................................................................................................. $28.00 Tenderloin, sautéed and topped with a mushroom, scallion and red wine sauce. Filet Mignon with Port Wine Sauce............................................................... $28.00 Tender filet of beef broiled and topped with sautéed, shiitake mushrooms on a bed of port wine sauce. Marinated Flank Steak.................................................................................. $22.00 Marinated flank steak broiled, sliced and topped with a mushroom sauce. Sliced Roast Sirloin With Diane Sauce............................................................ $22.00 Roasted sirloin of beef, sliced and topped with a mushroom, scallion and red wine sauce. New York Strip.............................................................................................. $28.00 Grilled New York Strip with fire roasted salsa, grilled mushrooms and asparagus. All Entrées include tossed salad, vegetable, potato, tea/coffee, rolls and butter.

Chicken Burgundy........................................................................................ $19.00 Sautéed breast of marinated chicken; topped with mushrooms and red onions in a burgundy wine. Grilled Jerk Chicken...................................................................................... $19.00 Chicken breast marinated in jerk seasonings then grilled and served with a mango cilantro salsa. Grilled Stuffed Chicken Breast....................................................................... $19.00 Grilled chicken breast stuffed with goat cheese and smoked chili cilantro sauce.

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

Meeting With Lunch Buffet 1 Salads

Salads

Tossed Green Salad with Ranch and Italian Dressing

Mixed Green Salad with Assorted Dressings

Pasta Salad

Caesar Salad

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

Dessert Assorted Cookies and Brownies

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

Coffee, Tea, Rolls, and Butter

Chocolate Mousse Pie and Crème Brûlée Cheesecake

Comments: $22.00++ Per person includes above buffet menu.

Comments: $24.00++ Per person includes above menu, tax, and service charge.

Minimum number 35.

++ 20%

service charge plus sales tax.

All leftover food belongs to The Petroleum Club.

Meeting With Lunch Buffet 2

service charge plus sales tax.

All leftover food belongs to The Petroleum Club.

Meeting With Lunch Buffet 3

Lunch Side Choices

Bowl of Pasta Salad

Vegetables

Assorted Chips

SautĂŠed, Roasted, Grilled, or Steamed

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

Asparagus Broccoli Brussels Sprouts Cauliflower Corn Green Beans Baby Carrots with Tops Snow Peas

Comments: $15.00++ Per person includes above menu. ++ 20%

Sugar Snap Peas Squash and Zucchini

service charge plus sales tax.

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

Desserts

Vegan

All Lunch Desserts: $7.00

Roasted Poblano Pepper Filled with Eggplant-Pepper Ragout

Crème Brûlée Cheesecake

Triple Chocolate Mousse

Grilled Portobello Mushroom Stacked with Sautéed Spinach, Mushrooms and Cashews

Carrot Cake

Chocolate Fudge Cheesecake

Couscous with Scallions, Edamame, Black Eyed Peas and Roasted Tomato Sauce

Dulce de Leche Cheesecake

Pomegranate Cheesecake

Baked Potato Stuffed with Vegetable Bolognese

Key Lime Pie

Caramel Brownie Cake

Rice Paper Wraps with Mint and Vegetables

Caramel Apple Granny Smith Pie

Salted Caramel Cheesecake

Baked Rice with Eggplant and Tomatoes

Triple Chocolate Cheesecake

Kentucky Derby Pie

Braised Green Beans with Potatoes and Basil in a Tomato Broth

Bourbon Street Pecan Pie

German Chocolate Cake

Chocolate Pyramid

Raspberry-Lemon Mousse

Amaretto Cheesecake

Pecan Tart

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 Carrots

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.

Banquet Dinner 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. Artisan Salad................................................................................................... $7.00 Mozzarella, cucumber, heirloom grape tomatoes, fresh herbs, hearts of palm with oregano vinaigrette. Southwest Salad............................................................................................. $7.00 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................................................................................................ $31.00 Gulf shrimp simmered in a white wine sauce with mushrooms, shallots, garlic and scallions; served over pasta. Poached Filet of Salmon................................................................................ $31.00 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.............................. $31.00 .Oven baked orange roughy filet with cilantro, shallots and garlic; topped with shrimp tomato sauce. Grilled Sea Bass and Shrimp.......................................................................... $34.00 Grilled sea bass topped with blackened jumbo shrimp and served with a trio of sauces: black bean, mango and red chili. Red Snapper................................................................................................. $31.00 Blue corn tortilla-crusted red snapper with roasted poblano sherry cream sauce and sweet onion corn salsa. Seared Salmon.............................................................................................. $31.00 Seared Salmon filet over a pea puree, and finished with a tarragon sauce; served with Israeli couscous. Grilled Trout with Spinach and Lentils............................................................ $31.00 Balsamic-glazed grilled trout served over a spinach and asparagus mixture; served with a lentil and pine nut salad. Halibut.......................................................................................................... $34.00 Coriander-crusted halibut with rice noodles and ginger broth.

Banquet Dinner 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.

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

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

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................................................................................ $39.00 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................................................................................ $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 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

Vegetarian and Vegan Vegan

Sautéed, Roasted, Grilled or Steamed

Roasted Poblano Pepper Filled with Eggplant-Peppers Ragout

Asparagus

Couscous with Scallions, Edamame, Black Eyed Peas, Roasted Tomato Sauce

Broccoli

Baked Potato Stuffed with Vegetable Bolognese

Brussels Sprouts

Rice Paper Wraps with Mint and Vegetables

Cauliflower

Baked Rice with Eggplant and Tomatoes

Corn

Braised Green Beans with Potatoes and Basil in a Tomato Broth

Grilled Portobello Mushroom Stacked with Sautéed Spinach, Mushrooms and Cashews

Green Beans Baby Carrots with Tops Snow Peas Sugar Snap Peas Squash and Zucchini

Vegetarian Goat Cheese and Grilled Vegetable Enchilada Penne Pasta with Roasted Vegetables and Sun-dried Tomato Sauce Rigatoni with Vegetable Bolognese

Potatoes and More

Fettuccine Alfredo with Broccoli and Carrots Creamy Farfalle Pasta with Cremini Mushrooms, Asparagus and Carrots

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

Dessert Menu

Banquet Hors d'Oeuvres Cold Hors D'Oeuvres

All Dinner Desserts: $8.00

1. Iced Jumbo Shrimp

Crème Brûlée Cheesecake

Triple Chocolate Mousse

Carrot Cake

Chocolate Fudge Cheesecake

2. Sliced Potato with Olive Pesto Mousse

Dulce de Leche Cheesecake

Pomegranate Cheesecake

3. Sun-dried Tomato Goat Cheese Mousse

Key Lime Pie

Caramel Brownie Cake

4. Mushrooms Stuffed with Crab Meat

Caramel Apple Granny Smith Pie

Salted Caramel Cheesecake

Triple Chocolate Cheesecake

Kentucky Derby Pie

Bourbon Street Pecan Pie

German Chocolate Cake

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

27. Salmon Skewers: Salmon with bell pepper, onion and mushrooms. 28. Spicy Ground Beef In Puff Pastry 29. Mini Crab Cakes 30. Blackened Chicken Fingers: Tender strip of chicken coated with Cajun herbs and spices and blackened in a hot skillet.

Hot Hors d'Oeuvres

31. Mini Beef Wellington: Marinated beef filled with pate, wrapped with puff pastry and baked.

19. Balsamic Grilled Chicken Fingers With Sun-dried Tomatoes and Herb Goat Cheese on Focacia Bread

32. Mini Chicken Skewers: Broiled tender chicken chunks with bell pepper, onion and mushrooms.

20. Grilled Lemon Pork Tenderloin with Tyme, Garlic and Lemon Zest

33. Mexican Firecrackers: Jalapeno pepper stuffed with cheddar cheese, breaded and deep fried.

21. Rumaki 22. Crabmeat Mushroom Caps 23. Sausage Mushroom Caps 24. Vegetable Egg Rolls: Vegetable filled egg rolls deep fried.

Banquet Hors d'Oeuvres

34. Mini Chicken Cordon Blue: Chicken with Swiss cheese and ham, breaded and deep fried. 35. Chef's Assortment: Let the Chef prepare his favorites.

25. Bacon Wrapped Scallops

36. Roast Sirloin of Beef Served with French bread and condiments.

26. Mini Beef Skewers: .Broiled tender beef chunks with bell pepper, onion and mushrooms.

37. Roasted Tenderloin of Beef Served with French bread and condiments.

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

Wedding Reception

About

Hot Hors d'Oeuvres

From elegant to understated, the National Cowboy & Western Heritage Museum

Egg Rolls with Sweet and Sour Sauce

in one of the nation’s premier museums. From the grand Sam Noble Special Events

Italian Sausage with Smoked Tomato Sauce

Center ballroom to the historic experience of Prosperity Junction, the Museum

Chipotle Pork Tenderloin over Pasta

provides a unique atmosphere that is second to none.

Blackened Chicken Meat Balls with Smoked Tomato Sauce Salmon with Lemon Pepper Sauce

is the perfect site for your event. You and your guests can enjoy a day or evening

To secure your preferred date please contact Lydia Hopkins, Manager of Meeting & Event Services, at (405) 478-2250 ext. 256 or lhopkins@nationalcowboymuseum.org.

Penne with Roasted Vegetable and Red Sauce Carving Station (Beef and Turkey)

Venue Capacities

Cold Hors d'Oeuvres

Sam Noble Special Events Center 1,000 banquet • 1,250 theater

Ham and Turkey Wraps Pasta Salad Jamaican Jerk Chicken Salad Cheese Tray with Fresh Fruit Vegetable Tray with Dip Coffee Station

Comments: $55.00 Per person includes above menu, soft drinks, setup, tax and gratuity for 3 hours.

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

$65.00 Per person includes above menu, wine, beer, champagne, setup, tax and gratuity for 3 hours.

Food & Beverage Arrangements

$75.00 Per person includes above menu, premium full bar, setup, tax and gratuity for 3 hours.

Please call Jennifer Dao, Petroleum Club, at (405) 232-1184 to select your food and beverage menu.

All leftover food belongs to The Petroleum Club.

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