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Food Menu Samples
A menu sampling... Our enticing menus are ever changing. Listed below are some examples of menus that were created by the Petroleum Club especially for the event. Please contact Jennifer Terrell, our Director of Catering, for our latest selections.

Petroleum Club Open House

In the Main Dining Room
Braised Short Ribs of Beef
Colcannon Potatoes, Portobello Au Jus
Thai-Grilled Mahi Mahi
Corn and Rice Cakes, Pineapple Salsa
Jambalaya Chicken
Sausage Jambalaya, Brown Butter Sauce
Cranberry- Pomegranate Pork Loin
Maple Sweet Potatoes, Haricots Verts

In the Woodbine Room
Celebrating the holidays

Homemade Doughnuts and Hot Chocolate
Mini Crème Brulèe
Chocolate Caramel Pecan Potato Chips

Cheese and Fruit Table
Wedges of Imported and Domestic Cheeses
Seasonal Berries and Fruit

Seafood Table
Jumbo Boiled Shrimp, Colossal Marinated Crab Claws
Smoked Cedar-Planked Salmon
(made in-house with Chef Eddie’s secret seasonings)
Gravalax with Classic Garniture
(salt and sugar-cured salmon made in-house)


Asian Table
Lettuce Wraps with Coconut Risotto, Stir-Fry Chicken
Sushi Display with Wasabi Ginger Garnishes
Hand-rolled Spring Rolls with Pork and Napa Cabbage
Ahi Tuna Martinis with Asian Slaw

Sliders Table
Mini Hamburgers and Buns
Mini Crab Cakes with Spicy Remoulade
Fresh Hot French Fries in Mini Cones

Holiday Dinner in a Glass
(build your own, layering your favorites in a martini glass)
Cajun-fried Turkey, Cornbread Dressing, Buttermilk Mashed Potatoes, Homemade Gravy and Fresh Cranberry Sauce

Hand-passed Delicacies
Ruben Eggrolls with 1000-Island Dip
Honey-roasted Grape Tomato Crostini
Tomato Soup Shooters with Grilled Cheese Triangles

Christmas Dinner Party

Winter Salad Mixed Greens, Honey-glazed Pears, Blue Cheese, Walnuts, Sherry Vinaigrette Dressing

Chargrilled Petit Filet served with Grilled Shrimp with Chimichurri Sauce
OR Thai Grilled Grouper with fresh Pineapple Salsa

Mashed Sweet potatoes, Market Fresh Vegetables
Classic Crème Brulèe with coffee service


Hand-passed Hors d'œuvres
Skewered Grilled Scallops
Mini Philly Cheesesteak Wraps
(all the classic ingredients rolled up in a wonton wrapper and fried)

The Petroleum Club Board of Directors Dinner
Paying homage to the food truck

Lobster Tacos
mini taco shell filled with poached lobster, mango, fresh cilantro and mint

Miso Soup and Salad
warm miso soup served with an Asian tossed salad that includes bok choy, snap peas, ginger, almonds and a wonton garnish


Parrilla Mixed Grill
beef, chicken and shrimp grilled tableside on an Argentinean grill
served with black beans and rice and brussel sprout slaw

Ice Cream & Waffles
chocolate waffle topped with cinnamon
bacon ice cream and chocolate sauce

Studio Open House

Buttermilk-fried Chicken with waffles
The “Elvis” Sandwich
Blackened Catfish Po-Boys

Grazing Table
Seasonal Fruits and Berries and a selection of Domestic and Imported Cheeses (including Brie with Pralines and Abita Beer Cheese)

Salad Bar
where the salads are “shaken” by attendants and served individually in Cosmo glasses

Southern Picnic Salad
Arugula, Apple, Country Ham, Candied Pecans and Dried Cherries “shaken” with Peach Melba Dressing

Fried Crawfish Remoulade Salad
Mixed Greens, Fried Crawfish Tails, Tomato, Onion
“shaken” with Remoulade Dressing


Seafood Table
Oyster Shooters, Spicy Jumbo Boiled Shrimp, Marinated Crab Claws
(Displayed on acrylic pieces around a Blade Logo Ice-carving)

Roasted Pork Tenderloin
Casabel Pepper Rub and served with Fried Green Tomatoes and Pepper Jelly

Shrimp & Grits
Creole-style Shrimp served with creamy Stone-ground Mascarpone Grits

Exceptional Endings

Ruston Peach Buckle

New Orleans-style Bread Pudding
with Maker’s Mark Whiskey Sauce

Spring Wedding Reception
Served off-site at the client's home

Oyster Bar
Flame-broiled Oysters, Oyster Shooters, Fresh shucked-to-order Oysters
(Displayed on ice with Ice-carving)

Grilled Cheese Bar
Mini Panini with Smoked Gouda, Tomato and Pesto
Mini Monte Cristo with Turkey, Ham and Swiss Cheese
Goat Cheese and Honey
(served by attendant)

Asian Delights
General Tso’s Chicken with Sticky Rice, Green-leaf Lettuce,
Daikon Radish, Bean Sprouts and Three Sauces
Assorted Sushi
Ahi Tuna Martinis


Salmon Three Ways
Blackened Salmon with Marmalade Glaze
Homemade Gravlax with Classic Garniture
Smoked Cedar-planked Salmon
(served with Chef Eddie’s homemade rub and cooked on site)

Grits Bar
Stone-ground Grits made with Mascarpone Cheese
Creole Shrimp, Classic Grillades
Jack Cheese, Green Onion

Roasted Tenderloin of Beef Carved
Truffled Macaroni and Cheese


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