Lunch Menu

Experience a delicious lunch at the Petroleum Club of Morgan City. Our menu features fresh salads, flavorful sandwiches, and hearty entrees crafted with the finest ingredients.

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Starters

  • Crawfish Eggrolls

    Louisiana Tails Sautéed with Fresh Veggies and Asian Seasonings, Fried Crispy and Served with a Side of Sweet Soy Chili Sauce

    12

  • Lump Crab Cake

    Rich and Creamy, Fried Crisp and Served Over a Brandied Crawfish Nantua Sauce

    14

  • Shrimp De Jong

    Six Large Gulf Shrimp in a Garlic, Pimento Butter Sauce, Served with Toast Points for Dipping

    15

  • Seared Tuna

    Chilled and Rare, Soy Reduction, Spicy Mayo, Cucumber Wasabi

    15

  • Gulf Oysters

    Fried or sautéed, Served with Creole Remoulade

    MP

Soups & Salads

  • Jessica's Seafood Gumbo

    Filled with the Gulf’s Treasures

    7

  • Roasted Crab & Corn Bisque

    House made Roasted Crab Stock, Cream, Sweet Corn, Jumbo Lump Crab Meat

    8

  • Turtle Soup

    New Orleans Favorite. Sherry and Egg on the Side

    9

  • Blackened Tuna

    Ahi Tuna, Seared Rare, Set Over Mixed Greens, Pecans, and Veggies. Blueberry Pomegranate Vinaigrette

    16

  • Caesar Salad

    Romaine, House made Dressing, Parmesan, Toasted Croutons

    9

  • Caesar Salad Loaded

    Topped with Grilled Chicken, Fried Crawfish or Shrimp

    15/17

  • Side Salad

    Iceberg lettuce, cheese, croutons, bacon bits, tomatoes, and cucumbers. Choice of dressing

    6

  • Lunch Combo

    Cup of soup-your choice, served with one crawfish eggroll, and choice of a side salad or small Caesar salad

    19

Handhelds

  • Muffuletta Panni

    Ham, Salami, Provolone, and our House made Olive Spread layered on a locally made sesame seed muffuletta roll

    13

  • Half Pound Burger

    Hand Pressed, Seasoned and Broiled to Temperature, Mayo, Lettuce, Tomatoes on the Side 12 Add Bacon and Cheese

    14

  • The Over-The-Top MCPC Burger

    A Combination of Ground Ribeye, Tenderloin, Sirloin, and Chuck, Seasoned and Broiled to Temperature. Served on a Toasted Sesame Bun with Truffled Mayo, Bacon, Melted Swiss, Roma Tomatoes, and Shredded Lettuce. Candied Jalapeños on the side.

    19

  • The Club's Club

    Three Layers, Stacked High with Turkey, Ham, Bacon, Lettuce, Tomatoes, Cheese, Mayo.

    14

Features

  • Shrimp Scampi

    Gulf Shrimp Sautéed with Tomatoes, Garlic, Fresh Herbs and Linguine. Served with Garlic Mozzarella Toast

    20

  • Redfish

    Louisiana filet, lightly blackened, served over roasted vegetables, and topped with a white wine cream reduction

    20

  • Lunch Salad

    Grilled Chicken or Lightly Blackened Shrimp served Over Mixed Greens along with Tomatoes, Cucumbers, Apples and Croutons. Choice of Dressing

    14/17

  • Shrimp

    Ten Large Gulf Shrimp, Lightly Blackened, Fried or Marinated and Broiled

    21

  • Chicken & Shrimp Stir-Fry

    Chicken Breast, Gulf Shrimp, and Seasonal Veggies, stir-fried with an Asian Glaze and Tossed with Noodles

    18

  • Ahi Tuna

    7 Ounce Filet, Lightly Blackened or Marinated and Grilled. Ponzu Sauce on the Side. Wasabi Mashed Potatoes

    23

  • Burger Steak

    12 Ounces of Ground Beef Cooked to Temperature and Topped with Swiss and a Sautéed Onion and Mushroom Brown Gravy. Served with Grilled Vegetables or Garlic Mashed Potatoes

    16

  • Catfish

    Pan Seared, Blackened or Fried, Topped with Shrimp Étouffée

    17

  • Filet Mignon

    8oz Center Cut, Broiled to Temperature, Topped with Clarified Butter, and Crispy Onion Strings

    45

  • 12oz Prime Ribeye

    Aged Twenty-one days

    41

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