Dinner Banquet Menu
Medallions of Beef: Broiled dual3 oz. medallions of filet mignon served with $26.00
choice of Poivre, Béarnaise, Bordelaise, Madera or Marsala Mousseron sauce.
Classic Wellington: A traditional combination of seared tenderloin, fois $27.00
gras and duxell, individually wrapped in a puff pastry baked to perfection and
served on a sauce Bordelaise.
Roasted Tenderloin: Peppercorn- and herb-encrusted, oven-roasted, $26.00 English-cut, then served with sauce Béarnaise or Bordelaise.
Whiskey Pepper Steak: 8-ounce New York Strip steak pressed with a $24.00
peppercorn mélange deglazed with a bourbon whiskey and served au natural.
Prime Rib of Beef Au Jus: Slow-roasted prime beef served 8 oz. $18.00
with au jus and horseradish Chantilly, 3 cuts 10 oz. $19.00
12 oz. $20.00
Chicken Marsala: Boneless chicken breast lightly dusted in a seasoned flour, $17.00 quickly sautéed and finished with a wild mushroom Marsala wine sauce.
Chicken Apricot: Boneless breast of chicken stuffed with sautéed onions, wild $18.00
mushrooms, fresh basil and provolone cheese, baked to perfection then caressed
with a white wine apricot sauce, toasted sliced almonds, mandarin oranges and
fresh chives.
Chicken Cordon Bleu: Boneless breast stuffed with Canadian bacon, gruyere $18.00
cheese, lightly breaded and baked to perfection, finished with sauce Béarnaise.
Chicken Southwestern: Twin breasts marinated and seasoned with a mild $17.00 southwestern flair, topped with grilled smokehouse bacon, sliced tomato,
avocado (seasonal) and gratinized Monterey Jack cheese.
Chicken Supreme: Grilled breast of chicken surrounding shaved ham and $17.00
Provolone cheese, oven roasted then topped with a Chardonnay shiitake
mushroom sauce.
Chicken Verinique: Broiled boneless chicken breast caressed with a rich $17.00
smooth blend of shallots, cream, Chablis, red and white grapes.
Chicken Villa Encroute: Sautéed chicken, portabella mushroom, Vidalia $18.00
onions and gruyere cheese baked in puff pastry.
Chicken Provencale: Fresh garlic, basil, cilantro, skinned tomato coulis, $17.00
sautéed in a virgin olive oil with a boneless breast of chicken then gratinized
with fresh-grated Parmesan.
Eggplant Parmesan: Eggplant and portabella mushrooms lightly breaded in a $16.00 parmesan crust, topped with provolone cheese, marinara and baked.
Omaha Press Club is not responsible for steaks ordered well done.
Dinner Banquet Menu
Pasta Primevera: Primavera vegetables, sautéed with garlic butter and tossed $14.00
with fettuccini noodles.
Poached Salmon Verinque: Fresh Alaskan kings poached to perfection and $20.00 topped with a creamy white wine, smooth grape sauce.
Poached Salmon Sun-Dried Tomato Lime BBQ: Traditionally poached $20.00
Alaskan king salmon caressed with our creation of sun-dried tomato in a
zesty lime barbecue sauce.
Chilean Sea Bass: Broiled Chilean sea bass topped with Hawaiian pineapple $26.00
salsa.
Lobster Thermidor: Maine lobster de-shelled, sautéed and served with a Market
salmon mousse, fried leeks and a traditional lobster sauce.
Shrimp Scampi: Peeled and de-veined shrimp, sautéed and with fresh portabella Market
mushrooms, chives and roma tomatoes, then finished with a maitre d'hotel butter.
Paella Valenciana: A hearty combination of shrimp, scallops, clams, and Market chicken on a bed of rice pilaf with a fish sauce.
Tilapia Halibut With Lemon Butter: Center-cut steak broiled to perfection and $18.00 served with a lemon butter caper sauce.
Swordfish: Firm, white fresh fish served with citrus Beurre Blanc. $24.00
All dinner selections include Thunderbird, Caesar, house salad, rolls, butter,
coffee and iced tea and two accompaniments (starch and vegetable).
Choice of Dual Items
Chicken / Fish $24.00
excluding lobster / shrimp / veal
Buffet plus one entree $27.00
Omaha Press Club is not responsible for steaks ordered well done.
