Private Dining


Menu selections created daily offer a delightful selection of entrees. The Mountain Oyster Club continues to be a great place to have a quick lunch or relax and enjoy a delectable meal over business conversation or cherished time with family, friends or fellow members.

Sample Menu

Hanger Steak with Zinfandel Jus
Flat Iron Steak
Beef Tournedoes
Catch of the Day
Omelet of the Day
Selection of Sandwiches
M.O. Burger
Selection of Salad Entrees


The Mountain Oyster Club offers a warm and inviting place to relax and enjoy entertaining a few friends and family, conducting business or just enjoying a night out by yourselves. Choose from one of the three dining rooms, two private rooms or the more casual atmosphere of the bar.

Sample Appetizers

Mountain Oysters
Classic Steak Tartare
Snake River Farms Sliders
Mesquite Bacon Wrapped Shrimp

Sample Entrees

Filet Mignon
Dry Aged New York Strip
Dry Aged Ribeye
Veal Scallopini du jour
AZ Cowboy Burger- Local Grass-Fed beef with smoked cheddar, tomato relish, & tobacco onions                           
Wild Mushroom & Baby Spinach Napoleon
Scottish Salmon
Potato Crusted Ahi Tuna
Shrimp & Dumplings

Mountain Oyster Club Banquet Information

Whether planning a business meeting, the celebration of a milestone occasion, charity event, wine tasting, holiday party or theme party, making your function a success is our top priority. The warm southwestern hospitality of the Mountain Oyster Club makes it ideally suited to host professional association events and memorial celebrations as well. Our creative event planners and talented culinary staff will work with you through the planning process then take care of every last detail to ensure that your event is a successful and memorable one. We will be happy to assist you in creating unique or themed menus and can arrange for special linens, flowers, music, entertainment, valet services and other items to put the finishing touches on your function, ensuring this is a special event for you and your guests.

Below are sample menu items for a luncheon, elegant cocktail hour or dinner party. Let our experienced and talented staff help you tailor your event to meet your specific needs.

The Club handles no cash sales. All charges are billed to a member’s account. The facilities of the Club shall not be utilized by or reserved in the name of groups. A member may host such a group (as the member’s guest) and will be billed as any other member party is billed.


Entrees include warm rolls and butter, the fresh vegetable of the evening, a choice of accompaniment, and coffee or tea.

Roast Tenderloin of Beef
Petite Filet Mignon
Roast Prime Rib of Beef
Served with horseradish sauce
Roast New York Strip Loin With Zinfandel Jus
Braised Short Ribs
Mushroom Stuffed Veal
Pistachio Crusted Sand Dabs
With tomato basil nage
Salmon Fillet
Crab Cakes with grilled corn remoulade
Parmesan Crusted Chicken Breast
Caprese Chicken Breast Served with fresh mozzarella, basil and marinated tomatoes
Rustic Roasted Chicken Breast with garlic & herb au jus
Chicken Piccata
Parties under fifty may offer their guests a choice of two entrees only if the count on each entrée can be ascertained at the time of the guarantee.

Clubhouse Greens
Mixed greens, carrots, red onion, tomatoes, cucumbers and Niçoise olives
Classic Caesar Salad
(For parties under 60)
Romaine lettuce tossed with homemade Caesar dressing, croutons and Parmesan
Spinach Salad
Baby spinach, red onion, mandarin oranges and feta cheese
Baby Spinach Bacon Salad
Baby spinach with queso cotija and warm bacon vinaigrette
Pecan Cranberry Salad
Mixed greens served with dried cranberries, pecans and garnish
Salad Dressing Options (please choose one):
House (red onion vinaigrette), bleu cheese, ranch, thousand island, Italian or apple cider vinaigrette (Additional charge for choice of dressing or dressing served on the side)


Scalloped potatoes
Au Gratin potatoes
Roasted red potatoes
Baked potato with sour cream and chives
Parsley buttered red potatoes
Mashed potatoes (traditional, garlic, horseradish,
basil, sun-dried tomato or Boursin cheese)
Rice du jour

Peppermint Ice Cream with Chocolate Sauce
Chocolate Mousse
Chocolate Mousse Torte
Makers Mark Pecan Pie with Chocolate Ganache Topping
Individual Key Lime or Lemon Meringue Pie
Individual Cobbler a la mode- apple, cherry, or peach
Assorted Mini Desserts
Crème Brulée (parties under 80 guests only)

Includes the fresh vegetable of the day, an accompaniment, warm rolls and coffee or tea.

Luncheon Petite Filet Mignon
New York Strip Loin
Prime Flat Iron Steak
Roasted Pork Loin, served with apple slaw and creamy peppercorn sauce
Parmesan Crusted Chicken Breast
Caprese Chicken Breast, with fresh mozzarella, basil and marinated tomatoes
Garlic & Rosemary Chicken
Chicken Piccata
Salmon Fillet
With grilled lemon or potato & herb crusted or horseradish crusted
Pistachio Crusted Sand Dabs, with tomato basil nage
Crab Cakes with grilled corn remoulade


Served with warm rolls and butter and coffee or tea. Add a cup of soup for additional charge.

Grilled New York Steak Salad
Grilled Chicken Caesar Salad
Santa Fe Chicken Salad- Mixed greens with jack cheese, black beans, corn, grilled chicken& topped with tortilla strips
Grilled Salmon Salad


Plated Appetizers

Mountain Oysters

Baked Brie Wrapped in Pastry Dough
Served with berry coulis, assorted crackers and sliced baguettes

Assorted Specialty Cheese Display
A selection of imported and artisan cheeses served with assorted crackers

Grilled Marinated Vegetable Tray
Assorted grilled vegetables in the Club’s secret marinade

Smoked Salmon Tray
Served with assorted crackers, herbed cream cheese, red onions and capers

Homemade Tortilla Chips
Served with traditional club dip or spinach and artichoke dip

Bruschetta Platter
Sliced baguette with bowls of herbed goat cheese, olive relish, & traditional tomato basil & olive oil

Homemade Hummus Platter
Accented with feta cheese and red onion served with pita triangles

Assorted Mini Sandwiches
Turkey on focaccia with lettuce, tomato, mayo & mustard, Roast Beef & Brie on baguette with whole grain mustard, Hummus & olive with feta & red pepper on pita

Barbecue Beef Brisket or Pulled BBQ Pork
Served with sliced mini rolls

Slow Roasted Tri Tip
Served with onions, garlic, cilantro, & salsa verde

Chicken Fajitas
Served with tortillas, sour cream and salsa

New York Strip Loin
Presented in a chafing dish, served with sliced mini rolls and whole grain mustardand horseradish sauce

Beef Tenderloin
Presented in a chafing dish, served with sliced mini rolls and whole grain mustardand horseradish sauce

24 hour Angus Roast Beef
presented in a chafing dish, served with sliced mini rolls, whole grain mustard,& horseradish sauce

Turkey Breast
Presented in chafing dish, served with mini rolls and cranberry relish


Kobe Sliders
On a potato roll with caper dijonnaise

Beef Carpaccio Tarts
Thinly sliced raw tenderloin on pastry with capers, onions and traditional sauce

Jumbo Shrimp Cocktail
Served with cocktail sauce and lemons

Crispy Shrimp Balls
Rolled in shredded Phyllo and fried

Shrimp Salad Cups
Phyllo cups filled with shrimp salad

Artichoke Petit-fours
Savory puff pastry with creamy artichokes

Cheese Puffs

Deviled Eggs

Marinated Tomato and Goat Cheese Tartlettes

Mushroom Truffle Tartlet in phyllo cup

Southwestern Chicken Cups
Phyllo cup filled with spicy southwestern chicken salad

Water Chestnuts Wrapped in Bacon

Stuffed Jalapenos
Stuffed with cream cheese

Buffalo Wings
Served with celery sticks and bleu cheese dipping sauce

Tomato, basil & mozzarella OR Brie & raspberry OR Sun dried tomato & goat cheese

Phyllo Cups Stuffed with Olive Pesto & Feta Cheese



White Wine
Chardonnay, McManis (California)
Chardonnay, True Myth (Edna Valley)
Chardonnay, Custard (Sonoma Valley)
Chardonnay, Sonoma Cutrer (Russian River)
Chablis, Louis Michel (Bourgogne)
Pinot Grigio, Scarpetta (Delle Venezie)
Pinot Gris, Adelsheim (Willamette Valley)
Sauvignon Blanc, Tangent Paragon Vineyards (Edna Valley)
Sauvignon Blanc, Jules Taylor (Marlborough)
Sancerre, Domaine Fouassier (Loire, France)
Sauvignon Blanc, Cottat (Loire, France)
Gruner Veltliner, Malat “Crazy Creatures” (Kremstal, Austria)
Riesling, Max Mann (Mosel)
Albarino, Eidosela (Rias Baixas, Spain)
Rose, Charles Bieler (Provence)
White Zinfandel, Montevina (California)



Red Wine
Cabernet Sauvignon, McManis (California)
Cabernet Sauvignon, Sivas-Sonoma (Sonoma)
Cabernet Sauvignon, Twenty Bench (Napa)
Cabernet, Sauvignon, Ladera (Stag’s Leap)
Cabernet Sauvignon, Hess (California)
Merlot, McManis (California)
Merlot, Tobin James “Made in the Shade” (Paso Robles)
Red Mountain Red, Hedges (Red Mountain, Washington)
Pinot Noir, A to Z Wineworks (Oregon)
Pinot Noir, Baileyana (Edna Valley)
Pinot, Noir, Astrolabe (Marlborough)
Shiraz, Box Head (McLaren Vale)
Syrah, Arizona Stronghold “Nachise”
Patelin Rouge, Tablas Creek (Paso Robles)
Old Vines Zinfandel, Klinker Brick (Lodi)
Malbec, Ique (Mendoza)
Malbec, Ernesto Catena Padrillos (Mendoza)
Malbec, Alto Cedro (Uco Valley, Mendoza)
Chianti Classico, Borgo Scopeto (Chianti)



Half Bottles
Cabernet Sauvignon, Faust (Napa)
Cabernet Sauvignon, Paradigm (Oakville, Napa Valley)
Pinot Noir, Adelsheim (Willamette Valley)
Pinot Noir, Kosta Browne (Russian River)
Chardonnay, Patz & Hall Dutton Ranch (Russian River)
Sauvignon Blanc, Merry Edwards (Russian River)



Reserve List
Chardonnay, Flowers (Sonoma Coast) 2013
Chardonnay, Kosta Browne (Russian River) 2013
Chardonnay, Merry Edwards, Olivet Lane ( Russian River) 2011 Aromas of Golden
Meursault Les Charrons, Jean Marc Boillot (Bourgogne, France) 2011
Bouzeron Aligote, A & P de Villaine (Bourgogne, France) 2011
Chablis Premier Cru Sechets, Louis Michel (Bourgogne, France) 2011
Chassagne Montrachet VV Vincent Girardin (Bourgogne, France) 2010
Les Clous Bourgogne Blanc, A & P de Villaine (Bourgogne, France) 2010
Chassagne Montrachet, Thomas Morey (Bourgogne, France) 2011
Pinot Noir, Flowers (Sonoma Coast) 2012
Pinot Noir, Robert Sinskey (Los Carneros) 2011
Pinot Noir “Ten”, Sea Smoke (Santa Rita Hills) 2012
Pinot Noir, Failla (Sonoma Coast) 2013
Cabernet Sauvignon, Paul Hobbs Crossbarn (Napa) 2012
Cabernet Sauvignon, Cliff Lede (Stags Leap) 2011
Cabernet Sauvignon, Darioush (Mt. Veeder, Oak Knoll) 2011
Zinfandel, Saldo (Napa) 2013<
Old Vines Zinfandel, Klinker Brick “Old Ghost” (Lodi) 2012 Old Ghost comes
Syrah, K Vintners “Old Stones” (Walla Walla) 2010
Bordeaux Blend, Robert Sinskey POV (Napa) 2009
The Prisoner (Napa) 2013
Merlot, Parcel 41 (Napa) 2013
Volnay, Lucien Boillot (Bourgogne, France) 2011
Chateau Fombrauge (St. Emilion) 2004
Chateauneuf Du Pape, Domaine Cristia (Rhone, France) 2010
Gevrey Chambertin, Vincent Girardin (Bourgogne, France) 2009, 100% Pinot Noir
Nuits St. George, Henri Gouges (Bourgogne, France) 2010 100% Pinot Noir
Savigny Les Beaune Serpentieres, Guillemot (Bourgogne, France) 2011, 100% Pinot Noir
Brunello di Montalcino, Fossacolle (Toscana, Italia) 2004 100% Sangiovese
Barolo, Seghesio (Piemonte, Italia) 2008
Savigny Les Beaune Les Narbantons, Guillemot (Bourgogne, France) 2010 100% Pinot Noir