Granola, Fruit, and Yogurt Cocktail
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Hotel and Event Space
Tulsa
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MenuBreakfast 4Brunch 5Lunch 4Dinner 3Wine 14Services 2Specials & Packages 6
Breakfast
Monday - Friday 6:30 - 10:00am
Saturday and Sunday 7:00 - 10:30am
Light and Quick
Banana
Individual Yogurt Cup
Country Ham Steak
One or Two Eggs Cooked Any Style
Waffles
Topped with whipped cream and seasonal berries
Home Fries
Diced potatoes with onions and peppers
Seasonal Fresh Fruit
English Muffin or Toast
Oatmeal Brule
Oatmeal and seasonal berries baked with a brown sugar crust
Bacon and Sausage
Classic French Toast
Classic Hash Browns
A Bit More Filling
Daily Breakfast Quiche
Please ask your server for today’s quiche selection, served with choice of hash browns or fresh fruit
Create Your Own Omelet
Choose three ingredients: bacon, sausage, ham, mushroom, bell pepper, onion, jalapeño, tomato, swiss or cheddar cheese, served with toast and hash browns or fresh fruit
The Chalkboard Frittata
Open faced italian omelet with caramelized onions and smoked bacon, asiago cheese, and topped with a cherry tomato salad, served with choice of hash browns or fresh fruit
The Chalkboard Hash
Home fries, scrambled eggs, jalapeño, onions, bell peppers, and sausage toasted together and topped with cheddar cheese
The Chalkboard Breakfast
Three eggs and choice of smoked bacon, sage pork sausage, or country ham steak, served with toast and hash browns or fresh fruit
Eggs Benedict
Poached eggs and canadian bacon on an english muffin with house hollandaise sauce, served with hash browns or fresh fruit
Breakfast Tacos
Corn tortillas, jalapeño, bell peppers, onions, and ranchero sauce with three crambled eggs, topped with queso and served with choice of hash browns or fresh fruit
Stuffed French Toast
Stuffed with housemade apple cinnamon and mascarpone filling, served with choice of bacon, sausage, or fresh fruit
Brunch
Saturday and Sunday 11am - 2:30pm
Appetizers
Artisan Cheese Plate
Selections of our artisan cheese served with confit garlic, marinated olives, berries, and apricot preserves, served with crostinis, choice of 3 or 5
Pan Roasted Crab Cakes
One black bean and corn crab cake served with a saffron aioli and one mango and jalapeno crab cake served with charred red pepper chutney
Seasonal Soup
Soup of the day made from the freshest ingredients
Trio Hummus Sampler
White bean, roasted red bell pepper, and kalamata olive trio hummus, served with American cracker bread
Bruschetta
A classic bruschetta, served with crostinis
Salads
House Pecan Salad
Mixed baby greens tossed with raspberry vinaigrette, topped with bing cherries, dried apple crisps, candied pecans, and crumbled goat cheese
Field Green Salad
Baby greens with cherry tomato, shaved asiago, basil and pistachio vinaigrette
Seared Ahi Tuna Salad
A mixed green salad tossed with a ginger vinaigrette, topped with a spicy ahi tuna steak and a mango avocado salsa
Hearts of Romaine Caesar Salad
Petite romaine hearts drizzled with chalkboard caesar dressing, topped with confit garlic, dehydrated capers, house croutons, and asiago cheese
Summer Berry Salad
A summer salad made with baby greens and seasonal berries, topped with toasted walnuts and a raspberry balsamic vinaigrette
Add to Any Salad:
Grilled chicken breast, grilled salmon, grilled shrimp, chilean surf crab cake, or daily quiche
Entrees
The Chalkboard Breakfast
Eggs and choice of smoked bacon, sage pork sausage, or country ham steak, served with hash browns and toast
Greek Pasta
Grilled chicken, kalamata olives, bruschetta tomatoes, and penne pasta, tossed in a white wine sauce and topped with feta cheese
Waffles
Topped with whipped cream and seasonal berries
The Chalkboard Frittata
Open faced italian omelet with caramelized onions and smoked bacon, asiago cheese, and topped with a cherry tomato salad, served with choice of fresh fruit or hash browns
The Chalkboard Burger
Angus burger with sweet onion jam and aged cheddar, on a ciabatta bun, served with hand cut frites or field salad
Traditional Eggs Benedict
Poached eggs over an english muffin with house hollandaise sauce, served with hash browns and choice of fresh seasonal vegetables or canadian bacon
Grilled Pork Chop
8 oz pork chop, topped with a hazelnut apple sauce, served on a bed of potato purée
Crab Benedict
Two poached eggs on our housemade crab cakes, served with avocado and hollandaise sauce
Stuffed French Toast
Stuffed with housemade apple cinnamon and mascarpone filling, served with hash browns or fresh fruit
Lunch
Appetizers
Artisan Cheese Plate
Selections of our artisan cheese served with confit garlic, marinated olives, berries, and apricot preserves, served with crostinis, choice of 3 or 5
Pan Roasted Crab Cakes
One black bean and corn crab cake served with a saffron aioli and one mango and jalapeno crab cake served with charred red pepper chutney
Seasonal Soup
Soup of the day made from the freshest ingredients
Trio Hummus Sampler
White bean, roasted red bell pepper, and kalamata olive trio hummus, served with armenian cracker bread
Bruschetta
A classic bruschetta, served with crostinis
Salads
House Pecan Salad
Mixed baby greens tossed with raspberry vinaigrette, topped with bing cherries, dried apple crisps, candied pecans, and crumbled goat cheese
Field Green Salad
Baby greens with cherry tomato, shaved asiago, basil and pistachio vinaigrette
Seared Ahi Tuna Salad
A mixed green salad tossed with a ginger vinaigrette, topped with a spicy ahi tuna steak and a mango avocado salsa
Hearts of Romaine Caesar Salad
Petite romaine hearts drizzled with chalkboard caesar dressing, topped with confit garlic, dehydrated capers, house croutons, and asiago cheese
Summer Berry Salad
A summer salad made with baby greens and seasonal berries, topped with toasted walnuts and a raspberry balsamic vinaigrette
Add to Any Salad:
Grilled chicken breast, grilled salmon, grilled shrimp, chilean surf crab cake, daily quiche
Entrees
Old Fashioned Chicken Salad Wrap
The chalkboard’s housemade chicken salad with lettuce, tomato, and sprouts wrapped in a whole wheat tortilla, served with hand-cut frites or field salad
Greek Pasta
Grilled chicken, kalamata olives, bruschetta tomatoes, and penne pasta, tossed in a white wine sauce and topped with feta cheese
Turkey Reuben Sandwich
Shaved turkey breast, fresh sauerkraut, swiss cheese, and jalapeno thousand island spread on toasted rye, served with hand-cut frites or field salad
California Club
Smoked turkey, provolone cheese, sprouts, lettuce, tomato, smoked bacon, and avocado spread on wheat bread, served with hand-cut frites or field salad
Eggplant Parmesan
Breaded eggplant layered with mozzarella on top of a bed of angel hair pasta tossed in house marinara, topped with fresh basil and drizzled with balsamic reduction
Ablt
A toasted berry wheat sandwich with avocado, bacon, lettuce, and tomato, served with hand-cut frites or field salad
Stuffed Chicken Breast
A bleu cheese and red onion stuffed chicken breast, served with sautéed spinach and parmesan risotto
Grilled Pork Chop
8 oz pork chop, topped with a hazelnut apple sauce, served on a bed of potato purée
The Chalkboard Burger
A 10 oz angus burger with red onion marmalade and aged cheddar, on a ciabatta bun, served with hand-cut frites or field salad
Muffolatta
Layers of turkey, ham, basil, garlic, tomato, provolone cheese and a pesto aioli on ciabatta, served with hand-cut frites or field salad
Dinner
Small Plates and Salads
A Duo of Pan Roasted Crab Cakes
14.00
With one black bean and corn crab cake served with a saffron aioli and one mango and jalapeno crab cake served with charred red pepper chutney
White Bean, Roasted Red Bell Pepper, and Kalamata Olive
12.00
Trio hummus, served with armenian cracker bread
Romaine Salad
9.00
With sweet onion dressing, white anchovy, and minced kalamata olives
A Berry Salad
11.00
With baby greens, seasonal berries, red onions, topped with toasted walnuts and point reyes blue cheese with a raspberry balsamic vinaigrette
Artisan Cheese
16.00 - 21.00
With confit garlic, marinated olive spreads, berries, and apricot preserves selection of
A Shrimp and Scallop Ceviche
14.00
Served in a half shell, topped with a mango and red bell pepper salsa
Organic Spring Mix
9.00
Tossed with wild honey and berry vinaigrette topped with fresh apple, bing cherries, goat cheese, and glazed pecans
Large Plates
Blackberry Glazed Berkshire Pork Loin
30.00
With orange risotto and haricot vert
Prosciutto Wrapped Atlantic Black Cod
29.00
With balsamic fingerling potatoes, grilled asparagus and meyer lemon oil
Filet
36.00
Served with seasonal vegetables and cider glazed fingerling potatoes, topped with point reyes blue cheese and red onion mostardo
Raspberry Cinnamon Glazed Duck Breast
32.00
With sautéed seasonal vegetables with a goat cheese and roasted garlic potatoes napoleon
Roasted Baby Leeks, Artichoke Hearts and Ricotta Cheese Layered with Fresh Pasta, Baked in a Garlic Béchamel
22.00
Beef Wellington
30.00
With a savory paté and wild mushroom duxelle, wrapped in puff pastry, oven roasted, served with yukon potato puree
Sage Gnocchi
24.00
With seared chicken, sautéed with parma ham and cipollini onion, tossed in a pesto white wine sauce
Togarashi Rubbed Scallops
32.00
With butter poached asparagus and black trumpet risotto accompanied with a mango reduction
Grill Pressed Airline Chicken Breast
25.00
With roasted cherry glaze, sweet potato puree, sautéed spinach and apple wood smoked bacon
Wine
Champagne and Sparkling Wine
Chalkboard Brut Sparkling, California
7.50 - 30.00
Moet and Chandon 'Nectar', France, 375
52.00
Toad Hollow 'Amplexus' Brut, France
38.00
Veuve Clicquot 'Yellow Label' Brut, France
105.00
Moet and Chandon 'Dom Perignon' Brut, France
260.00
Lunetta Prosecco, Brut 187
10.00
Piper Heidsieck, Brut, France,
69.00
Moet and Chandon 'White Star' Extra Dry, France
69.00
Veuve Clicquot 'La Grande Dame', France
240.00
Krug 'Grande Cuvee' Brut, France
320.00
White Wines: Other Whites
Placido Pinot Grigio, Italy
7.00 - 28.00
Willamette Valley Riesling, Oregon
7.00 - 28.00
Beringer White Zinfandel, California
5.00 - 20.00
King Estate 'Acrobat' Pinot Gris, Oregon
9.50 - 38.00
Trimbach Pinot Blanc, Alsace
38.00
Caymus Conundrum, California
56.00
White Wines: Sauvignon Blanc
Babich, 'Marlborough' New Zealand
7.50 - 30.00
Honig, Napa
36.00
Joel Gott, California
9.00 - 32.00
Sterling, California
45.00
White Wines: Chardonnay
Chalone, Monterey
8.50 - 34.00
Franciscan Estate, Napa
11.50 - 46.00
Rombauer, Caraneros
66.00
Hendry 'Unoaked', Napa
40.00
Louis Jadot Pouilly Fuisse, Burgundy
58.00
Far Niente, Napa
105.00
Red Wines: Other Reds
Diseno Malbec, Mendoza
8.00 - 32.00
Hahn Meritage, Santa Lucia Highlands
11.00 - 40.00
The Guilty Shiraz, Victoria Australia
49.00
Zaca Mesa 'Black Bear Block' Syrah, Santa Ynez Valley
120.00
Hedges 'C.M.S', Columbia Valley
10.00 - 40.00
Heartland Shiraz, Langhorne Creek Australia
45.00
Benessere Sangiovese, Napa
65.00
Joseph Phelps 'Insignia', Napa
350.00
Red Wines: Pinot Noir
Louis Latour 'Valmoissine', France
9.50 - 34.00
Raptor Ridge, Willamette Valley
48.00
Cartlidge and Browne, Central Coast
9.50 - 34.00
Lois Jadot, France
48.00
Red Wines: Zinfandel
Sin Zin, Alexander Valley
12.00 - 42.00
Hendry Block 7, Napa
65.00
Murphy-Goode 'Liar's Dice', Sonoma
44.00
Red Wines: Merlot
Toad Hollow 'Le Faux Frog', France
7/28
Alexander Valley Vineyards
42.00
Sterling, Central Coast
13.00 - 50.00
Grgich Hills, Napa
95.00
Velvet Devil, Columbia Valley
8/30
Casa Lapostolle 'Cuvee Alexandre', Chile
44.00
Keenan, Napa
70.00
Red Wines: Cabernet Sauvignon
Buehler, Napa
12/45
Salentein, Argentina
56.00
Provenance, Rutherford
85.00
Far Niente, Napa
190.00
Alexander Valley Vineyards
13.00 - 50.00
Calistoga Cellars, Napa
15.50 - 62.00
Silver Oak, Alexander Valley
140.00
Red Wines: Split Whites
J Lohr Chardonnay, Monterey County
18.00
Honig Sauvignon Blanc, Napa
25.00
Grgich Hills Chardonnay, Napa
55.00
Merryvale Starmont Chardonnay, Napa
22.00
Veuve Clicquot 'Yellow Label' Brut, France
45.00
Red Wines: Split Reds
Merryvale Starmont Cabernet Sauvignon, Napa
26.00
Seghesio Old Vine Zinfandel, Sonoma
45.00
Grgich Hills Cabernet Sauvignon, Napa
74.00
King Estate Signature Pinot Noir, Oregon
32.00
Duckhorn Goldeneye Pinot Noir, Anderson Valley
65.00
Captain's List: Whites
Far Niente Chardonnay 2004, Napa Valley
David Ramey Chardonnay 2004, Carneros District
Adelsheim "Caitlin's Reserve" Chardonnay, 2001, Oregon
Captain's List: Reds
All reserve wines served in reidal stemware
Domaine Serene 'Evenstead' Pinot Noir 2000, Oregon
Terrazas Gran Reserva Malbec 1999, Mendoza, Argentina
Caymus Cabernet Sauvignon 2003, Napa Valley
Silver Oak Cabernet Sauvignon 2000, Napa Valley
St. Supery Elu Meritage 2001, Napa
Jordan Cabernet Sauvignon 2002, Alexander Valley
Far Niente Cabernet Sauvignon 2000, Napa Valley
Quilceda Creek Cabernet Sauvignon 2002, Washington
Services
Services
Complimentary on-Premise Parking
Business Center
Coordinating Car Rental, Flight Change or Any Other Form of Transportation
Same-Day Laundry Valet
Room Service
Completely Non-Smoking Facility
Complimentary Airport Cadillac Escalade Service (Available Between 7:00Am and 11:00Pm)
Fax Services
Arrangement of Copies of a Proposal, Multi-Media Equipment or Any Other Data Distribution
Fitness Center
Pet-Friendly Services and Amenities
Specials & Packages
Premier Romance
The Premier Romance Includes
Luxurious accommodations two plush ambassador microfiber robes single long-stemmed rose imported
Tour the Town Package
Tour the Town Package Includes
Luxurious accommodations for two bottle of tulsa deco wine decadent chocolate two tickets
Breakfast Package
The Breakfast Package Includes
Luxurious accommodations 1:00pm late check-out breakfast for two for dine-in or room service
Luxurious Romance
Our Luxurious Romance Package Includes
Imported french sparkling lemonade box of gourmet chocolate truffles keepsake ambassador
Chalkboard Package
Chalkboard Package Includes
VIP luxurious accommodations for two food credit at the chalkboard restaurant 1:00pm late
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Foursquare © 2024 Lovingly made in NYC, CHI, SEA & LA
Ambassador Hotel Tulsa, Autograph Collection offers historic elegance downtown. Travel to sights within 3 miles using our free shuttle. Then settle into our pet-friendly rooms and suites with free Wi-Fi. When hunger strikes, visit our on-site restaurant.
Open (Show more)
- Mon–Sun
- 24 Hours
(918) 587-8200
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