Located on the 15th floor of the Price Tower, Copper Restaurant + Bar offers guests sweeping views of Bartlesville and nearby prairie landscape. Enjoy upscale menu selections crafted daily by Wright Chef Jordan Keen.
Seating is limited, reservations are recommended.
To make a reservation or place an order, call 918.336.1000
Rouge creamery smokey blue, aged cheddar, purple haze goat cheese, duck liver pate, soppressata, prosciutto, fig jam, pistachio, grain mustard, pickled things
Kimchi, lotus root, black lava salt
Porcini dusted, black truffle onion dip
Shrimp + pork, baby bok choy, fresno chili, edamame, wild mushroom shoyu
Piquillio pepper, watercress, octopus, kumquat, caper berries
Australian wagyu, pear, shallot, caper berries, soy cured egg yolk, crispy leaks, yuzu dijon
Curried butternut squash, candied pepitas, cilantro
Beets, baby greens, orange supremes, shaved fennel, ricotta salata, citrus white balsamic
Romaine, radicchio, toasted pinenuts, herb buttermilk, botarga
Poached peaches, nectarines, baby greens, gorgonzola, pecans, bourbon vinaigrette
American cheese, pickle, potato bun, fries
Honey mustard, fries
Chicken or cheese, fries
Wild mushrooms, sumac, butternut squash, sweet potato gnocchi, baby kale, sage
Pork belly, kimchi, ginger jasmine rice, pickled vegetables, soft boiled egg, jalapeno, gochujang aioli
Forbidden black rice, baby bok choy, avocado espuma, miso beurre blanc
Bone in chicken, zaatar, pumpkin ravioli, coriander roasted cauliflower, harissa coconut milk
Hanger steak, baby carrots, sunchoke puree, charred broccolini, demi-glace
Scallops, chorizo emulsion, crispy parsnips, sweet corn + fava bean succotash
Baby carrots, braised beets, crispy red potatoes, mushroom gravy
Lemon curd, candied orange
Neapolitan ice cream, thai coffee, crispy carmel cookies
Apple tart, hot cinnamon gummy bears, salted caramel ice cream
Grits, red eye gravy, fried egg
Boneless buttermilk fried chicken, maple syrup, miso sesame waffles, sambal honey butter
Two eggs your way, sausage, pork belly or bacon, crispy red potatoes, toasted Cuban bread
Three griddled Asian style pancakes, ginger maple emulsion, crushed pecans
Black eye peas, fried green tomato, tomato jam, cracklins, pickled okra
+ $2 add egg
Fresh made biscuits, sausage gravy
– $7 half order + $2 add egg
Egg omelet, crispy red potatoes
Pork belly, sausage, griddled ham, Swiss + American cheese, fried egg, roasted garlic aioli, roasted jalapeno, Cuban bread
Smoked gouda, onion jam, pickled tomatoes, roasted garlic aioli, arugula
Buttermilk fried chicken breast, sambal honey butter, house pickles, potato roll
Changes weekly, crispy red potatoes
Served with chips, pickle & cilantro ranch
+ $4 make it a double burger
Black angus, Havarti, mixed greens, onion jam, pickled tomatoes, potato roll, roasted garlic aioli
Black angus, pepper jack, pimento cheese, candied bacon, pickled green tomatoes, mixed greens, roasted poblano aioli, potato roll
Black angus, thai peanut sauce, pepper jack, three pepper jelly, shishito peppers, potato roll
Plant based patty, vegan cheddar, lettuce, tomato, onion, pickle, vegan mayo, vegan bun
All beef 10″ dogs served with house chips, pickle + cilantro ranch
~ sourdough bun ~
Kimchi, gochujang mayo, jalapenos,
Queso, roasted corn, pico de gallo, avocado, salsa rojo, cotija cheese
Sport pepper cauliflower relish, harissa sauce
Plant based bratwurst, grain mustard, beet sauerkraut
All sandwiches served with chips
Whole wheat & gluten free bread available
Slow roasted pork, ham, salami, swiss, yellow mustard, chili relish, Cuban bread
Havarti, cured tomatoes, horseradish mayo, country white bread
Smoked gouda, avocado, bacon, baby greens, green goddess, country white bread
Pork belly, spicy mayo, pickled carrots and dikon, cilantro, jalapeno, French roll
12 & under, served with chips or fruit
American cheese, potato roll
+ $3 plant based option
Mozzarella & tomato
Junior sized
+ $3 plant based option
American cheese
+ $2 vegan cheddar cheese
Truffle onion dip, house chips
Mozzarella, pepper jack, BBQ pork, house BBQ, pickled onions
Tomato, mozzarella, crushed pepper, arugula, basil cured tomato salad
Cilantro + garlic marinated chicken, roasted corn, Oaxaca cheese, pepper jack, salsa rojo, pico de gallo
Raw marinated tuna, avocado, sesame seeds, black rice, spicy cucumber salad, sweet soy
Peaches, blue cheese, crushed pecans, mixed berries, bourbon maple vinaigrette
Iceburg, cambazola, pickled cherry tomatoes, pork belly lardons, toasted pine nuts, herb buttermilk
Rice noodles, cilantro, basil, mint, carrot, jalapeno, marinated tofu, cucumber, red pepper, tamari
+ $2 sub pork belly
Chef Jordan Keen
In a competition to become the next Wright Chef at Copper Restaurant + Bar, located in the Frank Lloyd Wright designed Price Tower in Bartlesville, Jordan Keen has been selected.
Chef Jordan is from Clearwater, Florida. He has been a Chef de Cuisine at several restaurants in the state of Florida for the past five years. Jordan has been involved with staff training, executing menu changes, and specializes in New American upscale dining.
The Wright Chef is a unique position developed by Price Tower Arts Center as part of its dynamic artist in residence programs. The winner has the opportunity to have creative control of the menu and operational control of the restaurant and kitchen for the period of one year. Keen will be mentored by three Tulsa-area chefs who are volunteering their time including Miranda Kaiser, Lia Lewis and Callie Farish; as well as our previous Wright Chef, “Nook” Ducre, who will remain on staff, guiding the program through the transition period.
Jordan Keen says he looks forward to bringing his family to Oklahoma and working with Ducre and the staff at Copper and Price Tower over the coming year.
“I’m really excited about spending time in Oklahoma. Everyone has been so kind and helpful to me, and I really think this opportunity is going to be a lot of fun,” said Keen. “I’m looking forward to sharing my food with the community, and hopefully we’ll be able to do a lot of cool things that maybe Oklahoma hasn’t seen before.”
