Dine

Welcome to Copper Restaurant + Bar in Price Tower

Located on the 15th floor of the Price Tower, Copper Restaurant + Bar offers guests sweeping views of Bartlesville and nearby prairie landscape. Guests enjoy upscale menu selections crafted daily by Chef Albert “Nook” Ducre. The bar offers a range of regionally inspired drinks and Oklahoma craft beers. Dining within Frank Lloyd Wright’s only realized skyscraper is a one-of-a-kind experience. Outdoor terrace seating is available, weather permitting. Dinner reservations are not required but are recommended.

For reservations or more information, call 918.336.1000.

Gluten-Free and Vegetarian options available.

KIDS MENU

Served with fruit or seasonal vegetables

FRIED CHICKEN QUESADILLA | 5

Fried chicken and cheese on a flour tortilla

KIDS BURGER | 5

3oz local beef patty, cheese and pickles

NOODLES + VEGGIES | 5

Noodles and seasonal vegetable blend

MAC & CHEESE | 5

Penne noodles and cheese blend

HAPPY HOUR

$5 Appetizers

PIMENTO CHEESE + PORK CRACKLING NACHOS

House-made pimento cheese sauce, pork crackling, chow chow and pulled pork

SHRIMP CORN DOG

Shrimp, corn and ravigote

APRICOT GINGER GLAZED FRIED CHICKEN SLIDERS

Brined, fried boneless chicken breast, apricot ginger glaze, spicy aioli, pickled carrots and fresh herbs

FEATURED EMPANADA

Fried savory filled pastry

Drinks

$5 GLASS OF BERINGER WINE

Chardonnay, Cabernet Sauvignon and Pink Moscato

$5 BLOODY MARY

ASK ABOUT THIS WEEK’S $5 DRINK FEATURE

$6 WELL SINGLE-MIX COCKTAILS

BRUNCH

Appetizers

CHARRED SCALLION CORNBREAD & BISCUITS WITH SPREADS | 9

Brown sugar, green onions, pimento cheese, bacon jam, honey butter and country ham

CRISPY FRIED ALLIGATOR | 12

Buttermilk marinated alligator bites, gochujang aioli, pickled bleu cheese, carrots and celery

Soups

CRAWFISH BOIL SOUP | 8

Potato, corn, andouille, crawfish, brandy and preserved lemon oil

CHILLED GREEN TOMATO & CRAB SOUP | 8

Roasted green tomato, crab salad, jalapeño, crab oil and fresh herbs salsa

Salads

GRILLED PEACHES & COUNTRY HAM | 10

Arugula, cornbread croutons, peach creole mustard vinaigrette, grilled peaches, blueberries and country ham

WEDGE COBB | 8

Iceberg lettuce, bacon, tomato, egg, pickled red onions, pumpkin seeds and bleu ranch

Large Plates

SHRIMP & GRITS | 18

Gulf shrimp, andouille jus, pimento stone ground grits and fried hominy gremolata

CHICKEN + WAFFLES | 16

Buttermilk waffle, boneless fried chicken breast, honey butter, pecan syrup and pickled peppers

STEAK & EGGS | 19

5oz Coulotte, lyonnaise potato, sunny side egg and au poivre sauce

CRAB CAKE | 18

Trinity, crab, potato, corn, andouille hollandaise, poached eggs and pickled vegetables

Sandwiches

FRIED GROUPER SANDWICH | 14

Potato crusted grouper filet, pickles, malt tartar, lettuce and fresh herbs

FRIED CHICKEN + BISCUITS WITH SAUSAGE GRAVY | 14

Boneless fried chicken breast, honey butter, sunny side egg, biscuit and country sausage gravy

BEIGNET BURGER | 13

6oz beef patty, fried green tomato, pimento cheese, fried egg, bacon jam and pickles

SMOKED BOLOGNA | 12

House-smoked bologna, dijonnaise, American cheese, lettuce and chow chow

Sides

MIXED SEASONAL VEGETABLES | 5

SMOKED PIMENTO CHEESE GRITS | 5

SIDE SALAD | 5

Arugula, tomato, sherry vinaigrette and radish

CHARRED SCALLION CORNBREAD | 5

Brown sugar, green onions and honey butter

BBQ PORK + PIMENTO MAC & CHEESE | 7

Penne noodles, braised pulled pork and pimento cheese

FRIES OR CHIPS | 5

DINNER

Appetizers

CRAB CAKE | 13

Trinity, crab, potato, andouille butter corn, remoulade crema and pickled vegetables

CRISPY FRIED ALLIGATOR | 12

Buttermilk marinated alligator bites, gochujang aioli, pickled bleu cheese, carrots and celery

CHARRED SCALLION CORNBREAD WITH SPREADS | 8

Brown sugar, green onions, pimento cheese, bacon jam and honey butter

GINGER APRICOT LACQUERED PORK BELLY FLATBREAD | 10

Caramelized onions, spicy aioli, pickled vegetables, fresh herbs and gruyere

Sides

MIXED SEASONAL VEGGIES | 5

SMOKED PIMENTO CHEESE GRITS | 5

SIDE SALAD | 5

Arugula, tomato, sherry citrus vinaigrette and radish

CHARRED SCALLION CORNBREAD | 5

Brown sugar, green onions and honey butter

BBQ PORK + PIMENTO MAC & CHEESE | 7

Penne noodles, braised pulled pork, pimento cheese

FRIES or CHIPS | 5

Soups and Salads

CRAWFISH BOIL SOUP | 8

Potato, corn, andouille, crawfish, brandy and preserved lemon oil

CHILLED GREEN TOMATO & CRAB SOUP | 8

Roasted green tomato, jalapeño, crab oil and fresh herbs crab salad

FRIED GREEN TOMATO + CRAB RAVIGOTE | 13

Fried green tomato, lump crab meat, ravigote, preserved lemon persillade and crab

GRILLED PEACHES & COUNTRY HAM | 10

Arugula, cornbread croutons, peach creole mustard vinaigrette, grilled peaches, blueberries and country ham

WEDGE COBB | 8

Iceberg lettuce, bacon, tomato, egg, pickled red onions, pumpkin seeds and bleu ranch

BRUSSELS SPROUTS SALAD | 9

Pistachio honey butter, roasted Brussels sprouts, fried Brussels sprout leaves, craisins, cranberry vinaigrette, feta, roasted peppers pickled shallots

Dinner Entrees

STEAK | 29

Grilled 10oz Coulotte, au poivre sauce, tomato, sherry, arugula, carrots and farro

MAHI | 22

Pan seared mahi, potato, mirliton, crawfish, andouille butter and corn

IDA’S RED BEANS + RICE WITH FRIED CHICKEN QUARTER | 17

Slow-cooked red beans, charred jasmine rice and brined, fried bone in chicken quarter with tabasco honey

SHRIMP ETOUFFEE | 18

Plump gulf shrimp, tomato, fennel slaw, shrimp, sherry and charred scallion jasmine rice

CRAB CAKE | 17

Trinity, crab, potato, andouille butter corn, remoulade crema and pickled vegetables

PORK + GNOCCHI | 18

Smoked local pork, cornbread gnocchi, braised greens, mushrooms, sweet onion vinegar, pork crackling and jus

LAMB PAPPARDELLE | 20

Braised lamb, whipped lemon ricotta, parmesan bread crumb, jus and pappardelle

VEGETABLE TORTELLI | 14

Ricotta stuffed tortellini, roasted vegetables, pesto, romesco, parmesan and pine nuts

ABOUT THE WRIGHT CHEF

Chef Albert “Nook” Ducre

In a competition to become the next Wright Chef at Copper Restaurant and Bar located in the Frank Lloyd Wright-designed Price Tower in Bartlesville, Albert “Nook” Ducre has been selected.

Ducre, born and raised in New Orleans, Louisiana, previously worked as the executive sous chef at Broussard’s in New Orleans and as the sous chef for Pier 424 Seafood Market and The American Sector, also in New Orleans.

“I am very honored to be selected as the Wright Chef,” said Ducre. “The competition was fierce but I enjoyed getting to know the other chefs and learning more about The Price Tower and Bartlesville.” Ducre was selected by a panel of community leaders and chefs from Tulsa and Bartlesville. He plans to focus on cooking technique and ingredients to bring a New Orleans flare to the offering at Copper later this year.

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. Ducre will be mentored by three Tulsa-area chefs who are volunteering their time including Miranda Kaiser, Lia Lewis and Callie Farish.

This educational, hands-on program was established with two goals in mind – to provide an inspirational culinary experience for Price Tower and Copper patrons and to provide an emerging chef the once-in-a-lifetime, risk-free chance to find out if they have what it takes to own and operate a successful restaurant business. The program is designed to be a challenge both professionally and creatively and give the Wright Chef a taste of real-world restaurant ownership.

We are proud to have Chef Nook leading the way to provide our guests with a unique dining experience, after all, it is located in one of the most unique buildings in the world, Price Tower.

DESSERT

BEIGNETS | 7

Mini French doughnuts with café au lait crème anglaise

SMORES ICE CREAM SANDWICH | 8

Smoked chocolate brownie cookie, marshmallow ice cream and graham crackers

PEACH + BLUEBERRY COBBLER | 8

Peaches, blueberries, caramel, brown sugar crumble and molasses swirl ice cream

WHITE CHOCOLATE BREAD PUDDING WAFFLE | 8

White chocolate, cream cheese semifreddo, whiskey praline sauce

CHEESE PLATE | 9

Chef’s selection of artisanal cheese and accouterments

LUNCH

Appetizers

CRAB CAKE | 13

Trinity, crab, potato, andouille butter, corn remoulade crema and pickled vegetables

CRISPY FRIED ALLIGATOR | 12

Buttermilk marinated alligator bites, gochujang aioli, pickled bleu cheese, carrots and celery

CHARRED SCALLION CORNBREAD WITH SPREADS | 8

Brown sugar, green onions, pimento cheese, bacon jam and honey butter

Sides

MIXED SEASONAL VEGGIES | 5

PIMENTO CHEESE GRITS | 5

SIDE SALAD | 5

Arugula, tomato and sherry citrus vinaigrette and radish

CHARRED SCALLION CORNBREAD | 5

Brown sugar, green onions and honey butter

BBQ PORK + PIMENTO MAC & CHEESE | 7

Penne noodles, braised bbq pulled pork, pimento cheese and pork crackling crumb

FRIES or CHIPS | 5

Soups and Salads

CRAWFISH BOIL SOUP | 8

Potato, corn, andouille, crawfish, brandy and preserved lemon oil

CHILLED GREEN TOMATO & CRAB SOUP | 8

Roasted green tomato, crab salad, jalapeño, crab oil and fresh herbs salsa

FRIED GREEN TOMATO + CRAB RAVIGOTE | 13

Fried green tomato, lump crab meat, ravigote, preserved lemon persillade and crab

GRILLED PEACHES & COUNTRY HAM | 10

Arugula, cornbread croutons, peach creole mustard vinaigrette, grilled peaches, blueberries and country ham

WEDGE COBB | 8

Iceberg lettuce, bacon, tomato, egg, pickled red onions, pumpkin seeds and bleu ranch

BRUSSELS SPROUTS SALAD | 9

Pistachio honey butter, roasted Brussels sprouts, fried Brussels sprout leaves, craisins, cranberry vinaigrette, feta, roasted peppers pickled shallots

Lunch Entrees

All sandwiches served with fries or chips.

SOUTHERNER BURGER | 12

6oz beef patty, pimento cheese, bacon jam, fried green tomato and house pickles

WRIGHT MELT | 11

Two 3oz patties, cheese blend, caramelized onions, tomato marmalade and dijonnaise

PORK BELLY REUBEN | 13

Corned pork belly, braised greens, gruyere and green tomato thousand island

FRIED GROUPER SANDWICH | 14

Potato crusted grouper filet, pickles, jalapeño malt tartar, lettuce and fresh herbs

BRAISED GREENS & MUSHROOMS MELT | 10

Braised greens, sautéed mushrooms, gruyere cheese and green tomato thousand island

IDA’S RED BEANS + RICE WITH FRIED BONE IN CHICKEN QUARTER | 15

Slow-cooked red beans, charred jasmine rice and brined, fried bone in chicken quarter with tabasco honey

SMOKED BOLOGNA | 12

House smoked bologna, dijonnaise, American cheese, lettuce and chow chow

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Menu

KIDS MENU

FRIED CHICKEN QUESADILLA | 5

KIDS BURGER | 5

NOODLES + VEGGIES | 5

MAC & CHEESE | 5

HAPPY HOUR

$5 Appetizers

PIMENTO CHEESE + PORK CRACKLING NACHOS

SHRIMP CORN DOG

APRICOT GINGER GLAZED FRIED CHICKEN SLIDERS

FEATURED EMPANADA

Drinks

$5 GLASS OF BERINGER WINE

$5 BLOODY MARY

ASK ABOUT THIS WEEK’S $5 DRINK FEATURE

$6 WELL SINGLE-MIX COCKTAILS

BRUNCH

Appetizers

CHARRED SCALLION CORNBREAD & BISCUITS WITH SPREADS | 9

CRISPY FRIED ALLIGATOR | 12

Soups

CRAWFISH BOIL SOUP | 8

CHILLED GREEN TOMATO & CRAB SOUP | 8

Salads

GRILLED PEACHES & COUNTRY HAM | 10

WEDGE COBB | 8

Large Plates

SHRIMP & GRITS | 18

CHICKEN + WAFFLES | 16

STEAK & EGGS | 19

CRAB CAKE | 18

Sandwiches

FRIED GROUPER SANDWICH | 14

FRIED CHICKEN + BISCUITS WITH SAUSAGE GRAVY | 14

BEIGNET BURGER | 13

SMOKED BOLOGNA | 12

Sides

MIXED SEASONAL VEGETABLES | 5

SMOKED PIMENTO CHEESE GRITS | 5

SIDE SALAD | 5

CHARRED SCALLION CORNBREAD | 5

BBQ PORK + PIMENTO MAC & CHEESE | 7

FRIES OR CHIPS | 5

DINNER

Appetizers

CRAB CAKE | 13

CRISPY FRIED ALLIGATOR | 12

CHARRED SCALLION CORNBREAD WITH SPREADS | 8

GINGER APRICOT LACQUERED PORK BELLY FLATBREAD | 10

Sides

MIXED SEASONAL VEGGIES | 5

SMOKED PIMENTO CHEESE GRITS | 5

SIDE SALAD | 5

CHARRED SCALLION CORNBREAD | 5

BBQ PORK + PIMENTO MAC & CHEESE | 7

FRIES or CHIPS | 5

Soups and Salads

CRAWFISH BOIL SOUP | 8

CHILLED GREEN TOMATO & CRAB SOUP | 8

FRIED GREEN TOMATO + CRAB RAVIGOTE | 13

GRILLED PEACHES & COUNTRY HAM | 10

WEDGE COBB | 8

BRUSSELS SPROUTS SALAD | 9

Dinner Entrees

STEAK | 29

MAHI | 22

IDA’S RED BEANS + RICE WITH FRIED CHICKEN QUARTER | 17

SHRIMP ETOUFFEE | 18

CRAB CAKE | 17

PORK + GNOCCHI | 18

LAMB PAPPARDELLE | 20

VEGETABLE TORTELLI | 14

ABOUT THE WRIGHT CHEF

DESSERT

BEIGNETS | 7

SMORES ICE CREAM SANDWICH | 8

PEACH + BLUEBERRY COBBLER | 8

WHITE CHOCOLATE BREAD PUDDING WAFFLE | 8