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 Tenders | 6

Marinated fried chicken breast

Kids Burger | 6

4oz local beef patty, cheese and pickles

Noodles + Veggies | 6

Noodles and seasonal vegetable blend

Mac & Cheese | 6

Penne noodles and cheese blend

HAPPY HOUR

$5 Appetizers

Pork + Pimento Cheese Fries

House-made pimento cheese sauce, braised pork + chow chow

Smoked Boudin Balls

Pork, spices and rice served with creole mustard aioli + house pickles

Apricot Ginger Glazed Fried Chicken Sliders

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

Featured Snack

Chef’s daily snack

Drinks

$5 Glass of Beringer Wine

Chardonnay, Cabernet Sauvignon, Merlot and Pink Moscato

$5 Bloody Mary

Ask about this week’s $5 Drink Feature

$6 Well Single-Mix Cocktails

BRUNCH

Appetizers

Biscuits + Sausage Gravy | 8

Buttermilk biscuits, creamy sausage gravy + honey butter

Smoked Pork Shoulder Boudin Balls | 9

Crispy fried boudin, pepper jelly + creole mustard

Soups

Seafood + Andouille Gumbo | 9

Shrimp, crab, andouille sausage, okra, tomato + jasmine rice calas

Chef’s Featured Soup | 8

Featured soup with accoutrements

Salads

Beet + Farro | 9

Beets, farro, goat cheese, citrus vinaigrette, citrus + frisee

Wedge Cobb | 8

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

Brussels Sprouts Salad | 9

Pistachio honey butter, roasted brussels sprouts, fried brussels sprout leaves, craisins, cranberry vinaigrette, feta, roasted pepper + pickled shallots

Large Plates

Louisiana BBQ Shrimp & Grits | 18

Plump gulf shrimp, tomato, sherry, pimento stone ground grits and fried hominy

Chicken + Waffles | 16

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

Steak & Eggs Frittes | 18

5oz Coulotte, fries, sunny side egg, garlic oil, parmesan cheese + steak sauce

Sandwiches

All sandwiches are served with fries or chips

Fried Chicken + Biscuits with Sausage Gravy | 14

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

Beignet Burger | 14

6oz beef patty, fried green tomato, pimento cheese, bacon jam, sunny side egg + pickles on beignet

Sausage Egg + Cheese | 13

Bacon/tomato jam, eggs, sausage, American cheese + hash browns on toast

Sides

Sausage | 5

Breakfast sausage

Pimento Cheese Grits | 5

Creamy grits and pimento cheese

Waffle | 5

Buttermilk waffle

Eggs | 5

Eggs cooked your way

Fries or Chips | 5

DINNER

Appetizers

Crab Cake | 12

Trinity, crab, mirliton, cabbage, tomato, citrus + remoulade crema

Crispy Fried Alligator | 12

Buttermilk marinated alligator bites, gochujang aioli, pickled bleu cheese, carrots + fresh herbs

Charred Scallion Cornbread with Spreads + Country Ham | 9

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

Copper Spare Ribs | 10

Coppers bbq sauce, pork ribs, pickled onions/fresno + fresh herbs

Sides

Mixed Seasonal Veggies | 5

Smoked Pimento Cheese Grits | 5

Side Salad | 5

Arugula, frisee, tomato, radish, herbed garlic crutons, cucumber + sherry vinaigrette

Charred Scallion Cornbread | 5

Brown sugar, green onions + honey butter

Pork + Pimento Mac & Cheese | 5

Penne noodles, braised pulled pork + pimento cheese

Fries or Chips | 5

Soups & Salads

Seafood Gumbo + Calas | 10

Trinity, andouille, okra, crab, shrimp, tomato + charred scallion rice fritters

Featured Soup | 8

Chef’s selected soup with accoutrements

Beet + Goat Cheese Salad | 9

Roasted beets, citrus, frisee, goat cheese, farro + citrus vinaigrette

Grilled Pears & Country Ham | 10

Arugula, candied pecans, grilled pear, parmesan and country ham + sherry vinaigrette

Wedge Cobb | 8

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

Brussels Sprouts Salad | 9

Pistachio honey butter, roasted brussels sprouts, fried brussels sprout leaves, feta, roasted peppers, pickled red onions, craisins + cranberry vinaigrette

Dinner Entrées

Steak | 29

Grilled 10oz coulotte, tomato, sherry, arugula, roasted veggies, farro + au poivre sauce

Stuffed Redfish | 23

Redfish, mirliton, shrimp, tasso + saffron shellfish lemon butter sauce

Ida’s Red Beans + Rice with Fried Chicken Quarter | 17

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

Shrimp Etouffee | 18

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

Crab Cake | 17

Trinity, crab, mirliton, cabbage, tomato, citrus + remoulade crema

Pork + Gnocchi | 18

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

Lamb Pappardelle | 20

Braised lamb, whipped lemon goat cheese, parmesan bread crumb, jus + pappardelle

Vegetable Tortelli | 14

Ricotta stuffed tortellini, roasted vegetables, pesto, parmesan and pine nuts + romesco – substitute tofu $2

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

Chocolate brownie cookie, smoked marshmallow ice cream + graham crackers

Featured Dessert | 8

Featured dessert with ice cream

White Chocolate Bread Pudding Waffle | 8

White chocolate, cream cheese semifreddo + whiskey praline sauce

Chef’s House Made Ice Cream | 8

Chef’s selection of house made ice cream

LUNCH

Appetizers

Copper Spare Ribs | 10

Coppers bbq sauce, pork ribs, pickled onions/fresno + fresh herbs

Crispy Fried Alligator | 12

Buttermilk marinated alligator bites, gochujang aioli, pickled bleu cheese, carrots + fresh herbs

Charred Scallion Cornbread with Spreads + Country Ham | 9

Green onions, pimento cheese, bacon jam, honey butter + country ham

Sides

Mixed Seasonal Veggies | 5

Pimento Cheese Grits | 5

Side Salad | 5

Arugula, frisee, tomato, radish, herbed garlic crutons, cucumber + sherry vinaigrette

Charred Scallion Cornbread | 5

Brown sugar, green onions and honey butter

Pork + Pimento Mac & Cheese | 5

Penne noodles, braised pork + pimento cheese and pork crackling crumb

Fries or Chips | 5

Soups & Salads

Seafood Gumbo + Calas | 10

Trinity, andouille, okra, crab, shrimp, tomatoes + charred scallion rice fritter

Featured Soup | 8

Chef’s selected soup + accoutrements

Beet + Goat Cheese Salad | 9

Roasted beets, citrus, frisee, goat cheese, farro + citrus vinaigrette

Grilled Pears & Country Ham | 10

Arugula, candied pecans, grilled pear, parmesan, country ham + sherry vinaigrette

Wedge Cobb | 8

Iceberg lettuce, bacon, tomato, egg, pickled red onions, pumpkin seeds + 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.

Fried Chicken Banh Mi | 11

Marinated fried boneless chicken breast, apricot ginger glaze, pickled carrots/daikon, cucumber, jalapeños, fresh herbs + spicy aioli

Southerner Burger | 12

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

Wright Melt | 11

Two 3oz patties, gruyere, caramelized onions, tomato marmalade + dijonnaise

Pork Belly Reuben | 13

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

Fried Shrimp Sandwich | 14

Potato crusted shrimp, pickles, jalapeno malt tartar, lettuce + fresh herbs

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

Shrimp + Grits | 16

Plump gulf shrimp, tomato, shrimp, sherry, pimento cheese grits + fried hominy gremolata

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Menu

KIDS MENU

Fried Chicken Tenders | 6

Kids Burger | 6

Noodles + Veggies | 6

Mac & Cheese | 6

HAPPY HOUR

$5 Appetizers

Pork + Pimento Cheese Fries

Smoked Boudin Balls

Apricot Ginger Glazed Fried Chicken Sliders

Featured Snack

Drinks

$5 Glass of Beringer Wine

$5 Bloody Mary

Ask about this week’s $5 Drink Feature

$6 Well Single-Mix Cocktails

BRUNCH

Appetizers

Biscuits + Sausage Gravy | 8

Smoked Pork Shoulder Boudin Balls | 9

Soups

Seafood + Andouille Gumbo | 9

Chef’s Featured Soup | 8

Salads

Beet + Farro | 9

Wedge Cobb | 8

Brussels Sprouts Salad | 9

Large Plates

Louisiana BBQ Shrimp & Grits | 18

Chicken + Waffles | 16

Steak & Eggs Frittes | 18

Sandwiches

Fried Chicken + Biscuits with Sausage Gravy | 14

Beignet Burger | 14

Sausage Egg + Cheese | 13

Sides

Sausage | 5

Pimento Cheese Grits | 5

Waffle | 5

Eggs | 5

Fries or Chips | 5

DINNER

Appetizers

Crab Cake | 12

Crispy Fried Alligator | 12

Charred Scallion Cornbread with Spreads + Country Ham | 9

Copper Spare Ribs | 10

Sides

Mixed Seasonal Veggies | 5

Smoked Pimento Cheese Grits | 5

Side Salad | 5

Charred Scallion Cornbread | 5

Pork + Pimento Mac & Cheese | 5

Fries or Chips | 5

Soups & Salads

Seafood Gumbo + Calas | 10

Featured Soup | 8

Beet + Goat Cheese Salad | 9

Grilled Pears & Country Ham | 10

Wedge Cobb | 8

Brussels Sprouts Salad | 9

Dinner Entrées

Steak | 29

Stuffed Redfish | 23

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

Featured Dessert | 8

White Chocolate Bread Pudding Waffle | 8

Chef’s House Made Ice Cream | 8

LUNCH