Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:
Lunch
Specialties
Roasted Prime Ribs of Beef
Served with Creamed Corn Au Gratin, Creamed Spinach and Whipped Cream Horseradish Sauce with Yorkshire Pudding
Rotisserie Farm Fresh Turkey
Roasted over Oak Wood, served with Garlic Mashed Potatoes, Glazed Cranberry and Citrus Relish and Traditional Turkey Gravy
London Pot Roast
Braised and Slow Roasted in Burgundy Wine and Applewood Smoked Bacon, served with Horseradish Mashed Potatoes
Canadian Salmon
Pan Blackened Atlantic Salmon Fillet, served with fresh Strawberry and Mint Salsa
Chesapeake Bay Crab Fritters
Crisp Cakes of Maryland Backfin Crab with Three Mustard Lobster Sauce and French Fries
Hawaiian Ahi
Sesame Seed Crusted, Pan Seared with Wasabi Mashed Potatoes and Pineapple Ginger Cilantro Salsa
John Dory
Pan Seared and topped with Toasted Macademia Nut and Japanese Bread Crumbs, Lemon Butter Sauce
Chef Tim's Club Sandwich
Fresh Rotisseried Turkey, Nueske Ham, Applewood Smoked Bacon, aged Cheddar and Jarlsberg Cheeses, with sliced Tomato and Red Leaf Lettuce on a Brioche Roll
Prime Rib "Dip" Sandwich
Hand carved, slow roasted Prime Rib and a grilled French Roll with Au Jus, Whipped Cream Horseradish Sauce with Broccoli Salad and crisp French Fries
Entree Salads
Shrimp Mango Salad
Diced Mangos, Pear Tomatoes, Hot House Cucumbers, Avocados and Bibb Lettuce Tossed with a Fresh Dill Mango Vinaigrette Topped with Tiger Shrimp and Shaved Asiago Cheese
The Summit Grilled Chicken Salad
Marinated Grilled Breast of Chicken Served on a Mix of Asian Pears, Candied Walnuts, Hearts of Palm, Baby Greens and Balsalmic Vinaigrette Topped with Point Reyes Blue Cheese and Tart Dried Cherries.
Mandarin Chicken Salad
Grilled Chicken Breast tossed with crisp Romaine Lettuce, Juilenne Jicama, Snow Peas, Caramalized Roast Almonds and Manadrin Orange Sections with Valencia Orange Vinaigrette
Lamb Salad
Sliced Herb Crusted New Zealand Lamb Top Sirloin, served with Exotic Greens, Grilled Artichokes, Granny Smith Apples and Shiitake Mushrooms tossed in a creamy garlic Balsamic Vinaigrette topped with Feta Cheese and Greek Olives
Starters
Five Cheeses Ravioli
Served with Brown Butter, Garlic and Lemon Sauce, wilted Tatsoi Spinach | Available at Dinner Only
Portobello Mushrooms
Sauteed with California Chardonnay, served with Parmesan Polenta | Available at Dinner Only
Escargots Bourguignonne
Burgundy Snails served Piping Hot with a Brandy Pernod Garlic Butter | Available at Dinner Only
Baked "Double Creme" Brie
En Croute with Apple Cider Butter Sauce | Available at Dinner Only
Chesapeake Bay Crab Fritters
Crisp cakes with Three Mustard Sauce & Celery Root Slaw | Available at Dinner Only
Seaside Sampler (for four)
A Combination Platter of Chesapeake Crab Fritters, Chilled Mexican Prawns and Hawaiian Ahi Sashimi | Available at Dinner Only
Dungeness Crab Cocktail
Dungeness Crab served on layers of chopped Celery with Whole Grain Dijon Mustard and Cocktail Sauces
Gulf Prawn Cocktail
Chilled Mexican Shrimp with fresh Lemon Sabayon and a Zesty Cocktail Sauce
Cabbage, Leek & Potato Soup
with Stilton Cheese
Summit House Salad
A tossing of tender Bibb Lettuce with Pancetta, Gruyere Cheese, Pecans, Olive Oil and Mustard Vinaigrette
Exotic California Greens
Tossed in Raspberry Vinaigrette with Grated Stilton Cheese, Toasted Pinenuts and topped with Dried Cranberries
Caesar Salad
Crisp Romaine Lettuce Tossed with our Classic Caesar Dressing and Fresh Grated Parmesan Cheese
Hearts of Romaine
Tender Hearts of Romaine Lettuce served with our Stilton Cheese Dressing and Sliced Vine Ripened Tomatoes
Hawaiian Ahi Sashimi
Seared #1 sliced Ahi Tuna served with Miso Vinaigrette Slaw
Dinner
Dinner
Roasted Prime Ribs of Beef
Slow Roasted and Carved to Order, Served with Creamed Corn, Creamed Spinach and Individual Yorkshire Pudding
Filet Mignon
Center Cut Beef Tenderloin Steak Oak Wood Broiled with Straw Onions and Merlot Bordelaise
Rib Eye Steak
USDA Prime Rib Chop, Oak Wood grilled, served with Gruyere au Gratin Potatoes and Straw Onions
Roast Rack of Colorado Lamb
Oven Roast, Herb Rubbed Lamb with a Spicy Sauce of Citrus Essence, flavored with Marigold and Mint and Garlic Mashed Potatoes
John Dory
Pan Seared with Toasted Macadamia Nut and Crumb Topping, Lemon Butter Sauce
Canadian Salmon
Pan Blackened Atlantic Salmon Fillet, served with fresh Strawberry and Mint Salsa
Jumbo Shrimp & Day Boat Scallops
Sautéed with Roasted Garlic, Thyme Chervil Butter, Chanterelle Mushrooms served with Tri-Color Angel Hair Pasta
Alaskan Halibut
Pan Seared with Florida Rock Shrimp, Button Mushrooms Lobster Pernod Sauce
Muscovy Hen Duckling
Slow Roasted Over Oak Wood and served on Caramelized Pecan, Sweet Potato Puree with a Grand Marnier Demi Glaze
Desserts
Desserts
Summit English Trifle
Layers of Rum and Brandy Soaked Cake with English Custard, Strawberries, Chantilly Cream and Toasted Almonds
Granny Smith Apple Tarte
Fresh caramelized Cinnamon Apples with a White Chocolate Cream Cheese filling topped with hot Caramel Sauce
Three Chocolate Torte
Layers of Rum and Gran Marnier laced Chocolate Meringue, Chocolate Mousse and topped with Belgian Chocolate and Chantilly Cream
Profiteroles au Chocolate
Petite Pastries filled with Häagen Daz Vanilla Swiss Almond ice ceam topped with hot Belgian Chocolate and Chantilly Cream
New York Cheesecake
With a Strawberry and Gran Marnier Sauce
Lemon Tarte
Pastry Shell filled with fresh Lemon Custard on a Wild Huckleberry Sauce
Creme Brulee
The Summit House "Burnt" Creme with Fresh Vanilla Bean