LUNCH MENU

DINNER MENU

WINE LIST

DAILY SPECIALS

Appetizers
Italian Porchetta
Shaved Seasoned Pork Roast Micro Greens and Watercress with Citrus Vinaigrette
  12
Scampi al Pernod
Extra Colossal Fresh Water Shrimp Scampi Cooked Table Side, Served with Angel Hair Pasta
  15
Bruschetta Ventricina
Thick Crusty Sourdough Croutons Served with Assorted House Topping and Spreads
  8
American Lamb
Grilled Petite Baby Lamb Rib Chops Sweet and Sour Basted with Gingerroot, Cilantro and Lime Juice
  12
Soups
Chilled Vichyssoise   8
Summit’s French Onion Au Gratin   7
Maine Lobster Bisque   9
Salads
Insalata Caprese
Fresh Buffalo Mozzarella Cheese and Sliced Beef Steak Tomatoes
with Organic Basil and Balsamic Vinaigrette
  12 
Summit’s House
Radicchio, Baby Arugula, Shaved Fennel, Cherry Tomato, Frisee and
Shaved Grana Padano with Red Wine Vinaigrette
 
Hot Spinach
Made Table Side / Spinach, Cognac Flamed, Bacon and Sweet~Sour
  10 
Entrées
 
Summit’s Premium Butcher Cuts
* Tagliata Toscana *
 
14 oz Grilled New York Strip Nested over Fresh Arugula Leaves, Topped with Shaved Parmesan   38
10 oz Center Cut Angus Filet Mignon (Classic Béarnaise) and Sautéed Wild Mushrooms   38
* Oklahoma Bison * Pan-Seared Medallions of Buffalo Tenderloin with Calvados Cream Sauce (Cooked Table Side)   38
Summit’s Specialties
* Dish of the Month *
Fresh Veal Sweet Breads, Sautéed in Organic Sweet Butter with Fine Ruby Port Demi Glaze
  38
* Holland Treat *
Sautéed Whole Dover Sole Meuniere with Butter Noisette, Lemon and Parsley (De-Boned Table Side)
  42
* Alaskan Halibut *
Pan-Seared Porcini Encrusted Darne of Fresh Cold Water Halibut with Tangy Mango Relish
  32
* Berkshire Pork *
Sautéed Escallops of Tender Pork Loin Covered in a Sweet California Marsala-Mushroom Sauce
  26
* Chicken Roulade *
Baked Free Range Chicken Filled with Fontina Cheese and Herbs, Drizzled with Basil Pesto, Served over Rice Pilaf
  24
* Veal Morel *
Sautéed Scaloppini of Milk-fed Veal with French Morels, Shallots, Wine and Cream Fraîche
  28
* Argentina Flavor *
Grilled Marinated Flank Steak “Chimichurri” spiced with, Garlic, Olive Oil, Wine Vinegar, Red Pepper Flakes and Parsley
  24
 


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Produced by Jackson Technical