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| Appetizers |
Italian Porchetta
Shaved Seasoned Pork Roast Micro Greens and Watercress with Citrus Vinaigrette |
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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 |
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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 |
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12 |
Summit’s House
Radicchio, Baby Arugula, Shaved Fennel, Cherry Tomato, Frisee and
Shaved Grana Padano with Red Wine Vinaigrette |
|
8 |
Hot Spinach
Made Table Side / Spinach, Cognac Flamed, Bacon and Sweet~Sour |
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10 |
| Entrées |
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Summit’s Premium Butcher Cuts
* Tagliata Toscana * |
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| 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 |
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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 |
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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 |
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24 |
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