LUNCH MENU

DINNER MENU

WINE LIST

DAILY SPECIALS

Starters
Prosciutto di Parma and Melon   9
Pan-Fried Maryland Crab Cake with Lemon Caper Cream a top Rice Pila   8
Soups
Summit Club French Onion Gratin   6
Try our Two New Soups Daily   5
Salads
Insalata Caprese
Fresh Italian Mozzarella and Ripe Tomatoes with Basil, Drizzled with Balsamic Vinaigrette
  7
California Mixed Greens
with Pine Nuts, Feta Cheese and Kalamata Olives, with Raspberry Vinaigrette
  7
Hearty Luncheon Salads
Grilled Prawns
Grilled Fresh Water Prawns Nested over Crispy Romaine Lettuce with our House Caesar Dressing
  14
Atlantic Salmon
Grilled Atlantic Darne of Salmon Atop Romaine Heart with Mango Vinaigrette
  13
Bouquet Garnie
Ripe Avocado or Tomato Filled with Chicken, Bay Shrimp or Albacore Tuna Salad with Fresh Fruit
  13
Traditional Cobb
Chef’s Cobb Salad with Smoked Turkey, Applewood Bacon, Blue Cheese Crumbles, Ripe Avocado and Hard Boiled Egg on a Bed of Mix Greens with Choice of Dressing
  14
Shrimp and Crab
Fanny Bay Shrimp and Super Lump Crab Meat in Tortilla Shell Nested over House Mesclun Lettuce with Avocado and Grape Tomatoes (Choice of Dressing)
  14
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
Sandwiches
*Sandwich of the Month*
Caesar Salad Burger Grilled Angus Beef on Toasted Kaiser
with Crisp Chopped Romaine, Red Onions, Tomatoes and Caesar Dressing, Presented with Sweet Potato Fries
  11
 
Cold Sandwiches
All Sandwiches Served with Choice of: Crispy Battered Fries or Fresh Fruit
     
Summit Classic Club
Three Decker Club on Toasted Bread with Lettuce, Tomato, Applewood Bacon, Smoked Turkey and Tomato Basil Mayo on Your Choice of Wheat, Rye or White Bread
   9
Smoked Turkey Wrap
with Avocado, Tomato, Sprouts and Chef’s Dressing
  9
Shaved Porchetta (Herbed Roasted Italian Pork) on Toasted Baguette
with Shredded Lettuce Mustard Oil
  10
     
Hot Sandwiches
     
Soft Shell Crab Sandwich on a Toasted Kaiser Bun
Served with Garlic Fries
  9
New York Style Reuben – Grilled Corned Beef with Sauerkraut and Swiss Cheese on Thick Marbled Rye
Served with Crispy Fries
  8
Bison Burger – Grill 8oz Oklahoma Buffalo Burger on Toasted Bun with Pepper Jack Cheese
Served with Garlic Fries
  9
Summit Burger – Grilled 8oz (Ground Chuck Angus Beef)
with Lettuce, Tomato, Onion and Dill Pickle
* add Cheese (American, or Swiss)
  10
Entrees
All Entrees Served with Vegetable and Starch of the Day
   
Scaloppini of Milk-fed Veal Aurora
with Forest Mushrooms and Tomato Cream Coulis
  13
San Luis Flavor
“Camarones al Mojo de Ajo” Sautéed Cayman Bay Shrimp with Spring Garlic, Sweet Butter Parsley and Wine, Nested over Steamed Rice
  15
Market Fresh
Pan-Seared Calf’s Liver with Port Wine Jus and Crispy Fried Tobacco Onions
  12
Fresh Catch of the Day
Pan Seared Scarlet Snapper Veracruz Served with Rice
  14
Chicken Tarragon
Sautéed Free Range Boneless Breast, Naped with Fresh Tarragon Relish Atop Polenta Cake
  16
Lobster Ravioli
Lobster Filled Ravioli Medallions with Sauce a’Lamericaine
  14
Light Summer Omelette
Fluffy Three Egg Omelette with Pepper Jack Cheese and Wilted Arugula,
Served with Sliced Tomatoes
  11
 


© 2005 The Summit, Tulsa, OK. All Rights Reserved.
Produced by Jackson Technical