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| Starters |
| Prosciutto di Parma and Melon |
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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 |
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5 |
| Salads |
Insalata Caprese
Fresh Italian Mozzarella and Ripe Tomatoes with Basil, Drizzled with Balsamic Vinaigrette |
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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 |
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14 |
Atlantic Salmon
Grilled Atlantic Darne of Salmon Atop Romaine Heart with Mango Vinaigrette |
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13 |
Bouquet Garnie
Ripe Avocado or Tomato Filled with Chicken, Bay Shrimp or Albacore Tuna Salad with Fresh Fruit |
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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 |
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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 |
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11 |
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| Cold Sandwiches |
| All Sandwiches Served with Choice of: Crispy Battered Fries or Fresh Fruit |
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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 |
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| Hot Sandwiches |
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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 |
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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 |
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11 |
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