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Special diets and tastes are never a problem, only an opportunity for our chefs to work their magic. And the magic begins with the finest ingredients such as fresh fish flown in at least twice weekly, cheeses and chocolates imported from around the world, and daily deliveries of fresh produce and meats.
Our wine list features over two hundred selections.
For every menu item, it is a hand-on affair. We hand-cut our own meat, grind our own coffee, prepare fresh specialty salad dressings, and bake fanciful desserts. Ahh...the desserts.
We even direct our own laundry service, so that the Egyptian cotton tablecloths and napkins are precisely prepared.
| Starters |
| Prosciutto di Parma and Melon |
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| Pan-Fried Maryland Crab Cake with Lemon Caper Cream a top Rice Pila |
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| Soups |
| Summit Club French Onion Gratin |
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| Try our Two New Soups Daily |
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| Salads |
Insalata Caprese
Fresh Italian Mozzarella and Ripe Tomatoes with Basil, Drizzled with Balsamic Vinaigrette |
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California Mixed Greens
with Pine Nuts, Feta Cheese and Kalamata Olives, with Raspberry Vinaigrette |
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| Hearty Luncheon Salads |
Grilled Prawns
Grilled Fresh Water Prawns Nested over Crispy Romaine Lettuce with our House Caesar Dressing |
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Atlantic Salmon
Grilled Atlantic Darne of Salmon Atop Romaine Heart with Mango Vinaigrette |
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Bouquet Garnie
Ripe Avocado or Tomato Filled with Chicken, Bay Shrimp or Albacore Tuna Salad with Fresh Fruit |
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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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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) |
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| Summit’s Specialties |
* Dish of the Month *
Fresh Veal Sweet Breads, Sautéed in Organic Sweet Butter with Fine Ruby Port Demi Glaze |
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* Holland Treat *
Sautéed Whole Dover Sole Meuniere with Butter Noisette, Lemon and Parsley (De-Boned Table Side) |
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* Alaskan Halibut *
Pan-Seared Porcini Encrusted Darne of Fresh Cold Water Halibut with Tangy Mango Relish |
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* Berkshire Pork *
Sautéed Escallops of Tender Pork Loin Covered in a Sweet California Marsala-Mushroom Sauce |
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* Chicken Roulade *
Baked Free Range Chicken Filled with Fontina Cheese and Herbs, Drizzled with Basil Pesto, Served over Rice Pilaf |
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* Veal Morel *
Sautéed Scaloppini of Milk-fed Veal with French Morels, Shallots, Wine and Cream Fraîche |
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* Argentina Flavor *
Grilled Marinated Flank Steak “Chimichurri” spiced with, Garlic, Olive Oil, Wine Vinegar, Red Pepper Flakes and Parsley |
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| 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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| 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 |
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9 |
Smoked Turkey Wrap
with Avocado, Tomato, Sprouts and Chef’s Dressing |
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Shaved Porchetta (Herbed Roasted Italian Pork) on Toasted Baguette
with Shredded Lettuce Mustard Oil |
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| Hot Sandwiches |
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Soft Shell Crab Sandwich on a Toasted Kaiser Bun
Served with Garlic Fries |
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New York Style Reuben – Grilled Corned Beef with Sauerkraut and Swiss Cheese on Thick Marbled Rye
Served with Crispy Fries |
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Bison Burger – Grill 8oz Oklahoma Buffalo Burger on Toasted Bun with Pepper Jack Cheese
Served with Garlic Fries |
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Summit Burger – Grilled 8oz (Ground Chuck Angus Beef)
with Lettuce, Tomato, Onion and Dill Pickle
* add Cheese (American, or Swiss) |
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| 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 |
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San Luis Flavor
“Camarones al Mojo de Ajo” Sautéed Cayman Bay Shrimp with Spring Garlic, Sweet Butter Parsley and Wine, Nested over Steamed Rice |
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Market Fresh
Pan-Seared Calf’s Liver with Port Wine Jus and Crispy Fried Tobacco Onions |
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Fresh Catch of the Day
Pan Seared Scarlet Snapper Veracruz Served with Rice |
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Chicken Tarragon
Sautéed Free Range Boneless Breast, Naped with Fresh Tarragon Relish Atop Polenta Cake |
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Lobster Ravioli
Lobster Filled Ravioli Medallions with Sauce a’Lamericaine |
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Light Summer Omelette
Fluffy Three Egg Omelette with Pepper Jack Cheese and Wilted Arugula,
Served with Sliced Tomatoes |
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