Dinner Menu

First Course

Artichoke Hearts 11.
Crusted with aged parmigiano-reggiano and panko crumbs/ roasted garlic meyer lemon aioli.

Portobello Mushrooms 10.
Sauteed with California chardonnay/gruyere parmesan polenta.

Hokkaido Scallops 15.
Wild caught cold water Japanese scallops, proscuitto wrapped/fennel soubise/cranberry apple chutney.

Escargots Bourguignonne 15.
Served piping hot with brandy pernod garlic butter.

Chesapeake Style Crab Cakes 15.
Dill horseradish aioli.

Hawaiian Ahi Sashimi 13.
Seared rare ahi tuna/soy sauce reduction/wasabi cream/miso vinaigrette slaw.

Prawn Cocktail 16.
Chilled Mexican #1 white shrimp with a zesty cocktail sauce.

Seaside Sampler 34 (for 4) 51 for (6).
Chesapeake style crab cakes, chilled Mexican prawns, ahi sashimi.

Mount Tam and Proscuitto 14.
Cowgirl Creamery "Mount Tam" triple cream cheese/Busseto prosciutto/sliced baquette/toasted pistachios.

Soups and Salads

Chef Tim’s Soup of the Day cup 9. bowl 11.

French Onion Soup Gratinee 12.
Caramelized sweet onions in a flavorful stock, sour dough crouton/melted gruyere.

Summit House Salad 11.
“Living” Boston lettuce hydroponically grown by Hollandia Farms tossed with pancetta, grated gruyere cheese, sour dough croutons/toasted pecans/black mustard seed vinaigrette.

Big Rock Blue Cheese Iceberg Wedge 12.
Mini iceberg lettuce wedges topped with Big Rock blue cheese dressing/crisp apple wood smoked bacon/ Valdivia Farms vine ripe tomato.

Hearts of Romaine with Caear Dressing 10.
Ocean Mist Farms hearts of romaine tossed with our hand crafted caesar dressing/toasted sourdough croutons/shaved parmigiano-reggiano.

Split Entree charge - 7.50


Roast Prime Ribs of beef

World famous Stock Yards of Chicago prime ribs slow roasted and carved to order, served with our creamed corn au gratin, creamed spinach and an individual Yorkshire pudding.

Cottage Cut 43.
A cut for lighter appetites
Summit House Cut 47.
Our most popular cut
Castle Cut 58.
24 ounces extra thick cut "on the bone"

The Main Course

Skuna Bay Salmon 41.
Craft raised in the glacier-fed Pacific waters of Vancouver Island, received in our kitchen less than 36 hours from harvest, oak wood grilled, served over sauteed tatsoi spinach/cabernet sauvignon infusion/red bell pepper mashed potatoes.

Alaskan Halibut 45.
Pan seared, crusted with toasted macadamia nuts and panko bread crumbs/lemon butter sauce.

Chilean Sea Bass 46.
Oven baked with a sweet chili glaze/cilantro jasmine rice.

Twin Maine Lobster Tails 55.
Two 7 ounce lobster tails oven baked with roasted garlic lemon butter/cilantro jasmine rice.

Colorado Lamb Shank 40.
Braised overnight with fresh herbs and garden vegetables/creamy parmigiano-reggiano risotto/natural au jus.

Portobello Mushroom Tower 36.
Oak wood grilled portobello mushroom/ oven roasted zucchini, summer squash, and red bell pepper/sauteed tatsoi spinach/red rice, eston lentils, and black quinoa pilaf/herbed tomato coulis.

Prime Cuts

Double Rib Pork Chop 42.
16 ounce Prairie Fresh Prime pork chop pan seared with a porcini mushroom rub//balsamic port wine sauce/Gruyere parmesan polenta.

Prime Rib Eye Steak 68.
22 oz. USDA Prime bone-in-rib eye aged a minimum of 28 days. oak wood grilled/Gruyere au gratin potatoes.

Prime Filet Mignon 7 oz 54 - 12 oz 68.
USDA Prime center cut tenderloin steak from world famous Stockyards of Chicago, aged a minimum of 28 days, oak wood grilled/crispy onion straws/Gruyere au gratin potatoes/port wine reduction.

"Side Door Favorites

Summit House Burger 25.
10 oz. ground prime ribs of beef, oak wood grilled with aged Irish white cheddar and apple wood smoked bacon/shoe string french fries.

Salmon Salad 34.
Oak wood grilled Skuna Bay salmon/Kenter Canyon Farms baby greens/grilled Granny Smith aples/asparagus tips/organic red grape tomatoes/toasted pistachios/honey lemon viniaigrette.


Locally Grown Brussels Sprouts 10.
Maine Lobster Risotto 20.
Chef Tim’s Truffle Fries 8.
Oven Fresh Yorkshire Popovers 7.
Sauteed Crimini and Wild Mushrooms 16.

Chef Tim's Truffle Fries 8.

Split entree charge - 7.50



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