Dinner Menu

Starters and Small Plates

Artichoke Hearts 12.
Crusted with aged parmigiano-reggiano and panko crumbs/roasted garlic meyer lemon aioli.

Portobello Mushrooms 11.
Sauteed with California chardonnay/gruyere parmesan polenta.

Hokkaido Scallops 16.
Wild caught cold water Japanese scallops, proscuitto wrapped/fennel soubise/cranberry apple chutney.

Escargots Bourguignonne 16.
Served piping hot with brandy pernod garlic butter.

Chesapeake Style Crab Cakes 16.
Dill horseradish aioli.

Hawaiian Ahi Sashimi 14.
Seared rare ahi tuna/soy sauce reduction/wasabi cream/miso vinaigrette slaw.

Prawn Cocktail 17.
Chilled Mexican #1 white shrimp with a zesty cocktail sauce.

Seaside Sampler 36 (for 4) 54 for (6).
Chesapeake style crab cakes, chilled Mexican prawns, ahi sashimi.

Artisanal Cheese & Meat Assortment 14.
Cowgirl Creamery "Mount Tam"/Cypress Grove "Midnight Moon"/Beehive, Barely Buzzed/Busseto prosciutto

Soups and Salads

Chef Tim’s Soup of the Day 12.

French Onion Soup Gratinee 13.
Caramelized sweet onions in a flavorful stock, sour dough crouton/melted gruyere.

Summit House Salad 13.
“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 13.
Mini iceberg lettuce wedges topped with Big Rock blue cheese dressing/crisp apple wood smoked bacon/ Black Sheep farms cherry tomatoes/crisp toasted pecans.

Hearts of Romaine with Caesar Dressing 12.
Ocean Mist Farms hearts of romaine tossed with our hand crafted caesar dressing/toasted sourdough croutons/shaved parmigiano-reggiano.


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 39.
A cut for lighter appetites
Summit House Cut 45.
Our most popular cut
Castle Cut 56.
24 ounces extra thick cut "on the bone"

The Main Course

Skuna Bay Salmon 38.
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.

John Dory 39.
Pan seared, crusted with toasted macadamia nuts and panko bread crumbs/lemon butter sauce.

Chilean Sea Bass 45.
Oven baked with a sweet chili glaze/cilantro jasmine rice.

Rosemary Garlic Rotisserie Chicken 36.
One half free range natural chicken delivered same day fresh from Great Valley Poultry Farms, slowly roasted on our oak wood rotisserie/red rice, eston lentils, and black quinoa pilaf.

Colorado Lamb Shank 41.
Braised overnight with fresh herbs and garden vegetables/creamy parmigiano-reggiano risotto/natural au jus.

Portobello Mushroom Tower 35.
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.

Filet Mignon 47 (7 oz) - 55 (10 oz).
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.


Locally Grown Seasonal Vegetable 14.
Yorkshire Popovers 8.
Chef Tim’s Truffle Fries 9.
Sauteed Crimini, White and Wild Mushrooms 13.

Bone Marrow Mac n' Cheese 16.



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