Easter Sunday Menu

Easter Sunday we will be seating from 11.30 AM to 7.00 PM

Desserts

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

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

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

Chesapeake Crab Cakes 15.
With a dill horseradish aioli.

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

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

 

Soups and Salads

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

Lobster Bisque 11.
Rich and creamy, laced with dry sherry/Maine lobster garnish.

Summit House Salad 11.
Hydroponically grown Boston lettuce tossed with pancetta, toasted pecans and grated gruyere cheese/black mustard seed vinaigrette.

Romaine with Caesar Dressing 11.
Ocean Mist hearts of romaine/toasted sourdough croutons/shaved parmigiano-reggiano.


The Main Course

Roast Prime Ribs of Beef
Stock Yards of Chicago prime ribs slow roasted and carved to order, served with our classic creamed corn, creamed spinach and individual Yorkshire pudding.
Cottage Cut 42.
Summit House Cut 46.
Castle Cut 58.

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

USDA Prime Filet Mignon 53.
7 ounce center cut tenderloin steak, aged a minimum of 28 days, oak wood grilled/Gruyere au gratin potatoes/port wine reduction.

Alaskan Halibut 44.
Pan seared, crusted with toasted macademia nuts and panko bread crumbs/lemon butter sauce/red bell pepper mashed potatoes.

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

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.

Rosemary Garlic Rotisserie Chicken 38.
One half free range natural chicken from Great Valley Poultry Farms, slowly roasted on our oak wood rotisserie/red rice, eston lentils, and black quinoa pilaf.

Sides

Sauteed Crimini and White Mushrooms 16.
Locally Grown Fresh Vegetable 10.
Maine Lobster Risotto 20.
Chef Tim's Truffle Fries 8.

 

 



 

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