Lunch Menu

Small Plates

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 cocktail sauce.

Hawaiian Ahi Sashimi 12.
Seared rare ahi tuna/soy sauce reduction/wasabi cream/miso vinaigrette slaw.

Chesapeake Style Crab Cakes 15.
Dill horseradish aioli.

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

Locally Grown Brussels Sprouts 11.
Roasted, finished with house cured beef bacon/honey sriracha sauce.

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

Soups and Salads

Soup of the Day - Cup 8. Bowl 10.

French Onion Soup Grantinee 11.
Caramelized sweet onions in a flavorful stock, sour dough crouton/melted Gruyere cheese.

Summit House Salad 10.
"Living" Boston lettuce/pancetta/toasted pecans/grated gruyere cheese/black mustard seed vinaigrette.

Blue Cheese Iceberg Wedges 11.
Big Rock blue cheese dressing/apple wood smoked bacon/heirloom tomato.

Hearts of Romaine with Caesar Dressing 9.
Ocean Mist Farms hearts of romaine/ toasted sour dough croutons/shaved parmigiano-reggiano.

Chef Tim's Cobb Salad 24.
Chopped iceberg lettuce and baby kale/Jidori natural chicken/Big Rock Blue Cheese/roma tomato/apple wood smoked bacon/diced avocado/sliced boiled egg/balsamic vinaigrette.

Skuna Bay Salmon Salad 29.
Oak wood grilled Skuna Bay salmon/Kenter Canyon baby greens/grilled Granny Smith apples/asparagus tips/baby heirloom tomatoes/toasted pecans/honey lemon vinaigrette.

Shrimp Cobb Salad 28.
Mexican white prawns/Chopped iceberg lettuce/Big Rock Blue Cheese crumbles/diced tomato/apple wood smoked bacon/diced avocado/chopped boiled egg/house made Italian dressing.


Sandwiches and Burgers

Prime Rib "Dip" Sandwich 28.
English cut roast prime rib on a toasted french roll topped with onion straws and whipped cream horseradish sauce/au jus/shoe string french fries.

Summit House Burger 24.
10 oz. ground prime ribs of beef, oak wood grilled with aged Irish white cheddar and apple wood smoked bacon/shoe string french fries.

Jidori Chicken Brie Cheese Sandwich 24.
Oak wood grilled natural chicken breast on grilled sourdough/triple cream Brie cheese/apple wood smoked bacon/sliced tomato/arrugala/pesto aoli/truffle fries.

Rib Eye Sandwich 26.
Pan seared boneless rib eye on grilled French torpedo roll/red leaf lettuce/sliced tomato/blue cheese crumbles/avocado aoili/shoe string french fries.


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.

English Cut 35.
Cottage Cut 38.

Summit House Cut 42.


Chilean Sea Bass 41.
Oven baked with a sweet chili glaze/cilantro Jasmine rice.

Alaskan Halibut 40.
Pan seared, crusted with toasted macadamia nuts and panko bread crumbs/lemon butter sauce.

Prime Filet Mignon 48.
7 ounce USDA Prime center cut tenderloin steak oak wood grilled/port wine reduction.

Portobello Mushroom Tower 28.
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.

Split Entree Charge - 7.50




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