Orange County Restaurant Week
March 3-9, 2019
7 Days Only!

 

Lunch Menu $25

STARTER
choice of one

Chef’s Soup of the Day

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

Hearts of Romaine with Caesar Dressing
Ocean Mists Farms hearts of romaine tossed with our hand crafted Caesar dressing,
toasted sourdough croutons, shaved parmigiano-reggiano.

ENTRÉE
choice of one

Prime Rib Dip Sandwich
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.

Jeremy’s Hamburger
10 oz oak wood grilled ground rib eye on a whole wheat bun with blue cheese aioli, Black Sheep Farms wild arugula and red onion, house cured and smoked beef bacon Serrano jam.

The “Impossible” Double Double Burger
Two oak wood grilled vegetarian burger patties, Beecher’s Flagship cheese, avocado mayonnaise,
beefsteak tomatoes, red leaf lettuce, served on a toasted whole wheat bun.

Lobster and Shrimp Roll
Hardy pieces of Maine lobster and shrimp tossed in an herb dressing served in a lobster roll, red leaf lettuce, apple wood smoked bacon, tomato.

Chicken & Waffles
Buttermilk marinated and hand battered fried chicken, two Lewaf original recipe waffles, house cole slaw.

Cobb Salad
Iceberg and Romaine lettuce, shredded Jidori natural chicken, Big Rock Blue Cheese, roma tomato,
apple wood smoked bacon, avocado, hard boiled egg, house made Italian dressing.

Vegetarian Cobb Salad
Iceberg and romaine lettuce, house smoked chickpeas, hard-boiled egg, heirloom cherry tomatoes,
avocado, Big Rock blue cheese, roasted cashews, Italian dressing.

BEVERAGE
choice of one

Soft Drink, Coffee, Tea, or Lemonade

 

Dinner Menu

STARTERS
choice of one

Chef’s Soup of the Day

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

Hearts of Romaine with Caesar Dressing
Ocean Mists Farms hearts of romaine tossed with our hand crafted Caesar dressing,
toasted sourdough croutons, shaved parmigiano-reggiano.

ENTREE
choice of one

World Famous Stock Yards of Chicago Roast Prime Ribs of Beef
7 oz Cottage Cut with oven fresh Yorkshire Popover, Creamed Spinach, and our famous Creamed Corn.
10 oz Summit Cut +8 24 oz Castle Cut +20
Whole Maine Lobster Tail + 27

Skuna Bay Salmon
Oak wood grilled, with sauteed tatsoi spinach, red bell pepper mashed potatoes, cabernet sauvignon infusion.

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

Portobello Mushroom Tower
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.

DESSERT
choice of one

Summit English Trifle
Layers of Rum and Brandy Soaked Cake with English Custard, Strawberries, Chantilly Cream and Toasted Almonds

Dessert Duo
A mini Three Chocolate Torte and a mini Creme Brulee.

 



 

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