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STARTERS

CALAMARI

CRISPY FRIED CALAMARI LOIN WITH HONEY MUSTARD AND COCKTAIL SAUCE. ADD YOUR CHOICE OF CITRUS HABANERO OR LEMON GARLIC BUTTER SAUCE ADD 2

13

SHRIMP COCKTAIL

SIX, WILD-CAUGHT JUMBO SHRIMP POACHED IN LEMON COURT BOUILLON AND SERVED WITH COCKTAIL SAUCE.

14

BLACKENED SHRIMP COCKTAIL

SIX WILD-CAUGHT JUMBO SHRIMP POACHED AND TOSSED IS BLACKENING SEASONING. SERVED WITH TRIPLE CREAM FRENCH BRIE AND MANGO HORSERADISH COCKTAIL SAUCE.

15

JUMBO LUMP CRAB CAKES

SIX JUMBO LUMP CRAB GENTLY FOLDED WITH BREAD CRUMBS AND SPICES. SAUTEED GOLDEN BROWN AND SERVED WITH A MUSTARD REMOULADE SAUCE.

18

SPINACH AND ARTICHOKE DIP

SPINACH AND ARTICHOKE FOLDED WITH CREAM CHEESE, PARMESAN CHEESE, TOBASCO AND FRESH HERBS. SERVED WITH A PARMESAN CROSTINI AND CARR CRACKERS.

12

BRUSCHETTA

DICED TOMATO, RED ONION, GARLIC, FRESH BASIL AND AGED BALSAMIC ON HOMEMADE CROSTINI, TOPPED WITH PARMESAN CHEESE.

ADD SHAVED PRIME RIB WITH HORSERADISH CREAM 3*+

11

BAKED BRIE

TRIPLE CREME FRENCH BRIE TOASTED WITH ROASTED GARLIC SERVED WITH PARMESAN CROSTINI, PURE HONEYCOMB AND CARR CRACKERS.

15

▪ THE SUMMIT SEAFOOD BOAT for TWO* 60

BLUE POINT OYSTER SHOOTERS IN CHAMPAGNE MIGNONETTE, SHRIMP COCKTAIL, COLD WATER LOBSTER TAIL, JUMBO LUMP CRAB LOUIE, FRESH OYSTERS ON THE HALF SHELL AND HONEY SMOKED SALMON.

OYSTERS ON THE HALF SHELL*  HALF DOZEN 18 / FULL DOZEN 32

FRESH BLUE POINT OYSTERS ON THE HALF SHELL SERVED WITH COCKTAIL SAUCE, HORSERADISH AND LEMON WEDGES.*

ESCARGOT

TRADITIONAL FRENCH ESCARGOT ROASTED IN GARLIC BUTTER AND SERVE WITH SLICED FRESH BAGUETTE.

15

ARTISAN MEAT AND CHEESE BOARD

FIVE IMPORTED CHEESES WITH SLICED SOPRESSATA. SERVED WITH PURE HONEYCOMB, GRANNY SMITH APPLES, GRAPES AND GOURMET CARR CRACKERS.

24

SEARED AHI TUNA *

4 OZ SUSHI GRADE YELLOW FIN AHI TUNA. SEASONED AND SEARED RARE AND A FRIED TEMPURA SUSHI ROLL SERVED WITH WASABI, PICKLED GINGER, AVOCADO AND SOY SAUCE.*

16

THE SUMMIT SAMPLER

CRISPY CALAMARI, JUMBO SHRIMP, PRIME RIB BRUSCHETTA AND CRAB ARTICHOKE DIP SERVED WITH CROSTINI AND CARR CRACKERS.*

24

FROM THE FIELD

CAESAR SALAD

CRISP ROMAINE LETTUCE, CLASSIC CAESAR DRESSING, HOMEMADE CROUTONS AND PARMESAN CHEESE  WITH A TOASTED PARMESAN CRISP.

11

SUMMIT DINNER SALAD

SEASONAL MIXED FIELD GREENS WITH TOMATO, CUCUMBER, RED ONION, HOMEMADE CROUTONS AND AGED WHITE CHEDDAR. SERVED WITH YOUR CHOICE OF DRESSING. V

7

BABY SPINACH SALAD

CRISP BABY SPINACH WITH STRAWBERRIES, GOAT CHEESE AND CANDIED PECANS. SERVED WITH YOUR CHOICE OF AGED BALSAMIC AND OLIVE OIL OR RASPBERRY VINAIGRETTE.+V

10

TRADITIONAL WEDGE SALAD

GENEROUS WEDGE OF ICEBERG LETTUCE WITH CUCUMBER, BACON, TOMATO, ONIONS, CHEESE, HOME MADE CROUTONS, AND ROQUEFORT DRESSING

10

CAPRESE SALAD

VINE RIPE TOMATOES, FRESH MOZZARELLA AND CHIFFONADE BASIL LEAVES SERVED WITH AN AGED BALSAMIC AND OLIVE OIL.+V

ADD ANY SALAD – GRILLED CHICKEN 5, SHRIMP 7, FILET TIPS 8

13

ENTREE SALADS

SMOKED SALMON SALAD*

HONEY SMOKED SALMON WITH TOMATO, ROASTED RED PEPPER, KALAMATA OLIVES, GOAT CHEESE AND BALSAMIC VINAIGRETTE ATOP SEASONAL MIXED GREENS.*

17

▪ FILET SALAD 20 ▪

4 OZ. CERTIFIED BLACK ANGUS TENDERLOIN TIPS WITH SEASONAL MIXED GREENS, PINE NUTS, SUN DRIED CHERRIES, TOMATO, BLEU CHEESE CRUMBLES AND FRIED COWBOY ONIONS TOSSED WITH BALSAMIC VINAIGRETTE.+*

SUBSTITUTE GRILLED CHICKEN 16

AHI TUNA NICOISE SALAD

SUSHI GRADE YELLOW FIN AHI TUNA ATOP SEASONAL MIXED GREENS WITH ROASTED RED PEPPER, TOMATO, ASPARAGUS, RED ONION, FINGERLING POTATOES AND KALAMATA OLIVES SERVED WITH LEMON NICOISE DRESSING+*

16

7

FROM THE KETTLE

SUMMIT SIGNATURE FRENCH ONION SOUP

CARAMELIZED ONIONS AND ROASTED VEAL STOCK WITH TRADITIONAL CROUTONS & MELTED PROVOLONE CHEESE.

CUP 7 / BOWL 9

SOUP DU JOUR

CHEF’S HOMEMADE SOUP OF THE DAY.

CUP 5 /BOWL 7

SPECIALTIES

BBQ BABY BACK RIBS

A FULL RACK OF SLOW ROASTED APPLEWOOD SMOKED PORK RIBS GLAZED WITH THE SUMMITS SIGNATURE BBQ SAUCE. SERVED WITH ONION RINGS AND YOUR CHOICE OF CHATEAU POTATOES OR BAKED POTATO.*

36

FREE RANGE SUGAR CURED QUAIL

TWO GRILLED BROKEN ARROW RANCH QUAIL SUGAR CURED AND SERVED WITH CHATEAU POTATOES AND A SEASONAL VEGETABLE MEDLEY.

36

MUSHROOM EN CROUT

MUSHROOM DUXELLE WITH FETA CHEESE ON A BALSAMIC PORTOBELLO MUSHROOM WRAPPED IN A SPINACH PUFF PASTRY, FINISHED WITH TRUFFLE POMME FRITES AND ROASTED RED PEPPER FONDOUE

30

APRICOT GLAZED CORNISH GAME HEN

BRINED CORNISH GAME HEN, ROASTED TO PERFECTION WITH APRICOT GLAZED AND FINISHED WITH POWDERED CACTUS HONEY. SERVED CHATEAU MASHED POTATOES AND SEASONAL VEGETABLES.+

34

SUMMIT PORK CHOP

SOUS VIED 14 OZ. PORK CHOP STUFFED WITH APPLE CHUTNEY DEMI GLAZED SERVED WITH CHATEAU MASHED POTATOES AND SEASONAL VEGETABLES+

37

DIJON ENCRUSTED RACK OF LAMB

RACK OF LAMB ROASTED TO ORDER, TOPPED WITH A DIJON HERB CRUST, SERVED WITH ORZO AND ASPARAGUS*

44

VEAL WEINER SCHNITZEL

TENDERIZED VEAL CUTLETS DREDGED IN SEASONED FLOUR, PAN FRIED AND GARNISHED WITH FRESH LEMON JUICE AND ANCHOVIES, SERVED WITH CHATEAU MASHED POTATOES AND SEASONAL VEGETABLES.

40

THE SUMMIT’S BEST CUTS

ALL CUTS ARE SERVED WITH YOUR SOUP OR SALAD AND CHOICE OF ONE ENHANCEMENT.
ADD $2 FOR WEDGE SALAD, CAESAR SALAD OR FRENCH ONION SOUP SUBSTITUTION.
STEAKS ARE SEASON WITH SALT, PEPPER AND ROASTED GARLIC.
 

KOBE STYLE WAGYU FILET MIGNON

8 OZ. SNAKE RIVER IDAHO GRASS FED BEEF.+*

80

FILET MIGNON

8 OZ. OR 12 OZ. CERTIFIED BLACK ANGUS KING CUT FILET GRILLED TO PERFECTION.+*

45 / 61

▪ THE SUMMIT CHATEAUBRIAND ▪

FAMOUS FOR ALMOST 40 YEARS!

16 OZ. OVEN ROASTED CENTER CUT FILET MIGNON, SERVED WITH CHATEAU POTATOES, BABY CARROTS, ASPARAGUS, STUFFED GREMOLATA TOMATO, BEARNAISE SAUCE AND DEMI GLAZE.+*
PRESENTED TABLE SIDE FOR TWO 89

KOBE STYLE WAGYU FLAT IRON

8 OZ. SNAKE RIVER IDAHO GRASS FED BEEF PERFECTLY MARBLED. RICH IN FLAVOR.+*

60

CERTIFIED BLACK ANGUS RIBEYE

12 OZ. OR 16 OZ. HIGHLY MARBLED, PERFECTLY SEASONED, FLAVORFUL CUT.+*

40 / 47

NEW YORK STRIP

12 OZ. OR 16 OZ. CERTIFIED BLACK ANGUS BEEF, THICKER CUT AND VERY FLAVORFUL.+*

38 / 45

T-BONE

20 OZ. CERTIFIED BLACK ANGUS T-BONE, THE BEST OF BOTH WORLDS WITH STRIP AND A FILET.+*

56

COWBOY RIBEYE

22 OZ. CERTIFIED BLACK ANGUS, BONE IN FOR ADDED FLAVOR. SEARED WITH SALT, PEPPER AND ROASTED GARLIC.+*

70

FILET MIGNON OSCAR STYLE

8 OZ. OR 12 OZ. CERTIFIED BLACK ANGUS KING CUT FILET, SERVED WITH CRAB MEAT, ASPARAGUS, AND BEARNAISE SAUCE

55/71

PRIME RIB

12 OZ. OR 16 OZ. HERB CRUSTED AND SLOW ROASTED BLACK ANGUS PRIME SERVED WITH AU JUS AND CREAMY HORSERADISH.+*

40 / 48

SUMMIT SAUCE TRIO 9

DEMI GLAZE ~ REDUCED VEAL STOCK.
BEARNAISE SAUCE ~ HOLLANDAISE SAUCE WITH RED WINE VINEGAR, RED WINE AND TARRAGON*
SAUCE DIANNE ~ SHALLOT, MUSHROOM, DIJON, RED WINE, DEMI GLAZE AND HEAVY CREAM
*THESE ITEMS MAYBE SERVED RAW OR UNDERCOOKED, OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

 

FROM THE LINE OR NET

FRESH SEASONAL HALIBUT

PESTO ENCRUSTED LINE CAUGHT ALASKAN HALIBUT FILLET SERVED ON A CRAB RISOTTO CAKE AND SERVED WITH CHERRY TOMATO CONFIT, BALSAMIC REDUCTION AND OLIVE OIL.+*

40

CHILEAN SEA BASS

12OZ CHILEAN SEA BASS, BAKED ON A CAST IRON SKILLET WITH GUAJILLO CHILLI POWDER AND OLIVE OIL, FINISHED WITH BUTTER AND LIME AND SERVED ON THE SKILLET. CHOICE OF TWO ENHANCEMENTS. +*

42

KING SALMON

8 OZ. GRILLED SALMON FILLET SEASONED WITH ROASTED GARLIC SERVED ATOP A RISOTTO CRABCAKE WITH SMOKED CHORON SAUCE AND GRILLED ASPARAGUS.+*

36

BACON WRAPPED SCALLOPS

LARGE DIVER SEA SCALLOPS WRAPPED IN BACON, SERVED ON A BED OF TORTELLINI WITH ORANGE FENNEL CREAM AND FINISHED WITH FRIED SALTED YUCCA ROOT AND CHERRY TOMATOES.

40

JUMBO FRIED SHRIMP

YOUR CHOICE: PANKO BREADED OR COCONUT CRUSTED. SERVED WITH ORZO AND CHOICE OF COCKTAIL SAUCE OR PINEAPPLE MARMALADE.

34

ALASKAN KING CRAB LEGS

16 OZ. OF ALASKAN KING CRAB STEAMED SERVED WITH LEMON, DRAWN BUTTER, FRESH SEASONAL VEGETABLE MEDLEY AND CHOICE OF POTATO.*

MARKET

AUSTRALIAN COLD WATER LOBSTER TAIL

12 OZ. STEAMED LOBSTER TAIL TOPPED WITH A CITRUS REDUCTION AND SERVED WITH DRAWN BUTTER, FRESH SEASONAL VEGETABLES MEDLEY AND YOUR CHOICE OF POTATO.

MARKET

COMBINATIONS

ALL COMBINATIONS INCLUDE YOUR CHOICE OF ONE ENHANCEMENTS
FILET OSCAR STYLE WITH CRABMEAT, FRESH ASPARAGUS AND BEARNAISE SAUCE 10

FILET MIGNON AND SAUTEED JUMBO SHRIMP

8 OZ. FILET MIGNON WITH FOUR JUMBO SHRIMP SAUTEED IN GARLIC BUTTER.

58

FILET MIGNON AND FRIED SHRIMP

8 OZ. FILET MIGNON AND 4 JUMBO SHRIMP SERVED PANKO BREADED OR COCONUT CRUSTED.

58

FILET MIGNON AND ALASKAN KING CRAB LEGS

8 OZ. FILET MIGNON AND 8 OZ. OF ALASKAN KING CRAB LEGS. +*

MARKET

FILET MIGNON AND LOBSTER TAIL

8 OZ. FILET MIGNON AND 8 OZ. LOBSTER TAIL. +*

MARKET

ENHANCE

BAKED POTATO* SUMMIT STEAK FRIES*
STEAMED BROCCOLI* CREAMED CORN
TWICE BAKED POTATO* ASPARAGUS* 2
BRAISED SPINACH* ONION RINGS
SAUTEED MUSHROOMS 2 SAUTEED VEGETABLE MEDLEY*
CHATEAU MASHED POTATO* ORZO
AU GRATIN POTATOES  TRUFFLE POMME FRITES
BRUSSELS SPROUTS*

SIDE OF BÉARNAISE SAUCE, DEMI GLAZE OR DIANNE SAUCE $4

Make Dinner Reservations Now
for The Summit Steakhouse and Seafood Restaurant

 

 

SUNDAY BRUNCH

10AM -2PM
SERVING ALL YOUR BRUNCH FAVORITES!
SUCH AS EGGS BENEDICT, COWBOY BURRITO AND GRANNY SMITH APPLE & CARAMEL PANCAKES & MUCH MORE!

+ Denotes items that are served gluten free.

* Denotes items cooked to order – These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

V Denotes vegetarian items.

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