Lunch Menu

salads

         Grilled Salmon Salad

A 6oz salmon fillet, romaine hearts, bleu cheese crumbles, tomatoes, and lemon/garlic vinaigrette.  

         Cobb Salad

Diced turkey breast, grape tomatoes, Maytag bleu cheese, egg, cucumber, red onion, and applewood bacon, served with your choice of dressing.

         Summit Caesar Salad

House made dressing, aged parmesan and house baked croutons.

Chicken, Blackened Salmon, Seared Tuna, Shrimp or Lobster Claw Meat. Wrap it.

         Crabby Waldorf

Sweet crab meat, Fuji apples, crisp celery, spring greens and cashews, tossed lightly in sherry crème dressing.

Heirloom Salad

Local heirloom tomatoes, fresh mozzarella, summer basil, yellow bell peppers and maple balsamic vinaigrette.

         Buffalo Chicken Salad

Bacon, avocado, tomato, cheddar cheese and boneless chicken tossed in a mild buffalo ranch sauce. Fried or Grilled chicken.  Wrap it.

         Chilled Trio Salad

Apricot chicken salad, Lemon-dill albacore tuna salad and summer tomato basil salad on a bed of greens.

         Black & Blue Kobe Flat-Iron Wedge

Cajun-rubbed 8 oz. Kobe steak, a crisp iceberg wedge of lettuce, shaved onion, Maytag blue cheese, chopped bacon and creamy blue cheese dressing.

sandwiches

Black Pepper Caprese BLT

Cherrywood bacon crusted in black pepper, heirloom tomatoes, summer basil, mozzarella ovaline, crisp iceberg lettuce and balsamic aioli on toasted artisan bread.

         Summit Club

A traditional triple-decker sandwich with turkey, ham, lettuce, tomato, bacon, provolone and mayonnaise, served on white, wheat or rye.

         Summit Combo

Soup and Salad or Soup and ½ Club or BLT

         Kobe Burger

8 oz. of ground Kobe beef, hand patted and char grilled with lettuce and tomato on a classic Kaiser roll.

         Chefs Jason’s Gyro

Seasoned and shaved , slow-cooked leg of lamb. Piled high with sweet onions, tomato, refreshing cucumber sauce, and crumbled feta cheese over a grilled and butter-brushed pita.

Panini Du Jour

Chefs selection of fresh ingredients du jour. Please ask your server for our selection of the day.

entrees     

         Farm Raised Yellow Perch

Local raised perch, lightly breaded and fried, served atop a mound of Israeli couscous and fresh vegetables.

         Fennel Studded Halibut

6 oz. Alaskan halibut crusted in toasted, cracked fennel seeds. Accompanied by risotto L'orange and sauteed vegetables.

         Pork Dumpling Noodle Bowl

Seasoned pork in a crispy pot stickers, broccoli florets and ginger broth with soba noodles.

         Grilled Tuna

French grilled Ahi Tuna atop a bed of fried haricots verts and sesame seed salad.