appetizers

            Jumbo Shrimp Cocktail

Our signature spicy horseradish cocktail sauce paired with chilled Prawns and lemon to create a just-right beginning to an unforgettable dining experience.

            Baked Bourbon Brie

Danish Brie baked inside a flaky puff pastry and puddled with Chefs’ bourbon and pecan caramel sauce.

            Filet Carpaccio

Marinated slices of Filet Mignon, balsamic reduction, shaved parmesan, fried capers and grilled artisan bread

            Maine Lobster Claw Fondue

A creamy parmesan and aged sharp cheddar dip with Pernod compliments sautéed sweet lobster claw meat and grape tomatoes.

            Crispy Paper Shrimp

Rice paper wrapped shrimp gently fried with sweet chili soy glaze.

            Crab Cakes Devine

Succulent blue crab cakes topped with roasted red pepper remoulade.

soups

            Classic French Onion Soup

Sourdough croutons and Muenster cheese gratin

            Lobster Bisque

Sweet lobster meat and grape tomatoes

salads

            Maytag Wedge Salad

Crisp iceberg lettuce wedge, ripe grape tomatoes, chopped bacon and shaved red onions with creamy bleu cheese dressing created in our kitchen from the finest ingredients including Maytag bleu cheese, made in Iowa and raked among the world’s best by cheese experts.

            Summit Caesar Salad

Hearts of romaine, house-made croutons, chopped egg and creamy Caesar dressing to whet the most discerning appetite.

Add succulent sautéed lobster claw meat in lemon butter.

            Heirloom Stack

Sliced fresh mozzarella, local heirloom tomatoes, fragrant basil and maple balsamic presented in a tower fashion.

            Waldorf Crab Salad

Succulent blue crabmeat, diced Fuji apples, roasted cashews and crisp celery, tossed lightly in sherry crème.

            The House Chop Salad

Chopped crisp iceberg, pepperoncini, prosciutto di Parma, grilled chicken, Tuscan olives, capers, roast red peppers and croutons tossed lightly in Summit Garden Vinaigrette. Topped with a sherry poached egg.

entrees

            Duck Fat Soaked Bone-In Filet

12oz choice filet smothered in duck fat, pan seared to perfection, prosciutto and blue cheese dauphanoise potatoes, crispy beets and baby vegetables.

            Filet Mignon

9oz choice filet from grain-fed beef masterfully cooked to your desired level of doneness with a port wine demi-glace. Served with wild mushroom potato latke and house vegetables.

            Perfect Lobster Tail

Prepared to perfection, The Summit Club’s 8oz. lobster tail features accompaniments of house vegetables, the Chef’s signature starch of the day, lemon and drawn butter.

            Petite Lamb T-Bone Duet

Two 7oz Colorado lamb loin chops delicately grilled and puddled with mustard demi-glace. Sides include horseradish latke and baby vegetables.

            Chilean Sea Bass

Moist and flaky Chilean sea bass served over Israeli couscous. Served with warm tomato caper vinaigrette and fresh house vegetables.

            Chicken Fig Mostarda

Seared breast of chicken drowned in fig mostarda pan sauce, Israeli couscous and baby vegetables

            Charbroiled Cedar Wood Salmon Steak

8oz fresh caught Alaskan salmon on a charred cedar plank. Accompaniments include orange marmalade butter, black wild rice and baby vegetables.

            American Kobe Ribeye

14oz cut of Snake River Farms’ Black Label American Kobe beef with Shiitake-loaded baked potato, ponzu butter and baby vegetables.

            Bacon Scented Scallops and Grilled Romaine

Diver Scallops seared in smoked bacon drippings, grilled heart of romaine and sundried tomato couscous. Drizzled with lemon garlic vinaigrette.

            Blackened Duck Breast

Cajun-rubbed and seared tender duck breast fresh from Maple Leaf Farms in Indiana, with Red Beet Risotto and baby vegetables.