Dinner Menu

First Course

Artichoke Hearts 11.
Crusted with aged parmigiano-reggiano and panko crumbs/ roasted garlic meyer lemon aioli.

Portobello Mushrooms 9.
Sauteed with California chardonnay/gruyere parmesan polenta.

Burrata Alla Panna 14.
Di Stefano Cheese Co. burrata cheese (Pomona)/La Quercia proscuitto/grilled ciabatta.

Escargots Bourguignonne 15.
Served piping hot with brandy pernod garlic butter.

Chesapeake Style Crab Cakes 12.
Dill horseradish aioli.

Prince Edward Island Mussels 14.
Steamed in white wine, finished with garlic leek cream and apple wood smoked bacon.

Hawaiian Ahi Sashimi 13.
Seared rare ahi tuna/soy sauce reduction/wasabi cream/miso vinaigrette slaw.

Hokkaido Scallops 15.
Wild caught cold water Japanese scallops, proscitto wrapped/fennel soubise/cranberry apple chutney.

Prawn Cocktail 16.
Chilled Mexican #1 white shrimp with a zesty cocktail sauce.

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

Soups and Salads

Chef Tim’s Soup of the Day cup 9. bowl 11.

French Onion Soup Gratinee 12.
Caramelized sweet onions in a flavorful stock, sour dough crouton/melted gruyere.

Summit House Salad 11.
“Living” Boston lettuce hydroponically grown by Hollandia Farms tossed with pancetta, grated gruyere cheese, sour dough croutons/toasted pecans/black mustard seed vinaigrette.

Caesar Salad 10.
Ocean Mist Farms hearts of romaine tossed with our hand crafted caesar dressing, toasted sour dough croutons/shaved parmigiano-reggiano.

Blue Cheese Iceberg Wedges 12.
Mini iceberg lettuce wedges topped with Big Rock blue cheese dressing/crisp apple wood smoked bacon/ Valdivia Farms vine ripe tomato.

Kenter Canyon Baby Greens 11.
Kenter Canyon Farms organic spring mix/dried cranberries/toasted organic pistachios/shaved Midnight Moon aged gouda/balsamic vinaigrette.






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.

Cottage Cut 39.50.
A cut for lighter appetites
Summit House Cut 43.
Our most popular cut
Castle Cut 54.
24 ounces extra thick cut "on the bone"

The Main Course

Skuna Bay Salmon 38.
Craft raised in the glacier-fed Pacific waters of Vancouver Island, received in our kitchen less than 36 hours from harvest, oak wood grilled, served over sauteed tatsoi spinach/cabernet sauvignon infusion/red bell pepper mashed potatoes.

Alaskan Halibut 42.
Pan seared, crusted with toasted macadamia nuts and panko bread crumbs/lemon butter sauce.

Chilean Sea Bass 43.
Oven baked with a sweet chili glaze/cilantro jasmine rice.

Rosemary Garlic Rotisserie Chicken 36.
One half free range natural chicken delivered same day fresh from Great Valley Poultry Farms, slowly roasted on our oak wood rotisserie/red rice, eston lentils, and black quinoa pilaf/pan gravy.

Colorado Lamb Shank 39.
Braised overnight with fresh herbs and garden vegetables/creamy parmigiano-reggiano risotto/natural au jus.

Prime Cuts

Prime Rib Eye Steak 68.
22 oz. USDA Prime bone-in rib eye aged a minimum of 28 days, oak wood grilled/Gruyere au gratin potatoes.

Double Rib Pork Chop 39.
16 oz. Prairie Fresh Prime pork chop pan seared with porcini mushroom rub/balsamic port wine sauce/Gruyere parmesan polenta.

Prime Filet Mignon 7 oz 51 - 12 oz 67.
USDA Prime center cut tenderloin steak from world famous Stockyards of Chicago, aged a minimum of 28 days, oak wood grilled/crispy onion straws/Gruyere au gratin potatoes/port wine reduction.


Locally Grown Fresh Vegetable 9.
Maine Lobster Risotto 20.
Chef Tim’s Truffle Fries 8.
Oven Fresh Yorkshire Popovers 7.
Sauteed Crimini and White Mushrooms 10.

Split entree charge - 7.50

Artisan Cheeses & California Cured Meats

Hobbs Red Wine Cured Salame
Framani Salami Gentile
Framani Soppressata
La Quercia Proscuitto (Norwalk, Iowa)

Cowgirl Creamery Mount Tam
Cypress Grove Humboldt Fog
Cypress Grove Midnight Moon
Central Coast Big Rock Blue
Fiscallini Bandage Wrapped Cheddar
Vella Dry Jack Special Reserve

Choice of three - 15.


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