Artichoke Hearts 11.
Crusted with aged parmigiano-reggiano and panko crumbs/
roasted garlic meyer lemon aioli.
Portobello Mushrooms 10.
Sauteed with California chardonnay/gruyere parmesan polenta.
Hokkaido Scallops 15.
Wild caught cold water Japanese scallops, proscuitto wrapped/fennel soubise/cranberry apple chutney.
Escargots Bourguignonne 15.
Served piping hot with brandy pernod garlic butter.
Chesapeake Style Crab Cakes 13.
Dill horseradish aioli.
Prince Edward Island Mussels 15.
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.
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.
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.
Kenter Canyon Baby Greens 11.
Kenter Canyon Farms organic spring mix/dried cranberries/toasted organic pistachios/shaved Midnight Moon aged gouda/balsamic vinaigrette.
Big Rock Blue Cheese Iceberg Wedge 12.
Mini iceberg lettuce wedges topped with Big Rock blue cheese dressing/crisp apple wood smoked
bacon/ Valdivia Farms vine ripe tomato.
Hearts of Romaine with Caear Dressing 10.
Ocean Mist Farms hearts of romaine tossed with our hand crafted caesar dressing/toasted sourdough croutons/shaved parmigiano-reggiano.
Burrata with Sweet Heirloom Beets 13.
Creamy Di Stefano Cheese Co. burrata/baby heirloom bets/arrugala tossed with orange champagne vingairette/toasted pine nuts.
Split Entree charge - 7.50
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 40.
A cut for lighter appetites
Summit House Cut 44.
Our most popular cut
Castle Cut 55.
24 ounces extra thick cut "on the bone"
Skuna Bay Salmon 39.
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 43.
Pan seared, crusted with toasted macadamia nuts and panko bread crumbs/lemon butter sauce.
Chilean Sea Bass 44.
Oven baked with a sweet chili glaze/cilantro jasmine rice.
Rosemary Garlic Rotisserie Chicken 37.
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.
Colorado Lamb Shank 40.
Braised overnight with fresh herbs and garden vegetables/creamy parmigiano-reggiano risotto/natural au jus.
Double Rib Pork Chop 40.
16 ounce Prairie Fresh Prime pork chop pan seared with a porcini mushroom rub//balsamic port wine sauce/Gruyere parmesan polenta.
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.
Prime Filet Mignon 7 oz 52 - 12 oz 68.
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 10.
Maine Lobster Risotto 20.
Chef Tim’s Truffle Fries 8.
Oven Fresh Yorkshire Popovers 7.
Sauteed Crimini and White Mushrooms 11.
Split entree charge - 7.50
CA Artisan Cheese Assortment 18.
Cowgirl Creamery Mount Tam
Cypress Grove Midnight Moon
Fiscallini Bandage Wrapped Cheddar
Cental Coast Big Rock Blue