Easter Sunday Menu

Desserts

Hawaiian Ahi Sashimi 12.
Seared rare Ahi tuna/soy sauce reduction/Wasabi cream/miso vinaigrette slaw.

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

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

Chesapeake Crab Cakes 12.
With a dill horseradish aioli.

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

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

Burrata Alla Panna 14.
Di Stefano Cheese Co. (Pomona) burrata cheese/Le uercia proscuitto/grilled ciabtta.

 

Soups and Salads

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

Lobster Bisque 10.
Rich and creamy, laced with dry sherry/Maine lobster garnish.

Summit House Salad 11.
Hydroponically grown Boston lettuce tossed with pancetta, toasted pecans and grated gruyere cheese/black mustard seed vinaigrette.

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


The Main Course

Roast Prime Ribs of Beef
Stock Yards of Chicago prime ribs slow roasted and carved to order, served with our classic creamed corn, creamed spinach and individual Yorkshire pudding.
Cottage Cut 39.
Summit House Cut 43.
Castle Cut 52.

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

USDA Prime Filet Mignon 49.
7 ounce center cut tenderloin steak, aged a minimum of 28 days, oak wood grilled/Gruyere au gratin potatoes/port wine reduction.

Alaskan Halibut 43.
Pan seared, crusted with toasted macademia nuts and panko bread crumbs/lemon butter sauce/red bell pepper mashed potatoes.

Chilean Sea Bass 44.
Oven baked with a sweet chili glaze/cilantro jasmine rice.

Crabmeat Stuffed Prawns 44.
Oven baked colossal Mexican prawns stuffed with red crab meat/cilantro jasmine rice.

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

Sides

Sauteed Crimini and White Mushrooms 10.
Locally Grown Fresh Vegetable 9.
Crisp Onion Straws 8.
Chef Tim's Truffle Fries 8.

 

 



 

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