Easter Sunday we will be seating from 11:30 AM to 7:00 PM
Hawaiian Ahi Sashimi 13.
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 15.
With a dill horseradish aioli.
Portobello Mushrooms 10.
Sauteed with California chardonnay/gruyere parmesan polenta.
Seaside Sampler 34. (for 4) 51 (for 6)
Chesapeake style crab cakes, chilled Mexican prawns, ahi sashimi.
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 11.
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.
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 40.
Summit House Cut 44.
Castle Cut 55.
Colorado Lamb Shank 40.
Braised overnight with fresh herbs and garden vegetables/creamy parmigiano-reggiano
risotto/natural au jus.
USDA Prime Filet Mignon 52.
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.
Twin Maine Lobster Tails 53.
Two 7 ounce Lobster tails oven baked with roasted garlic lemon butter/cilantro jasmine rice.
Rosemary Garlic Rotisserie Chicken 37.
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.
Sauteed Crimini and White Mushrooms 11.
Locally Grown Fresh Vegetable 10.
Maine Lobster Risotto 20.
Chef Tim's Truffle Fries 8.