Lunch Menu


Soup of the Day - Cup 8. Bowl 10.*

French Onion Soup Grantinee 11.
Caramelized sweet onions in a flavorful stock, sour dough crouton/melted gruyere cheese.

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.

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

Chesapeake Style Crab Cakes 12.
Dill horseradish aioli.

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

Seaside Sampler (for four) 34. (for six) 48.
Chesapeake style crab cake, chilled Mexican prawns, Ahi shashimi.


Summit House Salad 10.
"Living" Boston lettuce/pancetta/toasted pecans/grated gruyere cheese/black mustard seed vinaigrette.

Blue Cheese Iceberg Wedges 11. *
Big Rock blue cheese dressing/apple wood smoked bacon/heirloom tomato.

Caesar Salad 9.
Ocean Mist Farms hearts of romaine/ toasted sour dough croutons/shaved parmigiano-reggiano.

Jidori Chicken Caesar Salad 23.
Our classic caesar salad with oak wood grilled organic natural chicken breast.

Chef Tim's Cobb Salad 26.*
Chopped iceberg lettuce and baby kale/Jidori chicken/Big Rock Blue Cheese/roma tomato/apple wood smoked bacon/diced avocado/sliced boiled egg/balsamic vinaigrette.

Skuna Bay Salmon Salad 28.**
Oak wood grilled Skuna Bay salmon/Kenter Canyon baby greens/grilled Granny Smith apples/asparagus tips/baby heirloom tomatoes/toasted pecans/honey lemon vinaigrette.

Salad Noel 10.*
Ocean Mist Farms hearts of romaine/toasted sour dough croutons/shaved parmigiano-reggiano.


Sandwiches and Burgers

Prime Rib "Dip" Sandwich 26.
English cut roast prime rib on a toasted french roll topped with onion straws and whipped cream horseradish sauce/au jus/shoe string french fries.

Summit House Burger 21.
10 oz. ground prime ribs of beef, oak wood grilled with aged Irish white cheddar and apple wood smoked bacon/ shoe string french fries.

Jidori Chicken Brie Cheese Sandwich 19.
Oak wood grilled natural chicken breast on grilled sourdough/triple cream Brie cheese/apple wood smoked bacon/sliced tomato/arrugala/pesto aoli/truffle fries.


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.

English Cut 32.
Cottage Cut 35.

Summit House Cut 39.

Maine Lobster Tail 37.
Seven ounce Maine lobster tail oven baked with roasted garlic lemon butter/cilantro jasmine rice.
Twin loster tails 52.
Filet Mignon and Lobster 61.

Chilean Sea Bass 39.
Oven baked with a sweet chili glaze/cilantro Jasmine rice.

Summit Fish and Chips 29.
Loakal Red Ale battered Alaskan halibut filet/tartar sauce/malt vinegar/shoe string french fries.

Alaskan Halibut 38.
Pan seared, crusted with toasted macadamia nuts and panko bread crumbs/lemon butter sauce.

Skuna Bay Salmon 34.
Craft raised in the Pacific waters of Vancouver Island, oak wood grilled, served on baby Tatsoi spinach/cabernet sauvignon infusion/red bell pepper mashed potatoes.

Prime Filet Mignon 46. *
7 ounce USDA Prime center cut black angus tenderloin steak oak wood grilled/Gruyere au gratin potatoes/port wine reduction.



* - Gluten Fee
** - Lite entrees are gluten free, crafted with no butter or cream, and each contains less than 595 calories

Split Entree Charge - 7.50




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