Mothers Day Menu


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.
Oak wood roasted fresh corn and pineapple salsa.

Portobello Mushrooms 10.
Sauteed with California chardonnay/gruyere parmesan polenta.

Hawaiian Ahi Sashimi 13.
Seared rare Ahi tuna/soy sauce reduction/Wasabi cream/miso viniagrette slaw.

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


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 vine ripe tomato.

Lobster Bisque 11.
Rich and creamy, laced with dry sherry/Maine lobster garnish.

Summit House Salad 11.
"Living" Hollandia Farms Boston lettuce tossed with pancetta, toasted pecans and grated gruyere cheese/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 viniagrette.

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 41.
Summit House Cut 45.
Castle Cut 56.

Colorado Lamb Shank 41.
Braised overnight with fresh herbs and garden vegetables/creamy parmigiano-reggiano
risotto/natural au jus.

USDA Prime Filet Mignon 53.
7 ounce center cut tenderloin steak, aged a minimum of 28 days, oak wood grilled/Gruyere au gratin potatoes/port wine reduction.

Alaskan Halibut 44.
Pan seared, crusted with toasted macademia nuts and panko bread crumbs/lemon butter sauce.

Chilean Sea Bass 45.
Oven baked with a sweet chili glaze/cilantro jasmine rice.

Twin Maine Lobster Tails 54.
Two 7 ounce Lobster tails oven baked with roasted garlic lemon butter/cilantro jasmine rice.

Portobello Tower 28.
Roasted portobello mushroom served with fresh sauteed spinach/brown rice/herbed tomato coulis.

Rosemary Garlic Rotisserie Chicken 38.
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/pan gravy.


Sauteed Crimini and White Mushrooms 11.
Locally Grown Fresh Vegetable 10.
Chef Tim's Truffle Fries 8.
Maine Lobster Risotto 20.




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