The Summit Club Menu

Wine List

• Cavitt Pinot Grigio

  26.00
  Elegant, crisp and light with nuances of fruit. Versatile wine goes well with an array of dishes.
• Clos Du Bois Chardonnay - California

  42.00
  A vibrant mouthful of citrus, pear, and pineapple flavors laced with nutmeg and vanilla.
• Ferrari Carano Alexander Valley - California

  54.00
  Great depth of ripe rich pear, tropical fruit, fig, melon, and citrus leaving an elegant aftertaste.
• J. Lohr Arroyo Seco Chardonnay

  32.00
  Aromas of grapefruit and nectarine with layers of rich complex flavors served best with seafood and cream sauced pasta dishes.
• Kendall Jackson Vintners Reserve Chardonnay - California

  27.00
  Fruity with ripe pear, melon, apple, and spice notes with a finish of honey and vanilla flavors.
• Laboure Roi Pouilly Fuisse - France

  39.00
  Rich and‏ clean with concentrations of apricot, citrus, and pear flavors leaving an intense finish.
• Rosemount Estate Chardonnay - Australia

  27.00
  Refreshing &lively‏ with juicy green apples and spice aromas and flavors that linger on the finish.
• Stonehedge Sauvignon Blanc

  26.00
  Ripe melon, citrus and floral aromas. A versatile wine which can be enjoyed with a variety of foods.
• Clos Du Bois Sauvignon Blanc - California

  27.00
  Hints of vanilla with fresh melons, crisp grapefruit, and semillon to enhance the wine’s character
• Columbia Winery Cellarmaster’s Riesling

  26.00
  Fragrant honey, pear, and apricot aromas lead to delectable crisp acidity.
• Gregg Norman Chardonnay

  29.00
  Gregg Norman estates wine has a luscious bouquet of nectarine, peach and melons with a hint of citrus fruit flavors.
• Johannes Egberts Piesporter Michelsberg - Germany

  28.00
  Layers of honey and peach aromas and flavors that have a lingering finish.
• La Crema Chardonnay Sonoma Coast

  38.00
  Fresh aromas of citrus, butterscotch and lemon peel open to appealing hints of jasmine &nutmeg.
• Robert Mondavi Napa Chardonnay - California

  80.00
  Rich with concentrated fruit flavors, lots of toasty nuances, and a core of rich pear, fig, melon.
• Sterling Vineyards Sauvignon Blanc

  28.00
  Floral and citrus like character defines the style of this sauvignon blanc. From the vineyards of napa valley and the mendocino county.
• Viu Manent Sauvignon Blanc - Chile

  24.00
  Intense notes of pear and nectarine with pure flavors of passion fruit and white peach in the mouth.

• Beringer White Zinfandel - California

  24.00
  The pink‏ cadillac of all white zinfandels. This wine has aromas of strawberries and crisp flavors.

• Cardinale

  230.00
  Bountiful bouquet‏ that consists of a blend of cabernet sauvignon and merlot, from napa and sonoma counties
• Clos Du Bois Merlot - California

  32.00
  Smooth and harmonious with cherry, wild berry, and currant flavors with a hint of oak and anise.
• Geyser Peak Merlot

  38.00
  Red cherry and raspberry flavors with cedary oak soft and supple with a velvety finish.
• Hess Select Cabernet Sauvignon - California

  37.00
  Soft tannins and youthful fruitiness compliment the naturally rich cabernet sauvignon flavors.
• Kendall Jackson Vintners Reserve Cabernet

  36.00
  Rich and elegant with tiers of black cherry, currant, and plum. A fruit gliding through finish.
• Robert Mondavi Napa Cabernet Sauvignon - California

  67.00
  Herb, currant, and black cherry flavors come slowly with a firm but fruity aftertaste.
• Silver Oaks Alexander Smooth Cabernet Sauvignon - California

  128.00
  Focused on plum, cherry, and currant flavors. The perfect ingredients for the perfect wine
• Smoking Loon Pinot Noir

  27.00
  Ripe with extracted cherry and strawberry flavors with a slight akin to pomegranate seeds.
• Sterling Vineyards Napa Valley Cabernet Sauvignon - California

  59.00
  Harmonious currant, black cherry flavors, anise, and cedar notes. Finishing with crisp and firms tannins.
• Viu Manent Reserve Cabernet Sauvignon - Chile

  29.00
  Lifted notes of black currant, plum, and mocha. Dark chocolate bramble, leather and espresso bean dominate. Long finish.
• Viu Manent Reserve Malbec

  29.00
  Exuberant notes of currant, plum, dark chocolate and mocha. Firm yet round tannins to give a long, generous finish.
• Water Stone Cabernet Sauvignon Select Napa - California

  32.00
  Dense, mouthfilling cherries, plums, chocolate and tobacco marry with the oak nuances.
• Clos Du Bois Cabernet Sauvignon - California

  30.00
  Rich and complex with well integrated cherry, currant, black cherry, berry, coffee and spice.
• Ferrari Carano Cabernet

  69.00
  Currant, cherry‏ and vanilla flavors with touch of spice and pepper.
• Gnarly Head Old Vine Red Zinfandel

  29.00
  Rich dark berry flavors balanced with licorice, plum, pepper, and vanilla.
• Kendall Jackson Merlot Vintner’s Reserved

  34.00
  Black cherry and santa rosa plum flavors with a hint of spice and anise, complimented by currant and wild berry.
• Los Vascos - Chile

  38.00
  Green and peppery on the nose while the palate delivers fruit flavors laced with herbs.
• Rosemount Estate Shiraz - Australia

  27.00
  Black cherry and dark plum flavor. Compliments spicy red meats, pastas, and lamb.
• Smoking Loon Merlot - California

  27.00
  Flavors of fresh cherry pie, sweet plum, and soft cinnamon spiked cranberry dressing finishing with notes of rich vanilla French oak and delicate cherry and strawberry flavors.
• Smoking Loon Syrah

  27.00
  Flavors of intense blueberry and strawberry notes with touches of milk chocolate sweetened cranberries and savory herbs
• Viu Manent Cabernet Sauvignon - Chile

  27.00
  Notes of raspberry, plum, mocha lead to a firm yet rounded tannins resulting in a long elegant finish
• Viu Manent Reserve Carmenere - Chile

  34.00
  Fragrant notes‏ of black cherry, plum and sweet herbs. In the mouth rich notes of mocha, dark chocolate, dates and leather
• Viu Manent Reserve Merlot - Chile

  29.00
  Concentration of licorice and black cherry on the nose with boysenberry, tar and leather in the mouth rounded out by soft, sweet round tannins.

Dinner

• Calamari Rings

  6.95
  Breaded, pan-fried and drizzled with lemon butter sauce.
• Crab Cake

  7.50
  Breaded and pan-fried served over a spicy tomato sauce.
• Smoked Salmon

  6.95
  Thin slices of hickory smoked salmon with red onions, capers, lemon juice, olive oil and cream cheese.
• Shrimp Remoulade

  8.95
  Jumbo shrimp served with the summit's spicy new orleans style remoulade sauce.

• Chef's Soup Du Jour

  3.95
  Ask your attending waitperson for our evening selection.
• Caesar Salad

  4.50
  Crisp romaine lettuce, garlic croutons, and parmesan cheese, tossed in the summit's caesar dressing. Prepared tableside for two or more.
• Fresh Tomato Salad

  4.95
  Sliced tomatoes, red onions and basil, tossed in olive oil and balsamic vinegar.
• Hearts of Palm Salad

  5.50
  Served with steamed asparagus in the summit's vinaigrette dressing.
• Spinach Salad

  4.95
  Organically grown baby spinach tossed in rosemary garlic olive oil, served with roasted portabella mushrooms, gorgonzola cheese, and roasted red bell peppers.

• Sauteed Spinach with Red Onion and a Hint of Lemon

  2.25
• Blanched Asparagus

  2.95
• Steamed Broccoli

  1.95
• Sautéed Mushrooms

  1.95

• Filet Roquefort

  22.50
  Grilled filet‏ mignon topped with garlic roquefort sauce and sautéed mushrooms, walnuts, asparagus, and tomatoes.
• Ribeye

  21.95
  12 Oz‏ grilled and topped with portabella mushrooms and onion rings with your choice of potato.
• Medallion De Veau Francaise

  18.95
  Veal medallion encrusted with romano and parmesan cheeses served in lemon butter caper sauce.
• Scampi

  19.95
  Jumbo shrimp‏ seasoned and sautéed, served in extra virgin oil, lemon juice, minced garlic and mushrooms.
• Filet of Sole

  18.95
  Sautéed served over sautéed spinach and roasted garlic cous cous in lemon butter caper sauce with roasted pine nuts and shredded parmesan cheese.
• Chicken Francaise

  17.95
  Breast of‏ chicken encrusted with seasoned breadcrumbs, sautéed, and served in lemon butter sauce.
• Steak Au Poivre

  19.50
  Pepper coated filet mignon sautéed with shallots and served in cognac sauce.
• Filet Mignon

  21.95
  8 Oz USDA choice tenderloin grilled to perfection and drizzled with garlic, butter and worcestershire sauce.
• Steak Diane

  18.95
  A summit club favorite. Tenderloin medallions sautéed with mushrooms and served in red wine garlic sauce. Prepared tableside.
• Agneau

  Market
  Ask your attending waitperson about the lamb cut of the evening.
• Grilled Salmon

  18.95
  Marinated with‏ garlic, cilantro, lime juice and olive oil grilled and served over oven roasted tomato sauce.
• Stuffed Shrimp

  19.95
  Stuffed with crab meat, baked, and topped with dill cream sauce and parmesan cheese then broiled.

Lunch

• Crab Cake

  8.00
  Pan fried crab cake with roasted red bell pepper remoulade sauce.
• Calamari

  7.00
  Breaded and pan fried, served with homemade marinara sauce.
• Shrimp Remoulade

  8.00
  Jumbo shrimp served with The Summit’s spicy New Orleans style remoulade sauce.

• Tortilla Soup

  3.00
  Served with freshly made tortilla chips And cheddar cheese.
• Soup du Jour

  3.00
  Made fresh daily. Ask your attending waitperson for details

• Caesar Salad

  8.00
  Crisp romaine lettuce tossed with the summit’s caesar dressing.
• The Summit’s Grilled Salad

  12.00
  Grilled zucchini, yellow squash, onion, tomato, and a small filet mignon over mixed greens tossed in our house vinaigrette dressing.
• Crispy Chicken Salad

  11.00
  Crispy chicken breast on a bed of romaine lettuce with avocado, cheddar cheese, tomatoes and onions drizzled with honey mustard dressing.
• Southwestern Chicken Salad

  11.00
  Breast of chicken encrusted with corn tortillas served over mixed greens with jalapeno pepper cheese.
• Grilled Salmon Salad

  12.00
  Fresh filet of salmon, grilled and served over a bed of fresh spinach and drizzled with dill sauce.
• Chicken Salad

  10.00
  Walnuts, apples,‏ grapes chicken salad served with seasonal fruit on a bed of greens.

• Summit Club Sandwich

  8.00
  A triple-decker sandwich layered with ham, smoked turkey, American and provolone cheeses, lettuce, tomato, mayonnaise or mustard on your choice of whole wheat or white bread.
• New York Strip Sandwich

  9.00
  Thinly sliced New York strip piled on sourdough with horseradish sauce.
• Smoked Turkey Sandwich

  8.00
  Smoked sliced‏ turkey breast with avocado, tomato, lettuce, bean sprouts and cheddar cheese with honey mustard dressing on whole wheat nut bread.
• Chicken Quesadillas

  9.00
  Grilled chicken fajitas with onions, peppers and cilantro sandwiched between grilled flour tortillas served wit pico de gallo and a side of fruit.

• Chicken Fried Tenderloin

  10.00
  Beef tenderloin‏ lightly pounded, breaded, and fried. Served with gravy, vegetable of the day and truffle potatoes.
• Salmon Provençal

  11.00
  Fresh filet of salmon pan seared and topped with asparagus, haricot vert beans, bell peppers, basil, olive oil and fresh lemon juice.
• Filet Mignon

  14.00
  6Oz filet mignon grilled to perfection and served with your choice of truffled potatoes or French fries.
• Tortellini

  8.00
  Ricotta filled‏ pasta in a creamy sauce with sautéed mushrooms, sun-dried tomatoes, red onions, zucchini, broccoli, carrots and parmesan cheese.
• Grilled Salmon

  11.00
  Fresh filet of salmon, grilled and topped with cucumber, tomato, garlic and mint salad.

Sunday Brunch

• Seared Scallops and Corn Chowder
• Crab Cake with Tomato Coulis and Dill Sauce
• Spinach Salad
  Organically grown baby spinach tossed in rosemary garlic olive oil, served with roasted portabella mushrooms, gorgonzola cheese and roasted red bell peppers.
• Wedge Salad
  Wedge of iceberg lettuce, bleu cheese, crisp apples, sugar roasted walnuts and topped with tobacco onions.
• Chilled Fresh Fruit Cocktail with Citrus Cream Sauce
• Caesar Salad
  Crisp romaine lettuce, garlic croutons and parmesan cheese, tossed in the summit’s caesar dressing.
• Smoked Salmon
  Thin slices of hickory smoked salmon with red onions, capers, lemon juice, olive oil and cream cheese.

• Crab Cakes
  Topped with poached eggs and roasted red bell pepper sauce.
• Grilled Filet Mignon
  With ancho chili sauce and topped with guacamole.
• Chicken Fried Tenderloin
  Beef tenderloin lightly pounded, breaded and fried. Served with gravy.
• Southern Chicken
  Golden fried crispy chicken served with homemade southern gravy
• Grilled Salmon
  Fresh filet of salmon, grilled and drizzled with dill sauce.
• Omelet
  Filled with onions, bell pepper and cheddar cheese. Served with a side of salsa.

• Tiramisu
• Warm Chocolate Soufflé Cake
  Served with‏ vanilla ice cream
• The Summit Club’s Famous Coconut Cream Pie
• Crème Brulee
• Warm Apple Crisp
  Served with caramel and vanilla ice cream

Dessert

• Crème Brulée

  5.95
  Caramelized light creamy custard topped with raspberry and mango coulis.
• Chocolate Soufflé Cake

  5.95
  Warm and moist chocolate cake, baked to order, served with French vanilla ice cream.
• Shavings.

  4.95
• Apple Crisp

  5.95
  Warm apple crisp served with vanilla ice cream and drizzled with caramel.
• Italian Cream Cake

  4.25
  Three layer butter torte with pecans, coconut, and creamy butter frosting.
• Tiramisu
  Espresso accented ladyfingers layered with creamy marscapone mousse topped with bittersweet chocolate
• Berries Romanoff

  4.95
  Fresh seasonal berries topped with a creamy citrus sauce.

• Prepared Tableside for Two or More.

  6.95
• Ice Cream

  3.25 - 4.50
  French vanilla, chocolate, strawberry
• Bananas Foster
  Fresh bananas sauteed in brown sugar and butter, flambeed with rum and served over vanilla ice cream.
• Pies

  3.95
  Pecan pie, coconut pie