Starters

Seared Scallops and Corn Chowder

Chilled Fresh Fruit Cocktail with Citrus Cream Sauce

Crab Cake with tomato coulis and dill sauce

Caesar Salad

Crisp Romaine lettuce, garlic croutons and parmesan cheese, tossed in The Summit’s Caesar dressing.

Spinach Salad

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

Smoked Salmon

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

Wedge Salad

Wedge of Iceberg lettuce, Bleu Cheese, Crisp Apples, Sugar Roasted Walnuts and topped with Tobacco Onions.

Main Entrées

Crab Cakes

Topped with poached eggs and roasted red bell pepper sauce.

Southern Chicken

Golden fried crispy chicken served with homemade southern gravy

Grilled Filet Mignon

With ancho chili sauce and topped with guacamole.

Grilled Salmon

Fresh Filet of Salmon, grilled and drizzled with dill sauce.

Chicken Fried Tenderloin

Beef tenderloin lightly pounded, breaded and fried.  Served with gravy.

Omelet

Filled with onions, bell pepper and cheddar cheese.

Served with a side of salsa.

All entrées served with appropriate starch and vegetables.

Desserts

Tiramisu

Crème Brulee

Warm Chocolate Soufflé Cake served with vanilla ice cream

Warm Apple Crisp

Served with caramel and vanilla ice cream

The Summit Club’s famous Coconut Cream Pie

$15.95