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Charcuterie Board Calamari Yellow Fin Tuna Smoked

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Charcuterie Board Calamari Yellow Fin Tuna Smoked CHARCUTERIE BOARD 19 SOUP DU JOUR 6 A sample of five imported cheeses with Chef’s choice. Italian cured meats, garlic crostini and tapenade selection. STEAK & FRENCH ONION 8 Our twist on the house classic. French onion CALAMARI 11 soup with mini filet medallions, topped with Buttermilk marinated calamari, flash fried to melted Gruyère cheese and croutons. golden brown perfection. Served with sweet chili sauce. YELLOW FIN TUNA 16 4oz. yellow fin tuna, peppercorn seared rare HOUSE SALAD 5 with sweet soy sauce, and wasabi pesto. Field greens, heirloom tomatoes, provel cheese, cucumber and pepperoncini. Served with your choice of dressing. SMOKED WINGS 12 Chef’s house smoked chicken wings, grilled and tossed, served “El Presidente” with THE WEDGE 8 celery. Iceberg lettuce wedge topped with Applewood smoked bacon, blue cheese crumbles, dried cranberries, and golden FRIED GREEN TOMATOES 8 raisins. Served with your choice of dressing. Panko fried local tomatoes, topped with bacon crumbles, feta cheese, and drizzled with “Bang Bang” sauce. SEAFOOD COBB 12 Field greens topped with smoked shrimp, jumbo lump crab, blue cheese crumbles, PEI MUSSELS 11 Applewood smoked bacon, egg, and cucum- Fresh Prince Edward Island mussels, ber. Served with house vinaigrette dressing. andouille sausage, shallots and heirloom tomatoes, steamed in beer broth. Served with grilled crostini. GREEN GODDESS CAESAR 8 Crisp romaine, parmesan tuille, house made COCONUT SHRIMP 12 croutons, and parmesan cheese. Large Gulf shrimp, hand-breaded in our homemade coconut batter, deep-fried DRESSINGS: golden brown. Served with house-made RASPBERRY HOUSE VINAIGRETTE, orange marmalade oyster sauce. BLEU CHEESE, RANCH, GREEN GODDESS, HONEY MUSTARD, OTT’S FRENCH & CHEF’S THOUSAND ISLAND. TIGER PRAWN COCKTAIL 16 Consuming raw OR UNDERCOOKED meats, poultry, seafood, shellfish, OR EGGS may INCREASE your RISK OF FOOD-borne illness, Large, blackened tiger prawn shrimp served especially IF you have certain MEDICAL conditions. martini style, with cucumber cocktail sauce 18% gratuity ADDED to parties OF 10 OR more. and mixed greens. Summit Selections are served with a starch & seasonal vegetable. TUSCAN FLAT IRON STEAK 21 8 oz. steak, Tuscan rubbed and grilled topped with béarnaise sauce. GRILLED BONE-IN PORK CHOPS (2) 21 Two center cut bone-in, grilled pork chops with peach glaze. STONE SUMMIT CHICKEN OSCAR 21 Breaded, grilled chicken with asparagus and crab meat, topped with hollandaise sauce. GUINNESS® BEEF STEW 21 Traditional Irish beef stew with a splash of Guinness®, topped with puff pastry. FILET MIGNON 28/38 WILD CAUGHT SALMON 24 6 oz. or 10 oz. hand cut at Stone Summit and Wild caught salmon, grilled and served with charbroiled to your liking on an open flame cabernet-mustard sauce. for a delectable, mouthwatering flavor. MAHI VALERA 27 NEW YORK STRIP STEAK 32 Pan seared Mahi with roasted pepper cream 14oz. New York strip steak, hand-cut from and jumbo lump crab. the center, seasoned and charbroiled on an open flame for a delectable flavor. PAN SEARED SCALLOPS 32 Diver scallops, with jumbo lump crab on CAPPUCCINO RIB EYE 32 a bed of orzo and topped with six-cheese 14oz. ribeye rubbed with cappuccino in a champagne béchamel sauce. hazelnut demi-glace charbroiled on an open flame. LOBSTER MAC & CHEESE 24 Maine lobster with six-cheese champagne DRY-AGED PORTER HOUSE 60 béchamel sauce. 26oz. Porter House steak, dry aged 60 days and charbroiled to perfection. IPA FISH AND CHIPS 27 ALL OF OUR STEAKS ARE AVAILABLE WITH A SIMPLE SALT & PEPPER PREPARATION. Tempura breaded cod, served with jalapeño slaw, lemon aioli and steak fries. SUMMIT PORK STEAK 21 FRIED SHRIMP PLATTER 26 16oz. center cut barbecue pork steak. Hand battered Gulf shrimp, fried golden crisp served with house made tartar sauce and steak fries. ST. LOUIS STYLE RIBS 21 Half rack of chef’s award winning Granny Smith apple and jalapeño braised St. Louis style ribs. HOT DOG AND FRIES 8 21 STEAK AND FRIES 10 BING CHERRY CHICKEN Chef’s grandmothers tart cherry glaze over CHICKEN STRIPS AND FRIES 8 grilled chicken. BURGER AND FRIES 8 All kid’s selections served with beverage and a scoop of Serendipity ice cream. MAC AND CHEESE 4 BAKED POTATO 4 RICE PILAF 4 CHOCOLATE SEDUCTION 8 CREAMED SPINACH 4 MINI FUDGE CAKE STEAK FRIES 4 Fudge cake topped with chocolate malt ice cream and caramel sauce. SUMMIT MASHED POTATOES 4 FRESH FRUIT 4 LEMON CHEESECAKE 8 Lemon cheesecake with raspberry glaze JALAPEÑO SLAW 4 from Hank’s St. Louis Cheesecake. HONEY CARROTS 4 ASPARAGUS 4 SERENDIPITY ICE CREAM 4 Chef’s choice..
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