Roasted Prime Ribs of Beef
Served with Creamed Corn Au Gratin, Creamed Spinach and Whipped Cream Horseradish Sauce with Yorkshire Pudding

Cottage Cut (for lighter appetites) - 19.50
The Summit House Cut - 22.95
The Castle Cut - 32.50

Rotisserie Farm Fresh Turkey
Roasted over Oak Wood, served with Garlic Mashed Potatoes,
Glazed Cranberry and Citrus Relish and
Traditional Turkey Gravy
16.50

London Pot Roast
Braised and Slow Roasted in Burgundy Wine and Applewood
Smoked Bacon, served with Horseradish Mashed Potatoes
17.75

Wild King Salmon
Line Caught King Salmon with a Brown Sugar Citrus Glaze
atop Sauteed Tatsoi Spinach
18.75

Chesapeake Bay Crab Cakes
Crisp Cakes of Maryland Blue Crab with Three Mustard
Sauce, Broccoli Salad, and Crisp French Fries
17.50

Hawaiian Ahi
Sesame Seed Crusted and Pan Seared, served rare with
Wasabi Mashed Potatoes and Pineapple Ginger Cilantro Salsa
16.75

John Dory
Pan Seared and topped with Toasted Macademia Nut
and Japanese Bread Crumbs, Lemon Butter Sauce
19.95

Chef Tim's Club Sandwich
Fresh Rotisseried Turkey, Nueske Ham, Applewood Smoked Bacon, aged Cheddar and Jarlsberg Cheeses, with sliced Tomato and
Red Leaf Lettuce on a Brioche Roll
13.95

Prime Rib "Dip" Sandwich
Hand carved, slow roasted Prime Rib and a grilled French Roll with
Onion Straws,Au Jus, Whipped Cream Horseradish Sauce with
Broccoli Salad and crisp French Fries
18.50

Jumbo Shrimp & Day Boat Scallops
Sauteed with Roasted Garlic, Thyme Chervil Butter, Crimini
Mushrooms with Tagliatelle Pasta
17.95

Jumbo Shrimp Salad
Tender Bibb Lettuce tossed with Diced Mango, Tear Drop Tomatoes,
Hot House Cumcumber, Diced Avocado and fresh Dill Mango
Vinaigrette topped with Jumbo Gulf Shrimp and Shaved
Asiago Cheese
17.95

Chef Tim's Chopped Salad
Grilled Breast of Chicken, Point Reyes Blue Cheese, Hearts of
Palm, Roma Tomatoes, Bacon, Avocado, Hard Boiled Egg,
and Hearts of Romaine chopped and tossed with our
Balsamic Vinaigrette topped with Dried Cranberries and
Candied Walnuts
17.95

Mandarin Chicken Salad
Grilled Chicken Breast tossed with Crisp Romaine Lettuce, Juilenne Jicama, Snow Peas, Caramalized Roast Almonds and Manadrin Orange Sections with Valencia Orange Vinaigrette
15.95

Lamb Salad
Herb Crusted New Zealand Lamb Loin, served with Exotic Greens, Grilled Artichokes, Granny Smith Apples and Shiitake Mushrooms tossed in a creamy Garlic Balsamic Vinaigrette
topped with Feta Cheese and Greek Olives
17.50

New York Steak Salad
Sliced Oak Wood Grilled New York Steak served with Aurgula
Aioli on a bed of California Baby Greens tossed with a
Honey Lemon Thyme Vinaigrette, Plum Tomato Basil Salsa
and Grilled Baguette
18.95

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