Plated Lunch Menu

Appetizers

Oyster Rockefeller

Low Country crab cakes with classic Rémoulade sauce

Gulf Shrimp cocktail with cocktail sauce & lemons

Tropical seasonal fruits & berries coupe

Soups

Turkey & Rice

She-crab bisque laced with dry sherry

Tomato Basil

Leek Potato Chowder

Salads

Mesclun Mix topped with hearts of palm, cucumbers, Cherry tomatoes and a raspberry vinaigrette

Mixed Greens with herb vinaigrette

Classic Caesar salad with croutons, grated Parmesan cheese, Calamata olives and Caesar dressing

The Summit Club salad tossed with bacon, toasted almonds, Swiss & Parmesan cheeses and a light Italian vinaigrette

Spinach with toasted almonds and mushrooms, tossed with creamy Gorgonzola dressing

Salad Entrées

Mixed greens topped with double crown of chicken and shrimp salads over tomatoes and cucumbers

Caesar salad with choice of: Grilled or Cajun blackened breast of chicken

Grilled shrimp, Cajun shrimp or broiled filet of salmon

Grilled chicken breast atop a bed of mixed greens With a light Italian vinaigrette

Cobb Salad

Entrées

6oz Chicken Oscar topped with crabmeat, asparagus and béarnaise sauce

Grilled Salmon with lemon beurre blanc

Grilled 6oz petit filet mignon with burgundy sauce

Sliced pork loin with caramelized onions

Sautéed Chicken Breast with moray sauce on a bed of creamed spinach with julienned carrots

Entrées are served with Chef’s selection of fresh seasonal vegetables, potatoes or rice, warm rolls, and butter.

Desserts

Classic New York-style Cheesecake

Ultimate Chocolate Cake

Southern Pecan Pie with caramel sauce

Classic Florida Key Lime pie with kiwi-lime sauce

Carrot Cake

Coup du Summit

Assorted ice creams or sorbets