Dinner Menu

Appetizers
Jumbo Shrimp Cocktail 12.50
Pan Fried Lump Crab and Vermicelli Cake, Tomato Relish,
Roasted Garlic Aioli 12.95
Steamed Littleneck Clams, White Wine & Garlic Casino Butter 9.95
Crunchy Coconut Shrimp 13.50
Spicy Chicken Wings, Celery & Bleu Cheese 9.95
Crispy Fried Calamari, Spicy Marinara Sauce 8.95
Shrimp Sauté, Chipotle Peppers, Garlic Lemon Butter 11.95

Soup
Soup of the Day 5.95
French Onion Soup (Stout Cheddar Gratin) 6.00

Raw Bar
Clams & Oysters Market Price (Sold by the Piece, Inquire of Selection)
Sampler 3 Shrimp, 9 Oysters, 3 Clams, 2 Crab Claws 23.95

Salads
Spinach Salad, Warm Bacon Dressing, Caramelized Red Onions,
Goat Cheese Crouton 7.95
Classic Caesar Salad, Pesto Crouton 7.50
Add Chicken 3.00
Add Shrimp 5.00
Add Steak 6.95

Seared Ahi Tuna on Field Greens, Oriental Vinaigrette 12.95
Blackened Shrimp on Mixed Greens, Orange Citrus Vinaigrette 12.95

Entrées
Steaks
The Finest Angus Beef, Broiled at 1600 Degrees to Seal in all the Juices & Flavor
(Peppercorn Sauce and Béarnaise Sauce served with Steaks upon request)
House Salad Served with all Dinner Entrées

16oz. Boneless New York Strip 32.95
16oz. Rib Eye Steak 28.95
Grilled Marinated Skirt Steak, Caramelized Onions, Chimichurri Sauce 24.95
13oz. Sirloin Chopped Steak, Caramelized Onions 16.95
8oz. Filet Mignon 29.95
12oz. Filet Mignon 34.95

House Specialties
Slow Roasted Prime Rib of Beef Au Jus
King Cut 25.95
Queen Cut 20.95
Australian Rack of Lamb Mustard Herb Crust, Garlic Glaze 29.95
Surf & Turf, 8 oz. Filet & 5 oz. Lobster Tail 36.95
Breast of Chicken Francaise, Rice Pilaf, Lemon Butter Sauce  20.95

Seafood
Pan Seared Salmon Fillet, Tomato Caper Sauce 21.50
Pan Fried Lump Crab and Vermicelli Cakes, Tomato Relish,
Roasted Garlic Aioli 25.95
Pan Seared Sea Scallops, Spinach Fettuccini, Roasted Fennel, Garlic,
Olives and Peppers, Pesto Sauce 26.95
Lobster, Shrimp and Sea Scallop Sauté, Lemon Garlic Butter over Capellini 28.95
Catch of the Day Market Price
Live Maine Lobster Market Price

Side Dishes
Baked Potato with Sour Cream 5.95
Shoestring Fries 5.50
Thin Shaved French Fried Onion Rings 5.95
Sautéed Mushrooms (Burgundy Reduction) 6.95
Creamed Corn 5.95
Home Style Mashed Potatoes 5.75
Rice Pilaf 4.95
Creamed Spinach (Creamy Parmesan Sauce) 5.95
Asparagus Side of Hollandaise 6.50

Charles Burke - Executive Chef

Charles Burke is the Executive Chef of The Grand Summit Hotel. He has cooked at the AAA Five Diamond Short Hills Hilton and opened The Ocean Place Hilton, in Long Branch, NJ, as the Executive Sous Chef of Banquets. Chuck has also served as the Executive Sous Chef in the 1600-member Des Moines Club and Hotel Fort Des Moines in Des Moines, Iowa. He holds a degree from The New York Restaurant School.

Imagine yourself dining in an historic hotel, recently renovated, in a traditional style that transports you back to a simpler time. Fine liquors, an expanded wine list featuring specialty selections monthly and a classic but decidedly modern menu awaits you at the Hunt Club Grill.

Please feel free to ask to see the chef, as he would enjoy hearing your comments and ideas. Private parties of up to 25 people can be arranged in our Wine Cellar. Larger groups can be accommodated in the Hunt Club's main dining room. Check with our managers for date availability and special menus.
Bon Appetite!