swiss, pickles, tomato, lettuce, honey dijon aioli, pretzel bun

FRIED CHICKEN

CREME BRULEE

sushi grade yellowfin, apple cabbage coleslaw, avocado aioli, pickled carrots, green onion, sweet chile sauce

SEARED TOGARASHI TUNA

fresh fried potato chips served with house made onion dill dip

CHIPS & DIP

black & garbanzo beans, black eye peas, goat cheese, mixed greens, roasted tomato, pecans, red pepper aioli, wheat bun.

MIXED BEAN

brisket, swiss, mushrooms, onions, arugula, red pepper aioli, telera

BRAISED BEEF

Braised Brisket 15 or Seasoned Chicken 12, corn & napa cabbage slaw, cilantro, chipotle salsa, cumin lime aioli, corn tortilla

TACOS

Summit batter, cod, fries or coleslaw, lemon, tartar

FISH & CHIPS

four layers of goodness: graham base, peanut butter, vanilla custard, topped with Cooke Cart's double chocolate cookies

DESSERT PARFAIT

black eye pea hummus, assorted pickled vegetables, celery hearts, fried black eye peas, smoked paprika oil, cornbread croutons

BLACK EYE PEA HUMMUS

poached eggs, avocado, mixed greens, roasted tomato hollandaise, balsamic glaze, toasted english muffin*

VEGGIE BENEDICT

KIDS FRENCH TOAST & FRUIT

angus patty, pastrami, kraut, swiss, Russian dressing, pretzel bun.

REUBEN BURGER

LEMON BLUEBERRY BASIL BAR

poached eggs, pulled bacon, hollandaise, toasted english muffin*

PULLED BACON BENEDICT

seared, blackened tuna steak, cajun slaw, cajun aioli, milk bun

CAJUN TUNA

Savor our warm, soft pub pretzels, lightly salted and served with a rich beer cheese dip for the perfect snack.

PUB PRETZELS

BREAD PUDDING

house made braised bacon, cheddar, parmesan, mozzarella, breadcrumbs

BACON MAC & CHEESE

applewood smoked ham, fried egg, cheddar, tomato, mixed greens, strawberry preserve aioli, brioche

BREAKFAST SANDWICH

romaine, smoked blue cheese, red onion, grape tomatoes, avocado, bacon, green goddess dressing

WEDGE SALAD

2 angus patties, pepper jack, onion, cilantro, chipotle salsa, cumin lime aioli, tortilla strips, milk bun.

BANDITO

summit beer battered, balsamic aioli & sambal honey

CHEESE CURDS

pork belly, jalapenos, carrot, cucumber, basil, cilantro, garlic aioli, french bread

BANH MI

In a large bowl, combine chicken thighs and buttermilk. Ensure the chicken is fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate Chicken

In a separate bowl, mix together flour, paprika, garlic powder, onion powder, salt, and black pepper.

Prepare the Coating

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Set aside on a wire rack.

Dredge Chicken

In a deep skillet or fryer, heat oil to 350°F (175°C). Use a thermometer for accuracy.

Heat Oil

Carefully place chicken pieces in hot oil, frying them in batches to avoid overcrowding. Fry until golden brown and cooked through, about 12-15 minutes per batch. Transfer to a wire rack to drain excess oil.

Fry Chicken

On the bottom half of each pretzel bun, place a fried chicken piece, then top with Swiss cheese, pickles, tomato slices, and lettuce. Drizzle with honey dijon aioli before adding the top bun.

Assemble the Sandwich

Serve immediately while hot and enjoy your delicious fried chicken sandwich!

Serve

chicken thighs (bone-in, skin-on)

buttermilk

all-purpose flour

paprika

garlic powder

onion powder

salt

black pepper

oil for frying

Swiss cheese slices

pickles

tomato, sliced

lettuce leaves

honey dijon mustard

pretzel buns

In a saucepan, combine heavy cream and granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the pod as well. Heat the mixture over medium heat until it just begins to simmer, then remove from heat and let steep for 15 minutes.

Prepare the Cream Mixture

In a mixing bowl, whisk the egg yolks and a pinch of salt together until well combined and slightly thickened.

Whisk the Egg Yolks

Slowly pour the warm cream mixture into the egg yolks while continuously whisking to temper the eggs. Be careful not to cook the yolks.

Combine Mixtures

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any cooked egg bits.

Strain the Mixture

Preheat your oven to 325°F (160°C). Place ramekins in a baking dish and fill each ramekin with the custard mixture. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center is still slightly jiggly.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Chill

Before serving, sprinkle a thin, even layer of turbinado sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a hard, crispy crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

Caramelize the Sugar

Allow the crème brûlée to sit for a minute or two to cool slightly before serving. Enjoy your delicious house-made vanilla crème brûlée!

heavy cream

granulated sugar

vanilla bean

egg yolks

turbinado sugar

In a small bowl, combine julienned carrots with vinegar, a pinch of salt, and let sit for at least 30 minutes.

Prepare the Pickled Carrots

In a blender, combine avocado, mayonnaise, lemon juice, salt, and pepper. Blend until smooth and creamy.

Make Avocado Aioli

In a bowl, mix shredded cabbage with chopped green onions. Add a drizzle of sweet chile sauce and mix well.

Prepare the Cabbage Slaw

Rub the sushi grade yellowfin tuna with togarashi seasoning, salt, and pepper.

Season the Tuna

Heat a skillet over high heat. Add a little oil and sear the tuna for about 1-2 minutes on each side for rare, or longer as desired.

Sear the Tuna

Slice the seared tuna and arrange it on a plate with the apple cabbage coleslaw, avocado aioli, pickled carrots, and drizzle additional sweet chile sauce on top.

Plate the Dish

Sushi grade yellowfin tuna

Togarashi seasoning

Cabbage, shredded

Carrot, julienned

Green onion, chopped

Avocado

Mayonnaise

Lemon juice

Sweet chile sauce

Salt

Pepper

Wash and peel the russet potatoes. Slice them thinly using a mandolin or sharp knife.

Prepare the Potatoes

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add potato slices in batches to the hot oil and fry until golden and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still hot.

Fry the Chips

Russet potatoes

Vegetable oil

In separate pots, cook black beans, garbanzo beans, and black-eyed peas until tender. Drain and set aside.

Prepare the Beans

Preheat oven to 400°F (200°C). Halve the tomatoes, drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes.

Roast the Tomatoes

In a large bowl, combine the cooked beans, mixed greens, roasted tomatoes, and chopped pecans. Toss gently.

Mix the Salad

Fold in crumbled goat cheese and drizzle red pepper aioli over the top. Toss lightly to combine.

Add Cheese and Aioli

Spoon the mixed bean salad onto wheat buns and serve immediately.

Black beans

Garbanzo beans (chickpeas)

Black-eyed peas

Goat cheese, crumbled

Mixed greens (spinach, arugula, etc.)

Roasted tomatoes

Pecans, chopped

Red pepper aioli

Wheat buns

Season the brisket with salt and pepper. In a large pot, sear the brisket on all sides over medium-high heat until browned. Remove and set aside.

Prepare the Braised Beef

In the same pot, add sliced onions and mushrooms. Sauté until softened and browned, about 5-7 minutes.

Cook the Aromatics

Return the brisket to the pot. Add enough water or beef stock to cover the meat halfway. Bring to a simmer, cover, and cook on low heat for 3-4 hours until tender.

Braise the Beef

Roast the red bell pepper until charred, then peel and blend with mayonnaise, garlic, lemon juice, and salt until smooth.

Make the Red Pepper Aioli

Once the beef is tender, shred it and place it on the telera roll. Top with Swiss cheese, arugula, and a generous dollop of red pepper aioli.

beef brisket

Swiss cheese

mushrooms

onion

arugula

telera rolls

Season the brisket with salt and pepper. Sear in a hot pan until browned on all sides. Add to a slow cooker with beef broth and cook on low for 6-8 hours until tender. Shred the brisket and set aside.

Braised Brisket

Season the chicken breasts with salt, pepper, and your choice of spices (like chili powder and garlic powder). Cook in a skillet over medium heat until cooked through, about 6-7 minutes per side. Shred the chicken and set aside.

Seasoned Chicken

In a large bowl, combine corn, shredded napa cabbage, and chopped cilantro. Toss lightly to mix.

In a blender, combine chipotle peppers, mayonnaise, lime juice, and cumin. Blend until smooth. Adjust seasoning if needed.

Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with the shredded brisket or chicken, top with slaw, and drizzle with chipotle aioli. Garnish with additional cilantro if desired.

Brisket

Chicken Breast

Corn

Napa Cabbage

Cilantro

Chipotle Peppers in Adobo Sauce

Lime Juice

Cumin

Corn Tortillas

Peel and cut the potatoes into thick strips. Soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Prepare the Fries

In a bowl, mix flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.

Make the Batter

Heat the oil in a deep fryer or a large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Fry the Potatoes

Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil. Fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Cod

Serve the fish and chips hot, with lemon wedges, tartar sauce, and coleslaw on the side if desired.

Cod fillets

All-purpose flour

Cornstarch

Baking powder

Cold sparkling water

Black pepper

Potatoes (for fries)

Oil (for frying)

Lemon wedges

Tartar sauce

Coleslaw (optional)

In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of serving cups or a large dish to form the base.

Prepare the Graham Base

In another bowl, mix peanut butter and powdered sugar until smooth. Spread this mixture evenly over the graham cracker base.

Make Peanut Butter Layer

In a separate bowl, whisk together the vanilla pudding mix and milk according to package instructions. Fold in the whipped cream gently until fully combined. Pour this custard layer over the peanut butter layer.

Prepare Vanilla Custard Layer

Sprinkle the crushed double chocolate cookies on top of the vanilla custard layer. Ensure even coverage for a delicious finish.

Fried Chicken

Creme Brulee

Seared Togarashi Tuna

Chips & Dip

Mixed Bean

Braised Beef

Tacos

Fish & Chips

Dessert Parfait

Black Eye Pea Hummus

Veggie Benedict

Kids French Toast & Fruit

Reuben Burger

Lemon Blueberry Basil Bar

Pulled Bacon Benedict

Cajun Tuna

Pub Pretzels

Bread Pudding

Bacon Mac & Cheese

Breakfast Sandwich

Wedge Salad

Bandito

Cheese Curds

Banh Mi