tequila, fresh lime juice and agave nectar, Cointreau shaken and served over ice. My fellow diners ordered the Rombauer Vineyards, 2019 Chardonnay Carneros and thoroughly enjoyed the layers of peach, pear, apricot, mango and vanilla-scented oak that make it such an enjoyable complex wine. The menu had the precise amount of thoughtful selections, which made it easier to make a choice, although everything sounded tempting. For starters, we decided on the Seaside Sampler to get a taste of a few appetizers, which included Chesapeake Bay Style Crab Cakes, chilled Mexican Prawns and my favorite of the medley, the melt-in-your-mouth Ahi Sashimi. In truth, the whole platter was divine! Chef Plumb suggested that we try the extraordinary Hokkaido Scallops, wild caught, cold water Japanese jumbo scallops, prosciutto wrapped and adorned with fennel soubise and cranberry apple pecan chutney. For me, this special treat was by far the most decadent course of our dining experience and a great recommendation. Next, we tried the Lobster Bisque and it was delightfully creamy with the


perfect balance of elements to make it simply exquisite. Although we did not partake, there is a nice array of traditional salads available such as Blue Cheese Iceberg Wedges, Caesar Salad and a unique Summit Salad. In the interim, we ordered a Rodney Strong Cabernet Sauvignon with


its aromas of blackberry, currant and black cherry finish that would go on to complement our meal with ease. Ordering the signature Prime Rib is basically a tradition and it is available in three cuts: 7-ounce Cottage Cut, 10-ounce Summit House Cut and 24-ounce Castle Cut. I opted for the midsized Summit House Cut, which was taken from Stock Yards of Chicago Prime Ribs of Beef slow roasted and carved to order. The award-winning entree was served with the Summit’s classic Creamed Corn Au Gratin, Creamed Spinach and a fluffy Yorkshire Popover. I love horseradish on my prime rib, but the house-made horseradish foam takes it to a whole


other level. The ingredients in that foam took my palate on a complex and satisfying journey. The creamed corn was one of the best that I have ever had. Patty enjoyed the USDA Prime Filet Mignon, also sourced from the


Stock Yards. Her entrée consisted of a center-cut tenderloin, oakwood grilled and roasted shallot port wine reduction with Gruyere au Gratin Potatoes. She said the filet was cooked to perfection and raved about the potatoes. My partner, John, ordered the hard-to-find John Dory Fish coated in macadamia nut and panko bread crumb with lemon butter sauce atop, accompanied with a side of the visually appealing Purple Peruvian Mashed Potatoes. He enjoyed it thoroughly. By this point, there was no room for the decadent desserts, such as Crème


Brule, Caramel Bread Pudding, English Trifle, Chocolate Lover’s Torte or New York Style Cheesecake. Now that your mouth is watering, it’s probably the perfect time to call in your reservation . . . you won’t be sorry! Worthy of mentioning is the inviting and comfortable Tavern Bar that


serves an abundance of signature and traditional cocktails as well as craft beer and premium wines. A benefit to dining indoors is that you get to enjoy the nightly live piano music coming from the bar, which sets the mood throughout the building. In closing, I simply loved this excerpt from the website describing the


experience . . . “The Inn Keepers of the Summit House are inspired by this custom to create a hospitable place where friends can meet to eat, drink and delight in the views of North Orange County’s countryside.”


Summit House Restaurant, Weddings & Events is located at 2000 E. Bastanchury Road in Fullerton. 714.671.4111 or summithouse.com


Private scenic-view rooms, patios and the Grand Summit Ballroom are available to accommodate parties and events up to 250 guests. For private parties up to 50 guests, 714-671-3076 or parties@summithouse.com. For weddings and special events up to 250 guests, 714-671-3092 or events@summithouse.com


JUNE 2021| @theragemonthly 31


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