Answers from Our Experts (2)
The menu at Summit teems with American brasserie fare. A classically trained European chef, Bertrand Bouquin channels his experience to create a contemporary, carefully sourced seasonal menu that reflects the surrounding landscape and shows myriad touches of global inspiration. Cases in point might include shrimp beignets with jalapeño mayonnaise and black peppercorn caramel, soft-shell crab with tabbouleh in mint chimichurri, or green pea ravioli garnished with cipollini, piquillo peppers and baby spinach. A five-course tasting menu offers the opportunity to take a whirlwind tour of Bouquin’s playfully finessed culinary style. Executive pastry chef Rémy Fünfrock’s dessert selection displays similar sensibilities, treating luscious ingredients with a light touch, like the chilled Colorado peach soup with basil gelée, nougatine whipped cream and hazelnut pound cake.
The Summit menu has a section dedicated to the "favorite" dishes of the restaurant, as well as a section featuring seasonal dishes that change four times a year. The overall theme of the menu items is classic brasserie dishes with a modern American twist.