CLUB / RESORT DATA
Executive Chef	Charles Myers
Number of Members	528
Annual Food & Beverage Revenues	1,500,000
Food & Beverage Minimum	No
Number of Food & Beverage Outlets	2
Average Weekly Covers	750
Banquet Capacity	325
Number of Kitchens	2

At Summit Hills CC, the team strives to give our members the best possible experience every time the come to the club. We keep it fresh and exciting switch it up often and keep them guessing. We incorporate many different cooking techniques and styles and stay current with the trends. We change the menu twice a year every year and also attempt to fulfill all the special requests we get from the membership. Every member every time is our motto.

Featured a la Carte menus 03.15.21_Summit_Menu_Spring_2021_render-5366998-print.pdf

Featured Banquet menus Buffet_Dinner_Menu.pdf Cold_Hors_Doeuvres.pdf Hot_Hors_Doeuvres.pdf Plated_Dinner_Menu.pdf Plated_Lunch_Menu.pdf Accompaniments.pdf