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An American Brasserie, Summit marries European finesse with American originality.  Summit’s stellar menu of year-round favorites includes House Made Charcuterie, Pan Seared Swordfish, Moroccan Spice Roasted Chicken, Wagyu Beef Burger and Hanger Steak. The ever-evolving seasonal selections find strength in a vibrant network of top-shelf vendors that provide the kitchen with the highest quality ingredients and local produce available.  An extensive bar highlights local microbrews, cocktails, and wines from the finest regions of the world, adding to Summit’s unique assortment.

 

Summit - The Broadmoor Hotel Reservations

Designed by acclaimed architect Adam D. Tihany, Summit's contemporary design is inspired by the grandeur of Pike's Peak and provides a stunning counterpoint to the classic elegance of The Broadmoor. Wood, metal, glass, leather and fabrics are used throughout the dining room to evoke a modern, yet natural feel suited perfectly to Summit’s bold American brasserie menu and eclectic wine and cocktail program.

Summit has been named one of America's 10 Best Hotel Restaurants by Frommer's and was previously honored in the Robb Report "Best of the Best", and Esquire's "Best New Restaurants" and "Best New Restaurant Design."

Price Range: $16 - $38
Dining Room Hours: Dinner: Tuesday through Sunday 5:00 PM to 9:30 PM
Lounge Hours: Open Tuesday through Sunday 5:00 PM - 11:00 PM
Attire: Dress-Smart resort casual attire, please no shorts, athletic wear or hats.
Location:  Across from Broadmoor Main, in the Broadmoor Hall building.
Reservations: Recommended
Menu:  DinnerDessertYouth Menu
 

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Summit Dine and Wine

Sunday, November 16, 6:00 PM

 
Chef de Cuisine Mark Musial and Summit Manager/Sommelier Michael Lykens have created a special evening for those who love pork and the famed wines from the Summit Wine Turret.  Five courses of succulent pork creations paired with wines hand chosen by Michael Lykens and Master Sommelier Branden Tebbe will complement each other and bring a smile to your face.   $125 per person plus tax and gratuity. For reservations call 719.577.5896 or email mlykens@broadmoor.com. A special room rate of $150 per night, plus taxes and service fees will be offered for this event. Call 866.696.1974 to reserve a room.  

Boucherie Dinner 2014

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Course 1
Tasting of Charcuterie (Family Style)
Pate Grand mère, Pork Rillette, Head Cheese
Nigl, Dornleiten, DAC Riesling Trocken (Dry), Kremstal, Austria 2010
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Course 2
Confit Pork Hock and Lentil Soup
Lentil du Puy, Pork Broth
Clos Cibonne “Tibouren” Rose, Provence, France 2012
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Course 3
Double Smoked Bacon ‘n’ Grits
Coarse Ground Grits, Poached Farm Fresh Egg
Dominio de Tares “Bembibre” Mencia, Bierzo, Spain 2007
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Course 4
Suckling Pig Porchetta (Family Style)
Pomme Puree, Fall Vegetables
G.D. Vajra, Barolo d’Albe, Piedmont, Italy 2009
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Course 5
Banana Brioche Bread Pudding
Smoked Pecans, Bourbon Maple Ice Cream
Torres “Floralis Aqua d’Or, Penedes, Spain NV

 

 

 

 

Virtual Tour  

 *Menus, prices and hours are subject to change.

Parties larger than 12 people require specialized menu selections and reservations to secure the private or semi-private dining areas within Summit. To book your group reservations, please call 719.634.7711 extension 6165.

 

 

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