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 - The Broadmoor Hotel Reservations|
It all starts with the finest American ingredients and produce found seasonally around the country, which is then combined with classical cooking techniques under the expert guidance of Executive Chef Bertrand Bouquin. Whether it's Colorado corn in September, Nantucket Bay scallops in November, or heirloom tomatoes from the heartland in the summer, Summit's stellar menu of year-round favorites and ever-evolving seasonal selections finds strength in a vibrant nationwide network of top-shelf vendors that provide the kitchen with the best possible ingredients.
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 - $27
Dining Room Hours:
Dinner: Tuesday through Sunday 5:00 PM to 9:30 PM
Lounge Hours: Open Tuesday through Friday 5:00 PM - 11:00 PM
Saturday & Sunday 5:00 PM - 11:00 PM
Attire: "Smart Casual", coat not required. Dress jeans permitted. No shorts please.
Location: Across the street from Broadmoor Main
Menu: Dinner, Dessert, Youth Menu
*Menus 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.
Owen Roe Wine Dinner with David O’Reilly
Monday, June 24, 2013
6PM—$110/person plus applicable taxes and gratuity
Owen Roe 2012 Crawford Beck Pinot Gris
Warm Sweet Corn Panna Cotta
Tomato Watermelon Gazpacho
Duck Rillettes Gougère
2011 Eola Hills Pinot Noir
Prosciutto, Mission Fig & Arugula
On House Made Ricotta Country Bread Tartine
2011 Sinister Hand GSM
Chilled House Smoked Scallops
Modern Waldorf Salad
2010 Rosa Mystica Cabernet Franc
Black Olive Poached Monkfish
Warm Tomato/Red Pepper Panzanella
2010 Red Willow Red Blend
Roasted Hanger Steak & Braised Short Rib Duo
Leeks & Charred Corn Polenta
A Selection of Cheeses
With Red Pepper Jelly & Candied Almonds
For Reservations—719.577.5896 or email: firstname.lastname@example.org