The Penrose Room has been getting a lot of love since opening last fall. But don’t let that overshadow Summit, which has held its own as the resort’s premiere restaurant during the Penrose Room’s closure. After all, Summit has earned a Forbes Four-Star rating since 2024 and a AAA Four Diamond rating since 2009. And, of course, Summit has maintained a spot on our list of Best Restaurants in Colorado Springs as well. If you need a reminder of its exceptional fare, Summit is now serving a new spring menu.
We recently joined Chef de Cuisine Rocio Neyra Palmer and Head Bartender Dennis Schuler for an exclusive media preview of what’s new. As expected, this is superior seasonal cuisine. Here’s a look at some of the highlights with some insights from the culinary team.
Summit Spring Menu
Gentile Yellow Tomato & Tomatillo Gazpacho
This chilled gazpacho soup makes a standout starter. It is poured at the table over a fava bean salad, radish and charred spring onion to enhance its fresh presentation. “We add a lot of cilantro, mint, parsley and a tiny, tiny bit of chili,” Chef Palmer says. And the herb crème fraîche adds to its smooth, rich texture.
Parisienne Gnocchi
Don’t pass by this First Course standout. English peas, spinach and grilled spring onions give it a fresh edge. The seared gnocchi adds a unique touch, and it is served over an heirloom carrot purée.
Certified Black Angus Beef Tenderloin
Steak lovers won’t go wrong with this trusted entree. The tender but is served with pommes purée, Colorado asparagus, heirloom carrots and bordelaise sauce.
Moulard Duck Chile Relleno
Crispy sweet potato, garden squash, cotija, and red chile relish.
“This one is my favorite; I’m not going to lie,” Palmer says. “It’s a chile relleno. I know I’m from Peru, but I steal this one [from Mexican cuisine]. It’s a duck confit. We cook it with sweet potatoes and squash inside a poblano with some cotija cheese and a little bit of fontina.”
And the sauce includes spicy chili oil and pepitas for a well-balanced kick. I’m with Palmer on this one. This was also my favorite dish, and it’s a don’t-miss if you’re looking for creative, unique flavor.
Tres Leches Chocolate Sphere
Want to finish with a dramatic flair? Order the tres leche sphere.
“You’ll find white chocolate, pipped cream, pieces of tres leche cake, granola, dulce de leche and cinnamon ice cream,” says Pastry Chef Issi. “Poured over this is a warm horchata sauce.”
It’s that sauce that does the magic. As your server pours, you watch the sauce melt away the chocolate sphere, blending its creamy flavor into the decadent mix.
Spring Cocktails
The Smoking Margarita
Overall, Summit is putting twists on classic cocktails before rolling out a full new menu this summer. Case in point, the Smoking Margarita puts a new spin on a cocktail from Summit’s original menu. “This recipe has been with us for almost 20 years now, so I can say to all the hipsters that we actually did at first,” says Head Bartender Dennis Schuler.
It features Cimmaron Reposado Tequila and Grand Marnier, but its star is the Del Maguey Chichicapa Mezcal.
“You may say, are you going to smoke it?” Schuler says rhetorically. “No. This is all the smoke that we need. Fun fact, in order to produce mezcal or tequila, you have to actually cook down the piña of the agave plant. In the village of Chichicapa, they do so in a barbecue pit. So it is actually trapped in with the smoke, which is where all the smoky flavor in this drink is going to come from.”
Salud!
Summit’s 150/250 Prix-Fixe Menu
In celebration of Colorado’s 150th and America’s 250th anniversaries — you know, the Sesquisemiquincentennial — The Broadmoor is offering a limited-time 150/250 prix-fixe menu at Summit through the end of April. (April 12-16 are blackout dates during the Space Symposium.)
The three-course experience highlights ingredients from the resort’s gardens, beginning with a choice of Charred Radicchio Salad or English Garden Pea Soup. Next come entrees including Honey-Glazed Chicken, Mushroom Risotto or Colorado Striped Bass. And you end with a choice of Pistachio Apricot Tart or Mikado Chocolate Bomb.
The meal costs $150 per couple or $250 with curated wine pairings for each course.
Explore all of Summit’s menus and find more details at broadmoor.com.
