ChopHouse Event
Maxville Lake Wine Dinner

Milwaukee ChopHouse
Milwaukee ChopHouse is delighted to bring the taste of Napa to the city of Milwaukee! On March 3, come join us for a Maxville Lake Winery Dinner special - featuring a five-course wine dinner. $89 Per Person.

First Course | Salad
Chopped Radicchio-Fennel Salad with Charred Calamari
Paired with Maxville Sauvignon Blanc

Second Course | Fish
Poached Walu & Pistachio Seared Scallop, Roasted Red Pepper Salad, 7 Minute Egg, White Truffle-Vanilla Sauce
Paired with Maxville Cabernet Franc

Third Course | Entrée 
Seared Zabuton of Wagyu Beef, Smoked Onion Créme, Fried Tomato and Red Olive Tapenade, Torn Brussel Sprouts
Paired with Maxville Cabernet Sauvignon Blanc

Fourth Course | Cheese
Bresaola, Speck and Cheese, Poached Pear, Carr Valley 6 Year Cheddar, Belgioioso Mozzarella, Roth Raclette Crostini
Paired with Maxville Petite Sirah

Fifth Course | Dessert
Avocado Mousse, Black Pepper Ice Cream, Walnut Crumble, Caramelized Grapefruit
Paired with Gloria Ferrier Brut

ChopHouse Event
Wednesdays Uncorked
Milwaukee ChopHouse
 Enjoy 1/2 off select bottles of wine with purchase of entrée.

   ChopHouse Recipes

Find tasty recipes from each of our ChopHouse locations here. New recipes from each location are updated monthly!

Featured ChopHouse RecipeSearch ChopHouse Recipes
ChopHouse Recipe  Lobster Mac and Cheese
Chef Chris Hammer

  • 1 Cup Heavy Cream

  • 1 Cup Whole Milk

  • 1 ½ Cups grated Asiago cheese

  • 2 tsp Truffle oil

  • Cooked Lobster Meat

  • Penne Noodles

Bring cream and milk to a simmer under low heat. Slowly add the grated cheese stirring it in to the sauce to melt it together. Wisk in the truffle oil and the sauce is complete.

To complete the Mac and Cheese pour sauce over cooked penne noodles and add already cooked lobster meat to a pan.

Heat until the noodles and lobster are warm and add a dash of salt and pepper, then serve and enjoy!

ChopHouse Recipe  Apple Sofrito Crusted Pork Chop
Tyler Malson
Serves 6-8 People

  • 1 Teaspoon, Annatto Seeds

  • 1 EA Julienne, Spanish Onions

  • 1 Tablespoon, Minced Garlic

  • 1 Ea, Julienne Granny Smith Apples

  • 1 EA, Julienne Green Peppers

  • 1 EA, Julienne Red Peppers

  • 1 Teaspoon, Olive Oil

  • To Taste, Salt & Pepper

In a sauté pan on low heat add olive oil, garlic and annatto seed, than add the Spanish onions sauté until translucent, add red and green peppers Sautee until everything is light wilted, take off heat. Than add the Julianne apples Light mix and reserve for the grilled pork chop.

After the pork chop is grilled lightly coat it with the sofrito and serve

ChopHouse Recipe  Jalapeno Apple Sauce
Tyler Malson
Serves 6-8 People
 Featured this October at Milwaukee ChopHouse!

  • 1 to 2 EA Jalapeño pepper with out seeds

  • 1 EA White Onion

  • 5 EA Granny Smith Apples

  • 1 QT Chicken Stock

  • 2 TBLS Garlic

  • 1 EA Shallot

  • 1\2 CUP White Wine

  • 1 Teaspoon Dried Thyme

  • To Taste Salt & Pepper

  • To Taste Brown Sugar

 In a sauce-pan sauté the onions, garlic, shallot, jalapeño and diced granny smith apple. Do not brown! Add the dried thyme, than deglaze with white wine and reduce until dry, than add the chicken stock and reduce by half. Puree the apple sauce with a blender or food mill. Finish the sauce with salt and pepper. Finish with the brown sugar to desired sweetness.