ChopHouse

UPCOMING EVENTS

ChopHouse Event
King Crab January Special

Milwaukee ChopHouse
Alaskan King Crab January Special!

Appetizer:
Crispy garlic King Crab with lemon-dill aioli and Crab bisque shooter 
 
Salad: King Crab Frisee salad
Cucumber relish, radish, quail egg, and caviar with guajillo vinaigrette  
 
Entrée: Grilled King Crab over Braised beef short rib terrine
Port wine glace, saffron butter, truffle roasted pearl potatoes

Make your reservation today! 
414-226-2467
ChopHouse Event
Valentine’s Celebration at the ChopHouse
Feb 9 - Feb 17
Milwaukee ChopHouse
Enjoy our specially prepared Valentine’s menu a la carte OR an all-inclusive 3 course option for $55.00.  Each dish was thoughtfully prepared and made with love.  Celebrate with us from Feb 9th through the 17th! 

Weekly Valentine’s Specials
Salad ($10)
Spinach, honey-poached pear, Humboldt Fog cheese, candied orange peel, Chambord vinaigrette, spicy marcona almonds

Entrée ($45)
Chocolate-espresso rubbed wagyu zabuton, butter-poached scallop and trio of heirloom tomato gels

Dessert ($9)
Red velvet cake, strawberry mousse, cream cheese ice cream, candied pecans, red velvet crumb

Wine Offerings:
William Hill, Chardonnay, Central Coast, California
MacMurry Ranch, Pinot Noir, Russian River Valley, California
Canella, Prosecco, Veneto, Italy
(Supplement a wine of your choice for $8.00)
ChopHouse Event
Host Your Group at Milwaukee ChopHouse

Milwaukee ChopHouse
Host Your Group at Milwaukee ChopHouse and earn 10,000 Hilton Honor points!

Private dining rooms at Milwaukee ChopHouse are the perfect setting for your next important business meeting or special dinner. We provide customized planning specially tailored to your event to ensure an unforgettable experience! Book a new reservation in a private dining room and receive 10,000 Hilton Honors Points. 

$500 minimum spend required 
Call for more information
ChopHouse Event
Michael David Wine Dinner
Friday, March 9, 2018
Milwaukee ChopHouse
Join us for an exquisite night of excellent wines paired with delicious courses created by your esteemed chefs.

6 PM | $75 per person

First Course-Seafood
King crab ravioli with charred fennel, Belgioioso ricotta, chive and blood orange beurre blanc 
Paired with 2016 Chardonnay 
 
Second Course-Salad
Shredded Brussel sprout, radicchio, Nueske’s Applewood bacon, caramelized onion, toasted pignoli, roasted beets, maple-thyme vinaigrette
Paired with 2015 Ancient Vine Cinsault
 
Third Course-Lamb
Vadouvan lamb chop, black lentil dal, charred purple cauliflower, pomegranate yogurt, preserved lemon
Paired with 2015 Earthquake Cabernet 
 
Fourth Course-Cheese
Roth Cheese Gran Queso soufflé,  Underground Meats chorizo, fig-shallot jam, medley of Spanish olives (Cornicabra, Verdial, Zorzalena)
Paired with 2014 "Inkblot" Cabernet Franc
 
Fifth Course-Dessert
Crème fraiche cheesecake, pineapple ginger confit, crystalized brown sugar, walnut, vanilla bean ice cream
Paired with the 2016 Sauvignon Blanc

For reservations please call: 414.226.2467 

   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.