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ChopHouse

UPCOMING EVENTS

ChopHouse Event
Chateau Ste. Michelle Wine Dinner

Milwaukee ChopHouse
Chateau Ste. Michelle Wine Dinner
Friday, June 9 | 6pm
$75 per person plus tax + gratuity


Appetizer | Paired with Intrinsic Cabernet Sauvignon
Seared Mole-Marinated Chuck, Plantain "Crostini", Parsley Chimichurri, Jicama-Cucumber Slaw

Soup | Paired with Northstar Merlot
Chilled Rhubarb and Strawberry Soup, Ginger-Vanilla Créme Fraîchem, Fresh Mint

Fish | Paired with Eroica Riesling
Poached Halibut, Purple Potato and Parsnip Dauphinoise, Ramp-Pea Pesto, Roasted Cherry Tomatoes

Entreé | Paired with 50th Anniversary Cabernet
Chocolate-Espresso Rubbed Bistro Steak, Cave-Aged Blue Cheese Sauce, Fig-Bacon Compote, Charred Asparagus, Micro Fennel Greens

Dessert | Paired with Pundit Syrah
Vanilla Bean Créme Caramel Crispy Sesame Phyllo, Coconut Foam Fresh Lime

ChopHouse Event
Butcher’s Cut Menu

Milwaukee ChopHouse
Join us at the Milwaukee ChopHouse for our seasonal menu of chef crafted cuts available through May 30, in partnership with Chateau Ste. Michelle Vineyards.

the Cuts

Mole-Marinated Chuck Flap with Chimichurri $29
Grilled chuck steak marinated in a rich fruit Chile mole, smothered in piquant pepper and herb chimichurri relish.
Tri-Tip Steak with Blue Cheese Sauce $30
Slow roasted Tri-tip sirloin steak with local cave aged blue cheese cream sauce heirloom cherry tomato and wilted baby arugula salad.
Chocolate-Espresso Rubbed Bistro Filet $40
Grilled bistro filet dry cured with house made chocolate espresso rub finished with porcini herb butter and garlic roasted potatoes.
Braised Pork Cheek Faggioli $21
White bean-heirloom tomato broth, ditalini pasta, pancetta, and garden fresh herbs.
Braided Local Artesian Pork Osso Bucco $26
Red rice and fava bean pilaf, shaved rainbow, carrot, red wine pan gravy.

the Wines
Chateau Ste. Michelle | Washington State’s founding winery. 

Eroica Riesling $13
German and American winemakers partnered to craft this extraordinary Riesling from Washington State and famed Mosel wine maker Ernest Loosen.
Northstar Merlot $15
One of the oldest producers in Washington State, World Class Merlot, Limited Allocation to the Midwest.
Tenet "The Pundit" Syrah $15
A project between Chateau St. Michelle and acclaimed Rhone wine maker Michel Gassier, with the goal of establishing a parallel with the renowned Rhone Valley region.
Intrinsic Cabernet $14
A wine that is aged in both oak and concrete from international celebrated wine maker Juan Munoz-Oca. The iconic label was designed by Brooklyn street artist "Zimer."
SM Columbia Valley Cabernet $14
CSM is celebrating 50 years and if offering a Golden Cork program. Each cork contains a number that can be entered on their website for a chance to win a price, including a trip to CSM in Washington State.
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 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.