Herman Story Wine Dinner
Wednesday, December 9, 2015 | 7pm
$105 per person (plus tax and gratuity
Limited Seating Available
Hilton Milwaukee Executive Chef Bill Doyle collaborated with Milwaukee Chophouse Executive Sous Chef Brian Atkinson and Pastry Chef Caitlyn Miller and crafted a menu of seasonal dishes featuring premier ingredients to be perfectly paired with wines from one of Californias hottest wineries. Winemaker and proprietor of Herman Story Wines, Russell P. From, focuses on creating unabashed, powerhouse wines. His wines are well received and highly scored by The Wine Advocate, Wine Spectator and The Rhone Report. From will be in attendance at the dinner to provide tasting notes on his featured wines.
Seared scallop and lobster cannelloni with blood orange gastrique, celery butter, and sundried tomato dust, paired with Tomboy Viognier 2013
Poached pear, pear salsa, and pear soup with cave-aged blue cheese, paired with Casual Encounters 2013
Poached duck breast, Bright Lights Swiss Chard, carrot pave, vanilla mustard anglaise, and pickled beets, paired with Nuts & Bolts 2013
Seared pepper toro, saffron bulgar wheat, wagyu beef tender, Bourdeaux glace, pistachio aioli, paired with On the Road 2013
Apricot St. Honore, Pistachio Chiboust, apricot gelee, and vanilla mascarpone ice cream, paired with Bolt Cutter 2012
To reserve your seat, call (414) 226-2467 or email Cristina Gliatis at email@example.com
Thursday, December 24
Celebrate Christmas Eve at Milwaukee ChopHouse and dine off our regular menu or taste one of our many special holiday selections.
Special hours: 5pm - 9:00pm
Closed Christmas Day
Saturdays in December
Wine lovers rejoice! Saturdays at the ChopHouse, from 5pm ‘til close, you can enjoy a flight of sparkling wine for just $20. Dinner is extra, and highly recommended!
Two Plates & A Bottle
Monday - Thursday in December
This one’s almost too good to be true! Enjoy two entrees and a bottle of wine from a specially crafted menu and wine list, for just $99 per couple. Be sure to make your reservation soon!
tax and gratuity not included.
New Years Eve
Thursday, December 31
New Year’s Eve at ChopHouse is the perfect mix of fine dining and fun. For late night diners, we’ll provide party favors at 11:45pm and a complimentary champagne toast when the clock strikes midnight.
Closed New Year’s Day
Opening Act Special
Show us your tickets for that evening’s performance at the Pabst, Riverside, Marcus Center for the Performing Arts, Milwaukee Theatre, The Rep or the Skylight Theater, and enjoy a FREE appetizer with purchase of entrée.
Top of the Hour Special
Monday - Thursday
Enjoy 15% off your entire bill with purchase of entrée and reservations prior to 6 pm.
*Must mention promotion at time of reservation, or to your hostess/server in order to qualify for the discount
Date Night Special
Choose a bottle of wine from our select, specialty priced wine list and enjoy a FREE dessert, with minimum purchase of 2 entrées.
Enjoy 1/2 off select bottles of wine with purchase of entrée.
Dining with Marcus Cheer
Host your holiday party with Marcus restaurants and receive:
- $25 gift card for every $250 spent on Lunch
- $50 gift card for every $500 spent on Dinner
Reserve one of our distinctive private dining rooms at Kil@wat, Mason Street Grill, Chophouse, or Miller Time Pub and Grill. We can accommodate parties of six to sixty-five guests and offer a unique and memorable dining experience.
Contact Kerry Doyne, Private Dining Sales Manager at 414.298.3147 or firstname.lastname@example.org
and book today!
Find tasty recipes from each of our ChopHouse locations here. New recipes from each location are updated monthly!
| 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!
| Apple Sofrito Crusted Pork Chop
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
| Jalapeno Apple Sauce
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.