Bartender September Crafted Cocktails
Crown Apple, Apple Pucker, Butterscoth Schnapps, Splash of Cranberry Juice
ChopHouse Bloody Mary
Cucumber Infused Vodka, House Made Bloody Mary Mix, House Pickled Garnishes
Chocolate Covered Strawberry
Stoli Vanil Vodka, Stoli Strawberry Vodka, Créme de Caco, Amarette, Govida White Chocolate
Copper & Kings Brandy, Cointreau, Pinapple Juice, Lemon Juice, Simple Syrup
$40 Three Course Friday Dinners
FRIDAYS – 5 PM-CLOSE
Clam Chowder or Wedge Salad
Prime Flat Iron Steak with Mashed Potatoes, Grilled Asapargus and Maire’d Butter
Roasted Chicken Breast with Red Pepper Risotto, Sauteed Spinach, and Natural Au Jus
Grilled Salmon with Fingerling Potatoes, Roasted Tomatoes, and French Green Beans
Choice of Dessert
Flourless Chocolate Cake or Vanilla Creme Brulee
Prix Fixe Menu | $42 Per Person (plus tax and gratuity)
Give thanks ChopHouse style! Join us for a specially prepared Thanksgiving prix fixe menu or order off our full dinner menu.
Visit opentable.com or call 414.267.2467 for reservations.
Enjoy 1/2 off select bottles of wine with purchase of entrée.
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.