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!
Specialty Holiday Drinks
Blitzen 52 | Kahula, Bailey’s, Grand Marnier, French Pressed Coffee, Topeped with Whip Cream
Naughty | Patron XO, Kahula, Frangelico
Nice | Bailey’s, Frangelico, White Créme de Mente, White Créme de Cocoa
The Grinch | Barcardi, Green Chartresuse, Fresh Lime Juice, Club Soda
Gingerbread Man | Skyy Vodka, Kalua, Gingerbread Syrup
Beginning November 7th!
Mondays - Thursdays in December
Enjoy a special three - course, prix fixe menu that includes a glass of wine. With several wines to choose from, there is sure to be something for everyone.
$55 PER PERSON
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
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.