ChopHouse Event
Fall Specialty Cocktails

Milwaukee ChopHouse

Apple Cider Mimosa | Apple Cider, Gloria Ferrer, Brut
Maple Bourbon Sour | Crown Maple, Lemon Juice, Maple Syrup, Rosemary
Apple Harvest | Crown Apple, Apple Pucker, Butterscotch Schnapps, Cranberry
Bee’s Knees | Hendrix Gin, House-made Honey Sage Syrup, Lemon
Pumpkin Spice Russian | Skyy Vodka, Bailey’s, House-made Pumpkin Spice Syrup
Blitzen 52 | Kahula, Bailey’s, Grand Marnier, French Pressed Coffee, Topped with Whip Cream

ChopHouse Event
Thanksgiving Dinner

Milwaukee ChopHouse
 $31 Per Person (plus tax and gratuity)

Give thanks ChopHouse style. Join us for a specially prepared Thanksgiving dinner including orange sage turkey breast, sage and andouille sausage bread pudding, spiced carrots puree, pancetta green beans and cranberry compote.

Visit opentable.com or call 414.267.2467 for reservations.
ChopHouse Event
Christmas Eve
Thursday, December 24
Milwaukee ChopHouse
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
ChopHouse Event
Sparkling Saturdays
Saturdays in December
Milwaukee ChopHouse
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!
ChopHouse Event
Weekday Wines
Mondays - Thursdays in December
Milwaukee ChopHouse
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.

ChopHouse Event
New Year’s Eve
Thursday, December 31
Milwaukee ChopHouse
 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
ChopHouse Event
Wednesdays Uncorked
Milwaukee ChopHouse
 Enjoy 1/2 off select bottles of wine with purchase of entrée.

   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.