Colby Red Wine Dinner
Thursday, February 11, 2016
A Heartwarming Wine Dinner featuring 2014 Colby Red - $75 per person
Seared scallop and lobster cannelloni, blood orange gastrique, Celery-olive peppered infusion, sundried tomato dust
Pairings: Groom 2014 Barossa Valley Bush Block Zinfandel
Pear salsa, Poached pear, Pear soup, Cave aged bleu cheese
Pairings: Groom 2015 Adelaide Hills Sauvignon Blanc
Poached free range chicken and bright lights torchon, carrot pave, vanilla bean-mustard anglaise, pickled beat and caramelized shallot compote
Pairings: Groom 2014 Shiraz
Red currant Ostrich tenderloin, saffron bulgur wheat and quinoa rouge, acorn squash and kale timbale, pistachio-green curry essence
Pairings: Colby Red 2014 Red Blend
Raw blackberry cheese cake, orange-ginger frozen yogurt, poppy seed meringue
Pairings: Groom 2003 Shiraz
(Exclusive offering for our wine dinner guests.)
A portion of the proceeds of the Colby Red Wine Dinner will benefit the American Heart Association in conjunction with Groom Wine’s Daryl Groom’s committment to heart health. Read the heartwarming story
about this wine, and Daryl’s son, Colby - the inspiration behind Colby Red.
Enjoy Valentines Specials in Milwaukee Chophouse all romantic weekend long.
Friday, February 12th – 5pm - 10pm
Saturday, February 13th – 5pm - 10pm
Sunday, February 14th – 5pm - 9pm
Jumbo Lump Crab Cocktail
Mango, Avocado Puree, Cucumber, Wakame Salad
Fire & Ice Tuna
Tempura, Nori, Pickled Carrot, Scallion, Charred Orange Hoisin
30 oz. Linz Heritage Reserve Porterhouse
Jumbo Prawns, Black Truffle Butter
Chocolate Cherry Mousse Cake
Milk Chocolate Gelato, Cherry Vanilla Coulis, Brandied Cherries
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.
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.