Valentines Celebration at the ChopHouse
February 14 - 16th
It’s that time of year to show the one(s) you love most, how much you care! Chef has carefully prepred an all-inclusive, fabulous paired menu that is sure to impress. Be sure to make you reservation ASAP before we fill up! Happy Valentine’s Day!
Valentine’s Day - Lovers Menu
$150 all-inclusive Menu for 2 Menu
Available 2/14 - 2/16
Crab Cakes - jumbo lump, pear-jicama relish, meyer lemon aioli
Champagne - Friexenet Brut Cava Blanc de Blancs
Beet & Burrata Salad - roasted golden beets, burrata mozzarella, charred fennel, mixed greens, cranberry-walnut vinaigrette
Cupid’s Collins – Templeton Rye, Fonseca Bin 27 Ruby Port, Lemon juice, Grenadine, Sierra Mist
32oz ‘Porterhouse for Two’ & Wine
Carved tableside & 2 glasses of Wine
Wine selections: Cabernet, Fableist, Paso Robles, CA, Pinot Noir, Meiomi, CA, Sauvignon Blanc, Nautilus, Marlborough, New Zealand, Chardonnay, William Hill, Monterey County, CA
Choice of Two Sides
Russet mashed roasted garlic and butter
Broccolini roasted with chili oil
Grilled asparagus lemon butter
Brussels sprouts with onions and bacon
Braised mushroom medley white wine, rosemary, garlic and shallots
Red Velvet Cake – White Chocolate Mousse, Strawberry Curd
Taylor 1880 Ruby Port, Fingerlakes, New York
Every Wednesday guests at Milwaukee ChopHouse will get 50% off bottles under $100 and 25% off bottles $100 and up. Middle of the week just became something to look foward to!
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.