ChopHouse

UPCOMING EVENTS

ChopHouse Event
Host Your Group at Milwaukee ChopHouse

Milwaukee ChopHouse
Host Your Group at Milwaukee ChopHouse and earn 10,000 Hilton Honor points!

Private dining rooms at Milwaukee ChopHouse are the perfect setting for your next important business meeting or special dinner. We provide customized planning specially tailored to your event to ensure an unforgettable experience! Book a new reservation in a private dining room and receive 10,000 Hilton Honors Points. 

$500 minimum spend required 
Call for more information
ChopHouse Event
Michael David Wine Dinner
Friday, March 9, 2018
Milwaukee ChopHouse
Join us for an exquisite night of excellent wines paired with delicious courses created by your esteemed chefs.

6 PM | $75 per person

First Course-Seafood
King crab ravioli with charred fennel, Belgioioso ricotta, chive and blood orange beurre blanc 
Paired with 2016 Chardonnay 
 
Second Course-Salad
Shredded Brussel sprout, radicchio, Nueske’s Applewood bacon, caramelized onion, toasted pignoli, roasted beets, maple-thyme vinaigrette
Paired with 2015 Ancient Vine Cinsault
 
Third Course-Lamb
Vadouvan lamb chop, black lentil dal, charred purple cauliflower, pomegranate yogurt, preserved lemon
Paired with 2015 Earthquake Cabernet 
 
Fourth Course-Cheese
Roth Cheese Gran Queso soufflé,  Underground Meats chorizo, fig-shallot jam, medley of Spanish olives (Cornicabra, Verdial, Zorzalena)
Paired with 2014 "Inkblot" Cabernet Franc
 
Fifth Course-Dessert
Crème fraiche cheesecake, pineapple ginger confit, crystalized brown sugar, walnut, vanilla bean ice cream
Paired with the 2016 Sauvignon Blanc

For reservations please call: 414.226.2467 

   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  Grilled Salmon Steak with Pinot Noir Sauce
Craig Summers

  • Salmon Steak 16 oz.

  • Salmon Steak House Seasoning

  • Pinot Noir Sauce

  • 2 shallots (diced)

  • ½ carrot (diced)

  • 1 celery stalk (diced)

  • 2 bottles Pinot Noir

  • 2 cups veal demi

  • 1 cup red wine vinegar

  • ½ cup sugar

  • 2 cups heavy cream

  • 1 bay leaf

  • 4 sprigs of Tarragon



1. Sauté shallots, carrots and celery with olive oil in a saucepan.


2. Add Pinot Noir, veal demi, red wine vinegar, sugar, bay leaf and tarragon.


3. Reduce until the liquid evaporates enough for the sugar to begin to bubble and caramelize.


4. Add heavy cream and bring to a boil for five minutes.


5. Remove from heat, strain and season with salt and pepper.