-->
 
ChopHouse

UPCOMING EVENTS

ChopHouse Event
Niner Wine Dinner
Thursday, Oct 12, 2017
Milwaukee ChopHouse
Reserve your spot today for an exclusive 5-course dinner featuring wine pairings from award-winning Niner Winery from Paso Robles, California. 
 
Salad:
Honeycrisp apples, purple kohlrabi, red grapes, walnuts, parmesan tuile, brandy-apple vinaigrette
Paired with Pinot Noir 2014
 
Soup:
Butternut squash bisque served in cleaned squash shells, paprika-toasted pepitas, pumpkin seed oil, fried sage
Paired with Niner Red 2014
 
Fish:
Smoked brook trout, rutabaga pie, cranberry-bacon coulis, frisee, pickled Cipollini onions
Paired with Sangiovese 2013
 
Entrée:
Venison filet with rosemary-salt crust, farro-chestnut risotto, wilted Swiss chard, roasted wild mushrooms, edible moss/lichen
Paired with Cabernet Sauvignon 2014
 
Dessert:
Sticky Maple Pudding, Pumpkin Mousse, Rum Raisin Ice Cream, Hazelnut
Paired with Chardonnay 2014
 
Hosted by Josh Makinen.
 
To book your place at the dinner, either call or email. 
414 226 2467
tierrafowlkes@hiltonmilwaukee.com
 
$75 per person 
excluding tax & gratuity
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
Friday Date Night Special
Fridays Only
Milwaukee ChopHouse
Enjoy a romantic and delicious three-course gourment meal at the Milwaukee ChopHouse on Friday Date nights!  Bring your favorite person along to enjoy a special evening.  
 
Price: $75/for two
 
First Course:
Half or calamari and choice of either ChopHouse salad or clam chowder 
 
Second Course (Choose One per Guest):
-Chicken with vegatable hash and natural ju 
-Salmon with smoked quinoa, crispy kale and cilantro chimichuri 
-12oz. NY Strip topped with maitre’d butter 
 
Third Course: 
Chocolate Cake or Creme Brulee
 
Red Wine Options
-Rodney Strong, Cabernet Sauvignon Sonoma County, CA
-Trivento "Amado Sur", Malbec Medoza, Argentina
 
White Wine Options
-William Hill, Chardonnay Central Coast, CA
-Mazzoni, Pinot Grigio Montalcino, Toscana
 
Please call to make reservations! 
ChopHouse Event
Wine & Dine for Two
Mon - Thurs, Saturday Dinner Hours
Milwaukee ChopHouse
Enjoy a three-course, gourmet ‘Wine & Dine for Two’ at the ChopHouse tonight!  Specially selected bottles of wine are included. 
 
$125/for two
 
Offer valid Monday-Thursday, and Saturday.
 
1ST COURSE
Classic ChopHouse Salad for Two
 
 
MAIN COURSE
Two 10 oz Dry Aged Strip "Filets" garnished with Morel Mushrooms in a Sherry Cream Sauce
 
Choice of Two Sides:
Yukon Gold Mashed Potatoes, Braised Mushrooms, Cream Corn, or Sauteed Spinach
 
WINE SELECTION (Choose One)
Bottle of Sterling Cabernet
Bottle of Duckhorn Migration Pinot Noir
 
 
DESSERT COURSE (Choose One)
Chocolate Cake
Creme Brulee 

   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.