ChopHouse Event
Dinner for Two - Special Menu

Milwaukee ChopHouse
 Enjoy a specially chef-prepared dinner for two.   For a romantic date night, or a special celebratory dinner - our ’Dinner for Two’ menu has fabulous options for our guests. Launching August 6th - Make you reservation today!
$125/for two (plus tax + gratuity) 

FIRST COURSE (choice of 1 per person)
Chophouse Salad
Iceberg lettuce, cucumber, tomato, egg, bacon, blue cheese, chive vinaigrette

Seafood Bisque
Jumbo lump crab, croutons, chives

SECOND COURSE (choice of 1 per person)
10oz. Strip Filet
Dry-aged, with roasted pearl potatoes, summer squash, maître d’ butter

Seared Scallops
Orzo pilaf, charred tomato sauce, shaved Parmesan

Roasted Chicken
Pinto bean and corn succotash, chili-lime vinaigrette

THIRD COURSE (choice of 1 per person)
Chocolate Cake
Dulce de leche, chocolate crumble, chocolate curl, house-made vanilla ice cream

Vanilla Bean Crème Brûlée
Mocha macaroon

WINE SELECTIONS (choice of 1 to share)

William Hill Chardonnay
Nautilus Sauvignon Blanc
Rodney Strong Cabernet Sauvignon

   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  Pan Seared Sea Scallops with Lobster Sauce

Lobster Stock

3 lobster bodies (meat removed)

3 shallots large diced

2 medium sized carrots large diced

2 celery stalks chopped

2 tomatoes

¼ cup tomato paste

6 sprigs of tarragon (leaves on)

1 bayleaf

3 Peppercorns

1 cup Sherry

3 gallons of water

Creamy Lobster Sauce

Lobster Stock

1 quart heavy cream

Lobster Stock

1.Cook lobsters and remove meat, reserve shells.

2.Sauté lobster shells in a large stockpot for 5 to 7 minutes over medium heat.

3.Add all ingredients except sherry and water and sauté for another 2 to 3 minutes.

4.Deglaze with the sherry and add water.

5.Cook over low heat for 2 to 3 hours (do not boil).

6.Puree the stock with the immersion blender

7.Strain and cool.

Creamy Lobster Sauce

1.Reduce the lobster stock over medium heat, straining several times, to about 1 quart.

2.Add the heavy cream and ring up to a boil.

3.Season with salt and white pepper.

4.Strain and cool.