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  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.