C R A B C A K E S » 15
mango relish, roasted poblano coulis
SH R I M P C O C K TA IL* » 15
horseradish cocktail sauce, lemon
G OAT C H E E SE FL AT BR E A D » 11
tomato, apples, caramelized onions,
grilled artichokes, goat cheese
C A L A M A R I » 12
tomatoes, capers, kalamata olives, grilled lemon
A H I T U NA C RU D O* » 16
tuna tartar, wasabi cream, crisp wontons
DI V E R SC A L L OPS* » 15
orange saffron sauce, pancetta crisp, micro herbs
WAGY U BE EF C A R PACC IO* » 12
shaved parmesan, white truffle aioli, capers, arugula, sourdough crostini
OYST E R S* » 14
half dozen on the half shell, mignonette, cocktail sauce
R AW B A R SA M PL E R* » for t wo 45 for four 70
king crab legs, lobster, shrimp, oysters
soups
C L A M C HOW DE R » 8
surf clams, sweet corn, potatoes, fresh cream
F R E NC H ON ION » 8
gruyère cheese, toasted baguette
C L A SSIC C A E SA R* » 8
romaine hearts, shaved parmesan, caesar dressing, ciabatta croutons
THE WEDGE » 8
iceberg lettuce, bacon, tomato, eggs, buttermilk-blue cheese dressing
ROA ST E D BE E T SA L A D » 10
orange goat cheese, baby carrots, arugula,
apple hazelnut vinaigrette, pistachio crumble
C HOPHOUSE SA L A D » 9
chopped greens, blue cheese, tomato, cucumber,
eggs, bacon, champagne-chive dressing
FA R M E R S M A R K E T SA L A D » 7
baby greens, gold beets, green beans, goat cheese,
walnuts, cherr y tomato, tang y mustard dressing
PERSONALLY SOURCED FROM FARMS OF THE MIDWEST.
LINZ HERITAGE ANGUS R ANCH WAS DEVELOPED AS A
PL ACE TO R AISE PUREBRED BL ACK ANGUS CAT TLE.
all s teaks finished with maî tre d’ but ter
linz heritage RESERVE*
F IL E T bone-in » 12oz 50
N E W YOR K ST R IP bone-in, dr y-aged » 16oz 46
R I B-E Y E dr y-aged » 14 oz 44
linz heritage house cuts*
F IL E T » 6oz 34 10oz 46
N E W YOR K ST R IP » 12oz 32
R I B-E Y E bone-in » 18oz 50
PR I M E R I B » 14 oz 30 22oz 36
ST R AUSS L A M B C HOP S » 42
double bone, trumpet mushrooms, red wine demi-glace, baby carrots
OV E N ROA ST E D C H IC K E N » 28
fried leeks, vegetable hash, chicken jus
G R IL L E D FL AT IRON ST E A K * » 32
10 oz. prime flat iron, roasted fingerling potatoes,
pearl onion compote, french green beans
upgrades
sauces
AU POIVRE
n
»
HOUSEMADE
STEAK SAUCE
3
OSCAR STYLE
»
12
BUTTERMILK-BLUE CHEESE
»
»5
BLACK TRUFFLE BUTTER » 5
SHRIMP » 10
SCALLOPS » 12
LOBSTER TAIL » 35
ONIONS + MUSHROOMS
5
n
BÉARNAISE
BRANDY
PEPPERCORN
n
RED WINE
DEMI-GLACE
n
*Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of foodborne illness.
SA L MON *
red quinoa, crispy kale, cilantro chimichurri
A H I T U NA*
soy-miso vinaigrette, wakame seaweed salad
»
30
»
32
SC A L L OPS*
»
sweet corn risotto, applewood bacon, pea tendrils
28
L OBST E R TA IL S*
two 7 oz. cold water lobster tails, grilled,
drawn butter, grilled lemon » 60
SE A B A SS*
lemon, capers, basil pesto, tomato tapenade
»
38
sides
»
ASPARAGUS lemon butter
10
»
BRUSSELS SPROUTS polonaise
ROASTED BROCCOLI
»
GREEN BEANS pancetta
8
7
»
7
BRAISED MUSHROOMS rosemar y butter
»
»
8
SAUTÉED OR CREAMED SPINACH
CREAMED CORN
»
7
7
»
LOBSTER MAC + CHEESE aged cheddar, bacon
14
SMASHED YUKON GOLD POTATOES buttermilk, roasted garlic
BAKED POTATO sea salt, olive oil » 7
LOADED butter, sour cream, cheddar cheese, bacon, chives
TWICE BAKED POTATO cheese, scallions
BABY CARROTS maple, bourbon, cumin
SWEET POTATO spiced butter
T R IO OF SI DE S
selec t three sides to build your trio
»
»
»
»
8
9
7
»
16
PRIVATE DINING
ChopHouse private dining rooms are the perfect set ting for those
important business dinner meetings to that ever special occasion!
We provide customized event planning to ensure your
experience is one you and your guests won’t soon forget!
»
8
7
C H IC K E N L I V E R MOUSSE
»
flatbread crackers, r ye chips, ciabatta
13
H A RV E ST SA L A D
honeycrisp apples, kale, pecans, red cabbage,
wild rice, ginger vinaigrette » 8
M I N N E SO TA W IL D R IC E SOU P
chicken, wild rice, cheddar crisps
»
8
G R A SSF E D N E W YOR K ST R IP *
10oz, grass run farms, boneless
BISON *
10oz strip, juniper demi
»
»
38
34
SHORT R I B
red wine reduction, sweet corn risotto
»
WA L L E Y E *
crab stuffed, dill béarnaise, red lake caught
32
»
36
G R IL L E D ST U RG EON
moroccan spiced, saffron broth with
oven dried tomatoes, cauliflower, olives » 28
An 18% gratuity will be added to groups of 6 or more
Our story
When the first ChopHouse opened in Milwaukee, our goal was
simple: create a collection of fine steakhouses which infuse local
freshness with simple, yet elegant cuisine. Hand-selected steaks
are carefully prepared on an open-hearth grill and prepared
with a custom blend of seasonings. Our seafood is flown in
fresh from the coasts daily and we source only the freshest,
locally grown produce whenever possible. Complemented by
an award-winning wine list, we hope you’ll find the ChopHouse
to be your favorite place for Steaks, Seafood, and Style!