CRAB CAKES » 15 mango relish, roasted poblano coulis

SHRIMP COCKTAIL* » 15 horseradish cocktail sauce, lemon

GOAT CHEESE FLATBREAD » 11 tomato, apples, caramelized onions,

grilled artichokes, goat cheese

CALAMARI » 12 tomatoes, capers, kalamata olives, grilled lemon

AHI TUNA CRUDO* » 16 tuna tartar, wasabi cream, crisp wontons

DIVER SCALLOPS* » 15 orange saffron sauce, pancetta crisp, micro herbs

WAGYU BEEF CARPACCIO* » 12 shaved parmesan, white truffle aioli, capers, arugula, sourdough crostini

OYSTERS* » 14 half dozen on the half shell, mignonette, cocktail sauce

RAW BAR SAMPLER* » for two 45 for four 70 king crab legs, lobster, shrimp, oysters

soups CLAM CHOWDER » 8

surf clams, sweet corn, potatoes, fresh cream

FRENCH ONION » 8 gruyère cheese, toasted baguette

CLASSIC CAESAR* » 8 romaine hearts, shaved parmesan, caesar dressing, ciabatta croutons

THE WEDGE » 8 iceberg lettuce, bacon, tomato, eggs, buttermilk-blue cheese dressing

ROASTED BEET SALAD » 10 orange goat cheese, baby carrots, arugula,

apple hazelnut vinaigrette, pistachio crumble

CHOPHOUSE SALAD » 9 chopped greens, blue cheese, tomato, cucumber,

eggs, bacon, champagne-chive dressing

FARMERS MARKET SALAD » 7 baby greens, gold beets, green beans, goat cheese,

walnuts, cherry tomato, tangy mustard dressing

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

linz heritage RESERVE*

FILET bone-in » 12oz 50

NEW YORK STRIP bone-in, dry-aged » 16oz 46

RIB-EYE dry-aged » 14oz 44

linz heritage house cuts*

FILET » 6oz 34 10oz 46

NEW YORK STRIP » 12oz 32

RIB-EYE bone-in » 18oz 50

PRIME RIB » 14oz 30 22oz 36 available friday and saturday

PERSONALLY SOURCED FROM FARMS OF THE MIDWEST. LINZ HERITAGE ANGUS RANCH WAS DEVELOPED AS A PLACE TO RAISE PUREBRED BLACK ANGUS CATTLE.

all s teaks f inished with maî tre d’ but ter

upgradesAU POIVRE » 3

OSCAR STYLE » 12

BUTTERMILK-BLUE CHEESE » 5

ONIONS + MUSHROOMS » 5

BLACK TRUFFLE BUTTER » 5

SHRIMP » 10

SCALLOPS » 12

LOBSTER TAIL » 35

saucesn HOUSEMADE STEAK SAUCE

n BÉARNAISE

n BRANDY PEPPERCORN

n RED WINE DEMI-GLACE

STRAUSS LAMB CHOPS » 42 double bone, trumpet mushrooms, red wine demi-glace, baby carrots

OVEN ROASTED CHICKEN » 28 fried leeks, vegetable hash, chicken jus

GRILLED FLAT IRON STEAK* » 32 10 oz. prime flat iron, roasted fingerling potatoes,

pearl onion compote, french green beans

PRIVATE DININGChopHouse 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!

414.390.3802 n kerrydoyne@marcushotels.com

TRIO OF SIDES select three sides to build your trio » 16

sides ASPARAGUS lemon butter » 10

BRUSSELS SPROUTS polonaise » 8

ROASTED BROCCOLI » 7

GREEN BEANS pancetta » 7

BRAISED MUSHROOMS rosemary butter » 7

SAUTÉED OR CREAMED SPINACH » 8

CREAMED CORN » 7

LOBSTER MAC + CHEESE aged cheddar, bacon » 14

SMASHED YUKON GOLD POTATOES buttermilk, roasted garlic » 7

BAKED POTATO sea salt, olive oil » 7 LOADED butter, sour cream, cheddar cheese, bacon, chives » 8

TWICE BAKED POTATO cheese, scallions » 8

BABY CARROTS maple, bourbon, cumin » 9

SWEET POTATO spiced butter » 7

SALMON* red quinoa, crispy kale, cilantro chimichurri » 30

AHI TUNA* soy-miso vinaigrette, wakame seaweed salad » 32

SCALLOPS* sweet corn risotto, applewood bacon, pea tendrils » 28

LOBSTER TAILS* two 7 oz. cold water lobster tails, grilled,

drawn butter, grilled lemon » 60

SEA BASS* lemon, capers, basil pesto, tomato tapenade » 38

Our storyWhen 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!

POACHED PEAR SALADred wine poached pear, crispy pancetta,

seasonal greens, pomegranate vinaigrette,

whipped blue cheese » 11

SHORT RIB AND GNOCCHI10oz braised beef short rib,

red beet gnocchi, curly kale, green beans » 29

GRILLED BISON TENDERLOIN7oz bison tenderloin, roasted red pepper risotto,

brandy peppercorn sauce, grilled asparagus » 39

MASCARPONE ARANCINIseasoned arborio rice, polonaise breading,

maitre’d mascarpone, charred tomato sauce » 24

An 18% gratuity will be added to groups of 6 or more