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:::: Dinner Menu ::::

Prime Rib

Whole rib loins of aged Midwest corn fed beef, slow roasted on the bone, incredible!
10 oz. –   20 oz. – 40 oz.

RARE: Brown Seared Crust, Cool Red Center
PITTSBURGH: Charred Crust, Cool Red Center
MEDIUM RARE: Brown Seared Crust, Warm Red Center
MEDIUM: Dark Brown Crust, Hot Pink Center
MEDIUM WELL: Outside dark brown, inside done with a thin line of pink in the center.
WELL DONE: Outside dark brown, center thoroughly cooked

TOTALLY RESPONSIBLE FOR WELL DONE STEAKS, THEY’RE THAT GOOD!

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All Entrees Can Surf
Served with adult entrée only

King Crab Legs: ½ lb. Russian Red Crab legs.
*½ lb. Lobster Tail:
Sweet, cold water, butter brushed Maine Lobster tail.
Jumbo Shrimp Scampi(4):
Wild caught Gulf shrimp, sautéed in garlic and butter.
Scallops:
Seared or Mornay, sweet and delicious.

All entrees include choice of House Salad, Wedge or Caesar Salad and one side choice

Filet Mignon: The tenderest of all cuts…….6 oz. – 10 oz. – 20 oz.
*Kansas City Strip
(16 oz.): Bone- in, beautifully marbled, full of robust flavor.
*Hickory Grilled Ribeye
(18 oz.): Heavily marbled aged steak, served on a warm Himalayan Salt Plate.
*Porterhouse
: New York on one side, tenderloin on the other, hearty, rich flavor.  20 oz. – 32 oz.
*Bone-In Tenderloin Filet
(12 oz.): Unequaled tenderness with the flavor only afforded with a bone-in cut.  Only two per steer!

Add a Salt Plate to any steak

Chophouse Ultimate Surf and Turf for Two (or one)

10 oz. Tenderloin and all four of the “Surf” selections.

ADD ONS:
Classic Oscar Style Alaskan King Crab:
  Grilled asparagus and hollandaise.
Morel Mushrooms:
Sautéed or cream sauce. Seasonal availability.
Au Poivre: Pepper corn crusted, Cognac and cream pan sauce.
Mushrooms:
Caramelized onions or Blue Cheese

  The food in question may be served cooked to order, or may be served raw or undercooked.

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Chops and Chicken

*Long Bone Pork Chop: Duroc pork, “the Angus of pork”, thick cut, eats like beef.
*Lamb Chops
: Seared New Zealand rib chops, mint and thyme crusted, sauvignon blanc pan sauce.
*Veal T-Bone (14 oz.)
: Thick cut, porterhouse style chop.  Very tender and juicy.
Brick Grilled Half Chicken
: Specially seasoned, brick pressed for a crispy skin.
Stuffed Chicken
: Exotic mushroom and gorgonzola stuffed, Yukon gold potatoes, pan sauce.  One breast – Two breasts

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Best of the Great Lakes and the Deep Blue Sea

Lake Superior Whitefish: Fresh from Thills Fish House daily.  Simply prepared, baked with butter.
Planked Whitefish
: Baked on a Cedar plank, topped with garlic spinach, Yukon Gold mashed potatoes.
Whitefish Meuniere Almandine
: Lightly dusted fresh Whitefish, with White Cheddar Grits, Shaved Asparagus and Brown Butter
*Planked Faroe Island Salmon: Fresh Scottish Salmon, sautéed spinach, Yukon Gold mashed potatoes.
*Blackened Salmon with Sweet Sea Scallops: Spiced Scottish Salmon, Saffron Risotto, sweet sea scallops, blue cheese cream, and broccolini.
*Almond Crusted Halibut
: Served only during Halibut season, complimented with Saffron risotto cakes, broccolini and Blood Orange gastric.
Alaskan King Crab Legs
: 1 ¼ pounds of “Russian Reds”, the best Kings available.
Cold Water Lobster Tail: ½ pound true American Lobster tails, drawn butter.   One tail – Two tails
Jumbo Shrimp (6): Jumbo “Wild Caught” Gulf shrimp, scampi or hand breaded.
Shrimp Portofino
: Black Tiger Shrimp, garlic, tomato, basil, pine nuts and lemon tossed in linguini.

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Potatoes, Vegetables and Sides

Grilled Asparagus: Pancetta and blue cheese.
Jumbo Baked Potato:
Salt crusted.
Steak Cut Onion:
Rings thick and crusty.
Linguini w/ clam sauce: 
Classic preparation.
Twice Baked Potato:
Cheddar and pancetta. 
Brussels Sprouts:
Mushrooms and pancetta.
Asparagus:
Steamed with butter.
Creamed Spinach:
Garlic cream, bacon streusel.
Mashed Potatoes: Yukon golds, butter. 
Au Gratin Potato: Gruyere and chive.

The food in question may be served cooked to order, or may be served raw or undercooked.
*NOTICE: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

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Salads

Chophouse Salad: Mixed greens, apples, blue cheese, caramelized pecans, champagne apple vinaigrette.
Caesar Salad:
Romaine lettuce, croutons, anchovy, parmesan, classic caesar dressing.
Baby Wedge:  Baby iceberg, pancetta, ripe tomato, 1000 Isle dressing.
Caprese Salad:
Heirloom tomatoes, Burrata cheese, fresh basil, balsamic.

Exclusive Chop House Recipe Dressings: Ranch, 1000 Island, Champagne-Apple Vinaigrette, Classic French, Grainy Mustard Vinaigrette, Blue Cheese, Italian, Caesar, and Orange Vinaigrette

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Appetizers & Starters

Cheese and Charcuterie

Wisconsin: Hooks 7 year cheddar, Pleasant Ridge Reserve, Blue Monde cloth bound cheddar, Moody Blue.
California: Cypress Grove Humboldt Fog, Midnight Moon, Bellwether San Andreas, Point Reyes Toma.
Charcuterie & Cheese: Wisconsin Cheese, Coppa, Salum Tuscano, Finocciona, olives, pickles and peppers.

Tempura and Breaded

Tempura Asparagus: Crisp, tender asparagus, house made Ranch.
Spicy Whitefish Bites:
Local Whitefish done Nobu style.
Point Judith Calamari:
Fresh calamari sautéed with red peppers and onions.
Lake Superior Whitefish Bites:
4 oz. of lightly breaded, fried golden brown, served with Key West sauce.

Seafood & Oysters

Ultimate Seafood Sampler: Two Maine lobster tails, King Crab legs, Jumbo shrimp, Oysters Rockefeller, Crab cakes and Calamari.

Calvisius Caviar:
White Sturgeon Caviar, “buttery”, served with appropriate condiments.
Bacon Wrapped Scallops: Lightship Shoal Sea scallops, Applewood bacon.
Shrimp Cocktail: Four jumbo, wild caught, gulf shrimp; the best!
Chophouse Crab Cakes:  over 90% crabmeat, served with red pepper basil aioli
House Oysters:  East coast “James River”, cocktail sauce, classic mignot.
West Coast Oysters:  An ever changing selection from the Pacific.
Oysters Rockefeller: Broiled House oysters, spinach, pancetta, shallot, anise, hollandaise and parmesan.
East and West:  Three from each coast.

The food in question may be served cooked to order, or may be served raw or undercooked.

Bruschetta and Sushi

Traditional Bruschetta: Crostini with tomato, garlic, basil, olive oil and balsamic.
California Roll:
Crab, avocado, cucumber and ginger.
Garden Roll:
Asparagus, avocado, cucumber, carrot.
Spicy Tuna Roll:
Tuna, avocado, carrot, cucumber.

*NOTICE: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Colossians 3:23-24
Whatever you do work at it with all your heart, as working for the Lord not for men.
It is the Lord Christ you are serving.