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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. (GF)
*½ lb. Lobster Tail:
Sweet, cold water, butter brushed Maine Lobster tail. (GF)
Jumbo Shrimp Scampi(4):
Wild caught Gulf shrimp, sautéed in garlic and butter.
Scallops:
Seared (GF) 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. (GF)
*New York Strip
(14 oz.): America’s most popular steak, carefully trimmed, perfectly cooked. (GF)
*Hickory Grilled Ribeye
(18 oz.): Heavily marbled aged steak, served on a warm Himalayan Salt Plate. (GF)
*Porterhouse
(20 oz.): New York on one side, tenderloin on the other, hearty, rich flavor.  20 oz. – 32 oz. (GF)
*Bone-In Ribeye
(24 oz.): Thick, juicy, tender, bursting with flavor. (GF)
*Bone-In Tenderloin Filet
(12 oz.): Unequaled tenderness with the flavor only afforded with a bone-in cut.  Only two per steer! (GF)
*Natural New York
(12 oz.): Strip Steak, center cut, no growth hormones, steroids or antibiotics, grain fed. (GF)


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.
Au Poivre: Pepper corn crusted, Cognac and cream pan sauce.

  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 (GF): 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.
Brick Grilled Half Chicken (GF): 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 (GF): 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.
*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.
*Seared Scallops with Cauliflower Puree: Sweet Lightship Shoal sea scallops, cauliflower puree, asparagus, mushrooms and a Sherried –butter sauce.
Alaskan King Crab Legs (GF): 1 ¼ pounds of “Russian Reds”, the best Kings available.
Cold Water Lobster Tail (GF): 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 (GF): Pancetta and blue cheese.
Jumbo Baked Potato
(GF): Salt crusted.
Steak Cut Onion:
Rings thick and crusty.
Linguini w/ clam sauce: 
Classic preparation.
Twice Baked Potato:
Cheddar and pancetta. 
Brussels Sprouts
(GF): Mushrooms and pancetta.
Asparagus
(GF): 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.

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!

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
(GF): Crab, avocado, cucumber and ginger.
Garden Roll
(GF): Asparagus, avocado, cucumber, carrot.
Spicy Tuna Roll
(GF): Tuna, avocado, carrot, cucumber.
Sashimi Tuna: Sesame crusted, lightly seared, and thinly sliced. Served with pickled ginger, wasabi and soy.

*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.