:::: 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



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.
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)
(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.

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.


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


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.


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.
(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.



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


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.