Project Description

First Course (choice of)

Shishito Peppers
Blistered, served with teriyaki citrus glaze and miso aioli
 Suggested Pairing: Vionta Albarino: $10 glass | $38 bottle

ChopHouse Beer-Cheese Soup
Pale ale, Wisconsin white cheddar,
topped with herb parmesan croutons
 Suggested Pairing: Achaval Ferrar Malbec: $12 glass | $50 bottle

Second Course (choice of)

Angus New York Strip
12 ounce with cabernet thyme reduction. Served with white cheddar mashed potatoes. See server for additional sauces and preparations.
 Suggested Pairing: JLohr Seven Oaks Cabernet Sauvignon: $10 glass | $38 bottle

Chicken Picatta
Scaloppini chicken breasts with fresh lemon, artichoke hearts, capers, & white wine. Served with white cheddar mashed potatoes.
 Suggested Pairing: La Crema Pinot Noir: $12 glass | $45 bottle

Seared Pork Belly
pork belly, marinated shrimp, served with
cauliflower puree and shaved Brussels sprouts.
 Suggested Pairing: Montecillo Reserva Tempranillo: $10 glass | $38 bottle

Norwegian Salmon
7 ounce with green beans, citrus glaze, oven-roasted, orange slice and orange beurre blanc. Served with pecan wild rice pilaf.
 Suggested Pairing: Foris Pinot Gris: $10 glass | $38 bottle

Third Course (choice of)

B-52 Budino Cake
A warm and rich chocolate cake. Served with hot fudge and strawberries.
 Suggested Pairing: Taylor 10 year Tawny Port: $10 glass

Mixed Berry Tart
Vanilla cream tart topped with macerated strawberries, blueberries and blackberries.
 Suggested Pairing: Inniskillin Vidal Ice Wine: $17 glass


À La Carte

9-ounce Lobster Tail MKT • 5 Jumbo Shrimp $13 • Jumbo Lump Crab Cake $14
Additional Sides $7: Cabernet Mushrooms • Seasonal Vegetable • Sautéed Asparagus • Sautéed Spinach • Sweet Potato Fries

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