Menu

Chop Wine List

APPETIZERS

PORK POT STICKERS
Pan fried and steamed, served with house made soy ginger sauce – 7 ESCARGOT
Baked in garlic butter with puff pastry – 9

JUMBO SHIRMP COCKTAIL
Chilled, classic cocktail sauce – 13

BABY CLAMS
1/2 lb. sautéed garlic butter,white wine, toast points – 9

STEAK TARTARE
Chopped Certified Angus Beef tenderloin red onions, capers, toast points – 13

Crab Cakes
Panko crusted, Maryland style lump crab cake, roasted red pepper aioli – 13

SOUPS & SALADS

CHOP’S HOUSE SALAD
Romaine lettuce, diced tomatoes, red onions, bleu cheese, smoked bacon, peppercorn ranch dressing – 7

CAESAR SALAD
Fresh Romaine lettuce, grated Parmesan cheese, and croutons tossed with Caesar dressing – 7

SUMMER SALAD
Spring mix, strawberries, pecans, red onions, goat cheese, apple vinaigrette 9
*add to any entree for 2

SOUP OF THE DAY
Our fresh, homemade soups change regularly, so please ask your server for today’s selection
cup – 5 / bowl – 7

STEAKS & CHOPS

Our steaks are hand-cut Certified Angus Beef and include a salad or cup of soup and chef’s choice of potato (substitute twice baked potato or vegetable 2)
To complement our steaks, select one of the following butter toppings:
CHOP’S HOUSE, Bacon Bleu Cheese, Bearnaise or Cajun

NEW YORK STRIP STEAK
Our favorite cut, always tender and flavorful

  • 8 OZ – 24.95
  • 12 OZ – 29.95
  • 16 OZ – 34.95

FILET MIGNON
The most tender steaks

  • 6 OZ – 29.95
  • 8 OZ – 37.95
  • 10 OZ – 45.95

RIBEYE
Great flavor and a deliciously juicy cut

  • 12 OZ – 34.95
  • 16 OZ – 42.95

DRY AGED NEW YORK STRIP
Boneless New York Strip Loin, dry aged 28 days for rich flavor and tenderness

  • 10 OZ – 34.95
  • 12 OZ – 39.95
  • 16 OZ – 49.95

CUT OF THE DAY
The finest steaks and chops expertly prepared and always changing. Your server will describe today’s selection

  • Market Price

SURF & TURF
Your choice of Petite Filet or NY Strip paired with your choice of lobster, bacon wrapped scallops, or panko crusted shrimp – 39.95

FISH & SEAFOOD

Fish and seafood selections include a choice of soup or salad and chef’s choice of potato or Minnesota wild rice.

CRAB CAKES
Panko crusted, Maryland style lump crab cakes, roasted red pepper aioli – 29.95

PANKO CRUSTED JUMBO SHRIMP
Four jumbo shrimp, panko crusted, deep fried and served with horseradish cocktail sauce – 23.95

LINE CAUGHT SOCKEYE SALMON
Wild caught Sockeye Salmon grilled and served with lemon pepper citronette
– 24.95

CANADIAN WALLEYE
Panko crusted, pan-fried, and served with tartar sauce – 23.95

COLD WATER LOBSTER TAILS
Two 6 – 7 oz. cold water lobster tails steamed and served with drawn butter – 39.95

ALASKAN KING CRAB (1 1/4 LB)
Split Alaskan King Crab steamed and served with drawn butter – 39.95

BACON WRAPPED SCALLOPS
Pan seared scallops wrapped with smoked bacon, and served with roasted garlic and lemon aioli – 24.95

CHOP SPECIALTIES

All Chop Specialties include a choice of soup or salad

NEW YORK STRIP ALA OSCAR
10 oz. NY strip topped with Alaskan King Crab, fresh grilled asparagus, Bearnaise butter, chef’s choice potato – 29.95

CHOP WELLINGTON
Petite filet, foie gras butter, mushroom tarragon sauce, puff pastry, chef’s choice potato – 31.95

CRISPY DUCK CASSOULET
Roasted Maple Leaf duck, white bean, sausage cassoulet – 26.95

FARMHOUSE PORK CHOP
12 oz. bone-in pork chop pan-seared, maple butter glaze, sautéed apples, toasted pecans, chef’s choice potato 21.95

BURGUNDY BEEF
Tender cuts of beef sautéed with mushrooms and pearl onions, finished with a red wine demiglace. Served with chef’s choice potato – 19.95

CHOP STEAK SALAD
CHOP House Salad or Caesar Salad, grilled petite filet mignon. Cup of soup included 24.95 (substitute grilled Sockeye Salmon at no charge)

LAMB CHOPS
Grass fed lamb chops, mint jelly, chef’s choice potato
24.95 (2 pcs) or 29.95 (3 pcs)

WEEKLY SPECIALS

MONDAY | SURF & TURF
Your choice of Petite Filet or NY Strip paired with your choice of lobster,
bacon wrapped scallops, or panko crusted shrimp, chef’s choice potato 29.95

TUESDAY | TEN PERCENT OFF
TEN PERCENT OFF Everything on the menu is 10% off. Including wine!

WEDNESDAY | DATE NIGHT SPECIAL
A very special “Dinner for Two”.  See the menu options – (29.50 each)59

THURSDAY | DOOR COUNTY WHITEFISH
Locally caught today! Check with your server for today’s whitefish preparation, Minnesota wild rice – 19.95

FRIDAY | FISH & SEAFOOD SPECIAL
Choice of Walleye, Salmon, Shrimp, Lobster or Scallops, Minnesota wild rice – 19.95

SUNDAY | LAMB
Grass-fed Lamb Chops grilled, mint jelly, chef’s choice potato – 19.95

CHOP ADDITIONS

CHOP VEGETABLE SELECTIONS
Your choice of baked creamed spinach, grilled asparagus, sautéed spinach and mushrooms or sautéed mushrooms and onions – 5

COLD WATER LOBSTER TAIL
6-7 oz cold water lobster tail steamed and served with drawn butter – 20

ALASKAN KING CRAB
1/2 lb. of split Alaskan King Crab steamed and served with drawn butter – 20

KIDS MENU

CHICKEN TENDERS AND FRIES
Served with ranch dressing – 8

CHEESEBURGER AND FRIES
1/4 lb burger topped with cheddar cheese and served with fries – 9

BUTTERED NOODLES
Linguini noodles tossed in butter
and topped with parmesan cheese – 8

SHRIMP AND FRIES
Two jumbo shrimp, panko crusted, deep fried and served with fries – 10

FILET MIGNON (4 ounce)
Grilled and served with chef’s choice potato – 12

Desserts

CARROT CAKE
The best darn carrot cake you’ll ever have! – 7

BANANA FOSTER CHEESECAKE
New York style cheesecake topped with flambeéd bananas, caramel sauce – 8

CREME BRULEE
Vanilla egg custard, caramelized sugar crust – 8

FLOURLESS CHOCOLATE TORTE
Decadent chocolate torte, whipped cream – 8

CHOCOLATE & SALTED CARAMEL SUNDAE
Vanilla ice cream, chocolate, caramel, toasted pecans, whipped cream – 6

SORBET OF THE DAY
Check with your server – 6

Steaks served rare or medium-rare may be undercooked and are only served upon the request of the customer. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness.

A Service Charge of 20% will be automatically added for your convenience
on parties of five or more.

Menu Subject to Change