In celebration of the resort’s 25 anniversary, Geneva ChopHouse at Grand Geneva Resort & Spa, 7036 Grand Geneva Way, has launched a special new menu.
The menu was created by Chef Nelly Buleje, who returned to the Chophouse last fall to take on the position of executive chef, and showcases elevated dining experiences with presentations to match. Think: shaved truffles, finishing sauces served tableside and a selection of brand new vegetarian offerings.
Guests are invited to begin their meal with a view of the Wisconsin countryside paired with any number of appetizers including traditional chilled seafood sampler featuring Main lobster, Alaskan king crab legs, jumbo gulf shrimp, oysters, tuna tartare and caviar deviled eggs.
Other new offerings include 45-day dry-aged steak tartare or savory truffle gougère featuring chevre cheese and truffles shaved tableside.
On a cool autumnal evening, there's always the ChopHouse's signature French Onion Soup to enjoy. But they've also introduced a variety of new salads including a traditional ChopHouse salad and wedge salad featuring crisp pork belly and shaved Brussels sprouts.
When it comes to main dishes, steak and seafood abound with selections like Vancouver Island craft-raised Skuna Bay salmon served alongside farro and quinoa tabbouleh.
Thanks to a collaboration with Meats by Linz, Chef Nelly and staff have developed a collection of custom beef cuts aged to their specifications. That includes new prime-grade dry-aged 32-ounce Porterhouse for two and a custom cowgirl bone-in ribeye
Among the vegetarian entrees, which boast healthy Mediterranean inspired flavors, is a Buddha Bowl featuring beech mushrooms, asparagus, roasted peppers, chickpeas and warm quinoa farro tabbouleh. That’s topped off with a fried egg and chermuola. Sides like lemon-tarragon asparagus and creamed corn with mornay and parmesan round out the meal.
Italian fare at Ristorante Brissago
The resort’s Ristorante Brissago also launched a new menu earlier this summer featuring authentic Italian dishes from ‘nduja arancini and bruschetta to wide-ranging petite pasta dishes featuring rabbit, octopus and truffles to entrees like savory pollo al limone, chicken leg confit with corn, acquerello rice, spring onion, sorrel and pesto.
For more information, to make reservations or to view the complete menus at both venues, visit grandgeneva.com/restaurants.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.