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.
Starters
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.
Entrees
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.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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