CHOP is Today’s Steakhouse!

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CHOP is Door County’s steakhouse.

With tender cuts of beef, carefully selected seafood, an expansive wine list and delicious homemade desserts, CHOP is proud to offer guests an ultimate dining experience.

Located at:
10571 Country Walk Lane #13,
Sister Bay


OHANA EGG ROLLS Hand-rolled Beef and Pork Egg Rolls, pan-fried and served with sweet and sour sauce – 7

SAUTÉED MUSHROOM CAPS Cremini mushrooms sautéed in our very own CHOP butter – 6

ESCARGOT Baked in garlic butter and topped with puff pastry – 9

STEAMED BABY CLAMS ½ lb. of baby clams sautéed in garlic and steamed with herbs and white wine -10

CLASSIC SHRIMP COCKTAIL Four chilled jumbo shrimp served with classic horseradish cocktail sauce -12

BACON WRAPPED SCALLOPS Pan seared jumbo sea scallops wrapped with smoked bacon, and served with roasted garlic and lemon aioli -15


CHOP’S HOUSE SALAD Romaine lettuce, diced tomato and red onions tossed in peppercorn ranch dressing and topped with bleu cheese and smoked bacon – 6

CAESAR SALAD Fresh Romaine lettuce, grated Parmesan cheese, and croutons tossed with our Caesar dressing – 6

SOUP OF THE DAY Our fresh, homemade soups change regularly, so please ask your server for today’s selection – 6


Our steaks are hand-cut corn-fed Midwestern beef and include a choice of soup or salad and chef’s choice of potato. To complement our steaks, please choose one of the following butter toppings: CHOP’S house, Bacon bleu cheese, Béarnaise, or Horseradish.


Our favorite cut, always tender and flavorful 8 ounce – 21, 12 ounce – 26, 16 ounce – 31


Well marbled for peak flavor and deliciously juicy 8 ounce – 22, 12 ounce – 27, 16 ounce – 32


Our most tender steaks 6 ounce – 22, 9 ounce – 28


This 10 ounce steak is cut from the heart of a sirloin – 19


Porterhouse cut lamb chops served with homemade jalapeno and mint jelly

2 chops – 24

3 chops – 30


12 ounce bone-in pork chop pan-seared and finished with maple butter glaze, sautéed apples and toasted pecans – 18


CHOP PEPPERSTEAK Tender cuts of marinated beef steak sautéed with bell peppers, mushrooms, tomatoes and onions, then smothered with rich brown sauce and served over a bed of wild rice -17

OHANA SHORT RIBS Korean style short ribs grilled medium rare and served with white sticky rice, macaroni salad, and Kim Chee. A family favorite! – 22

DOOR COUNTY CHICKEN Semi-boneless chicken breast finished with Door County cherry BBQ sauce and served with Minnesota wild rice – 18

NEW YORK STRIP ALA OSCAR 10 oz NY Strip topped with Alaskan King Crab, fresh asparagus, and Béarnaise butter, served with chef’s choice potato – 26

SEAFOOD PASTA Shrimp, scallops and baby clams sautéed Scampi style tossed in linguini and topped with Parmesan cheese – 26

CHOP STEAK SALAD A larger portion of our CHOP House Salad or Caesar Salad topped with grilled filet mignon. Soup du jour included – 23

(substitute grilled Sockeye salmon at no charge)


Fish and seafood selections include a choice of soup or salad and Minnesota wild rice.

PANKO CRUSTED JUMBO SHRIMP Four jumbo shrimp, panko crusted, deep fried and served with horseradish cocktail sauce – 22

LINE CAUGHT SOCKEYE SALMON Wild caught Sockeye salmon grilled and served with lemon pepper mignonette – 23

CANADIAN WALLEYE Panko crusted, pan-fried, and served with tartar sauce – 22

COLD WATER LOBSTER TAILS Two ¼ lb. South African lobster tails steamed and served with drawn butter – 32

ALASKAN KING CRAB (1 lb) Split Alaskan King Crab, steamed and served with drawn butter – 42


MONDAY SURF & TURF Choose your favorite cut of steak including Filet, Ribeye, or NY Strip then pair it with your choice of lobster, bacon wrapped scallops, or panko crusted shrimp. Served with soup or salad, chef’s choice of potato, and steak butter topping – 29

WEDNESDAY THREE COURSE OHANA DINNER In Hawaii, “Ohana” means “Family”. This special begins with a first course of two egg rolls with sweet and sour dipping sauce, followed by a heaping plateful of our Ohana Short Ribs, Hawaiian Pulled Pork, white “sticky” rice, mac salad, and Kim Chee. Lastly, passion fruit sorbet for dessert – 27

FRIDAY PAN-FRIED PERCH Panko crusted Lake Perch pan fried and served with tartar sauce, choice of soup or salad , and chef’s choice of potato or Minnesota wild rice – 18


CHOP VEGETABLE SELECTIONS Your choice of Baked Creamed Corn, Baked Creamed Spinach, Grilled Asparagus or Sautéed Spinach and Mushrooms – 5

MUSHROOMS & ONIONS Sautéed in our very own CHOP butter – 5

ALA OSCAR Alaskan King Crabmeat and fresh Asparagus topped with Béarnaise butter – 7

BACON WRAPPED SCALLOPS Pan seared jumbo sea scallops wrapped with smoked bacon, grilled and served with roasted garlic and lemon aioli – 15

COLD WATER LOBSTER TAIL ¼ lb South African lobster tail steamed and served with drawn butter – 16

PANKO CRUSTED JUMBO SHRIMP Two jumbo shrimp, panko crusted, deep fried and served with horseradish cocktail sauce – 10

ALASKAN KING CRAB ½-lb. of split Alaskan King Crab steamed and served with drawn butter – 20

A Service Charge of 18% will be automatically added for your convenience on parties of five or more. Menu subject to change.

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