This summer, Geneva ChopHouse introduced a new core menu at Grand Geneva Resort & Spa. You’ll find classic favorites with a new twist throughout the menu, including vegetarian dishes. The diversity of flavors, textures and aromas off the menu paired with a new Grandhattan or Rambler cocktail, both made with our limited-edition Grand Geneva Select 25 Bourbon, make for an unforgettable dinner. Shaved truffles, finishing sauces tableside and new vegetarian dishes an impressive presentation are some of the experiences you should expect during your next meal at Geneva ChopHouse.
As you take in the view of the Wisconsin countryside from your seat, spark your taste buds with a glass of rose and our traditional chilled seafood sampler with all your favorites: whole Maine lobster, Alaskan king crab legs, jumbo gulf shrimp, fresh shucked oysters, beautifully balanced tuna tartar and and to top off this kaleidoscope of seafood: caviar deviled eggs. Try the new savory truffle gougère appetizer, a traditional French pastry puff with a Wisconsin dairy spin, using chevre cheese, finished with freshly shaved truffles tableside. The 45-day dry-aged steak tartar is a new crowd-pleaser, too.
Soup and Salads
Our signature traditional French Onion Soup is a must-try on the menu. Looking for a salad? Try a non-traditional spin on our classic salads. The tomatoes in our ChopHouse Salad and The Wedge aren’t just tomatoes, they’re relished with garlic, tarragon, citrus and vinegar. Instead of traditional bacon, you’ll find crispy pork belly and shaved Brussel sprouts. Pickled onions, garden-fresh basil and Wisconsin buttermilk blue cheese make these salads so much more than just a first course.
Healthy and full of Mediterranean flavors, our new expertly crafted Buddha Bowl is packed with protein. A beautiful bowl full of beech mushrooms, asparagus, roasted peppers, chickpeas and warm quinoa-farrow tabbouleh is topped with a fried egg and chermoula sauce. Add a side of lemon-tarragon asparagus or creamed corn with mornay and parmesan cheese and you’re set!
Calling out the light flavors of summertime, Chef Nelly Buleje’s biggest inspiration for seafood comes from the Mediterranean region. He recommends the Vancouver Island craft-raised Skuna Bay Salmon. This fish is uniquely handled to ensure a fresh-from-the-ocean experience. Paired with ancient grains including farro and quinoa tabbouleh, seafood is a staple on the new menu.
Our culinary team collaborated with Meats by Linz, the renowned purveyor in nearby Chicago, to develop specific cuts of beef and aging tailored to our caliber. Try the new prime-grade, dry-aged porterhouse for two to see what we’re talking about. It’s 32 ounces of the best flavor you can find. The custom cowgirl rib-eye is cut to have the perfect amount of marbling while keeping the bone in, making it a flavorful yet still juicy choice. The menu of cuts is primed with enhancements to elevate your dining experience, including tableside finishing touches.
Geneva ChopHouse is determined to perfect your dining experience from the moment you enter the dining room and evoke your palate prior to even lifting your fork.