Chopps Celebrates New England Flavor With Fall Menu

The seasonal fall menu includes a bison carpaccio appetizer and a 34-ounce tomahawk rib-eye chop for two.
The seasonal fall menu includes a bison carpaccio appetizer and a 34-ounce tomahawk rib-eye chop for two. Image Used with Permission

Chopps American Bar and Grill, a modern spin on the quintessential American chophouse, announced a new fall menu.

The new menu, a collaboration between Executive Chef David Verdo and Consulting Chef Daniel Bruce, uses peak-of-season ingredients to reinvent familiar American cold weather classics.

Working closely with local growers including Verrill Farm in Concord, Mass. and protein purveyors like River Rock Farm in Massachusetts and Brandt Beef in California, Chef Verde and Chef Bruce created a cool weather menu that brings new life to comforting fall flavors.

The seasonal menu includes new appetizers, such as the bison carpaccio, a deeply flavored take on the classic raw beef preparation, featuring thin-sliced Grand Range Colorado bison served with radish, Burrata, basil, arugula, and pickled onions.

Chops and steaks, butchered in-house, include timeless cuts as well as seasonal standouts like the 34-ounce tomahawk rib-eye chop for two from Pineland Farms in Maine, the Kurobuta pork chop from Snake River Farms in Idaho, and the dry aged chopped sirloin with wild mushrooms and onion.

Perfect for sipping with a glass of wine, this season’s standout small plates include duck two ways—seared breast and slow-rendered duck confit with sweet potato hash—as well as light handmade gnocchi, simply served in a beurre blanc with lardons and maitake mushrooms.

Arriving fresh from local suppliers every day, seafood selections include Georges Bank diver scallops served with peak-of-season fall ingredients: carrot-ginger purée, radishes, turnips, and kale. An indulgent Maine lobster gratinée with Vermont cheddar and house-made rotini is served piping hot in a casserole.

To round out the meal, guests can choose from a variety of locally-sourced sides like roasted fingerlings, creamed spinach, ever-popular Tots, and the latest produce from Verrill Farms.

“Fall is an inspiring time to cook and dine in New England,” explains Chef Verdo. “My mentor, Chef Daniel Bruce, and I have worked together to capture the flavors of fall in New England in a distinctive way. We are excited to invite guests in to warm up with our menu of elevated cold weather classics, best enjoyed with a glass of wine or cocktail.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

Add new comment