We started in the lounge sipping champagne while we waited for everyone to arrive, and then moved to a table with a perfect view of the kitchen. The decorations were quite impressive.
Several of the Managers and Chefs came over to welcome us, and they brought a sampling of appetizers and small plates. I would order any of the dishes again, but I think the tuna tartare and fried scallops and shrimp were my two favorites.
Maine Lobster Salad, Tarragon Aioli
Melon and Prosciutto, Arugula, Chili Oil, Hazelnuts, Balsamic
Flash Fried Scallops and Shrimp, Lime Tartar Sauce
Lamb Lollichopps, Yogurt, Cucumber, Lemon Tzatziki
Yellowfin Tuna Tartare, White Soy, Ginger, Crispy Wontons
The next round of dishes included a mix of seafood and vegetarian options. I normally tend to order steak in a steakhouse, but Chopps might be the exception. I couldn't stop eating the Cod and Sesame Soba Noodles, despite all of the food I knew we had coming.
East Coast Halibut, Shimiji Mushroom, Carrot, Pea Shoots, Lemongrass Broth
Sesame Soba Noodles, Thai Basil, Heirloom Tomatos, Ginger Soy
Line Caught Cod, Fingerlings, Corn Puree
Next were several of the steaks and Chopps from the menu along with some of the a la carte side dishes. The flatiron steak was perfectly seared and tender and the bone in delmonico was incredibly flavorful. I loved the fried artichoke side dish, but the group favorite was the housemade tots (insert Napoleon Dynamite joke).
Crispy Artichoke
14 Ounce Delmonico, Pineland Farms ME
10 Ounce Flat Iron Steak, Pineland Farms ME
Roasted Fingerlings
Housemade Tater Tots
We ended on a sweet note with a sampling of desserts, and even sweeter - a signed copy of Chef Bruce's cookbook to take home. All of the recipes are two pot and take 45 minutes or less to cook. I can't wait to try them!
Blueberry Rhubarb Crisp
Cheesecake
Lemon Meringue Tart
Thanks to Chopps for hosting such a fantastic meal. I definitely plan to come back soon!
