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).
|14 Ounce Delmonico, Pineland Farms ME|
|10 Ounce Flat Iron Steak, Pineland Farms ME|
|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|
|Lemon Meringue Tart|
Thanks to Chopps for hosting such a fantastic meal. I definitely plan to come back soon!