Chop House Restaurant - Gillette, WY

Thinly sliced certified angus beef new york steak batter-dipped in seasoned flour and fried. Served with ranch dressing.

Asparagus spears rolled in seasoned flour, dipped in beer batter and deep-fried.

Piled high and cut thin.

Ripened sliced tomatoes shingled with fresh mozzarella cheese, seasoned with fresh-ground black pepper and sea salt, and lightly sprinkled with champagne vinegar, garnished with roasted tomatoes, asiago cheese and chiffonade fresh basil.

Charles personally tore the wings off the chicken! Served with maytag bleu cheese dressing and celery sticks.

Steak-cut only, lightly deep-fried and served with marinara sauce.

Flatbread topped with fresh tomato, red onion, fresh basil, fresh mozzarella, garnished with feta cheese.

Freshly cooked gulf shrimp, chilled and served with homemade cocktail sauce and refreshing sorbet.

Ignore the imitations; this is the secret recipe from the "big dip" himself with freshly baked rye bread.

There are snails in our escargot, along with garlic butter and asiago cheese.

The best of the best! Get 'em while you can.

Blackened certified angus beef prime rib strips nestled in a homemade corn tortilla and served with pico de gallo, cabbage slaw, avocado, chipotle cream sauce and fresh-squeezed lime.

Chophouse salad, certified angus beef, sirloin steak grilled to order and sliced, red onion and tomato wedges.

Grilled chicken, black beans, roasted corn, pico de gallo, guacamole and fried tortilla strips.

Grilled chicken, apple, candied walnuts, crisp celery, bleu cheese, seasonal mixed greens tossed with house-made dijon vinaigrette and garnished with flatbread triangles.

Seasonal mixed greens with julienne cheddar and swiss cheeses, apple-wood ham, smoked turkey breast, chopped bacon, tomato wedges and sliced hard-cooked egg.

Prepared the traditional steakhouse way with diced tomatoes, maytag bleu cheese crumbles and our thick, house-made bleu cheese dressing.

Classic romaine salad with grilled chicken.

Our fresh salad mix with grilled chicken, diced tomatoes, hard cooked eggs, bleu, muenster and cheddar cheeses, bacon, avocado and red onion.

Seasonal mixed greens, roasted red pepper, kalamata olives, feta cheese, fresh tomato, cucumber and onion tossed in our own red wine vinaigrette. Garnished with flatbread triangles. / Add grilled chicken breast.

Fresh spinach leaves, bacon, sliced mushrooms and a hard-cooked egg with hot bacon dressing. / Add chicken.

French soup thick with caramelized onions, made by americans in america, topped with a sourdough crouton and baked with gruyere and asiago cheeses.

Smaller version of our certified angus beef, hand-cut, aged new york strip steak.

Single chicken lobe lightly floured and seasoned, pan-seared with shallots, glazed with white wine and simmered in chicken stock with heavy cream and capers. Served over pasta.

A six-ounce pork chop pan-seared and simmered in our house-made white gravy and topped with fresh-made onion rings.

Three gulf shrimp dipped in beer batter and lightly fried.

An old chophouse favorite! Al dente fettuccini tossed with a creamy mixture of garlic, shallots, heavy cream, asia go cheese and butter topped with a grilled chicken breast.

Pan-seared, lightly breaded breast of chicken topped with melted mozzarella, served over pasta and glazed with our house made marinara sauce.

Pan-seared gulf shrimp tossed with penne pasta and ligthly tossed in our vodka tomato sauce.

Made with a rich, homemade cheese sauce.

Bow tie pasta tossed with pan-seared spring vegetables and fresh herbs.

Fresh alaskan halibut pan-seared with applewood bacon, mushrooms; glazed with hazelnut liqueur and simmered in butter and chicken stock.

Fresh wild atlantic salmon rubbed with garlic and lemon juice. Smoked on a cedar plank with rosemary.

Twin (dna tested and verified) eight-ounce coldwater australian lobster tails seasoned and roasted with melted butter and white wine.

Two pounds of the largest king crab we could find, oven roasted and served with drawn butter.

Gulf shrimp rolled in seasoned flour, dipped in beer batter, lightly deep-fried and served with homemade cocktail sauce.

Blackened mahi nestled in a homemade corn tortilla and served with pico de gallo, cabbage slaw, avocado and fresh-squeezed lime.

Gulf shrimp sautéed with garlic, white wine, butter, capers and parsley, served over pasta.

From the 51st state, canadian walleye fillet crusted with potato flakes, pan-seared and served with tartar sauce.

Tilapia fillets blackened with our blend of cajun spice topped with house-made pico de gallo.

With melted cheddar cheese.

Freshly grilled mushrooms and swiss cheese, sliced with a swiss army knif.

Melted cheddar, bacon and ranch dressing, just like the chicken, except with a certified angus beef burger.

Nuff said.

Maytag bleu cheese from the washing machine folks in iowa and bacon.

Simple, easy.

Topped with cheddar cheese, bacon, barbecue sauce and skinny o-rings.

Topped with melted swiss cheese and grilled onions on toasted rye bread.

Topped with melted cheddar, grilled green chili, pico de gallo, guacamole and jalapeño bacon.

Topped with pepper jack cheese and a dollop of fresh-made guacamole.

Nestled between two flour tortillas with pepper jack cheese and green chilies served with guacamole, pico de gallo and sour cream on the side. This is charles' idea.

Tender filet mignon grilled to order and served in sauce made from reduced balsamic.

Aged tenderloin seasoned, pan-roasted to order, sliced and served with sauce made of reduced pan juices, basil, garlic, shallots, heavy cream and butter, fresh deburgos.

Handmade in house with our own gravy.

Aged six weeks.

Cooked to order, brushed with a paste of garlic, thyme and asiago cheese and crusted with asiago cheese under a 1500 degree broiler.

Hand cut from aged mignons.

One of the few good things about the french. Aged sirloin steak crusted with black peppercorns, pan-seared to order and served with a sauce made from pan juices, beef stock, heavy cream, rosemary, butter, and dijon mustard.

New york steak grilled to order, served open faced on a toasted hoagie roll.

Aged 40 days. The king of steaks.

Well marbled and tasty.

Also available blackened. Add a buck!

Slow-roasted prime rib hand carved and served on a hoagie bun with au jus.

Thinly sliced certified angus beef steak seared with shallots and mushrooms, glazed with brandy, simmered in beef stock with worcestershire sauce, green onion, dijon mustard and finished with heavy cream and butter.

Two chicken breast lobes sautéed with olive oil, shallots, glazed with white wine, simmered in chicken stock, heavy cream, butter and capers. Served over pasta with imported piccata.

Two chicken breast lobes sautéed with shallots and mixed mushrooms, glazed with marsala wine and simmered in chicken stock, butter and heavy cream, served over pasta.

Twin six-ounce pork chops pan-seared and simmered in our house-made white gravy and topped with fresh-made onion rings.