A cozy restaurant dining area with neatly set tables, wine glasses, and floral centerpieces. In the background, there's a lit fireplace.

A cozy, elegantly set dining room with several tables and chairs, dim lighting, and decorative plants on the tables.

Exceptional Steaks and Seafood in Manchester, VT

Chop House

Step into Chop House, where classic steakhouse traditions meet refined dining. Our warm, inviting atmosphere is perfect for romantic evenings or lively family gatherings. Savor the finest hand-selected chops, expertly prepared seafood, and a curated wine and spirits selection. Each dish is crafted by our talented chefs using fresh, locally sourced ingredients, ensuring every meal is a memorable experience. Surrounded by the historic Orvis Stone Hearth, dating back hundreds of years, diners enjoy a perfect blend of heritage and elegance. At Chop House, exceptional service and timeless steakhouse favorites combine to create an unforgettable culinary journey for locals and visitors alike.

Dinner will be served Thursday - Saturday from 5:30 - 8:45 pm

Phone – (802)733-6666 | Email – dining@equinoxresort.com

A fancy dinner table features a steak with vegetables, a glass of red wine, a lemon drink, and various dishes and utensils.

Item 1

Date Night at Chop House

Every Thursday

Make Thursdays unforgettable with Date Night at Chop House, featuring a shared appetizer, two entrées, and one dessert for $90 per couple. Enjoy elevated classics like cedar-charred salmon and filet in a setting made for connection.

LEARN MORE

Chop House Menu

Menu shown is a sample. Offerings may vary.

- Oysters | 6/12 champagne mignonette, horseradish, cocktail sauce 18/27
- Onion Soup | caramelized onion, toasted sourdough, gruyere, smoked provolone 11
- Lobster Bisque | 3oz Maine lobster, sherry cream, tarragon oil, focaccia 17
- New Orleans Crab Cake | creole remoulade, micro salad 19
- Meat & Local Cheese Plate | cured meats, sundried fruit, house pickles, house made jam 29
- Classic Caesar | artisan romaine, parmesan, focaccia, house dressing 14
- Wedge-Baby Iceberg | red onion, crispy bacon, tomato, bleu crumble, buttermilk dressing 13
- Caprese | fresh mozzarella, local grape tomato, balsamic gastrique, fresh basil 17
- Pappardelle | filet tips, local wild mushroom, cipollini onion, red wine, creme 36
- Bucatini Carbonara | guanciale, egg yolk, parmesan 34
- Filet | prime 8oz 53
- NY Strip | prime 12oz 55
- Prime Ribeye | 16oz 69
- Tomahawk Pork Chop | 14oz 48
SAUCES
Bordelaise | Chimichurri | Bearnaise
- Whipped Potato | 8
- Roasted Fingerling | 8
- Crispy Brussel Sprouts | 8
- Honey Ginger Carrots | 8
- Grilled Asparagus | 8
- Salmon | 8oz (dill butter) 38
- Sea Bass | 8oz (romesco) 46
- Roasted Half Chicken 36
all served with whiped potatoes and garden vegetables
- 100-year Old-Fashioned | bhakta 1928, demerara syrup, angostura bitters, regan's orange bitters, orange twist, lemon twist 28
- Vermont Old-Fashioned | smuggles notch bourbon, maple syrup, orange bitters, dark cherry 20
- The Third Eye | anejo tequila, amaro nonimo, honey syrup, vanilla bitter, lime zest 20
- Black Manhattan | basil hayden ported rye, averna siciliano, vanilla bitters, black walnut butters, lemon twist 20
- Fig Bourbon Smash | maker's mark, fig preserve, orange juice 18
- Fall Apple Moscow Mule | tito's handmade vodka, apple cider, ginger beer 17
- Pumpkin Espresso Martini | smuggles notch vodka, pumpkin spice, brown sugar syrup, espresso 18
- Smokey Maple Margarita | via mescal, casamigos, tequila, brown sugar syrup, cointreau 16
- Pear Sparkler | tito's handmade vodka, cava, pear nectar, lemon juice 18
- TO BEGIN (choice of)
  
  Five Onion Soup - Gruyere, Crouton
  
  Lobster Bisque - New England Lobster, Brandy, Cream
- GRAZE (choice of)
  
  Wedge Salad - Baby Romaine, Heirloom Tomatoes, House Bacon, Vermont Bleu Cheese, Shaved Onion
  
  Winter Greens - Spicy Greens, Anjou Pears, Chevre Mousse, Candied Walnuts
- MAIN (choice of)
  
  Roast Halibut - Cauliflower Puree, Romesco, Chared Brussel Sprouts
  
  Chateaubriand - Center Cut Tenderloin of Beef, Fondant Potatoes, Asparagus Tips, Sauce au Poivre
- FINALE (choice of)
  
  Champagne & Strawberries - Cherry Sorbet, Fresh Strawberries, Bubbles
  
  Triple Chocolate Torte - Hazelnuts, White Chocolate Mousee, Vanilla Bean Ice Cream

Thursday Date Night Menu

One Appetizer | Two Entrees | One Dessert $90

- Poke Yellowfin Tuna | pineapple pico, wasabi, ginger soy, passion fruit pearls, sesame cracker
- Beef Tartare | local tenderloin, quail egg, shallot, capers, grilled bread
- Oysters | champagne mignonette, horseradish, cocktail sauce
- Mets & Local Cheese Plate | cured meats, sundried fruit, house pickles, house made jam
- New Orleans Crab Cakes | creole remoulade, micro salad
- Roasted Half Chicken | roasted, whipped potatoes, garden vegetables, pan jus
- Salmon | roasted, whipped potatoes, garden vegetables
- Pappardelle | filet tips, local wild mushroom, ciplooini onion, red wine, creme
- Bucatini Carbonara | guanciale, egg yolk, parmesan
- Pasta Primavera | fresh pasta, garden vegetables, cherry tomatoes, olice oil, herbs
- Chops | 8 oz filet or 14 oz pork chop with choice of sauce: bordelaise, chimichurri or bearnaise

A plate with gourmet appetizers on a puree, garnished with tomatoes and microgreens, next to a menu and wine glass.

A marbled tomahawk steak rests on a wooden cutting board, garnished with sprigs of rosemary and thyme beside a roasted garlic bulb.

A plate of roasted vegetables with herbs and cheese is on a table, accompanied by a glass of white wine and a lit candle.

A person is serving a steak at a restaurant table. Two women are seated with cocktails and sides, and framed art decorates the wall.

A table set with gourmet dishes, including stuffed peppers, a fancy chicken plate, and drinks, elegantly arranged for a dining experience.

The image shows a dish with colorful appetizers, possibly served in crispy shells, next to a cocktail in a sleek glass on a dining table.