The Chophouse

The Chophouse

  Sandro Herold   Executive Chef

Sandro Herold
Executive Chef

  Willy Sarmiento   Chef

Willy Sarmiento
Chef

The Chophouse serves exquisitely crafted cuisine
in a more modern, indoor space.

The menu features a variety of delicious appetizers, soups, salads, poultry and vegetarian dishes. It also boasts many steak and Chophouse classics such as escargots à la Pernod, onion soup, caprese salad, grilled lobster tail, porterhouse, rib-eye and churrasco steaks, in addition to Cajun tuna. Alfresco diners, rejoice. The Chophouse features a small outdoor patio and serves romantic dinners on the beach.


The Chophouse
at Manchebo

Manchebo Beach Resort & Spa
Juan E. Irausquin Blvd. 55
Eagle Beach
(297) 522-3444

Email / Reservations
Website


[ SALADS AND APPETIZERS ]

Alkaline Salad — 9.00
baby spinach, mixed greens, cherry tomatoes, quinoa, grilled portobello mushroom, toasted almonds and sweet cilantro vinaigrette

Portobello Ravioli
— 9.00
portobello mushroom ravioli with mixed greens, Parmesan cheese and balsamic vinaigrette

Caprese
— 10.00
buffalo mozzarella with ripe tomatoes, basil from our own greenhouse, olive oil, garlic croutons and balsamic vinaigrette

Authentic Aruban Keshi Yena
— 10.00
baked stuffed cheese with chicken, capers, celery, carrots and green olives, served with plantain and fried polenta

Beef Tataki
— 14.00
tenderloin tips marinated in charcoal oil with truffle aïoli, mixed greens, red onions and spicy toasted peanuts

[ SEAFOOD POULTRY AND VEGETARIAN ]

Vegetable Linguine — 24.00
home-made linguine with roasted vegetables, tomatoes, white wine sauce, toasted almonds and Parmasan

Chicken Breast
— 25.00
corn-fed free-range bone-in chicken breast served with baby potatoes, cherry tomatoes and broccoli, accompanied by an herbes de Provence-mushroom sauce

Almond-crusted Grouper
— 29.00
pan-seared almond-crusted grouper served with sweet potato purée, green beans and coconut-white wine sauce

Seafood Pasta
— 30.00
shrimp, mussels, calamari and grouper served with linguine and lobster-basil sauce

[ STEAKS* ]

Aruban Stew — 26.00
locals call it “carni stoba,” stew beef, olives, plum tomato, cilantro, potatoes, carrots and onions

Churrasco Steak
— 36.00
12 oz. of tenderloin generously seasoned with sea salt and served with our own chimichurri sauce

U.S.D.A. Choice Filet Mignon
— 46.00
8 oz. of choice filet mignon, accompanied by an herbes de Provence-mushroom sauce

[ CHOPS* ]

Tomahawk — 36.00
14-oz. of hand-cut pork chop marinated with thyme and served with red wine sauce

Lamb Rack
— 38.00
Roasted rack of New Zealand lamb marinated with garlic, herbs and onions

Rib-eye
— 42.00
fully marbled for exceptional flavor, carefully seasoned and cooked to perfection

Veal Chop
— 48.00
10-oz. veal chop marinated with fresh herbs, toasted garlic and Dijon mustard sauce

Porterhouse
— 50.00
20-oz. seasoned bone-in porterhouse, a New York strip and a tenderloin in one!

* Served with a choice of side dishes and sauces. Side dish choices: skin-on mashed potatoes, herbed French fries, carrot rice or gourmet baby potatoes. Sauce choices: bordelaise-peppercorn, red wine jus, chimichurri or herbes de Provence-mushroom.

We offer vegetarian, vegan and gluten-free dishes. Please let your waiter know if you have any allergies and/or dietary restrictions.

 

 
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Dinner: 5:30 to 10:30 p.m.,
Monday to Sunday
Dining: Indoors – Garden
Serving: Dinner
Attire: Resort casual
Entertainment: Live jazz piano
✓ Bar
✓ Parking


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