The Packing House

Deep fried eggplant batons served with Parmesan and marinara.

Large caps stuffed with a mixture of crab meat and shrimp topped with warm bearnaise sauce.

5 Mozzarella sticks wrapped in wonton sheets. Deep fried until both crispy and gooey and then served with a side of our house marinara.

4 jumbo shrimp with our house-made cocktail sauce.

Sliced thin, lightly dredged and fried golden brown. Served with your choice of ranch or horseradish sauce.

Drizzled with a special brown sugar glaze.

Caramelized onions in a velvety beef broth, topped with hand cut croutons and toasted Swiss cheese.

The iconic classic with fresh romaine, shaved Parmesan and tossed with our house recipe Caesar dressing.

Our take on the classic chef salad with ham, turkey, Cheddar, Swiss and hard-boiled egg over greens with choice of dressing.

Served with hot bacon dressing, red onion, chopped hard-boiled egg and crispy bacon bits.

Mixed greens with rows of blue cheese, avocado, bacon bits, ripe tomatoes and hard-boiled egg with choice of dressing.

Spring greens tossed with fresh strawberries, spiced walnuts and balsamic vinaigrette finished with Wisconsin Bleu cheese.

6 Ounces Atlantic filet, served with wild rice pilaf, vegetables and finished with cucumber-dill sauce.

Center cut 6 Ounces tenderloin served with jus and our famous shreds.

Grilled chicken breast topped with bacon and mushrooms, smothered in colby-jack cheese and finished with roasted red peppers and scallions. Served with wild rice pilaf and vegetables.

Stuffed with lean ham, Wisconsin Swiss and asparagus. Served with vegetables, wild rice pilaf and topped with champagne mushroom bechamel.

Hand-breaded and draped with marinara and melty Mozzarella. Served on a bed of linguine.

Gulf shrimp and broccoli florets in a leavened beer batter and served with wild rice pilaf.

Pork tenderloin stuffed with garlic and wrapped in bacon. Served with roasted brussels sprouts, mashed potatoes and Dijon mustard sauce.

Half-rack well-seasoned and slow cooked to tender perfection. Served with our house Barbeque sauce.

Broiled walleye topped with brown butter almonds. Served with wild rice pilaf and vegetables.

Pan-fried beef liver topped with bacon and sauteed onions.

3 butterflied gulf shrimp stuffed with a moist crab mixture. Served on a bed of creamy fettucine alfredo.

Hand-breaded and draped with marinara and melty Mozzarella. Served on a bed of linguine.

1-2 lb. certified Angus steak burger on toasted ciabatta bun topped with bacon, Cheddar cheese, a heaping pile of onion shreds and a side of Barbeque.

A petite portion of tenderloin cooked to order on a toasted French roll with onions, mushrooms and Provolone.

1-2 lb. certified Angus steak burger on toasted ciabatta.

Thin shaved prime rib, sauteed peppers and onions. Smothered with brick cheese and served on a pretzel hoagie.

Chicken salad loaded with walnuts and grapes on a croissant with lettuce and tomato.

A double-decker turkey and bacon, with lettuce, tomato and mayo on white toast.

House cooked corned beef, tangy sauerkraut, Swiss and 1000 Island dressing on marble rye.

Shaved prime rib stacked on a French roll with a side of hot jus.

Thin shaved pit ham and melty Swiss cheese, served on a pretzel hoagie.

Strips of grilled chicken, fresh romaine, tomatoes and our house recipe Caesar dressing wrapped in your choice of a white or honey wheat tortilla.

Marinated grilled chicken on a toasted bakery roll, with lettuce and tomato.

Drizzled with a special brown sugar glaze.

Thinly sliced Spanish onions, lightly dredged and fried to the point of golden brown and delicious. Served with your choice of ranch or horseradish sauce.

Gluten-free. The supper club staple served with jumbo shrimp and our traditional cocktail sauce.

Classically prepared helix snails in rich garlic butter served with ciabatta toast points.

White mushroom caps, stuffed with crab and shrimp mixture. Topped with fresh bearnaise.

Deep fried eggplant batons served with Parmesan, marinara and lemon.

5 Mozzarella sticks wrapped in wonton sheets. Deep fried until both crispy and gooey and then served with a side of our house marinara.

The iconic classic with fresh romaine, shaved Parmesan and tossed with our house recipe Caesar dressing.

Spinach tossed with fresh strawberries, spiced walnuts and balsamic vinaigrette. Topped with Gorgonzola cheese.

Caramelized onions in a velvety beef broth, topped with hand cut croutons and toasted Swiss cheese.

Served with sliced red onion, bacon, hard-boiled egg and topped with hot bacon dressing.

Gluten-free. Pork tenderloin stuffed with garlic and wrapped in bacon. Served with roasted brussel sprouts, Dijon mustard sauce and your choice of side dish.

The dish of swedish royalty. Veal cutlets topped with lump crab meat, asparagus spears and bearnaise sauce. Served with choice of side dish.

Pan seared and basted in a rich mushroom sauce with imported marsala wine. Topped with shaved Parmesan cheese and accompanied by a side of garlic buttered linguine.

Gluten-free. Well-seasoned and made according to our classic house recipe. Slow cooked until tender. Served with our own Barbeque sauce and choice of side.

Breaded veal cutlets with spinach spatzle, braised red cabbage and topped with a rich veal sauce made with onions, mushrooms, sweet peppers, bacon and Hungarian paprika.

Hand-breaded in Italian seasoned bread crumbs and sauteed. Then draped with marinara and melted Mozzarella. Served with a bed of linguine and garlic butter.

Tender half duck slow roasted and orange glazed to finish crispy. Served with apple and sausage stuffing, fresh vegetables, burgundy cherry sauce and your choice of side dish.

Gluten-free. 2 grilled chicken breasts topped with bacon and roasted mushrooms then smothered in colby-jack cheese and garnished with roasted red peppers and fresh scallions. Served with wild rice pilaf and fresh vegetables.

Boneless breast stuffed with smoked ham, Wisconsin Swiss cheese and asparagus, then wrapped in tender pastry dough. Served with fresh vegetables, wild rice pilaf and topped with our creamy champagne mushroom bechamel.

Sauteed breast cutlets topped with crab meat, asparagus spears and bearnaise sauce. Served with choice of side dish.

Boneless, v-cut filets available pan-fried or a la amandine. Served with fresh vegetables and choice of side dish.

Tender, flaky white fish filet rolled with artichoke and spinach stuffing. Served with San Marzano tomato confit and lemon-basil rice.

Jumbo gulf shrimp and broccoli florets fried with a light, beer leavened batter. Served with cocktail sauce and your choice of side dish.

Lightly seasoned hand-cut salmon filet with a cucumber-dill sauce. Served with fresh vegetables and wild rice pilaf.

Gluten-free. Atlantic sea scallops served with lemon-basil rice and your choice of San Marzano tomato confit or garlic butter.

Gulf shrimp sauteed in garlic butter, white wine and lemon. Served with fresh vegetables and a choice of wild rice pilaf or linguine.

Assorted grilled vegetables tossed in a light Asian dressing on top of 5-grain blend.

A medley of sauteed fresh vegetables tossed with hearty fettuccine and served with a choice of rich alfredo or verdant creme pesto.

Two mushroom caps filled with a cheesy artichoke and spinach stuffing. Served over lemon-basil rice and finished with a choice of San Marzano tomato confit or creme pesto.

Best of show at the Wisconsin state fair. Barrel shaped, center-cut filet, stuffed with slivered garlic and crusted with cracked black peppercorns. Served with our signature cognac sauce and choice of side dish. Chef recommends rare to medium doneness.

An extra-large, center-cut tenderloin filet, seared and sealed. Served with roasted mushrooms, onion shreds and beef jus. Accompanied by choice of side dish.

Filet mignon with roasted mushrooms and scallions encased in a tender pastry shell. Served with cognac sauce, fresh vegetables and choice of side dish.

The apex of juicy, well marbled steaks, served with onion shreds and choice of side dish.

Aged to peak tenderness and served with our famous onion shreds. Served with your choice of side dish.

With French fries.

With French fries.

With French fries.

With French fries.

With marinara, alfredo sauce or buttered.

Caramelized gala apples, plenty of spice and crunchy bits of granola. Served warm and topped with a scoop of vanilla ice cream and caramel sauce.

Baked meringue topped with vanilla ice cream, sliced strawberries and whipped cream.

Warm, spongy custard studded with chocolate chips and pecans. Topped with vanilla ice cream and sticky caramel sauce.

Hot fudge, salted caramel sauce and pecans.

Gluten-free. Vanilla ice cream topped with your choice of strawberries and cherries or hot chocolate fudge.

A serving of milwaukee's own purple door ice cream.

Gluten-free. Key lime pie bent through the lens of baked Alaska. Purple door's lime ice cream on an almond flour graham cookie under a layer of Italian meringue, lightly flamed and served unironically both hot and cold.

Gluten-free. A serving of vanilla ice cream in a dish.

Dense and creamy cake loaded into a graham cracker crust. Topped with your choice of strawberries, sweet cherries or hot fudge.

The traditional Italian "pick-me-up. " creamy mascarpone filling separates layers of lady finger cookies. Made with plenty of fresh pressed espresso and rum.

Full of fresh banana slices. Topped with whipped cream and toasted almond slices.

Creamy and smooth chocolate mousse atop a soft brownie crust. Topped with whipped cream and fresh berries.

White 2%.