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.
White mushroom caps stuffed with Crab & Shrimp mixture and topped with Béarnaise sauce.
Deep fried eggplant batons served with parmesan and marinara.
Classically prepared Helix snails in rich garlic butter served with Ciabatta toast points.
The Supper Club staple. Prepared with Jumbo Shrimp and our traditional cocktail sauce.
Drizzled with our special Brown Sugar glaze.
An array of domestic and imported cheeses served with house-made crackers, spiced Walnuts and Apple-Cranberry chutney.
A sampling of cured meats, sausages and specialties of the Old World pantry. Served with house-made crackers, lemons and olives.
1/2 pound steak burger on a toasted ciabatta roll with cheddar and bacon. Served with Fries and pickle spear.
Shaved sirloin stacked on a french roll. Served with fries, pickle spear and hot beef jus. Swiss and onions available upon request.
Lean, house-cooked corned beef on marble rye with tangy sauerkraut, swiss cheese and 1000 island dressing. Served with fries and a pickle spear.
Certified angus 6-ounce flat iron steak served with garlic toast, beef jus, fries and onion shreds.
Hand-breaded chicken breast filets served with fries, celery & carrot sticks and your choice of bbq, ranch or bleu cheese dressing.
Diced gala apples, spiced walnuts and wisconsin cheddar grace a bed of spring greens. Served with grilled chicken breast and hard cider vinaigrette.
Large mushroom caps stuffed with a mixture of Crab & Shrimp, topped with fresh Béarnaise sauce.
Four Jumbo Shrimp with our house-made cocktail sauce.
Drizzled with our secret Brown Sugar glaze.
Sliced thin, lightly dredged and fried golden brown. Served with your choice of Ranch or Horseradish sauce.
Deep fried Eggplant batons served with Parmesan and Marinara
Our take on the classic chef salad with ham, turkey, cheddar, swiss and hard boiled egg over greens with choice of dressing.
Spring greens tossed with fresh strawberries, spiced walnuts and balsamic vinaigrette, finished with wisconsin bleu cheese.
The iconic classic, with fresh Romaine, shaved Parmesan, tossed with our house recipe Caesar dressing.
Served with chopped hard boiled Egg, crispy Bacon bits and Hot Bacon dressing.
Diced gala apples, spiced walnuts and wisconsin cheddar grace a bed of spring greens with hard cider vinaigrette.
Mixed greens with rows of Bleu cheese, Avocado, Bacon bits, ripe Tomatoes and hard boiled Egg with choice of dressing.
Mixed greens with smoked Mozzarella, Avocado, Red Peppers, topped with a seared, lime-glazed Tenderloin tail.
Center cut tenderloin served with jus and our famous onion shreds.
Ground Certified Angus Beef mixed according to our house recipe. Served with gravy, mashed potatoes and fresh vegetables.
Tender 6 ounce steak served with Jus and our famous Onion Shreds.
12 ounce Pork Porterhouse topped with warm spiced Apples. Served with fresh vegetables.
Half-rack well-seasoned and slow cooked to tender perfection. Served with our house BBQ sauce.
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.
6 ounce atlantic filet served with wild rice pilaf, vegetables and finished with lemon-dill creme fraiche.
Lightly floured and served with Lemon-Chardonnay sauce. Accompanied by Wild Rice Pilaf and vegetables.
Gulf shrimp and broccoli florets in a leavened beer batter, served with wild rice pilaf.
Broiled walleye topped with brown butter almonds. Served with wild rice pilaf and vegetables.
Grilled chicken breast topped with bacon & mushrooms, smothered in colby-jack cheese and finished with roasted red peppers and scallions. Served with wild rice pilaf and vegetables.
Pan-fried beef liver topped with bacon and sauteed onions.
Creamy house Alfredo sauce tossed with fresh pasta.
Creamy house Alfredo sauce tossed with fresh pasta.
Fresh, daily selection.
Caramelized onions in a velvety Beef broth topped with hand-cut crutons and toasted Swiss cheese.
A hearty serving of beef, vegetables and spice. Topped with cheddar, red onion and sour cream.
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. add cheese (american, swiss, cheddar or pepper-jack), bacon, fried onions or sautéed mushrooms for $1 each.
Shaved sirloin stacked on a french roll with a side of jus. Add sautéed onions, mushroom and mozzarella for $1.49.
Thin shaved sirloin, sauteed peppers and onions. Smothered with brick cheese and served on a pretzel hoagie.
Warm pit ham and fresh brie on a tender croissant spread with fig preserves.
Pan-fried Walleye served on a soft Pretzel Hoagie with a side of house made Tartar sauce.
Chicken salad loaded with walnuts & grapes on a croissant with lettuce and tomato.
Marinated grilled chicken on a toasted bakery roll, with lettuce and tomato. Add cheese or bacon for $1 each.
A double portion of ham & turkey, piled open-faced on white toast. Topped with grilled portabella mushroom and cheddar cheese sauce.
Strips of grilled chicken, fresh romaine, tomatoes and our house recipe caesar dressing wrapped in your choice of a white or honey wheat tortilla. Blackened chicken available for an additional $1.
House cooked corned beef, tangy sauerkraut, swiss and 1000 island dressing on marble rye.
Thinly sliced Spanish onions fried to golden brown and delicious. Served with your choice of Ranch or Horseradish sauce.
White mushroom caps stuffed with crab and shrimp, topped with fresh bearnaise sauce.
Deep fried Eggplant batons served with Parmesan and Marinara.
Classically prepared Helix Snails in rich garlic butter served with Ciabatta toast points.
The supper club staple, with jumbo shrimp and our traditional cocktail sauce.
Drizzled with our secret brown sugar glaze.
An array of domestic and imported cheeses served with house-made crackers, spiced walnuts and apple-cranberry chutney.
A sampling of cured meats, sausages and specialties of the old world pantry. Served with house-made crackers, olives and lemon.
Prepared daily from scratch.
Caramelized onions in a velvety beef broth, topped with hand-cut croutons and toasted Swiss cheese
The iconic classic with fresh romaine, shaved parmesan, tossed with our house recipe caesar dressing. Anchovies upon request. Add grilled chicken ($5), sautéed shrimp ($7) or atlantic salmon ($10).
Spinach tossed with fresh strawberries, spiced walnuts and balsamic vinaigrette. Topped with gorgonzola cheese.
With sliced red onion, bacon, hard boiled egg, topped with hot bacon dressing.
Spring greens tossed with fresh raspberries and house-made raspberry vinaigrette. Topped with thin slices of brie cheese, toasted almonds, and crisp tortilla shreds.
Expertly-seasoned and slow-cooked to tender perfection, made according to our house recipe. Served with house-made BBQ sauce and choice of side.
Frenched single-bone chop topped with grain mustard sauce. Served with spiced Apples, braised Red Cabbage with choice of side dish.
Veal scaloppini topped with fresh Sage & Prosciutto then finished with a light Piccata sauce. Served with fresh vegetables and wild rice pilaf.
Pan seared and basted in a rich mushroom sauce with imported Marsala wine. Topped with shaved Parmesan cheese and accompanied with a side of garlic buttered Linguine.
The dish of Swedish royalty. Veal cutlets topped with Crab meat, Asparagus spears and Béarnaise sauce. Served with choice of side dish.
Hand-breaded and draped with Marinara and melted Mozzarella. Served on a bed of Linguine
Boneless chicken breast stuffed with smoked ham, wisconsin swiss cheese and asparagus, wrapped in a tender pastry dough. Served with fresh vegetables, wild rice pilaf and topped with our creamy champagne mushroom bechamel.
Sauteed chicken breast cutlets topped with crab meat, asparagus spears and béarnaise sauce. Served with fresh vegetables and wild rice pilaf.
Tender half duck slow-roasted, orange-glazed to finish crispy. Served with apple & sausage stuffing, fresh vegetables, burgundy cherry sauce and choice of side.
Two grilled chicken breasts topped with bacon and roasted mushrooms, smothered in colby-jack cheese and garnished with roasted red peppers and fresh scallions. Served with wild rice pilaf and fresh vegetables.
Gulf shrimp sauteed in garlic butter, white wine and lemon. Served with fresh vegetables and choice of wild rice pilaf or linguine.
Four butterflied gulf shrimp stuffed with crab. Served on a bed of creamy fettuccine alfredo.
9-ounce boneless V-cut Walleye filet, available pan-fried or a la Amandine. Served with fresh vegetables and choice of side.
Steamed, split alaskan king crab legs served with drawn butter, fresh vegetables and choice of side.
The premier seafood experience. Two 8-ounce maine lobster tails broiled, served with drawn butter, fresh vegetables and choice of side.
8-ounce lightly seasoned hand-cut salmon filet served with bleu cheese potatoes duchess, burgundy cherry sauce and fresh vegetables.
Tender, flaky white fish filet topped with Peach Champagne sauce. Served with fresh vegetables and Hawaiian rice.
Jumbo Gulf Shrimp and Broccoli florets fried with a light beer batter. Served with your choice of side.
Large Sea Scallops joined by Five Grain Risotto, served with your choice of Béarnaise sauce or garlic butter.
A medley of fresh vegetables in a light, creamy Alfredo sauce, tossed with hearty Fettuccine.
Broccoli florets, caulifolower, green beans, carrots, spanish onion and sweet potato fried in our light, beer leavened batter. Served over hawaiian rice with sides of ginger-lime teriyaki and sriracha sauces.
A blend of five gluten-free heirloom grains join grilled summer vegetables in filling two Bell Pepper halves topped with a fried bread-crumb mixture and fresh goat cheese. Served in a pool of San Marzano Tomato confit.
Aged to its peak tenderness and served with our Famous Onion Shreds and choice of side
An extra-large, 14-ounce center-cut tenderloin filet, seared and sealed. Served with roasted mushrooms, onion shreds and beef jus. Accompanied by choice of side.
Out most decadent expression. An 8-ounce Center-cut filet stuffed with slivered garlic, wrapped in Bacon and seared. Served with Onion Shreds and Dijon Mustard sauce with choice of side. Chef Scheeler recommends Rare to Medium doneness.
An 8-ounce 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. Chef Scheeler recommends Rare to Medium doneness.
Beef, salt and pepper: the three essential ingredients to a steak. Bring together a paragon of each and experience our broiled USDA Prime Top Cap Culotte steak finished with coarse Himalayan Pink salt and served with Green Peppercorn sauce.
The apex of juicy and tender steaks, weighing in at 16 ounces and served with Onion Shreds and choice of side.
Filet Mignon with roasted Mushrooms and Scallions, encased in a tender pastry shell. Served with Cognac sauce, fresh vegetables and choice of side. Chef Scheeler recommends Medium or above doneness.
Crab, asparagus & bearnaise.
Broiled, sautéed or battered
Full of fresh banana slices topped with whipped cream and toasted sliced almonds.
Rich and creamy custard finished with a caramelized sugar crust and topped with fresh berries.
Creamy Mascarpone cheese filling separates layers of lady finger cookies; made with plenty of fresh pressed Espresso and Rum
Finish your supper club experience in style: purple door brandy old fashioned ice cream graces our house-made muddled orange shortcake which is topped off with brandy-maraschino sauce.
Decadent flourless chocolate cake topped with a lightly flamed, house-made marshmallow and garnished with a Graham cracker cookie. (Gluten-free if ordered without Graham cookie.)
Sweet apples with crumb topping served with a scoop of vanilla ice cream.
Warm, spongy custard studded with chocolate chips & pecans and topped with vanilla ice cream and sticky caramel sauce.
Dense and creamy cake loaded into a Graham cracker crust and topped with your choice of strawberries, sweet cherries or blueberries.
Baked meringue topped with vanilla ice cream, sliced strawberries and whipped cream.
Classic vanilla ice cream topped with your choice of strawberries, cherries or chocolate.
A serving of vanilla ice cream or rainbow sherbet.
Menu for The Packing House provided by Allmenus.com
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