The Packing House
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.
Classically prepared helix snails in rich garlic butter served with ciabatta toast points.
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.
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.
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.
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.
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 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%.
Inside the perfectly cooked cod
Deep fried gnocchi
16 oz. Boneless Ribeye with broiled shrimp
Amazing Steak Au Poivre
Outside
8 oz. Steak Au Poivre
Baby back ribs
Shrimp scampi
Barbecued Pork Back Ribs
Black pepper crusted Steak Au Poivre
Crab legs were excellent
Bread with the dinner
Old fashioned
6 oz filet mignon dinner
Classic Club Sandwich was great for lunch!
outside
drink
Fish fry menu
Escargot yum!
6 oz medium rare filet mignon dinner
Another picture of the Salmon special for Valentine's day
Combination Fish Fry (Could feed 2. I took half home).
Sign out front
Tameka F.
Jan 24, 2025
Very first time visiting and Bob was an amazing server! Food came out in a timely fashion and Bob was very attentive to our needs. Thanks Bob!
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Kristy C.
Jan 31, 2025
Well, two nights in a row. We were in the area for Harley exhibits. Donned in Harley gear they welcomed us both nights. First night the waitress told us to pick a table and we took one she didn't want us to sit at (vibration from mechanicals below). Still awesome!!!Second night I called and asked for the table whit the white orchid in the niche'. Really she said, table 27 by the bar towards the bathroom, I told her yes. Would be a perfect table for three. We probably took what they believed to be the two worst tables and they were two perfect tables. We had filets, prime rib, the au privore, onion straws, cheesecake and crémé brule. Everything we had was phenomenal!
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Alexa B.
Feb 8, 2025
Food is fine, however service was very poor from management. Our server was very kind and fantastic. When our bill came, we had an automatic 20% gratuity added to the bill. When asked, the server notified us that it was policy for parties of six or more. When a member of our party asked to speak to a manager about it, the assistant manager came to the table, quickly and rudely explained its recommended gratuity and if we were displeased, the amount could be adjusted. She abruptly walked off without even letting us speak or even ask how to adjust the gratuity amount. For the price point and how excellent our server was, it's frustrating to have such a negative response from management. My other suggestion is to have a listed policy on the website or menu if it's not going to be made known to people when they arrive or reserve a table.Editing to add: Checked the website once more following the response, and it seems that the policy of a mandatory gratuity is buried within the lunch menu section near sandwiches - not easily found or made clear for patrons, but technically there. It also states an 18% mandatory gratuity, so it may also need updates.I want to again express that my issue and single star is for the response from the manager. Regardless of the question, someone in a leadership role within a team should not be that dismissive and unwelcoming. To rattle off a statement and promptly walking off without allowing anyone at our table to even ask a follow-up question or respond is not helpful.
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Joe S.
Jan 25, 2025
A coworker and I had some time to kill before a flight, so we hit this place up just around the corner for lunch. It had an excellent atmosphere and reminded me of an old school classic restaurant. It was cold outside and the french onion soup sounded like it would hit the spot, and it did! Wow, had great flavor and lots of cheese! Delicious and I'd probably get it again on a hot day (does it even get hot in Milwaukee?)I was looking for "safe" food before a flight so I got the club and it was well made and fresh and delicious! The fries were good too even though they look lifeless in the picture.Overall, a great meal, but don't try and get in and out too quick as it is a little more laid back than a Chick Fil A, but probably not as slow as a Popeye's.
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Ray N.
Feb 16, 2025
What an amazing experience we had last night. Jeremiah was phenomenal. This place is a legendary go to when it comes to having a steak in Milwaukee. It does not disappoint in any way possible. We had the 3 filets and each was cooked differently. One was standard, the second one was au poivre and the third one was Wellington. All of them were so perfectly cooked and so tender. I had to try the Wisconsin Brandy old-fashioned and it did not disappoint. Price was very reasonable for a steakhouse of this caliber. Highly recommend if you're ever anywhere near Milwaukee. I cannot say enough about the quality of the service that Jeremiah provided. They also had jazz music in the bar section and it was a nice background noise to our evening
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Torrie B.
Feb 15, 2025
Another great experience at The Packing House. We arrived around 5pm on a snowy Thursday night. Just missed happy hour, so will try to arrive earlier next time. The apps and drinks were perfect, service was excellent, and the ambiance was comfortable and classy. Thanks for making our Galentine's night special.
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Laura P.
Nov 22, 2024
I just met the owner of the Packing House.I had reviewed my perch fish fry and reported it wasn't up to snuff. Within minutes there was a tap on my shoulder.Did you know that Chris kept the doors open during the pandemic and never laid anyone off? That he is passionately committed to carrying on his parents' legacy for 31 years? Folks, our local restaurants need our support more than ever. It's a really tough business - hiring talent, increased costs, competition- give them some love. Please book your reservations for a memorable meal at the Packing House now. The holidays are here and it's the perfect place for a special meal.Chris - keep the faith and your door open.
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PJ C.
Jan 20, 2025
We were here for a luncheon that had a fixed menu so this review does not represent a typical visit where we would order off the regular menu. The staff was very friendly and efficient with the group of around fifty people. The salads were good as was the fresh bread. I got the chicken parm which was a reasonable size serving and it was very tasty. Others at our table got the baked cod and gave it a thumbs up.A solid performance for a fixed menu luncheon. I did peek at their dinner menu and as with many steakhouses these days the prices were very expensive. Though I did hear from others in attendance that their Beef Wellington is excellent - maybe I will come back for that and splurge.
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Dan S.
Dec 2, 2024
This is based on our experience for dining on Thanksgiving only. We made reservations for 6pm and we didn't get sat till 630pm. I think they took to many reservations and on top of that people were talking at the tables even after their meals. I know it's tough , but maybe institute a time limit due to how busy they were. Once we got sat our service was great. The servers were all present and always moving around. Our waitress was always walking around or bringing out food to her tables. Food was really good.
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Cindy K.
Mar 1, 2025
Stopped for early dinner today (march 1st) and the food and service was amazing!! The steak was cooked perfectly and fell apart with a fork. As the restaurant filled up for the dinner hour, the FANTASTIC service never stopped!! 10 outta 10 for sure!!
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