The Packing House

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. Topped with fresh Bearnaise

Deep fried Eggplant batons served with Parmesan, Marinara, and Lemon

Classically prepared Helix snails in rich garlic butter served with Ciabatta toast points

The Supper Club staple served with Jumbo shrimp and our traditional cocktail sauce

Drizzled with a special Brown Sugar glaze

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

From scratch soup made daily

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. Anchovies available upon request

Spinach tossed with fresh Strawberries, spiced Walnuts, and Balsamic Vinaigrette. Topped with Gorgonzola cheese

Served with sliced red onion, bacon, hard-boiled egg, and topped with Hot Bacon dressing

All entrees include a relish tray, hot bread & butter, and house salad or soup du jour. Where specified, entrees are accompanied by your choice of side dish: Wild Rice Pilaf, Baked Potato, Mashed Potatoes, or French Fries. House salad may be substituted with Caesar salad or Strawberry Walnut salad ($5)

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

Pork tenderloin stuffed with garlic and wrapped in bacon. Served with roasted Brussel Sprouts, Dijon Mustard sauce and your choice of side dish

Breaded Veal cutlets with Spinach Spätzle, braised Red Cabbage, and topped with a rich veal sauce made with onions, mushrooms, sweet peppers, bacon, and Hungarian Paprika

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

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

Hand-breaded in Italian seasoned bread crumbs and sautéed. Then draped with Marinara and melted Mozzarella. Served with a bed of Linguine and Garlic Butter

Two 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 Béchamel

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

Tender half duck slow roasted and orange glazed to finish crispy. Served with Apple & Sausage stuffing, fresh vegetables, Burgundy Cherry sauce, and your choice of side dish

Gulf Shrimp sauteed in garlic butter, white wine, and lemon. Served with fresh vegetables and a choice of Wild Rice Pilaf or Linguine

Lightly seasoned hand-cut Salmon Filet with a Cucumber-Dill Sauce. Served with fresh vegetables and wild rice pilaf

Tender, flaky white fish filet rolled with Artichoke & 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

Four butterflied Gulf shrimp stuffed with a moist crab mixture. Served on a bed of creamy Fettuccine Alfredo

Atlantic Sea scallops served with Lemon-Basil rice and your choice of San Marzano Tomato confit or garlic butter

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

Steamed, split Alaskan King Crab legs served with Drawn Butter, fresh vegetables and your choice of side dish

The Premier seafood experience. Two 8oz Maine Lobster tails broiled and served with Drawn Butter, fresh vegetables, and your choice of side dish

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 & Spinach stuffing. Served over Lemon-Basil rice and finished with a choice of San Marzano tomato confit or Creme Pesto

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

Aged to peak tenderness and served with our Famous Onion Shreds. Served with your choice of side dish

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

Best of Show at the Wisconsin State Fair. Our most decadent expression. Center-cut filet stuffed with slivered garlic, wrapped in bacon, and seared. Served with onion shreds, and Dijon Mustard sauce with choice of side dish. Chef recommends Rare to Medium doneness

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

Filet Mignon with roasted mushrooms and scallions encased in a tender pastry shell. Served with Cognac sauce, fresh vegetables, and choice of side dish. Chef recommends Medium or above doneness

Hand-cut Boneless Certified Angus New York Strip, served with onion shreds and choice of side

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

topped with Crab, Asparagus, and Bearnaise

available broiled, sauteed, or battered

One-half pound served on toasted bun. Additional $1.00 for Cheeseburger

Shaved lean roast beef, caramelized onions, and large cup of au jus

Lean corned beef served open face on marbled rye, with Sauerkraut, 1000 Island dressing, & Swiss cheese

Marinated chicken breast. Add cheese or bacon for $1.00 each

Manhattan Style New York Strip served with garlic toast, au jus, French fries and onion shreds. Served ala carte

Jumbo Shrimp with house cocktail sauce and lemon

White mushroom caps, stuffed with Crab & Shrimp mixture. Topped with fresh Bearnaise

Drizzled with a special Brown Sugar glaze

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. Anchovies available upon request

Well-seasoned and made according to our house recipe. Slow cooked to tender perfection. Served with our own BBQ sauce and choice of side

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

Veal cutlets topped with crab meat, asparagus spears, Béarnaise sauce, and choice of side

Hand-breaded and draped with Marinara and melted Mozzarella. Served on a bed of Linguine

Sautéed breast cutlets topped with crab meat, Asparagus spears, and Béarnaise sauce. Served with fresh vegetables and choice of side

Two 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

Tender half duck slow roasted and orange glazed to finish crispy. Served with Apple & Sausage stuffing, fresh vegetables, and Burgundy Cherry sauce

A medley of fresh vegetables in a light, creamy Alfredo sauce tossed with hearty Fettuccine

Two mushroom caps filled with cheesy Artichoke & Spinach stuffing. Served over lemon-basil rice with San Marzano tomato confit

Aged to peak tenderness and served with our Famous Onion Shreds

An extra-large, center-cut Tenderloin filet, seared and sealed. Served with roasted mushrooms, onion shreds, and Beef Jus

Center-cut filet stuffed with slivered garlic, wrapped in bacon, and seared. Served with onion shreds, and Dijon Mustard sauce. Chef recommends Rare to Medium doneness

Center-cut filet, stuffed with slivered garlic and crusted with cracked black peppercorns. Served with our signature Cognac sauce. Chef recommends Rare to Medium doneness

Petite Filet served with an 8oz lobster tail, our famous onion shreds and drawn butter

Petite Filet and split Alaskan King Crab legs, our famous onion shreds, and drawn butter

Petite Filet served with three grilled jumbo Shrimp and our famous onion shreds

We use only Certified Angus Beef to ensure the highest quality

Hand-cut filet served with wild rice Pilaf, vegetables, and cucumber-dill sauce

Jumbo Gulf shrimp and Broccoli florets fried with a light, beer leavened batter

A boneless, V-cut filet available pan-fried or a la Amandine. Served with fresh vegetables

Steamed, split Alaskan King Crab legs served with lemon, drawn butter, and fresh vegetables

Two 8oz Maine Lobster tails broiled and served with lemon, drawn butter, fresh vegetables

Served with French Fries

Served with a baked Potato

with Butter, Alfredo, or Marinara Sauce

Awarded Best of Milwaukee 2016

Served up to perfection

Not too sour, not too sweet. Organic pomegranate juice, mango vodka & triple sec

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. Topped with fresh Bearnaise

Deep fried Eggplant batons served with Parmesan, Marinara, and Lemon

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 a special Brown Sugar glaze

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

1/2 lb. Steak Burger on a toasted Ciabatta roll with Cheddar and Bacon. Served with Fries, and a Pickle spear

1/2 lb. Certified Agnus Steak Burger on a toasted Ciabatta bun topped with bacon, cheddar cheese, a heaping pile of onion shreds, and a side of BBQ

Shaved Prime Rib stacked on a French roll. Served with Fries, Pickle spear, and hot Beef Jus. Swiss and Onions available upon request

Hand-breaded chicken breast tenders served with Fries, Celery & Carrot sticks, and your choice of BBQ, Ranch, or Bleu cheese dressing

Three petite tenderloin medallions crusted with cracked peppercorn cooked to order. Served in a rich herbed demiglace pan sauce

Mixed greens with rows of Blue Cheese, Avocado, Bacon bits, ripe Tomatoes, and hard-boiled Egg with choice of dressing

Full of fresh banana slices. Topped with whipped cream & toasted almond slices. 7 Whole pie available upon request

Rich and creamy custard finished with a caramelized sugar crust. Topped with fresh berries

The traditional Italian "pick-me-up". Creamy Mascarpone filling separates layers of lady finger cookies. Made with plenty of fresh pressed Espresso and Rum

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

Dense and creamy cake loaded into a Graham cracker crust. Topped with your choice of strawberries, sweet cherries, or hot fudge. Add hot fudge, salted caramel sauce, and pecans to have a Turtle cheesecake $8

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

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

Tart & refreshing, perfect for summer. Graham cracker crust, creamy key lime filling topped with whipped cream and a lime wedge

Vanilla ice cream topped with your choice of strawberries, cherries, or hot chocolate fudge

A serving of vanilla ice cream in a dish

A serving of Milwaukee's own Purple Door ice cream. Ask for our current selection

Large caps stuffed with a mixture of Crab meat and Shrimp Topped with warm Béarnaise Sauce

Four Jumbo Shrimp with our own Cocktail Sauce

drizzled with a special 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

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

our fresh, daily selection

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

A hearty serving of Beef, Vegetables, and Spice. Topped with Cheddar, Red Onion, and Sour Cream. Fall through Spring

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 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

Center cut 6oz Tenderloin served with Jus and our famous Shreds

Ground Certified Angus Beef mixed according to house recipe. Served with gravy, mashed potatoes, and fresh vegetables

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

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 Béchamel

Hand-breaded and draped with Marinara and melty Mozzarella. Served on a bed of Linguine

6 oz. Atlantic filet, served with wild rice pilaf, vegetables, and finished with Cucumber-Dill sauce

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

Three butterflied Gulf shrimp stuffed with a moist crab mixture. Served on a bed of creamy Fettucine Alfredo

Pan-fried Beef Liver topped with Bacon and sautéed Onions

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

½ lb. Certified Agnus Steak Burger on toasted Ciabatta bun topped with bacon, cheddar cheese, a heaping pile of onion shreds, and a side of BBQ

Shaved Prime Rib stacked on a French Roll with a side of hot Jus

Thin shaved Prime Rib, sautéed Peppers, and Onions. Smothered with Brick cheese, and served on a Pretzel Hoagie

Thin shaved Pit Ham melty Swiss cheese, served on a Pretzel Hoagie

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

A double-decker Turkey and Bacon, with lettuce, tomato and mayo on white toast

Strips of grilled Chicken, fresh Romaine, tomatoes, and our house recipe Caesar dressing wrapped in your choice of a White or Honey Wheat Tortilla

House cooked Corned Beef, tangy Sauerkraut, Swiss, and 1000 Island dressing on Marble Rye

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. Topped with fresh Bearnaise

Deep fried Eggplant batons served with Parmesan, Marinara, and Lemon

Classically prepared Helix snails in rich garlic butter served with Ciabatta toast points

The Supper Club staple served with Jumbo shrimp and our traditional cocktail sauce

Drizzled with a special Brown Sugar glaze

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

From scratch soup made daily

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. Anchovies available upon request

Spinach tossed with fresh Strawberries, spiced Walnuts, and Balsamic Vinaigrette. Topped with Gorgonzola cheese

Served with sliced red onion, bacon, hard-boiled egg, and topped with Hot Bacon dressing

All entrees include a relish tray, hot bread butter, and house salad or soup du jour. Where specified, entrees are accompanied by your choice of side dish: Wild Rice Pilaf, Baked Potato, Mashed Potatoes, or French Fries. House salad may be substituted with Caesar salad or Strawberry Walnut salad ($5)

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

Pork tenderloin stuffed with garlic and wrapped in bacon. Served with roasted Brussel Sprouts, Dijon Mustard sauce and your choice of side dish

Breaded Veal cutlets with Spinach Spätzle, braised Red Cabbage, and topped with a rich veal sauce made with onions, mushrooms, sweet peppers, bacon, and Hungarian Paprika

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

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

Hand-breaded in Italian seasoned bread crumbs and sautéed. Then draped with Marinara and melted Mozzarella. Served with a bed of Linguine and Garlic Butter

Two 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 Béchamel

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

Tender half duck slow roasted and orange glazed to finish crispy. Served with Apple Sausage stuffing, fresh vegetables, Burgundy Cherry sauce, and your choice of side dish

Gulf Shrimp sauteed in garlic butter, white wine, and lemon. Served with fresh vegetables and a choice of Wild Rice Pilaf or Linguine

Lightly seasoned hand-cut Salmon Filet with a Cucumber-Dill Sauce. Served with fresh vegetables and wild rice pilaf

Tender, flaky white fish filet rolled with Artichoke 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

Four butterflied Gulf shrimp stuffed with a moist crab mixture. Served on a bed of creamy Fettuccine Alfredo

Atlantic Sea scallops served with Lemon-Basil rice and your choice of San Marzano Tomato confit or garlic butter

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

Steamed, split Alaskan King Crab legs served with Drawn Butter, fresh vegetables and your choice of side dish

The Premier seafood experience. Two 8oz Maine Lobster tails broiled and served with Drawn Butter, fresh vegetables, and your choice of side dish

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 Spinach stuffing. Served over Lemon-Basil rice and finished with a choice of San Marzano tomato confit or Creme Pesto

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

Aged to peak tenderness and served with our Famous Onion Shreds. Served with your choice of side dish

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

Best of Show at the Wisconsin State Fair. Our most decadent expression. Center-cut filet stuffed with slivered garlic, wrapped in bacon, and seared. Served with onion shreds, and Dijon Mustard sauce with choice of side dish. Chef recommends Rare to Medium doneness

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

Filet Mignon with roasted mushrooms and scallions encased in a tender pastry shell. Served with Cognac sauce, fresh vegetables, and choice of side dish. Chef recommends Medium or above doneness

Hand-cut Boneless Certified Angus New York Strip, served with onion shreds and choice of side

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

topped with Crab, Asparagus, and Bearnaise

available broiled, sauteed, or battered

One-half pound served on toasted bun. Additional $1.00 for Cheeseburger

Shaved lean roast beef, caramelized onions, and large cup of au jus

Lean corned beef served open face on marbled rye, with Sauerkraut, 1000 Island dressing, Swiss cheese

Marinated chicken breast. Add cheese or bacon for $1.00 each

Manhattan Style New York Strip served with garlic toast, au jus, French fries and onion shreds. Served ala carte

Jumbo Shrimp with house cocktail sauce and lemon

White mushroom caps, stuffed with Crab Shrimp mixture. Topped with fresh Bearnaise

Drizzled with a special Brown Sugar glaze

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. Anchovies available upon request

Well-seasoned and made according to our house recipe. Slow cooked to tender perfection. Served with our own BBQ sauce and choice of side

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

Veal cutlets topped with crab meat, asparagus spears, Béarnaise sauce, and choice of side

Hand-breaded and draped with Marinara and melted Mozzarella. Served on a bed of Linguine

Sautéed breast cutlets topped with crab meat, Asparagus spears, and Béarnaise sauce. Served with fresh vegetables and choice of side

Two 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

Tender half duck slow roasted and orange glazed to finish crispy. Served with Apple Sausage stuffing, fresh vegetables, and Burgundy Cherry sauce

A medley of fresh vegetables in a light, creamy Alfredo sauce tossed with hearty Fettuccine

Two mushroom caps filled with cheesy Artichoke Spinach stuffing. Served over lemon-basil rice with San Marzano tomato confit

Aged to peak tenderness and served with our Famous Onion Shreds

An extra-large, center-cut Tenderloin filet, seared and sealed. Served with roasted mushrooms, onion shreds, and Beef Jus

Center-cut filet stuffed with slivered garlic, wrapped in bacon, and seared. Served with onion shreds, and Dijon Mustard sauce. Chef recommends Rare to Medium doneness

Center-cut filet, stuffed with slivered garlic and crusted with cracked black peppercorns. Served with our signature Cognac sauce. Chef recommends Rare to Medium doneness

Petite Filet served with an 8oz lobster tail, our famous onion shreds and drawn butter

Petite Filet and split Alaskan King Crab legs, our famous onion shreds, and drawn butter

Petite Filet served with three grilled jumbo Shrimp and our famous onion shreds

We use only Certified Angus Beef to ensure the highest quality

Hand-cut filet served with wild rice Pilaf, vegetables, and cucumber-dill sauce

Jumbo Gulf shrimp and Broccoli florets fried with a light, beer leavened batter

A boneless, V-cut filet available pan-fried or a la Amandine. Served with fresh vegetables

Steamed, split Alaskan King Crab legs served with lemon, drawn butter, and fresh vegetables

Two 8oz Maine Lobster tails broiled and served with lemon, drawn butter, fresh vegetables

Served with French Fries

Served with a baked Potato

with Butter, Alfredo, or Marinara Sauce

Awarded Best of Milwaukee 2016

Served up to perfection

Not too sour, not too sweet. Organic pomegranate juice, mango vodka triple sec

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. Topped with fresh Bearnaise

Deep fried Eggplant batons served with Parmesan, Marinara, and Lemon

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 a special Brown Sugar glaze

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

1/2 lb. Steak Burger on a toasted Ciabatta roll with Cheddar and Bacon. Served with Fries, and a Pickle spear

1/2 lb. Certified Agnus Steak Burger on a toasted Ciabatta bun topped with bacon, cheddar cheese, a heaping pile of onion shreds, and a side of BBQ

Shaved Prime Rib stacked on a French roll. Served with Fries, Pickle spear, and hot Beef Jus. Swiss and Onions available upon request

Hand-breaded chicken breast tenders served with Fries, Celery Carrot sticks, and your choice of BBQ, Ranch, or Bleu cheese dressing

Three petite tenderloin medallions crusted with cracked peppercorn cooked to order. Served in a rich herbed demiglace pan sauce

Mixed greens with rows of Blue Cheese, Avocado, Bacon bits, ripe Tomatoes, and hard-boiled Egg with choice of dressing

Full of fresh banana slices. Topped with whipped cream toasted almond slices. 7 Whole pie available upon request

Rich and creamy custard finished with a caramelized sugar crust. Topped with fresh berries

The traditional Italian "pick-me-up". Creamy Mascarpone filling separates layers of lady finger cookies. Made with plenty of fresh pressed Espresso and Rum

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

Dense and creamy cake loaded into a Graham cracker crust. Topped with your choice of strawberries, sweet cherries, or hot fudge. Add hot fudge, salted caramel sauce, and pecans to have a Turtle cheesecake $8

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

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

Tart refreshing, perfect for summer. Graham cracker crust, creamy key lime filling topped with whipped cream and a lime wedge

Vanilla ice cream topped with your choice of strawberries, cherries, or hot chocolate fudge

A serving of vanilla ice cream in a dish

A serving of Milwaukee's own Purple Door ice cream. Ask for our current selection

Large caps stuffed with a mixture of Crab meat and Shrimp Topped with warm Béarnaise Sauce

Four Jumbo Shrimp with our own Cocktail Sauce

drizzled with a special 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

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

our fresh, daily selection

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

A hearty serving of Beef, Vegetables, and Spice. Topped with Cheddar, Red Onion, and Sour Cream. Fall through Spring

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 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

Center cut 6oz Tenderloin served with Jus and our famous Shreds

Ground Certified Angus Beef mixed according to house recipe. Served with gravy, mashed potatoes, and fresh vegetables

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

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 Béchamel

Hand-breaded and draped with Marinara and melty Mozzarella. Served on a bed of Linguine

6 oz. Atlantic filet, served with wild rice pilaf, vegetables, and finished with Cucumber-Dill sauce

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

Three butterflied Gulf shrimp stuffed with a moist crab mixture. Served on a bed of creamy Fettucine Alfredo

Pan-fried Beef Liver topped with Bacon and sautéed Onions

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

½ lb. Certified Agnus Steak Burger on toasted Ciabatta bun topped with bacon, cheddar cheese, a heaping pile of onion shreds, and a side of BBQ

Shaved Prime Rib stacked on a French Roll with a side of hot Jus

Thin shaved Prime Rib, sautéed Peppers, and Onions. Smothered with Brick cheese, and served on a Pretzel Hoagie

Thin shaved Pit Ham & melty Swiss cheese, served on a Pretzel Hoagie

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

A double-decker Turkey and Bacon, with lettuce, tomato and mayo on white toast

Strips of grilled Chicken, fresh Romaine, tomatoes, and our house recipe Caesar dressing wrapped in your choice of a White or Honey Wheat Tortilla

House cooked Corned Beef, tangy Sauerkraut, Swiss, and 1000 Island dressing on Marble Rye

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. Topped with fresh Bearnaise

Deep fried Eggplant batons served with Parmesan, Marinara, and Lemon

Classically prepared Helix snails in rich garlic butter served with Ciabatta toast points

The Supper Club staple served with Jumbo shrimp and our traditional cocktail sauce

Drizzled with a special Brown Sugar glaze

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

From scratch soup made daily

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. Anchovies available upon request

Spinach tossed with fresh Strawberries, spiced Walnuts, and Balsamic Vinaigrette. Topped with Gorgonzola cheese

Served with sliced red onion, bacon, hard-boiled egg, and topped with Hot Bacon dressing

All entrees include a relish tray, hot bread & butter, and house salad or soup du jour. Where specified, entrees are accompanied by your choice of side dish: Wild Rice Pilaf, Baked Potato, Mashed Potatoes, or French Fries. House salad may be substituted with Caesar salad or Strawberry Walnut salad ($5)

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

Pork tenderloin stuffed with garlic and wrapped in bacon. Served with roasted Brussel Sprouts, Dijon Mustard sauce and your choice of side dish

Breaded Veal cutlets with Spinach Spätzle, braised Red Cabbage, and topped with a rich veal sauce made with onions, mushrooms, sweet peppers, bacon, and Hungarian Paprika

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

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

Hand-breaded in Italian seasoned bread crumbs and sautéed. Then draped with Marinara and melted Mozzarella. Served with a bed of Linguine and Garlic Butter

Two 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 Béchamel

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

Tender half duck slow roasted and orange glazed to finish crispy. Served with Apple & Sausage stuffing, fresh vegetables, Burgundy Cherry sauce, and your choice of side dish

Gulf Shrimp sauteed in garlic butter, white wine, and lemon. Served with fresh vegetables and a choice of Wild Rice Pilaf or Linguine

Lightly seasoned hand-cut Salmon Filet with a Cucumber-Dill Sauce. Served with fresh vegetables and wild rice pilaf

Tender, flaky white fish filet rolled with Artichoke & 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

Four butterflied Gulf shrimp stuffed with a moist crab mixture. Served on a bed of creamy Fettuccine Alfredo

Atlantic Sea scallops served with Lemon-Basil rice and your choice of San Marzano Tomato confit or garlic butter

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

Steamed, split Alaskan King Crab legs served with Drawn Butter, fresh vegetables and your choice of side dish

The Premier seafood experience. Two 8oz Maine Lobster tails broiled and served with Drawn Butter, fresh vegetables, and your choice of side dish

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 & Spinach stuffing. Served over Lemon-Basil rice and finished with a choice of San Marzano tomato confit or Creme Pesto

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

Aged to peak tenderness and served with our Famous Onion Shreds. Served with your choice of side dish

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

Best of Show at the Wisconsin State Fair. Our most decadent expression. Center-cut filet stuffed with slivered garlic, wrapped in bacon, and seared. Served with onion shreds, and Dijon Mustard sauce with choice of side dish. Chef recommends Rare to Medium doneness

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

Filet Mignon with roasted mushrooms and scallions encased in a tender pastry shell. Served with Cognac sauce, fresh vegetables, and choice of side dish. Chef recommends Medium or above doneness

Hand-cut Boneless Certified Angus New York Strip, served with onion shreds and choice of side

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

topped with Crab, Asparagus, and Bearnaise

available broiled, sauteed, or battered

One-half pound served on toasted bun. Additional $1.00 for Cheeseburger

Shaved lean roast beef, caramelized onions, and large cup of au jus

Lean corned beef served open face on marbled rye, with Sauerkraut, 1000 Island dressing, & Swiss cheese

Marinated chicken breast. Add cheese or bacon for $1.00 each

Manhattan Style New York Strip served with garlic toast, au jus, French fries and onion shreds. Served ala carte

Jumbo Shrimp with house cocktail sauce and lemon

White mushroom caps, stuffed with Crab & Shrimp mixture. Topped with fresh Bearnaise

Drizzled with a special Brown Sugar glaze

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. Anchovies available upon request

Well-seasoned and made according to our house recipe. Slow cooked to tender perfection. Served with our own BBQ sauce and choice of side

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

Veal cutlets topped with crab meat, asparagus spears, Béarnaise sauce, and choice of side

Hand-breaded and draped with Marinara and melted Mozzarella. Served on a bed of Linguine

Sautéed breast cutlets topped with crab meat, Asparagus spears, and Béarnaise sauce. Served with fresh vegetables and choice of side

Two 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

Tender half duck slow roasted and orange glazed to finish crispy. Served with Apple & Sausage stuffing, fresh vegetables, and Burgundy Cherry sauce

A medley of fresh vegetables in a light, creamy Alfredo sauce tossed with hearty Fettuccine

Two mushroom caps filled with cheesy Artichoke & Spinach stuffing. Served over lemon-basil rice with San Marzano tomato confit

Aged to peak tenderness and served with our Famous Onion Shreds

An extra-large, center-cut Tenderloin filet, seared and sealed. Served with roasted mushrooms, onion shreds, and Beef Jus

Center-cut filet stuffed with slivered garlic, wrapped in bacon, and seared. Served with onion shreds, and Dijon Mustard sauce. Chef recommends Rare to Medium doneness

Center-cut filet, stuffed with slivered garlic and crusted with cracked black peppercorns. Served with our signature Cognac sauce. Chef recommends Rare to Medium doneness

Petite Filet served with an 8oz lobster tail, our famous onion shreds and drawn butter

Petite Filet and split Alaskan King Crab legs, our famous onion shreds, and drawn butter

Petite Filet served with three grilled jumbo Shrimp and our famous onion shreds

We use only Certified Angus Beef to ensure the highest quality

Hand-cut filet served with wild rice Pilaf, vegetables, and cucumber-dill sauce

Jumbo Gulf shrimp and Broccoli florets fried with a light, beer leavened batter

A boneless, V-cut filet available pan-fried or a la Amandine. Served with fresh vegetables

Steamed, split Alaskan King Crab legs served with lemon, drawn butter, and fresh vegetables

Two 8oz Maine Lobster tails broiled and served with lemon, drawn butter, fresh vegetables

Served with French Fries

Served with a baked Potato

with Butter, Alfredo, or Marinara Sauce

Awarded Best of Milwaukee 2016

Served up to perfection

Not too sour, not too sweet. Organic pomegranate juice, mango vodka & triple sec

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. Topped with fresh Bearnaise

Deep fried Eggplant batons served with Parmesan, Marinara, and Lemon

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 a special Brown Sugar glaze

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

1/2 lb. Steak Burger on a toasted Ciabatta roll with Cheddar and Bacon. Served with Fries, and a Pickle spear

1/2 lb. Certified Agnus Steak Burger on a toasted Ciabatta bun topped with bacon, cheddar cheese, a heaping pile of onion shreds, and a side of BBQ

Shaved Prime Rib stacked on a French roll. Served with Fries, Pickle spear, and hot Beef Jus. Swiss and Onions available upon request

Hand-breaded chicken breast tenders served with Fries, Celery & Carrot sticks, and your choice of BBQ, Ranch, or Bleu cheese dressing

Three petite tenderloin medallions crusted with cracked peppercorn cooked to order. Served in a rich herbed demiglace pan sauce

Mixed greens with rows of Blue Cheese, Avocado, Bacon bits, ripe Tomatoes, and hard-boiled Egg with choice of dressing

Full of fresh banana slices. Topped with whipped cream & toasted almond slices. 7 Whole pie available upon request

Rich and creamy custard finished with a caramelized sugar crust. Topped with fresh berries

The traditional Italian "pick-me-up". Creamy Mascarpone filling separates layers of lady finger cookies. Made with plenty of fresh pressed Espresso and Rum

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

Dense and creamy cake loaded into a Graham cracker crust. Topped with your choice of strawberries, sweet cherries, or hot fudge. Add hot fudge, salted caramel sauce, and pecans to have a Turtle cheesecake $8

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

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

Tart & refreshing, perfect for summer. Graham cracker crust, creamy key lime filling topped with whipped cream and a lime wedge

Vanilla ice cream topped with your choice of strawberries, cherries, or hot chocolate fudge

A serving of vanilla ice cream in a dish

A serving of Milwaukee's own Purple Door ice cream. Ask for our current selection