OUR NEW AMERICAN KITCHEN

Packard’s New American Kitchen is steeped in the heritage of Oklahoma City’s historic Packard Building. Through the build out process of the restaurant we were able to restore several elements of the original Packard dealership that really bring the history of the space to life. Be sure to check out the craftsmanship uncovered in the tile that originally served as the show room floor.

 

Our menu is a modern take on classic American favorites using locally sourced ingredients and features house-made breads, pastas, and charcuterie. Be sure to inquire about The Packard rooftop for your next event!

EVENTS

Nightly Specials

Every Tuesday is Neighborhood Night!
We feature a great dinner feature for $10.00

Wednesday Night is Keep it Local Night!
Half priced house made pastas with a Keep It Local Card

 

Our menus are seasonal and change every several months.

Lunch

Monday – Closed

Tuesday – Friday 11AM – 2PM

Saturday & Sunday Brunch

Packard’s Summer Lunch Menu PDF

FOR THE TABLE

MUSSELS 
Andouille Sausage, Garlic, Smoked Tomato Broth, Green Onions  10

DIP-TRIO
Tomatillo Salsa, White Bean Hummus, Pimento Cheese, Tortilla Chips, Toast, Kettle Chips  12

CAMPECHANA 
Shrimp, Crab, Tomato, Olives, Avocado, Cilantro, Lime, Tortilla Chips  13

CHORIZO MEATBALLS
Carrot Purée, Pickled Jalapeño, Queso Fresco  9

ON THE BOARD

HOUSE-MADE BREAD
Baker’s Creations, Herb Oil, Daily Butter  4

SEASONAL VEGETABLES
Chef’s Selection, Flat Bread, Basil Pesto  9

ARTISANAL CHEESE
Choose From Board, Fruit Compote, Local Honey, Nuts, Toast  Ea

CHILLED SMOKED SALMON
Dill Cream Cheese, Red Onion, Pickled Cucumber, Capers, Toast  10

SALADS & SOUP

Add Chicken  4 | Sirloin  8 | Shrimp  6  | Salmon  9

HOUSE
Mixed Greens, Cucumber, Cherry Tomato, Goat Cheese, Sunflower Seeds, Buttermilk Dressing   7

KALE
Croutons, Bacon, Shaved Parmesan, Caesar Dressing  7

CAPRESE
Mixed Greens, Heirloom Tomato, Fresh Mozzarella, Basil Pesto, Balsamic Vinaigrette   10

SPINACH
Quinoa, Strawberries, Grapes, Feta Cheese, Spiced Pecans, Green Goddess Dressing   10

BEET & WATERMELON
Frisée, Pistachios, Feta, Citrus Vinaigrette   11

CHICKEN-ZUCCHINI & COUSCOUS OR TOMATO-BEET GAZPACHO       Cup  4      Bowl  6

BETWEEN BREAD

All Sandwiches Include A Choice Of French Fries, Onion Rings, Kettle Chips Or Cole Slaw.  Substitute A Small Side Salad, Quinoa Or Warm Kale & Bacon For A Dollar.

PACKARD’S BURGER
Sesame Bun, House Mustard, Lettuce, Tomato, Red Onion, Spicy Tomato Jam*  10

Add Cheddar, Swiss, Bleu, Provolone Or Smoked Gouda  1  |  Add  Farm Fresh Egg  2   |   Add Bacon  3

PHILLY
Mustard Hoagie, Shaved Ribeye, Provolone, Peppers, Onions, Mushrooms, Coop Native Amber Beer Cheese  12

SMOKED TURKEY BLT
Marbled Rye, Swiss, Bacon, Lettuce, Tomato, Green Goddess  11

MUFFULETTA
Focaccia, Salami, Capicola, Mortadella, Provolone, Olive Salad  10

CRISPY BAR-B-Q CHICKEN
Sesame Bun, Bacon, Cheddar, Swiss, Bar-B-Q Sauce, Shaved Red Onion  10

FRIED CATFISH PO-BOY
Baguette, Cole Slaw, Malt Vinegar Tartar  12

GRILLED CHICKEN FLATBREAD
Spinach, Goat Cheese, Shaved Zucchini, Peppadew Aioli  10

GRILLED PIMENTO CHEESE
Marbled Rye  9  | Add Bacon  3

VEGGIE
Baguette, Portobello, Spinach, Tomato, Pickled Squash, Sprouts, Swiss, Red Wine Vinaigrette  10

PATTY MELT
Marbled Rye, Smoked Gouda, Port Onions, Spicy 1000 Island*  11

BIG PLATES

FRIED LASAGNA
Crispy Pasta Sheets, Mozzarella, Spinach, Peppers, Tomato, Onions, Meat Sauce  12

FETTUCCINI
Chicken, Bacon, Peas, Cherry Tomato, Garlic, Pink Vodka Sauce  12

RED LENTIL CURRY
Green Beans, Squash, Carrots, Coconut-Basmati Rice, Toasted Almonds  12

GRILLED SALMON
White Beans, Kale, Eggplant Caponata  17

FISH TACOS
Mahi-Mahi, Cilantro Slaw, Tomatillo Salsa, Avocado, Black Bean-Corn Salad  12

STEAK FRITES
6oz Sirloin, French Fries, Boursin Butter*  13

SWEET TREATS

PEACH SKILLET COBBLER
Vanilla Bean Ice Cream 8

CRACKED CARAMEL SUNDAE
Chocolate Ganache, Brownie, Vanilla Bean Ice Cream, Caramel Sauce, Nuts  8

CUCUMBER-MINT SORBET  5

OLIVE OIL CAKE
Summer Berries, Citrus, Whipped Cream  6

Dinner

Monday – Closed

Tuesday – Thursday 5PM-9PM

Friday & Saturday 5PM-10PM

Packard’s Summer Dinner Menu PDF

FOR THE TABLE

MUSSELS 
Andouille Sausage, Garlic, Smoked Tomato Broth, Green Onions  10

DIP-TRIO
Tomatillo Salsa, White Bean Hummus, Pimento Cheese, Tortilla Chips, Toast, Kettle Chips  12

CAMPECHANA 
Shrimp, Crab, Tomato, Olives, Avocado, Cilantro, Lime, Tortilla Chips  13

CHORIZO MEATBALLS
Carrot Purée, Pickled Jalapeño, Queso Fresco  9

ON THE BOARD

HOUSE-MADE BREAD
Baker’s Creations, Herb Oil, Daily Butter  4

SEASONAL VEGETABLES
Chef’s Selection, Flat Bread, Basil Pesto  9

ARTISANAL CHEESE
Choose From Board, Fruit Compote, Local Honey, Nuts, Toast  Ea

CHILLED SMOKED SALMON
Dill Cream Cheese, Red Onion, Pickled Cucumber, Capers, Toast  10

SALADS & SOUPS

Add Chicken  4 | Sirloin  8 | Shrimp  6  | Salmon  9

HOUSE
Mixed Greens, Cucumber, Cherry Tomato, Goat Cheese, Sunflower Seeds, Buttermilk Dressing   7

KALE
Croutons, Bacon, Shaved Parmesan, Caesar Dressing  7

CAPRESE
Mixed Greens, Heirloom Tomato, Fresh Mozzarella, Basil Pesto, Balsamic Vinaigrette   10

SPINACH
Quinoa, Strawberries, Grapes, Feta Cheese, Spiced Pecans, Green Goddess Dressing   10

BEET & WATERMELON
Frisée, Pistachios, Feta, Citrus Vinaigrette   11

CHICKEN-ZUCCHINI & COUSCOUS OR TOMATO-BEET GAZPACHO       Cup  4      Bowl  6

BIG PLATES

GRILLED SALMON
White Beans, Kale, Eggplant Caponata  21

FILET
Whipped Potatoes, Asparagus, Bordelaise Sauce*  30

RIBEYE
Crispy Fingerling Potatoes, Green Beans, Boursin Butter*  29

BERKSHIRE PORK CHOP
Jalapeño Cheddar Grits, Broccolini, Peach Marmalade, Pickled Onions*  25

BONE-IN CHICKEN BREAST
Parmesan Risotto, Broccolini, Balsamic Caramel  17

BLACKENED REDFISH
Crawfish Étouffée, Corn Risotto, Green Onions  28

CRAB CAKE
Pea Puree, Black Bean-Corn Salad, Pea Shoots  22

FRIED LASAGNA
Crispy Pasta Sheets, Mozzarella, Spinach, Peppers, Tomato, Onions, Meat Sauce  15

FETTUCCINI
Chicken, Bacon, Peas, Cherry Tomato, Garlic, Pink Vodka Sauce  15

RED LENTIL CURRY
Green Beans, Squash, Carrots, Coconut-Basmati Rice, Toasted Almonds  15

PACKARD’S BURGER
Sesame Bun, House Mustard, Lettuce, Tomato, Red Onion, Spicy Tomato Jam*  10
Add Cheddar, Swiss, Bleu Or Smoked Gouda  1  |  Add  Farm Fresh Egg  2   |   Add Bacon  3

CRISPY BAR-B-Q CHICKEN
Sesame Bun, Bacon, Cheddar, Swiss, Bar-B-Q Sauce, Red Onion  10

SWEET TREATS

PEACH SKILLET COBBLER
Vanilla Bean Ice Cream 8

CRACKED CARAMEL SUNDAE
Chocolate Ganache, Brownie, Vanilla Bean Ice Cream, Caramel Sauce, Nuts  8

CUCUMBER-MINT SORBET  5

OLIVE OIL CAKE
Summer Berries, Citrus, Whipped Cream  6

Brunch

Saturday 11AM – 2PM

Sunday 10AM – 3PM

Packard’s Summer Brunch Menu PDF

BRUNCH

BACON, EGG & CHEDDAR BISCUIT 
Strawberry-Jalapeno Jam, Hash Browns  9

EGGS BENEDICT 
English Muffin, Country Ham, Poached Eggs, Hollandaise Sauce, Hash Browns, Fresh Fruit*  14
(Substitute Smoked Salmon – 5)

SOURDOUGH PANCAKES 
Two Pancakes, Bacon Or Breakfast Sausage, Fresh Fruit  8
Syrups : Maple-Butter | Strawberry | Maple | Local Honey

DUCK CONFIT HASH 
Peppers, Onions, Sunny Eggs, Fresh Fruit*  12

STEAK & EGGS 
Sirloin, Choice Of Eggs, Breakfast Potatoes, Fresh Fruit*  16

VEGAN TOFU SCRAMBLE 
Peppers, Onion, Tomato, Cilantro, Fresh Fruit 8

FRIED CHICKEN BISCUIT  
Pimento Cheese, Fried Egg, Bacon, Hash Browns  11

BREAKFAST BURRITO 
Flour Tortilla, Scrambled Eggs, Cheddar, Potato, Onion, Peppers, Green Chile Braised Pork Butt  11

CRUNCH BERRY FRENCH TOAST
Bacon Or Breakfast Sausage, Fresh Fruit  8
Syrups : Maple-Butter | Strawberry | Maple | Local Honey

HOUSE GRANOLA PARFAIT   
Seed, Oat, And Nut Granola, Berry Compote, Yogurt, Fresh Berries  5

BISCUITS & CHORIZO GRAVY
Buttermilk Biscuits, House Chorizo Sausage Gravy 7

BACON WRAPPED ASPARAGUS
Poached Eggs, Pesto, Shaved Parmesan, Breakfast Potatoes*  10

ABOUT

Fundamental to delivering food of this quality are the ingredients. Packard’s will be sourcing many ingredients locally and from around the region though will maintain the flexibility to bring ingredients and recipes in from around the world.

General Manager – John Ross

Executive Chef – Chris McKenna

Managers – Nick Schaefer, Sarah Smith & Amy Hatfield

Baker – George Hatfield

John@Packardsokc.com
Nick@Packardsokc.com
Sarah@Packardsokc.com
Amy@Packardsokc.com

ROOFTOP INFORMATION

Rooftop FAQ

For more information email us at rooftop@Packardsokc.com or call to setup an appointment

SOURCES

We love good food, which means we love good ingredients.  We try to source as much as we can locally, but there some ingredients you just cannot find in Oklahoma.

Here are just a few of the Oklahoma businesses we support by using their local products.

Peach Crest Farm

Greenwood Farms – Big Cabin, OK

Shady Creek Farms

McGhee Honey – Sulphur, OK

Lomah Milk – Wyandotte, OK

Raw Milk Cheddar – Christian Brothers

Local Co-Op Goods -  J.B. Pratt

Grandma Nellie’s Free Range All Natural D.A.R.P. Chicken – TAHLEQUAH, OK
NO: ANTIBIOTICS, STEROIDS, HORMONES OR ANIMAL BY-PRODUCTS

Grass Fed Beef – Wichita Buffalo Co. Hinton, OK Sandy Springs Farms

Rabbit – Edmond Pepper Farm

Pork – Tulsa, OK

Drinks:

EÔTÉ Coffee – Chandler, OK

Prairie Wolf Vodka – Guthrie, OK

COOP Ale Works – OKC

Prairie Ales – Tulsa

Choc Beer – Krebs

Mustang Brewing – OKC

Belle Isle Brewery – OKC

Strong Tonic – OKC

 

All Breads and Pastas are made Fresh In-House Daily  | Meats are Cured In-House and Hand-Cut