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

Monday October 20th
Community Style Seafood Boil
$40/person beverages included
email Rooftop@Packardsokc.com to reserve your spot

Our menus are seasonal and change every several months.

Lunch

Monday – Closed

Tuesday – Friday 11AM – 2PM

Saturday & Sunday Brunch

Packards Fall Lunch PDF

FOR THE TABLE

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

DIP TRIO
Salsa Rojo, French Onion, Classic Hummus, Tortilla Chips, Toast, Potato Chips  12

WARM MARINATED OLIVES
Citrus, Rosemary, Fennel, Chili Flake, Toast  8

FRIED BRUSSEL SPROUTS
Ponzu Caramel, Bacon, Cashews, Shaved Fresno Chiles  9

ON THE BOARD

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

SEASONAL VEGETABLES
Chef’s Selection,Flat Bread, Romesco  9

ARTISANAL CHEESE
Choose From Chalk Board, Pear-Raisin Compote, Local Honey, Nuts, Toast  Each

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

SALADS & SOUP

ADD CHICKEN  4 | SIRLOIN  9 | SHRIMP  8 | SALMON  9

MIXED GREENS
Cucumber, Cherry Tomato, Goat Cheese, Sunflower Seeds, Buttermilk Dressing  8

LITTLE GEM
Manchego, Cornbread Croutons, Roasted Green Chile Caesar Dressing  8

KALE
Gorgonzola, Chickpeas, Red Onion, Carrots, Peppadew Peppers, Golden Balsamic Vinaigrette  10

SPINACH
Quinoa, Apples, Red Grapes, Feta, Spiced Pecans, Green Goddess Dressing  10

CAULIFLOWER & BRIE SOUP  HERB OIL    CUP  4     BOWL  7

SOUP DU JOUR    CUP  4     BOWL  7

BETWEEN BREAD

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

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

PHILLY
Mustard Hoagie, Shaved Ribeye, Provolone, Peppers, Onions, Mushrooms, Coop Beer Cheese  13

HOT BROWN
Open-Faced Sourdough, Roast Turkey, Cheddar Mornay, Bacon, Tomato, Paprika  12

MUFFULETTA
Focaccia, Salami, Capicola, Mortadella, Provolone, Olive Salad  11

FRIED CHICKEN
Sesame Bun, Bacon, Cheddar, Swiss, Bar-B-Q Sauce, Shaved Red Onion  11

GRILLED CHICKEN FLATBREAD
Arugula, Goat Cheese, Shaved Pear, Peppadew Aioli  10

FRIED CATFISH PO-BOY
Baguette, Arugula, Tomato, Bread & Butter Pickles, Malt Vinegar Tartar  12

GRILLED PIMENTO CHEESE
Sourdough  9  | Add Bacon  3

VEGGIE MELT
Sourdough, Avocado, White Cheddar, Caramelized Onions, Tomato, Roasted Garlic  10

PIGGY BURGER
Sesame Bun, Blackened Pork, Ham, Smoked Gouda, Honey Mustard, Pickled Fresnos*  12

BIG PLATES

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

FETTUCCINE
Chicken, Mushrooms, Swiss Chard, Mascarpone Cream Sauce, Hazelnut Crumbs  12

RED LENTIL CURRY
Cauliflower, Carrots, Sweet Potato, Coconut Milk, Basmati Rice, Spiced Almonds  12

SHRIMP & GRITS
Andouille Sausage, Cheddar Grits, Creole Tomato Gravy  12

SALMON
Swiss Chard, Roasted Cauliflower, Lemon Saffron Sauce  17

STEAK FRITES
Petite Sirloin, French Fries, Bread & Butter Pickles, Garlic Butter*  14

SWEET TREATS

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

APPLE CAKE
Maple-Bourbon Creme Anglaise, Chantilly Cream  8

ORANGE CRÈME BRÛLÉE  8

KIWI SORBET
Two Scoops  4

Dinner

Monday – Closed

Tuesday – Thursday 5PM-9PM

Friday & Saturday 5PM-10PM

Packards Fall Dinner PDF

Packards Fall Dessert PDF

FOR THE TABLE

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

DIP TRIO
Salsa Rojo, French Onion, Classic Hummus, Tortilla Chips, Toast, Potato Chips  12

WARM MARINATED OLIVES
Citrus, Rosemary, Fennel, Chili Flake, Toast  8

FRIED BRUSSEL SPROUTS
Ponzu Caramel, Bacon, Cashews, Shaved Fresno Chiles  9

BEEF CARPACCIO
Arugula, Caper Berries, Parmesan, Horseradish Vinaigrette  12

OYSTERS ON THE HALF SHELL
Apple Mignonette, Horseradish 3 For 9 | 6 For 18

BAKED OYSTERS “ROCKINVILLE “
Spinach, Bacon, Mushrooms, Shrimp, Tabasco Béchamel, Parmesan Bread Crumbs  4 For 16

ON THE BOARD

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

SEASONAL VEGETABLES
Chef’s Selection, Flat Bread, Romesco  9

ARTISANAL CHEESE
Choose From Chalk Board, Pear-Raisin Compote, Local Honey, Nuts, Toast  Each

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

SALADS & SOUPS

ADD CHICKEN  4 | SIRLOIN  9 | SHRIMP  8 | SALMON  9

MIXED GREENS
Cucumber, Cherry Tomato, Goat Cheese, Sunflower Seeds, Buttermilk Dressing  8

LITTLE GEM
Manchego, Cornbread Croutons, Roasted Green Chile Caesar Dressing  8

KALE
Gorgonzola, Chickpeas, Red Onion, Carrots, Peppadew Peppers, Golden Balsamic Vinaigrette  10

SPINACH
Quinoa, Apples, Red Grapes, Feta, Spiced Pecans, Green Goddess Dressing  10

CAULIFLOWER & BRIE SOUP  HERB OIL    CUP  4     BOWL  7

SOUP DU JOUR    CUP  4     BOWL  7

BIG PLATES

FILET
Whipped Potatoes, Broccolini, Bordelaise Sauce*  29

RIBEYE
Ancho-Coffee Crusted, Sweet Potato Hash, Rajas Con Crema, Fried Leeks*  28

BERKSHIRE PORK CHOP
Jalapeño-Cheddar Grits, Broccolini, Apple Butter, Pickled Onions*  25

GRILLED SALMON
Swiss Chard, Roasted Cauliflower, Lemon Saffron Sauce  24

BLACKENED REDFISH
Crawfish Étouffée, Risotto, Green Onions  28

DUCK BREAST
Brussels Sprouts, Bacon, Butternut Squash Purée, Hard Cider Demi  26

ROASTED HALF CORNISH HEN
Whipped Potatoes, Honey-Glazed Carrots, Au Jus  18

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

FETTUCCINE
Chicken, Mushrooms, Swiss Chard, Mascarpone Cream Sauce, Hazelnut Crumbs  15

RED LENTIL CURRY
Cauliflower, Sweet Potato, Carrots, Coconut Milk, Basmati Rice, Spiced Almonds  15

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

SWEET TREATS

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

APPLE CAKE
Maple-Bourbon Creme Anglaise, Chantilly Cream  8

ORANGE CRÈME BRÛLÉE  8

KIWI SORBET
Two Scoops  4

Brunch

Saturday 11AM – 2PM

Sunday 10AM – 3PM

Packards Fall Brunch PDF

BRUNCH

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

EGGS BENEDICT
English Muffin, 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 |  Local Honey

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

BREAKFAST BURRITO
Flour Tortilla, Scrambled Eggs, Cheddar, Hash Browns, Onions, Peppers, Green Chile Braised Pork  11

VEGAN TOFU SCRAMBLE
Peppers, Onions, Tomato, Spinach, Fresh Fruit  8

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

STEAK & EGGS
Petite Sirloin, Choice Of Eggs, Breakfast Potatoes, Toast*  16

CRUNCH BERRY FRENCH TOAST
Whipped Mascarpone, Bacon Or Breakfast Sausage, Fresh Fruit  9
Syrups : Maple-Butter |  Local Honey

TWIN-SIX BREAKFAST
Two Eggs, Bacon Or Sausage, Breakfast Potatoes, Toast  10

STEEL-CUT OATMEAL
Pear, Craisins, Cinnamon Cup  5      Bowl  8

BISCUITS & SAUSAGE GRAVY  7

FRITTATA
Check The Chalk Board

A LA CARTE

BACON  3

BREAKFAST SAUSAGE  3

TWO FARM-FRESH EGGS  4

ONE PANCAKE  3

HASH BROWNS OR  BREAKFAST POTATOES  3

ONE BISCUIT & SAUSAGE GRAVY  4

TOAST, BISCUIT OR  ENGLISH MUFFIN  2

FRESH FRUIT  3

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