Entrées

Teriyaki Salmon : An 8oz teriyaki glazed salmon over basmati rice with snow peas. Topped with our freshly made mango salsa. 38

Seafood Medley : 3 fresh scallops, 2 jumbo lobster-stuffed shrimp, 6oz lobster tail, basmati rice, carrots and asparagus. Served with drawn butter and sweet chili aioli. 62

Chef Rick’s Lobster Pasta : Tender lobster meat with pappardelle pasta, crisp asparagus and mushrooms in a brandy parmesan cream sauce. Perfected over 20 years. 44

• For the ultimate lobster pasta... add shrimp - 6

Commodore’s Angus 22 oz. Cowboy Steak : Bone in, Black Angus ribeye topped with herb butter. Served with whipped potatoes, carrots and asparagus. 62

New Orleans Eggplant Pasta : Lump crab, shrimp & breaded eggplant. Served with linguine pasta and a cajun cream sauce. 34

• Vegetarian style-30

Parmesan Herb-Crusted Walleye : Great Lakes Walleye with a lemon, butter wine sauce. Served with basmati rice and broccoli. 38

Bayfront Premium Pork Chop : A frenched bone-in pork chop served over pancetta and pea carbonara tossed in fresh linguine. Topped with flash fried spinach and parmesan cheese. 44

Cajun Chicken Pappardelle : Sautéed chicken, onions, mushrooms, peppers, and garlic over pappardelle pasta tossed in a spicy Cajun white wine cream sauce. 29

Filet Mignon : An 8oz center-cut filet topped with herb butter. Served with whipped potatoes, carrots, and asparagus. 56

• Add lobster tail - 19
• Add shrimp - 12
• Add bleu cheese crust - 5
• Add Portobello mushroom demi-glace - 5

Bayfront Chicken Piccata : Lightly breaded chicken breast topped with white wine cream and caper sauce over linguini. Served with broccoli. 29