Enhancements

Blue Crab Ravioli : Blue crab ravioli tossed in crab bechamel, topped with fresh crab meat. Served with roasted garlic toast points. 45

Artichoke & Spinach Stuffed Flounder : Fresh flounder stuffed with cream cheese, spinach and artichokes. Served with a prima vera orzo. 45

Champagne Shrimp and Lobster Pasta : Tender lobster tail, Vietnamese tiger and gulf shrimp tossed with pappardelle and champagne tarragon cream sauce. 58

Pork Belly Scallops : Seared pork belly and scallops served with a pomegranate molasses 24

Crab Cakes : Three cakes served with remoulade and sweet chili aioli 26

Fall Salad : grilled chicken, roasted delicata squash, craisins, toasted walnuts, red onions, apples, and feta served on a bed of mixed greens tossed in a house made maple vinaigrette. 19

Smoked Brisket Sandwich : sliced brisket piled high on a brioche bun, smothered in Ship Faced braised apples and onions, smoked gouda and cheddar cheese, accompanied with an Alabama white sauce. served with choice of side. 20

Don’t Give Up the Lunch : our famous Don't Give Up the Shrimp tossed in boom boom sauce served on a bed of basmati rice and steamed broccoli. 18

Shrimp & Lobster Bisque : Chunks of lobster meat and shrimp, with a touch of sherry. An Oliver's favorite. 14

Salmon Burger with Truffle Fries : Fresh made salmon burger served on a brioche bun with arugula and tomatoes. Topped with a dill honey mustard. 20

Brunch Burger : A half-pound Black Angus burger on a brioche bun with potato pancakes, bacon strips, cheddar cheese, a sunny side up egg, and a drizzle of chipotle aioli. Served with seasoned breakfast potatoes. 21

Crab & Spinach Benedict : Two poached eggs, two crab cakes, and spinach served atop an English muffin, smothered with creamy hollandaise sauce. Served with seasoned breakfast potatoes. 31

Classic Eggs Benedict : Two poached eggs and Canadian bacon atop an English muffin, smothered with creamy hollandaise sauce. Served with seasoned breakfast potatoes. 20

Oliver’s Gourmet Burger : A half-pound Black Angus burger on a brioche bun with melted muenster cheese & bacon jam. A burger fit for a Commodore. 19

Chocolate Peanut Butter Cake : Chocolate chips, peanuts, chocolate drizzle. 12

Chopped Salad : Iceberg lettuce, tomato, red onion, cucumber, bacon, cheddar, creamy parmesan peppercorn and crispy tortilla straws. 14

Tiramisu : Chocolate drizzle, fresh berries, powdered sugar. 12

Triple Chocolate Cake : Vanilla bean ice cream, chocolate syrup, fresh berries, powdered sugar. 10

Waffle Sundae : Belgium waffle, vanilla bean ice cream, fresh berries, chocolate syrup, powdered sugar, and caramel drizzle. 8

Teriyaki Salmon : An 8oz teriyaki glazed salmon over basmati rice with snow peas. Topped with our freshly made mango salsa. 39

Our Famous 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. 64

Commodore’s Angus 22 oz. Cowboy Steak : Bone in, Black Angus ribeye topped with herb butter. Served with whipped potatoes, carrots and asparagus. 69

OUR FAMOUS PARMESAN HERB-CRUSTED WALLEYE : Great Lakes walleye topped with a lemon butter wine sauce. Served with basmati rice and broccoli. 39

Premium Pork Chop : A frenched bone-in pork chop served over linguini carbonara. Topped with flash fried spinach and parmesan cheese. 46

Gorgonzola Blue Cheese Crust 6

Chicken Fingers 9

Double Smash Burger : Two steak burgers topped with cheddar and muenster cheese, served on a buttery grilled sourdough with original fresco sauce. 19

Oliver’s Omelet : Stuffed with bacon, ham, sautéed peppers and onions. Topped with provolone, cheddar, and mozzarella cheese. Served with seasoned breakfast potatoes. 18

Filet Oscar : Two filet medallions topped with a crab cake and asparagus, smothered with creamy hollandaise sauce. Served with seasoned breakfast potatoes. 54

Perry’s Breakfast Pizza : Flat Bread with spicy cheese spread. Piled with bacon, ham, scrambled eggs, spinach, sautéed peppers and onions. Topped with provolone, cheddar, and mozzarella cheese. Served with seasoned breakfast potatoes. 22

Nick’s Greek Scrambler : Scrambled eggs with feta cheese, spinach, and oven roasted tomatoes. Served with seasoned breakfast potatoes and a side of mild chorizo sausage. Topped with a light Greek vinaigrette. 18

Bananas Foster Brioche French Toast : Brioche French toast finished with a traditional bananas foster topping made with bananas, rum, butter, candied pecans, whipped cream, and powdered sugar. Served with a side of bacon. 21

Philly Steak Sandwich : Shaved ribeye sautéed with mushrooms, peppers and onions. Finished with melted provolone and chipotle aioli on a brioche bun. 19

Chopped Caesar Salad : Chopped romaine tossed in a creamy Caesar dressing with red onions, croutons, candied bacon and parmesan cheese. 19

Oliver’s Salad Extraordinaire : Shaved brussels sprouts, dried cranberries, frosted pecans, pumpkin seeds, blueberries and red onions. Drizzled with a creamy honey vinaigrette. Extraordinary! 16

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

Asian Cauliflower : Tempura fried cauliflower florets tossed in a honey soy glaze. Topped with shaved carrots, celery, green onions and sesame seeds. 17

Spicy Stuffed Banana Peppers : Stuffed with cream cheese, asiago and fresh mozzarella. Topped with ground beef, chorizo sausage, marinara and parmesan cheese. 18

• vegetarian style-15

Signature Chicken Souvlaki Salad : Mixed greens, sautéed peppers and onions, pepperoncini, black olives, grape tomatoes, cucumber, feta, chicken, tzatziki, Greek vinaigrette and toasted pita. 19

Iceberg Wedge : Bacon, tomato, red onion, bleu cheese dressing, Catalina dressing, balsamic reduction and bleu cheese crumbles. 12

Sticky Wings : Six chicken wings tossed with hoisin, teriyaki and Thai chili glaze. Served with sriracha aioli on the side. 19

Elizabeth’s Vegetable Flatbread : A spiced cheese base, goat cheese, portobello mushrooms, caramelized onions, sun-dried tomatoes, spinach, and roasted red peppers. Topped with arugula, parmesan and a balsamic drizzle. 18

Don’t Give Up The Shrimp : Tempura shrimp, tossed in our slightly spicy sauce and topped with sesame seeds and green onions. 17

Walleye Sandwich : Breaded Great Lakes walleye, lettuce and tomato on a brioche bun. Served with creole tartar and coleslaw on the side. 19

Filet Mignon : An 8oz center-cut filet topped with herb butter. Served with whipped potatoes, carrots and asparagus. 59

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

Sesame Crusted Tuna : Yellowfin tuna drizzled with creamy avocado sauce and chipotle aioli. Served with pickled ginger, wasabi and soy sauce. 22

Lobster Deviled Eggs : Creamy deviled eggs, smothered with a generous portion of Maine lobster tail and claw meat. Served on a bed of microgreens. Finished with dill and paprika. 25

Portabella Mushroom Demi-Glace 7

Cheeseburger 9

Chef-Made Soup Du Jour

Lobster & Seafood Pita : A generous portion of lobster and seafood salad topped with fresh salad mix and tomatoes. Served on a warm pita. 22

6 oz. Broiled Lobster Tail 24

Marinara Noodles 9

Chef Made Bearnaise 5

Cheese Pizza 10

Bay Scallops & Hollandaise 10

Grilled Cheese 9

2 Pan Seared Scallops 18

Petite Filet 18

Apple White Chocolate Ganache Basque Cheesecake : Granny Smith apples, white chocolate, served in a crustless basque cheesecake