Entrées

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

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

MARITIME LOBSTER PASTA : Tender lobster meat, shrimp, crisp asparagus and mushrooms tossed with pappardelle and brandy parmesan cream sauce. 49

Commodore’s Angus 22 oz. Cowboy Steak : Bone in, Black Angus ribeye topped with herb butter. Served with whipped potatoes, carrots and asparagus. 67

New Orleans Eggplant Pasta : Lump crab, shrimp and breaded eggplant. Served over linguini, topped with Cajun cream sauce. 35

• Vegetarian style-30

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

Cajun Chicken Pappardelle : Sautéed chicken, onions, mushrooms, peppers and garlic over pappardelle. 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. 59

• Add lobster tail - 20
• 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