Asiago Crusted Orange Roughy: Asiago panko crusted, with a tomato-basil butter sauce, drizzled with a balsamic reduction. Served with basmati rice, carrots and asparagus. 34
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. 39
Cajun Chicken Pappardelle: Sautéed chicken, onions, mushrooms, peppers, and garlic over pappadelle pasta tossed in a cajun white wine cream sauce. 29
Parmesan Herb-Crusted Walleye: Great Lakes Walleye with a lemon, butter, white wine sauce alongside chef's rice. Served with seasoned broccoli.35
New Orleans Eggplant Pasta: Lump crab, shrimp & breaded eggplant. Served with linguine pasta and a cajun cream sauce. 29
Vegetarian style-26
Filet Mignon: A 8oz center cut filet, pan-seared with herb butter. Served with whipped potatoes, carrots and asparagus. 52
Add a petite lobster tail - 15
Add shrimp - 12
Encrust filet with Bleu Cheese - 5
Add Portobello mushroom demi-glace - 5
Commodore’s Angus 22 oz. Cowboy Steak: Bone-in, Black Angus ribeye topped with herb butter, served with whipped potatoes and asparagus. 58
Chef Rick’s Lobster Pasta: Tender lobster and pappardelle pasta swimming in a brandy parmesan cream sauce, with crisp asparagus and mushroom. Perfected over 20 years. 39
Bayfront Chicken Piccata: Chicken sautéed with white wine, garlic and onion in a caper, lemon cream sauce with linguini pasta. Served with broccoli.28
