Entrées

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