Entrées
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Teriyaki Salmon : An 8oz teriyaki glazed salmon over basmati rice with snow peas. Topped with our freshly made mango salsa. 39
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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. Served with drawn butter and sweet chili aioli. 64
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MARITIME LOBSTER PASTA : Tender lobster meat, shrimp, crisp asparagus and mushrooms tossed with pappardelle and brandy parmesan cream sauce. 49
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Commodore’s Angus 22 oz. Cowboy Steak : Bone in, Black Angus ribeye topped with herb butter. Served with whipped potatoes, carrots and asparagus. 67
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New Orleans Eggplant Pasta : Lump crab, shrimp and breaded eggplant. Served over linguini, topped with Cajun cream sauce. 35
- Vegetarian style-30
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OUR FAMOUS PARMESAN HERB-CRUSTED WALLEYE : Great Lakes walleye topped with a lemon butter wine sauce. Served with basmati rice and broccoli. 39
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Premium Pork Chop : A frenched bone-in pork chop served over linguini carbonara. Topped with flash fried spinach and parmesan cheese. 46
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Cajun Chicken Pappardelle : Sautéed chicken, onions, mushrooms, peppers and garlic over pappardelle. Tossed in a spicy Cajun white wine cream sauce. 29
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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
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Bayfront Chicken Piccata : Lightly breaded chicken breast topped with white wine cream and caper sauce over linguini. Served with broccoli. 29
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Entrées
Bayfront Chicken Piccata
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Entrées
Filet Mignon
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Entrées
Cajun Chicken Pappardelle
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Entrées
Premium Pork Chop
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Entrées
OUR FAMOUS PARMESAN HERB-CRUSTED WALLEYE
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Entrées
New Orleans Eggplant Pasta
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Entrées
Commodore’s Angus 22 oz. Cowboy Steak
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Entrées
MARITIME LOBSTER PASTA
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Entrées
Teriyaki Salmon