Entrées

Oliver’s Surf & Turf : An 8oz center-cut filet topped with herb butter. Served with a 6oz lobster tail, bearnaise sauce, drawn butter, asparagus, carrots and loaded mashed potatoes. 75

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. 36

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. 42

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 wine sauce. Served with basmati rice and broccoli. Served with seasoned broccoli. 36

New Orleans Eggplant Pasta : Lump crab, shrimp & breaded eggplant. Served with linguine pasta and a cajun cream sauce. 32

• Vegetarian style-29

Filet Mignon : An 8oz center-cut filet topped with herb butter. Served with whipped potatoes, carrots, and asparagus. 56

• 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, carrots and asparagus. 59

Chef Rick’s Lobster Pasta : Tender lobster meat with pappardelle pasta, crisp asparagus and mushrooms in a brandy parmesan cream sauce. Perfected over 20 years. 42

Bayfront Chicken Piccata : Sautéed chicken with white wine, garlic and onion in a lemon cream & caper sauce with linguini pasta. Served with broccoli. 29