The Commodore - A Bartolotta Restaurant

Gulf Shrimp, Poached in Caraway Court-Bouillon, Cocktail sauce

Shaved Brussels Sprouts, Castelfranco Lettuce, Pistachio, Aged Cider Vinegar, & Focaccia

Lump Crab Meat, Traditional Tartar Sauce, Petite Salad

Hand-Cut Prime Filet of Beef, Crispy Potatoes, Endive Spears

Breaded New England-Style Crispy Clam Strips with Herb Fries, Tartar Sauce, & Cocktail Sauce

Wild Mushrooms, Leek Fondue, Demi Smoked Salmon Caviar, & Champagne Butter Sauce

Mignonette, Lemon, Tabasco

Creamed Spinach, Pernod, Bacon Breadcrumbs. Antoine's, New Orleans 1889

Apple, Candied Walnut, Dried Door County Cherries, Celery, Grapes, Hook's Blue Cheese Dressing, Endive, Celery Leaves. Waldorf-Astoria Hotel, New York City 1896

Anchovy-Romano Dressing, Warm Herbed Croutons, Parmesan, Little Gem Romaine. Restaurateur Caesar Cardini, Tijuana Mexico 1924

Seasonal Fruit and Mixed Greens. The Commodore, Nagawicka Lake 2024

Soft-Poached Egg, Local Kale and Frisée Greens, Sunchoke Crisps, Nueske's Bacon, & Warm Bacon Dressing

A recipe that evokes childhood memories. Honoring the Legacy of the Matriarch of the Bartolotta Family

Upland's Cheese, Dodgeville

Marieke Gouda, Thorp

Hill Valley Dairy, Milwaukee

Klondike Cheese Company, Monroe

Carr Valley, La Valle

Roelli Cheese Haus, Shullsburg

Arugula & Tomato Salad, Parmesan, & Lemon. Homage to Legendary Jack Weissgerber

Roasted Duck Breast, Bacon-Braised Red Cabbage, Sage Butternut Squash, Wisconsin Cranberry Duck Sauce

Swiss Chard and Duck Ham Stuffed Hen, Potato Mousseline, Roasted Chicken Jus

Pan-Seared Red Grouper with Veronique Sauce, Purée of Salsify, Caramelized Fennel, Green Grapes, & Marcona Almonds

Fall Vegetable Ragout, Red Plum & Watercress Salad, Aged Balsamic Vinaigrette

Pan-Seared Salmon, Roasted Dellacotta Squash, Seasonal Mushrooms, Sage Brown Butter Sauce

Potato Purée, Brown Butter-Lemon Sauce, & Parsley with a Light Veal Jus

8oz Pan-Seared, Barrel-Cut Filet served with Wilted Spinach, Pearl Onions, & Madeira Sauce

8 oz Prime Filet topped with Fresh Lumb Crab Meat, Bearnaise Sauce served with Asparagus and Whipped Potatoes. King Oscar II of Sweden 1897

Margaret River Wagyu 12 oz Australian Delmonico Ribeye with Loaded Baby Sweet Potatoes, Herbed Shallot Alpine Cheese, Crispy Ham, Topped with Classic Bordelaise Sauce

Roasted Lamb Chops, Seasonal Mushroom Mix, & Potato Parsnip Purée with a Natural Lamb Jus

wilted or creamed

14 oz Prime, Center-Cut Filet Mignon baked in Puff Pastry with Mushroom Duxelles, Black Truffle Sauce Périgourdine with Pomme Anna, Creamed Spinach. Sir Aaron Wellesley – First Duke of Wellington's victory celebration for the Battle of Waterloo, 1815

Twin Cold-Water Spiny Lobster Tails with Aromatic Herb Beurre Blanc & Creamed Spinach and 36oz Prime Ribeye with Cabernet Shallot Sauce & Scalloped Potatoes

Gulf Shrimp, Poached in Caraway Court-Bouillon, Cocktail sauce

Crushed English Peas, Fresh Mint, Lemon Zest, Sorrel

Lump Crab Meat, Marinated Stone Fruit, Petite Salad, Citrus Aioli 28

Slow Poached Egg Yolk, Pickled Shallot, Mustard, Toasted Sourdough

Mignonette, Lemon, Tabasco

Creamed Spinach, Pernod, Bacon Breadcrumbs; Antoine's, New Orleans 1889

Apple, Candied Walnut, Dried Door County Cherries, Celery, Grapes, Hook's Blue Cheese Crumbles, Endive, Celery Leaves, Dijon Mustard Dressing; Waldorf-Astoria Hotel, New York City 1896

Anchovy-Romano Dressing, Warm Herbed Croutons, Parmesan, Little Gem Romaine; Restaurateur Caesar Cardini, Tijuana Mexico 1924

Whipped LaClare Goat Cheese, Marinated Zucchini, Compressed Summer Melon

A recipe that evokes childhood memories. Honoring the Legacy of the Matriarch of the Bartolotta Family

Upland's Cheese, Dodgeville

Marieke Gouda, Thorp

Hill Valley Dairy, Milwaukee

Hook's Dairy, Mineral Point

Carr Valley, La Valle

Roelli Cheese Haus, Shullsburg

Arugula & Tomato Salad, Parmesan, & Lemon; Homage to Legendary Jack Weissgerber

Golden Zucchini & Lemon Purée, Glazed Petite Onions, Pickled Blackberry Salad

Marinated Cucumber Salad, Semi-Dried Cherry Tomatoes, Sumac, Greek Yogurt

Creamy Italian Polenta, Roasted Artichokes, Shaved Summer Fennel, Sweet Cherries, Roasted Chicken Sauce

Halved Maine Lobster Broiled with Cognac, Cream, Mustard, Lemon, Red Potatoes, & Italian Parsley

Carrot-Walnut Romesco, Crispy Mojo Picon, Charred Spring Onions, Glazed Carrot

Potato Purée, Brown Butter-Lemon Sauce, & Parsley with a Light Veal Jus

7oz Pan-Seared, Barrel-Cut Filet served with Wilted Spinach, Pearl Onions, & Madeira Sauce

7 oz Prime Filet topped with Fresh Lump Crab Meat, Bearnaise Sauce served with Asparagus and Whipped Potatoes; King Oscar II of Sweden 1897

Ribeye with Duck Fat Roasted Marble Potatoes, Sautéed Green Beans & Bordelaise Sauce

Niman Ranch 12 oz Iberian Pork Chop with Charred Sweet Corn, Roasted Peaches, & Bacon-Infused Pork Jus

wilted or creamed

14 oz Prime, Center-Cut Filet Mignon baked in Puff Pastry with Mushroom Duxelles, Black Truffle Sauce Périgourdine with Potato Fondants & Roasted Mushrooms. Sir Aaron Wellesley – First Duke of Wellington's victory celebration for the Battle of Waterloo, 1815

Twin Cold-Water Maine Lobster Tails with Aromatic Herb Beurre Blanc & Creamed Spinach and 36oz Prime Ribeye with Cabernet Shallot Sauce & Scalloped Potatoes