The Commodore - A Bartolotta Restaurant
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Speisekarte
Gulf Shrimp, Poached in Caraway Court-Bouillon with Cocktail Sauce
Spanish Octopus, Castelvetrano Olives, & Smashed Fingerling Potatoes on a bed of Romesco Sauce
Breaded New England-Style Crispy Clam Strips with Herb Fries, Tartar Sauce, & Cocktail Sauce
Melted Heirloom Cherry Tomatoes, Basil, Toasted Herb Focaccia, & Aged Balsamic
Hand-Cut Prime Filet of Beef, Served with Crispy Potatoes, & Endive Spears
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, Endive, Celery Leaves, Point Reyes Blue Cheese, 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
Seasonal Fruit & Mixed Greens. The Commodore, Nagawicka Lake 2024
Dungeness Crab, Avocado,Hard-Boiled Egg, Asparagus, & Green Goddess Dressing. Solari's, San Francisco 1914
A recipe that evokes childhood holiday & family memories. Honoring the Legacy of the Matriarch of the Bartolotta Family
Upland's Cheese, Dodgeville
Blakesville Creamery, Port Washington
Marieke Gouda, Thorp
Carr Valley, La Valle
Hill Valley Dairy, Milwaukee
Roelli Cheese Haus, Shellsburg
14 oz Prime, Center-Cut Filet Mignon baked in Puff Pastry with Mushroom Duxelles, Black Truffle Sauce Périgourdine Potato Fondants, & Roasted Mushrooms. Sir Aaron Wellesley – First duke of Wellington's victory celebration for battle of Waterloo 1815
Twin Cold-Water Spiny Lobster Tails Aromatic Herb Beurre Blanc with Wilted Spinach; with 32 oz Prime Ribeye Cabernet Shallot Sauce with Scalloped Potatoes
Potato Purée, Brown Butter-Lemon Sauce, & Parsley with a Light Veal Jus
8oz Pan-Seared, Barrel-Cut Filet Served with Wilted Spinach & Brown Butter Béarnaise
8 oz Prime Filet topped with Fresh Lump Crab Meat, Served with Bearnaise Sauce, Asparagus and Whipped Potatoes. King Oscar II of Sweden, 1897
8 oz Eye of Ribeye, Braised Carrots, & Black Peppercorn-Horseradish Cream Sauce
Slow-Cooked in Riesling served with Cauliflower, Farro, and Huckleberry Jus
Arugula & Tomato Salad, Parmesan, and Lemon. Homage to Legendary Jack Weissgerber
Swiss Chard & Duck Ham Filled Young Chicken, Potato Mousseline, & Roasted Chicken Jus
Sautéed Morel Mushrooms, Roasted Spring Onions, & Asparagus with Farro & Pistachio Pistou
Cold-Water Poached Lobster Tails, Herbed Dumplings, & Cognac-Tomato-Cream. Delmonico's, New York City 1876
Pan-Seared Halibut, Ragout of Peppers, Eggplant, & Summer Squash, with a Roasted Tomato Sauce
Maitake Mushrooms, Heirloom Petite Tomatoes, Creamed Sweet Corn, & Truffle Vinaigrette
wilted or creamed
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
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