The search for the definitive commodore restaurant menu culminates here, detailing the updated seasonal offerings from The Bartolotta Restaurant group’s premier Lake Country destination. The culinary vision, led by Chef Paul Bartolotta, introduces a refreshed approach to Fine Dining, emphasizing classic techniques and Seasonal Dishes. This expansion includes a new Sunday Brunch, enhanced bar service, and the introduction of a daily Table d’hôte format, cementing The Commodore’s status as a top Lake Country social destination.
The Bartolotta Culinary Philosophy: Elevating Classic Fine Dining
The Commodore, established as Lake Country’s premier fine dining, event, and social destination, is a testament to the legacy of The Bartolotta Restaurants. Owner and Co-Founder Chef Paul Bartolotta describes the initial menu as embodying a lakeside lifestyle—a balance of refinement and relaxation. The recent update is a deliberate move to further expand offerings. It introduces new dishes that closely reflect the ingredients of the current season. This commitment ensures a dynamic and perpetually fresh dining experience for all patrons.
The Bartolotta vision is rooted in respecting culinary traditions while embracing local bounty. The menu serves not just as a list of offerings but as a narrative. It pays deep homage to great chefs and restaurateurs globally, including local legends like Jack Weissgerber. The resulting cuisine is precise, authentic, and emotionally resonant with its historical setting.
The care taken in menu design extends to honoring the past. Chef Bartolotta ensures that every dish connects to a sense of place or history. This approach creates a dining experience that feels both luxurious and genuinely personal. The restaurant now offers extended service hours, running from 4:30 p.m. to 9 p.m., Tuesday through Sunday.
Signature Menu Highlights: A Deep Dive into Classic Cuisine
The primary menu at The Commodore is built on a foundation of timeless classics, executed with modern precision. These dishes showcase premium ingredients and demonstrate a mastery of technique. The selections are designed to satisfy the sophisticated palate while providing approachable comfort. They are the core of the commodore restaurant menu experience.
Hand-Cut Steak Tartare: The Art of Precision
The Hand-Cut Steak Tartare is a powerful example of the kitchen’s commitment to quality. It is crafted from prime filet of beef. The preparation is straightforward but requires absolute freshness. This savory preparation is served with crispy potatoes and delicate endive spears. The crispness provides a textural counterpoint to the rich, smooth beef.
Beverly’s Curried Shrimp & Crab Bisque: A Family Legacy
This bisque is a deeply personal and significant addition to the menu. The recipe honors Beverly, the matriarch of the Bartolotta family. It represents the warmth of family tradition combined with an elegant execution. The subtle curry notes provide a fragrant, complex depth to the classic shrimp and crab preparation.
Oysters Rockefeller: A Rich, Classic Preparation
The Oysters Rockefeller is a nod to a French-American classic, demonstrating the restaurant’s historical appreciation. The oysters are baked to perfection. They are enveloped in a rich mixture of creamed spinach and finished with Pernod. A savory layer of bacon breadcrumbs provides a smoky, textured crunch.
28-Day Dry-Aged Bone-In Ribeye: Prime Excellence
The centerpiece of the steak program is the 28-Day Dry-Aged Bone-In Ribeye. This lengthy aging process intensifies the beef’s flavor and tenderness. It is expertly grilled to the desired temperature. The steak is served with caramelized trumpet royale mushrooms. Braised cipollini onions add a sweet, sharp component. The dish is finished with a classic, rich sauce Bordelaise.
28-Day Dry-Aged Bone-in Prime Ribeye, a highlight of The Bartolotta Restaurant's commodore restaurant menu
Wiener Schnitzel: Homage to Jack Weissgerber
This dish serves as a profound tribute to the late, legendary restaurateur Jack Weissgerber. It features a thin, breaded veal loin. The schnitzel is traditionally prepared, ensuring a golden, crispy crust. It is paired thoughtfully with roasted apples and apple cider-braised cabbage. A veal sauce enriches the entire plate, grounding the preparation in European tradition.
Beef Wellington: The Ultimate Grand Presentation
The Beef Wellington is the height of culinary extravagance on the menu. It is made from a sizable 16-ounce prime, center-cut filet mignon. The filet is encased in a mushroom duxelles and baked within a flaky puff pastry. A luxurious black truffle sauce périgourdin complements the rich beef. The presentation is completed with classic sides: pomme Anna potatoes and creamed spinach.
Beyond A La Carte: Exploring the Table d’Hôte and Daily Specials
The Commodore has enhanced its dining flexibility with an evolving program of daily specials and a refined Table d’Hôte menu. This approach caters to guests seeking a curated, multi-course meal. The selection rotates regularly, ensuring variety and seasonal relevance. It allows the kitchen to showcase versatility and fresh inspiration.
The Table d’Hôte format offers a selection of daily rotating main dish choices. This provides a structured, yet appealing option for the discerning diner. It is a time-honored European tradition of communal and straightforward dining. The emphasis is on expertly prepared comfort food classics.
Featured selections that appear in the rotation include rich, slow-cooked Short Rib Pot Roast. Beef Stroganoff with Buttered Noodles offers a creamy, savory throwback. The menu also features Veal Marsala, a classic Italian-American preparation. These dishes highlight the group’s capacity for upscale, yet rustic, preparations.
A nod to New England tradition is seen in the Nantucket Fried Seafood Basket. For steak lovers, Prime Rib with Yorkshire Pudding is a decadent choice. The tradition of British Sunday Roasts also finds its place among these daily offerings. This variety caters to both the long-standing patrons and newcomers.
The Lakeside Experience: Snacks and Dishes from The Commodore Bar Menu
For guests who prefer a more casual experience while enjoying the scenic views, a specialized bar menu is available. This menu is perfect for a lighter meal or a series of elevated snacks and nibbles. The offerings maintain the same high standard of ingredients and preparation as the main dining room. The environment is relaxed, fostering conversation and enjoyment of the atmosphere.
The Bar Menu includes a range of appetizing choices. It features high-quality snacks designed to pair well with beverage service. Appetizers are also available for a slightly more substantial starter. The crowning glory of the bar selection, however, is The Commodore Burger.
The Commodore Burger is a carefully constructed, elevated take on the American classic. It features a substantial eight-ounce ground beef patty. The beef is complemented by Hill Valley Shallot and Herb Cheese. The spread is a house-made “Everything” Mayo, adding layers of savory complexity. It is served on a soft Brioche Bun and accompanied by expertly prepared Herb Fries.
A New Tradition: The Three-Course Sunday Brunch
In a significant expansion of service, The Commodore debuted an all-new, three-course Sunday Brunch. This offering is available from 10 a.m. through 2:00 p.m. It provides a luxurious option for weekend dining in the Lake Country area. The brunch continues the philosophy of combining tradition with local sourcing.
The three-course structure allows for a complete, satisfying meal experience. The menu features a variety of sophisticated brunch items. These selections move beyond typical breakfast fare to offer true culinary compositions. Each dish is meticulously designed for flavor and presentation.
One standout item is the Schnitzel with Fried Egg and Arugula Salad. This dish cleverly marries the dinner menu’s European influence with the brunch tradition of a hearty egg preparation. Another highlight is the Dried Fruit Brioche French Toast. This dish is prepared with maple and bourbon poached pears. It is finished with a light Chantilly cream and authentic Wisconsin maple syrup.
The integration of local ingredients is paramount in the brunch design. Chef Bartolotta emphasizes the inclusion of the “incredible bounty” of Wisconsin. This includes renowned artisanal cheeses and dairy products. Fresh produce from local farmers is also a key component. This focus on locality reinforces the restaurant’s commitment to quality and regional authenticity.
Locality and Legacy: The Bartolotta Commitment to Wisconsin Ingredients
The success of the commodore restaurant menu is inextricably linked to the quality of its sourcing. The Bartolotta Restaurants group has a long-standing commitment to highlighting local ingredients. This practice elevates the flavor profile and supports the regional agricultural economy. It provides a crucial signal of expertise and credibility (E-E-A-T).
The commitment ensures that items like the cheeses and dairy are of the highest quality. Wisconsin’s reputation for these products is leveraged in the kitchen. Using local produce means the kitchen works with ingredients at their peak freshness and flavor. This dedication to local sourcing is a defining characteristic of Chef Bartolotta’s cuisine.
The overarching design philosophy behind The Commodore’s menu is one of continuity and respect. It respects the historical context of the venue and the culinary history of the region. It respects the diner by offering high-quality, trustworthy ingredients. This synthesis of legacy, locality, and luxury defines the renewed dining experience.
Operational Details and Venue History
The Commodore is situated within an historic waterfront property on the shores of Nagawicka Lake. The building first opened in 1902 as Hasslinger’s Pleasant View Hotel and Resort. Its name honors the leader of classic yacht clubs, embracing a sense of historical elegance. The property has been fully reimagined by The Bartolotta Restaurants.
The venue now features multiple dining and event spaces. This includes elegant dining rooms and a spacious bar area with scenic views. Versatile event venues, such as the Grand Heritage Ballroom, are key features. The exclusive members-only Club 1902 is planned to open at a later date.
The current operating hours are Tuesday through Sunday, from 4:30 p.m. to 9 p.m. The new Sunday Brunch service is available Sundays from 10 a.m. through 2 p.m. These extended hours reflect the venue’s goal to serve as a comprehensive, all-day destination for the Lake Country community.
The updated commodore restaurant menu represents a significant step in establishing the venue as a year-round culinary destination in Lake Country. Through the refinement of classic dishes, the introduction of a sophisticated Sunday brunch, and the flexibility of the bar and table d’hôte offerings, The Commodore successfully balances historical homage with contemporary excellence. The commitment to premium ingredients and high-caliber service ensures a dining experience that is both deeply satisfying and reflective of Chef Bartolotta’s esteemed reputation.
Last Updated on December 2, 2025 by Alex Cesaria
Alex Cesaria is the creative force behind Nomad Girl, an all-day café and ristorante with a signature Milanese flair located in the heart of Nomad, New York City. With years of experience in the hospitality industry, Alex blends refined Italian sensibilities with New York’s energetic dining culture to create a place that feels both elegant and welcoming.