The Commodore – A Bartolotta Restaurant, 1807 Nagawicka Rd. in Hartland, has expanded its offerings with seasonal dishes, daily specials, a bar menu and Sunday brunch service.
“When we opened The Commodore in July of this year, we started with an incredible menu that embodies the lakeside lifestyle – refined yet relaxed,” says The Bartolotta Restaurants Owner and Co-Founder Chef Paul Bartolotta.
“We are excited to expand our offerings and introduce new dishes with fresh ingredients that reflect the season, while providing our guests with new options that include daily specials, and a multi-course table d'hôte menu.”
Seasonal dishes
New offerings include Steak Tartare served with crispy potatoes and endive spears ($22); Oysters Rockefeller with creamed spinach, Pernod and bacon breadcrumbs ($24); and Beverly’s Curried Shrimp and Crab Bisque, a dish honoring the legacy of the Bartolotta matriarch ($12 or $26 fully loaded).
Guests can also enjoy a grilled 28-Day Dry-Aged Bone-In Ribeye with caramelized trumpet royale mushrooms, braised cipollini onions, and sauce Bordelaise ($76); Beef Wellington for two featuring 16-ounce prime, center-cut filet mignon, baked in puff pastry with mushroom duxelles, black truffle sauce périgourdin, pomme Anna, and creamed spinach ($150). Wiener Schnitzel with roasted apples, apple cider-braised cabbage and veal sauce ($42) is also a feature, paying homage to the legendary Jack Weissgerber, operator of Seven Seas.
Specials & bar menu
The restaurant has also introduced a table d’hôte menu featuring a daily rotation of inclusive main dish selections including
Tuesday Veal Marsala ($58)
Wednesday Short Rib Pot Roast ($56)
Thursday Beef Stroganoff with buttered noodles ($57)
Friday Nantucket Fried Seafood Basket ($62)
Saturday Prime Rib with Yorkshire Pudding ($79)
Sunday British Sunday Roasts (market price)
For those who’d prefer a seat at the bar, a bar menu featuring snacks, appetizers and casual entrees has been introduced. Offerings include The Commodore Burger featuring an 8-ounce beef patty, Hill Valley Shallot and Herb Cheese and “everything” mayo served on a brioche bun with herb fries.
Sunday brunch
Brunch at The Commodore is also on the docket. Starting Dec. 1, a three-course Sunday brunch will be available from 10 a.m. to 2 p.m. Guests will choose from a selection of starters, entrees and desserts with the pricing for brunch determined by the entree selection ($40-$70).
Starters include options like bruleed grapefruit, oysters on the half shell, and yogurt parfait. Entrees include sweet and savory options from quiche and classic benedict to a brunch burger, schnitzel and eggs and smoked salmon salad. Desserts include selections like coffee pudding, banana bread and affogato.
The full complement of menus can be found online.
The Commodore has also expanded its hours. Dinner is served Tuesday through Sunday from 4:30 p.m. to 9 p.m. Beginning Dec. 1, brunch service will take place on Sundays from 10 a.m. through 2:00 p.m. Reservations can be made at thecommodoredelafield.com.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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