Sample Dinner Menu

Appetizers

Crab And Wild Mushroom Cheesecake ~

Cream Cheese, Parmesan & Smoked Gouda Blended With Sautéed Shitakes, Crab, Roasted Red Peppers & Onions   9.

Escargot ~

Tender Snails Sautéed With Mushrooms And A Cognac Cream Sauce Served In A Puff Pastry Shell   9.

Ceviche Mixto ~

A Ceviche Of Shrimp, Scallops, Swordfish & Tuna In Our Special Lime Marinade   9.

Pan Seared Scallops ~

Two Extra Large Pan Seared Sea Scallops Finished In A Tarragon Cream Sauce   9.

Gambas Al Ajillo ~

Five Large Shrimp Sautéed And Served In A Spicy Garlic, Red Pepper And Sherry Sauce   9.

Duck Confit Spring Roll ~

Spring Roll With Poached Duck, And Cabbage;  Served With A Sesame Plum Sauce            8.

Salads

Boston Bib Salad ~

With Zinfandel Shallot Vinaigrette, Blue Cheese And Toasted Walnuts   7.

Warmed Goat Cheese Salad ~

Macadamia Encrusted Goat Cheese, Artichokes, Mesclun Greens, Croutons & Tomatoes In A Browned Butter Vanilla Bean Vinaigrette   9.

Caesar Salad ~

Crisp Romaine Lettuce Tossed W/ A Slightly Spicy Caesar Dressing (Contains Raw Egg), Housemade Croutons & Shaved Parmigiano Reggiano   6.

OBV House Salad ~

Fresh Baby Greens With Orange Balsamic Vinaigrette   6.

 W/ Crumbled Blue Cheese   7.

Soups Du Jour

Two Daily Creations By The Chef   4.

Seafood

Fresh Black Grouper ~

Lightly Coated In A Parmesan, Pecan & Brown Sugar Crust Then Baked. Finished With A Buerre Blanc   31.

Fresh Flounder Filet ~

Herb Crusted, Broiled And Finished With A Lemon Butter & Caper Sauce    29

Fresh Salmon Filet ~

Baked With A Toasted Almond Pesto; Served With An Apple Cider Brown Butter Sauce            27

 Scallops And Prosciutto ~

Four Large Sea Scallops Wrapped In Prosciutto And Grilled; Served With A Lemon Beurre Blanc   27.

Seared Ahi Tuna Napoleon~

Rare Sushi Grade Tuna Stacked With An Asian Wasabi Slaw And Crisp Gyoso Chips   29.

Florida Bouillabaisse ~

An Arrangement Of Little Neck Clams, Mussels, Whitefish, Scallops And Shrimp Simmered In A Saffron Pernod Broth And Topped With A 5 Oz. Lobster Tail  41.

Pasta

Homemade Lobster Ravioli ~

Homemade Ravioli With A Lobster Stuffing Served With Sautéed Shrimp In A Pesto Cream Sauce & Topped W/ A 5 Oz. Lobster Tail   34.

Shrimp And Scallops All’ Imperiale ~

Four Large Shrimp And Two Large Scallops Sautéed With Artichokes, Sun-Dried Tomatoes And Peach Brandy, Then Finished With Cream And Tossed With Linguine   26.

Linguine With Fresh Clams ~

A Dozen Littleneck Clams In A White Wine And Garlic Sauce With Diced Fresh Tomatoes And Basil, Tossed With Thin Linguine   22.

Hand Cut USDA Choice Steaks

8 Oz. Tenderloin    31.

Try Any One Of The Following Preparations (Or Have It Just Plain)

Collage Signature Steak Sauce ~

Char Grilled Steak With Our Special Steak Sauce Which Adds A Little Spice Without Taking Away From Flavor Of The Beef; Topped With Sautéed Mushrooms

Vidalia Onion and Gorgonzola Sauce~

Char Grilled Steak Is Topped With A Sweet Onion, Blue Cheese And Prosciutto Ham Sauce

Green Peppercorn Au Poivre ~

Char Grilled Steak Is Finished With A Green Peppercorn, Brandy & Cream Sauce

Béarnaise Sauce ~

Char Grilled Steak Topped With A Béarnaise Sauce

Add A 5 Oz. Lobster Tail To Your Entrée   18.

Dinner Entrees

Veal Orleans ~

Scaloppini Of Veal Tenderloin Dipped In Egg And Sautéed With Sherry And Demi-Glace; Finished In A Beurre Blanc With Two Shrimp And An Artichoke Heart   32.

Veal Chops Alla Milanese ~

Four Mini Veal Chops Pounded, Breaded Then Quickly Seared And Served With Capers And Lemon Butter    34.

Chicken Cordon Bleu ~

Roulade Of Chicken W/ Prosciutto Ham, Spinach & Havarti Cheese Finished With Béarnaise Sauce   24.

Lamb Chops With Madeira Green Peppercorn Sauce ~

Rack Of New Zealand Lamb Grilled And Finished With A Madeira Green Peppercorn Sauce; Served With A Potato, Carrot And Blue Cheese Gratin   32.

Duck Breast With Scallops~

Pan-Seared Crispy, Thinly Sliced And Finished With A Raspberry And Shallot Redux, A Fried Vidalia Onion Nest And Two Large Scallops Poached In Apple Cider   33

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Homemade Desserts

The Bougainvillea Dessert ~

To Celebrate Our Beautiful Bougainvillea Tree Owners Mike And Cindy  Have Created A Special Dessert Of Strawberries Sautéed In Butter And Black Pepper, Homemade Vanilla Bean Ice Cream And A Cabernet Vanilla Sauce Served In A Leaf Shaped Phyllo Cup   9.

Chocolate Molasses Cake ~

Chocolate Cake Baked With Molasses And Mandarin Oranges, Layered With Raspberry, Drizzled With Brandy And Topped With Chocolate Ganache    7.

Crème Brulee Du Jour ~

Creamy Custard Flavored With Chef Melody’s Choice Then Finished With The Classic Caramelized Sugar   7.

Homemade Butter Rum Cake ~

Vanilla Cake Baked With Butter and Rum Then Finished with A Sweet Rum Glaze andWhipped Topping6.

Signature Homemade Ice Cream Du Jour ~       

Two Scoops Of Chef Melody’s Homemade Ice Cream, You Never Know What She Will Come Up With But It Is Heavenly   7.

Consuming Raw Or Undercooked Foods May Increase Your Risk Of Food-Borne Illness.

For Your Convenience Parties Of Five Or More 20% Gratuity Will Be Added

Split Charges Apply To Split Items  

5/22/2009