Tuesday – Sunday
Open at 5pm

60 Hypolita Street
St. Augustine, FL 32084

Highly Recommended

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Using the Finest & Freshest Ingredients Available

Prepared from Scratch

As much as possible we use fish from local waters and produce from nearby farms. While we are not afraid to try something new, most of our dishes are original recipes that we have developed over the years.

Dinner Menu



Carrot Datil Bisque | 10

Topped with A Pistachio-Bacon Crumble

Soup Du Jour | Market Price

Please See Your Server For Details


Mousseline  | 18

Port Wine Chicken Liver Mousseline, Served with Toasted French Baguette, Whole Grain Mustard, and House-Made Pickled Vegetables

Agnolotti | 16

Braised Short Rib Meat Stuffed Pasta Over A Prosciutto-GorgonzoLa Cream, Finished with Our House Demi-Glace and Crispy Onions


Seasonal Salad | 16

House Roasted Beets, Mozzarella Pearls, Prosciutto Crisp, HeirLoom Tomatoes, with Citrus Macerated Gold Beets On A Bed Of Arugula and Artisanal Greens, tossed in a BaLsamic-Thyme Vinaigrette 



Bison Tenderloin Au-Poivre | Market Price

6 Ounce Bison Filet Encrusted with Mixed Peppercorns, Seared to Temperature, Served Over Creamy Parmesan Polenta, BroccoLini, Sauteed Mushrooms, Roasted Tomatoes, Finished with a French Brandy Cream Reduction

Collage Surf and Turf | 60

Grilled 6 Ounce Beef Tenderloin Medallions Cooked to Temperature of Choice, Seared Diver Caught Sea Scallops, Wild Mushroom Risotto, Roasted Asparagus, Finished with Lobster Infused Hollandaise, and Our Cabernet Demi-Glaze

We use locally grown ingredients as much as possible.


Beef Tenderloin Tartare | 18

Minced Raw Beef Tenderloin with Shallots, Capers, Red Onion, Boquerones, Whole Grain Mustard and a Raw Egg Yolk Lightly Poached in Duck Fat, Served with a Roasted Garlic-Scallion Creme Fraiche and Toasted French Baguette

Escargot | 16

Tender Snails Sautéed With Mushrooms In A Brandy Cream Sauce, Served Over A Puff Pastry Shell

Gambas Al Ajillo | 15

Five Large Shrimp Sautéed And Served In A Garlic, Red Pepper And Sherry Sauce Served With Tuscan Bread

Burrata for Two | 18

Fresh House made Mozzarella Stuffed With Goat Cheese Mousse, Accompanied With Apricot Confiture, Raspberry Gastrique, And Spiced Walnuts; Served With Focaccia Crostini 

Tenderloin Bruschetta | 16

Sliced Beef Tenderloin with a Smoked Tomato and Bacon Relish, Chipotle-Horseradish Crema on Grilled Toast Points


Warmed Goat Cheese Salad | 14

Macadamia Encrusted Goat Cheese, With Breaded Artichokes, Artisanal Greens And Heirloom Tomatoes is a Browned Butter Vanilla Bean Vinaigrette

House Salad | 13

Artisanal Greens, English Cucumber, Carrots, Pickled Onions and Heirloom Tomatoes; Tossed in A House Vinaigrette, Served with A Focaccia Crostini

Caesar Salad | 12

Crisp Romaine Lettuce Tossed In House made Caesar Dressing, With Garlic Herb Butter Croutons And Shaved Parmigiano Reggiano Anchovies Filet Available Upon Request (Add Boquerones For $2)


Roasted Venison | 68

Dijon and Pecan Crusted Tenderloin Wrapped in Applewood Smoked Bacon, Roasted to Medium Rare, Served with a Truffle Dauphinoise, Roasted Asparagus with a Sun-Dried Fig and Port Wine Reduction

New Zealand Lamb Duo | 56

Grilled Lamb Chop and Tenderloin Medallions, Served with Braised Leeks, Marble Potato Croquette, and Finished with House Cabernet Demi-Glace

Lamb Shank | 48

Four Hour Braised New Zealand Lamb Shank with Whipped Mashed Potatoes, Broccolini, Lamb Jus and Tzatziki Sauce

Veal Orleans | 46

Scaloppini Of Veal Tenderloin Dipped In Egg And Sautéed With Two Shrimp, Served With Whipped Mashed Potatoes, In A Sherry Beurre Fondue Topped With An Artichoke Heart

Asian Inspired Duck | 50

Maple Leaf Farms Half Duck, Cooked Confit for Four Hours and Brick Pressed, Broiled with Chinese Fived Spice and Hoisin Glaze, served Over Sauteed Tokyo Turnip’s, Roasted Marble Potatoes, Baby Bok Choy, and Smoked pork Belly

8 Oz. Beef Tenderloin | 58

Hand Cut, USDA Choice Steak, Served With Whipped Mashed Potatoes, Honey Glazed Carrots, Baby Turnips and One of the Following Preparations:

Collage Signature Steak Sauce: Roasted Tomato Based Steak Sauce, Adds A Little Spice Without Taking Away from the Flavor of the Beef, Served With Sautéed Mushrooms

Vidalia Onion and Gorgonzola Cream: A Sweet Onion, Blue Cheese, Prosciutto Sauce

Truffle Butter: Black Summer Truffle Compound Butter

Add Cabernet Demi-Glace | 6

Add A 5 Oz Maine Lobster Tail to Your Entrée | 25



Catch Of The Day | Market Price

Please See Your Server For Details 

Florida Flounder | 50

Pan-Seared Flounder Served With Sauteed Mussels in a Mediterranean Spiced White Wine Broth Composed of Artichoke Hearts, Plum Tomatoes, Rapini, and Pearl Couscous

Fresh Corvina | 48

Parmesan, Brown Sugar, and Pecan Crusted Corvina, Served Over Kaffir Lime Jasmine Rice with Roasted Plum Tomatoes, and Baby Bok Choy, Finished with Beurre Blanc  

Homemade Lobster Ravioli | 50

Lobster Stuffed Ravioli with Sautéed Shrimp in a Pesto Cream Sauce, Topped With A 5 Oz Maine Lobster Tail 

Shrimp and Scallops | 49

Seared Shrimp and Diver Caught Sea Scallops with Fresh Tagliatelle Pasta in a Mushroom, Black Truffle, Marsala Cream Sauce with Spinach


We strive to use local and high quality ingredients.

All menu items are subject to change according to seasonality and availability.

Due to the complexity of our menu dishes, all ingredients are not mentioned in the description.

Please advise our staff of any allergies.

Please advise our staff if any person in your party requires Vegetarian/Vegan options so we can prepare a dish accordingly. 

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

For Parties Of Five Or More a 20% Gratuity Will Be Added.

Split Charges Apply To Split Items.

Dessert Menu

Coffee, Cake & Doughnuts | 15

Espresso Soaked Belgium Chocolate Cake Topped With Cappuccino Mousse, Salted Dulce de Leche & Vanilla Ice Cream With Fresh, Hot Doughnuts

The Bougainvillea | 12

Our Signature Dessert Of Strawberries Sautéed In Butter, Black Pepper & Cabernet Vanilla Sauce Poured Over Vanilla Bean Ice Cream In A Crispy Phyllo Cup

Homemade Butter Rum Cake | 8

Vanilla Cake Baked With Butter & Rum, Finished With A Sweet Rum Glaze

Crème Brûlée | 10

Classic Vanilla Bean Custard Finished With Caramelized Sugar 

Toasted Coconut Ice Cream  | 7

Two Scoops of Homemade Coconut Ice Cream

Sorbet Trio | 8

Chef’s Choice


Dessert Wines, Ports & Sherry

O’Reilly’s Irish Cream | 7

Fonseca, Bin 27, Finest Reserve, Portugal | 7

Solera 1842 VOS Sherry, Spain | 9

Fonseca, 10 Year Tawny, Portugal | 9

Chambers Rutherglen Muscat, Australia | 9

Dow’s, 20 Year, Tawny, Portugal | 12

Penfolds Club, Australia | 7

Felsina, Vin Santo del Chianti Classico,’07 | 16