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
SPECIALS CREATED BY THE EXECUTIVE CHEF
SOUP
Carrot Datil Bisque | 10
Topped with A Pistachio-Bacon Crumble
Soup Du Jour | Market Price
Please See Your Server For Details
APPETIZERS
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
SALAD
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
ENTRÉE’S
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.
APPETIZERS
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
SALADS
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)
ENTRÉES
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
SEAFOOD
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