Tuesday – Sunday
Open at 5pm

60 Hypolita Street
St. Augustine, FL 32084

Reservations
Highly Recommended

Purchase
Gift Cards

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

Soup Du Jour | Market Price

Please See Your Server For Details

APPETIZER

Tenderloin Bruschetta | 14

Sliced Beef Tenderloin With A Smoked Tomato And Bacon Relish, Chipotle – Horseradish Crema On Grilled Toast Points

SALAD

Seasonal Salad | Market Price

Please See Your Server For Details

ENTRÉE

Filetto Magnifico | 90

Char-Grilled Tenderloin, Cooked To Temperature, Topped With A Butter Poached Maine Lobster Tail And A Foie Gras Pate, Served With Truffle And Parmesan Pomme Dauphinoise, Seasonal Vegetables, Finished With A Cabernet Demi-Glace & Sautéed Mushrooms

Beef Tenderloin Au-Poivre | 54

Hand Cut, USDA Choice, Cooked To Temperature, Served Over Creamy Parmesan Polenta With Broccolini, Mushrooms, And Melted Tomatoes. Finished With Sherry Peppercorn Cream Sauce

We use locally grown ingredients as much as possible.

52.APPETIZERS

Beef Tenderloin Tartare for Two | 18

Finely 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 Crème Fraiche And Housemade Truffle Chips

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 Spicy Garlic, Red Pepper And Sherry Sauce Served With Tuscan Bread

Burrata | 18

Fresh Housemade Mozzarella Stuffed With Goat Cheese Mousse, Accented With Apricot Confiture, Raspberry Gastrique, And Spiced Walnuts; Served With Focaccia Crostini 

SALADS

Warmed Goat Cheese Salad | 14

Macadamia Encrusted Goat Cheese, With Artichokes, Artisanal Greens And Tomatoes In A Browned Butter Vanilla Bean Vinaigrette

House Salad | 13

Artisanal Greens, English Cucumber, Carrots, Tomato And Pickled Onions; Tossed With A House Vinaigrette Served with A Focaccia Crostini

Caesar Salad | 12

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

ENTRÉES

Duo Di Manzo | 48

Grilled Beef Tenderloin Medallions, Served With Housemade Tortellini Pasta Stuffed With Braised Short Ribs Over A Prosciutto-Gorgonzola Cream With Crispy Onions

New Zealand Lamb Chops | 49

Char-Grilled New Zealand Lamb Marinated In Herbs, With Double Cream Mashed Potatoes, Vegetable Du Jour, Finished With A Sherry Peppercorn Emulsion

Lamb Shank | 44

New Zealand Braised Lamb Shank With Mashed Potatoes, Broccolini, Lamb Jus And Tzatziki Sauce

Veal Orleans | 46

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

Maple Leaf Duck Duo | 52

Juniper Seared Duck Breast, Confit Duck Leg, With Marble Potatoes, Haricots Verts, Parsnip Puree, Finished With A Duck Jus

8 Oz. Beef Tenderloin | 49

Hand Cut, USDA Choice Steak, Served With Mashed Potatoes, Vegetables And One Of The Following Preparations:

Collage Signature Steak Sauce: Our Special, Roasted Tomato Based Steak Sauce, Adds A Little Spice Without Taking Away From Flavor Of The Beef, Served With Sautéed Mushrooms

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

Truffle Butter: Black Summer Truffle Compound Butter

Salsa Verde: Citrus Scallion And Garlic Emulsion

Add Cabernet Demi-Glace | 6

Add A 5 Oz. Maine Lobster Tail To Your Entrée | 30

 

SEAFOOD

Catch Of The Day | Market Price

Please See Your Server For Details 

Fresh Black Grouper | Market Price

Parmesan and Brown Sugar Pecan Crusted Fresh Black Grouper, Served Over Jasmine Rice With Vegetables Du Jour, 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 | Market Price

Seared Shrimp And Diver Caught Sea Scallops With Fresh Tagliatelle Pasta In A Mushroom, Black Truffle And Marsala Cream Sauce With Spinach

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

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

Crème Brûlée | 10

Fresh Housemade Mozzarella Stuffed With Goat Cheese Mousse, Accented With Apricot Confiture, Raspberry Gastrique, And Spiced Walnuts; Served With Focaccia Crostini 

Toasted Coconut Ice Cream  | 7

Two Scoops of Homemade Coconut Ice Cream

 

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