Monday – Sunday
Open at 5pm

60 Hypolita Street
St. Augustine, FL 32084

Highly Recommended

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




Carne Di Manzo | 18

Herb Marinated Grilled Beef Tenderloin served with Roasted Garlic Aioli, Caramelized Onion Marmalade, Served on Toast Points and Arugula

Scallop Saltimbocca | 26

Diver Caught Sea Scallops Wrapped in Prosciutto and Sage Seared, with Pan Roasted Potatoes and a Parmesan Cream Sauce


Seasonal Salad | 16

Macerated Peaches, Fresh Blackberries, Brie Cheese, Shaved Prosciutto, Spiced Walnuts, Fennel, Baby Heirloom Tomatoes, Over Arugula Tossed in a Champagne Vinaigrette


Grilled Ahi Tuna  | 50

Coriander Dusted A+ Yellow Fin Tuna Filet, Over Whipped Wasabi Potato Puree, Sauté Cabbage and Carrots, Served with a Peach Red Curry Sauce

Collage Surf and Turf | 78

Char-Grilled 6 Ounce Beef Tenderloin Medallions Cooked to Temperature of Choice, 5 Ounce Maine Lobster Tail, Wild Mushroom Risotto, Roasted Broccolini, Finished with Lobster Infused Hollandaise, and Our Bordelaise Sauce


Beef Tenderloin Tartare | 20

Minced Raw Beef Tenderloin with Shallots, Capers, Red Onion, Boquerones, Whole Grain Mustard and a Quail Egg Yolk Lightly Poached in Duck Fat, Served with a Roasted Garlic-Scallion Crème Fraiche and Truffle Potato Chips

Escargot | 18

Tender Snails Sautéed with Mushrooms in a Brandy Cream Sauce, Served over a Puff Pastry Shell

Gambas Al Ajillo | 18

Five Large Shrimp Sautéed And Served In A Garlic, Red Pepper And Sherry Butter Emulsion Served with Tuscan Bread

Mini Tuna Poke | 20

Crispy Wonton Shells with A+ Yellow Fin Ahi Tuna, Tossed with Scallions in a Sesame Ginger Vinaigrette, Topped with Lemon Grass Oil and Red Roe Tobiko. Served with a Wasabi Crema

Burrata for Two | 20

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



Carrot Datil Pepper Bisque | 10

Topped with a Pistachio Bacon Crumble

Soup Du Jour | Market Price

Please See Your Server For Details


Warmed Goat Cheese Salad | 16

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

House Salad | 14

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

Caesar Salad | 14

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)


Tenderloin Au-Poivre | 58

Peppercorn Encrusted, USDA Choice Beef Tenderloin, Cooked To Temperature of Choice, Served over Creamy Parmesan Polenta with Haricot Verts, Sautéed Mushrooms, Finished with Sherry Peppercorn Cream Sauce

New Zealand Lamb Rack | 62

Grilled Half Rack of Lamb, Served with Whipped Mashed Potatoes, Feta and Spinach Stuffed Roma Tomato, Finished with Sherry Peppercorn Cream Sauce.

Chicken Bravas | 46

10oz Crispy Skin-On Airline Chicken Breast in a Spanish Style Bravas Sauce, Served with Roasted Garlic Potato Croquettes and Sautéed Spinach, Finished with a Mojo Verde 

Veal Orleans | 48

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

Pork Chop | 50

Bone-In 12 ounce Grilled Pork Chop, Served Medium, Topped with a Bacon Agrodolce. Accompanied with Crispy Brussels Sprouts, and Creamy Parmesan Polenta

8 Oz. Beef Tenderloin | 56

Char-Grilled USDA Choice Filet, Cooked to Temperature of Choice. Served with Whipped Mashed Potatoes, Roasted Broccolini and One of the Following Preparations:

Collage Signature Steak Sauce: Roasted Tomato and Berbere Spice Purée, Served with Sautéed Mushrooms

Melted Gorgonzola: Charred Gorgonzola Cap On Top Of Your Tenderloin

Truffle Butter: Black Summer Truffle Compound Butter

Add Bordelaise | 6

Add A 5 Oz Maine Lobster Tail to Your Entrée | 28



Catch Of The Day | Market Price

Please See Your Server For Details 

Black Grouper | 58

Parmesan, Brown Sugar, and Pecan Crusted Black Grouper Filet Served Over a Local Inspired Minorcan Shrimp Perloo, Sauteed Spinach, Finished with a Cajun Cream Sauce

Sea Scallops | 56

Pan Seared Diver Caught Scallops, Served over Pommé Puree, Florida Summer Corn Succotash with Prosciutto, Topped with Brown Buttered Marcona Almonds

Homemade Lobster Ravioli | 54

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

Shrimp and Scallops All’ Imperiale | 52

Four Large Shrimp And Two Pan Seared Diver Caught Scallops Sautéed with Artichokes, Sun-Dried Tomatoes And Peach Brandy, Finished with Cream And Fresh Basil Tossed with Linguine


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