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
OUR CHEF’S SEASONAL SPECIALS
APPETIZERS
Collage Spreads and Accoutrements | 26
Port Wine Chicken Liver Mousseline, and Shrimp Datil Rillette, Served with Toasted French Baguette, Aged Parmesan, Whole Grain Mustard, and House-Made Pickled Vegetables
Suggested Wine Pairing ~ Thomas Schmitt Estate, Riesling, Mosel, Germany 14/37
Land And Sea Medaglioni | 22
Egg Noodle Ravioli Stuffed with Braised Short Ribs and Squid Ink Ravioli Stuffed with Lobster Mousse, Served in Roasted Piquillo Pepper Cream Sauce, Topped with an Artichoke and Sun-Dried Tomato Relish
Suggested Wine Pairing ~ Modus By Ruffino, Super Tuscan, Tuscany 18/54
SALAD
Seasonal Salad | 16
Cantaloupe Spheres, Cucumber Ribbons, Crumbled Goat Cheese, Baby Heirloom Tomatoes, and Prosciutto-Micro Croutons, On A Bed of Arugula and Spring Greens Tossed in a Honey-Lime Vinaigrette
Suggested Wine Pairing ~ Harvey & Harriet, Chardonnay/Albariño Blend, Paso Robles 18/64
ENTRÉE’S
Florida Pompano | 54
Grilled Crispy Skin-on Pompano Served with Blue Lump Crab and Shitake Mushroom Fried Rice, Korean Rose Sauce, Arugula Salad, Finished with Sweet Soy Reduction
Suggested Wine Pairing ~ Vie Vité Sainte Marie, Rosé, Côtes De Provence, France 46
Suggested Wine Pairing ~ E. Guigal, Châteauneuf-du-Pape, France 114
Collage Surf and Turf | 62
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 Bordelaise Sauce
Suggested Wine Pairing ~ Gran Morain, Yamhill-Carlton, Chardonnay, Willamette Valley 114
Suggested Wine Pairing ~ Robert Mondavi, Oakville Estates, Cabernet Sauvignon, Napa 146
We use locally grown ingredients as much as possible.
APPETIZERS
Beef Tenderloin Tartare | 22
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 Toasted French Baguette
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
Sesame Tuna | 26
Sesame Crusted A+ Yellow Fin Ahi Tuna Seared Rare, Served with Korean Chile Forbidden Black Rice, Ginger Soy Vinaigrette and Tsukemono Pickled Vegetables
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
Tenderloin Bruschetta | 18
Sliced Beef Tenderloin with a Smoked Tomato and Bacon Relish, Chipotle-Horseradish Crema on Grilled Toast Points
SOUP
Sweet Corn Chowder | 10
Topped with Basil Oil and Focaccia Crostini
Soup Du Jour | Market Price
Please See Your Server For Details
SALADS
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)
ENTRÉES
Beef Tenderloin Au-Poivre | 64
Peppercorn Crusted Hand Cut, USDA Choice 8 Oz Filet, Cooked to a Temperature Of Choice, Served Over Sweet Corn Puree, Creamy Parmesan Polenta, and Crispy Okra Salad
New Zealand Lamb Duo | 70
Grilled Half Rack of Lamb Herb Crusted and Mezzaluna Stuffed with Moroccan Spiced Lamb, Served with Feta Stuffed Plum Tomatoes and Bordelaise Sauce
Beef Short Ribs | 64
Four Hour Braised Beef Short Ribs Served with Whipped Mashed Potatoes, Haricot Verts, Beef Au Jus and Tzatziki Sauce
Bison Tenderloin | 68
6 Ounce Bison Fillet Grilled to Temperature of Choice, Served with Porcini Mushroom Dauphinoise Potato, Sautéed Baby Spinach and Whole Grain Mustard-Prosciutto Sauce
Veal Orleans | 56
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 | 56
Maple Leaf Farms Half Duck, Cooked Confit for Four Hours and Brick Pressed, Broiled with Chinese Fived Spice and Hoisin Glaze, Served Over Sautéed Tokyo Cabbage, Spinach, Roasted Fingerling Potatoes, and Smoked Pork Belly
8 Oz. Beef Tenderloin | 64
Hand Cut, USDA Choice Steak, Served with Whipped Mashed Potatoes, Roasted Asparagus and One of the Following Preparations:
Collage Signature Steak Sauce: Roasted Tomato and Berbere Spice Purée, Served with Sautéed Mushrooms
Bordelaise: Rich Red Wine, Bone Marrow Demi-Glace with Shallots
Truffle Butter: Black Summer Truffle Compound Butter
Add 2 Oz Lemon-Datil Shrimp Compound Butter to your Entrée | 9
Add A 5 Oz Maine Lobster Tail to Your Entrée | 28
SEAFOOD
Catch Of The Day | Market Price
Please See Your Server For Details
Black Grouper | 52
Parmesan, Brown Sugar, and Pecan Crusted Black Grouper Filet Served Over a Local Inspired Minorcan Shrimp Perloo, Finished with a Cajun Cream Sauce
Sea Scallops | 62
Pan Seared Diver Caught Scallops, Served over Pommé Puree, Florida Summer Corn Succotash with Prosciutto, Topped with Brown Buttered Marcona Almonds
Homemade Lobster Ravioli | 56
Lobster Stuffed Ravioli with Sautéed Shrimp in a Pesto Cream Sauce, Topped With A 5 Oz Maine Lobster Tail
Shrimp and Lobster Fettuccini | 56
Sautéed Shrimp, and a Poached Maine Lobster Tail Meat, Served with Fettuccini Tossed in a Creamy Sun-Dried Tomato Sauce with Shaved Parmigiano Reggiano, Sauteed Mushrooms, Basil Oil and Fried Basil Leaves
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