Our Menu

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

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

Artisanal Greens Tossed in a Cranberry Vinaigrette, with Roasted Butternut Squash, Golden Beets, Herb Goat Cheese, and Pistachio Nuts, Served in a Crostini Shell

Breaded Pan Fried 10 oz Pork Chop, with a Potato-Apple cake, Soubise Sauce and Arugula Tossed in a Honey-Dijon Vinaigrette

Char-Grilled 6 oz Beef Tenderloin Medallions Cooked to Temperature of Choice, with a 5 oz Maine Lobster Tail, Wild Mushroom Risotto, Haricot Verts, Finished with Lobster Infused Hollandaise, and House-made Bordelaise Sauce

Thinly Sliced Raw Beef Tenderloin with Shallots, Capers, Arugula Tossed in a Basil Vinaigrette, Grated Cured Egg Yolk, Served with Grilled Sliced Baguettes

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

Five Large Shrimp Sautéed and Served in a Garlic, Red Pepper and Sherry Butter Emulsion Served with Tuscan Bread

Furikake Crusted Seared Tuna, Served with House Pickled Vegetables, Scallion Threads, Honey Wasabi Aioli and a Yuzu Ponzu Sauce

Fresh house-made Mozzarella Stuffed With Goat Cheese Mousse, Accompanied With Apricot Confiture, Raspberry Gastrique, and Spiced Walnuts, Served With Focaccia Crostini

Topped with Basil Oil and a Crouton

Please See Your Server For Details

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

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

Crisp Romaine Lettuce Tossed in House-made Caesar Dressing, With Garlic Herb Butter Croutons and Shaved Parmigiano Reggiano

Char-Grilled USDA Choice Filet, Cooked to Temperature of Choice. Served with Whipped Mashed Potatoes, Vegetable Du Jour 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

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

10oz Crispy Skin-On Airline Chicken Breast cooked in a White Wine Dijon Cream Sauce, Served with Roasted Fingerling Potatoes and Haricot Verts

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

Moroccan Spiced Grilled Half Rack of Lamb, with a Sweet Potato Dauphinoise, Cilantro Lime Puree, and Vegetable Du Jour

Saute of Oyster, Maitake, Chestnut, and Lions Mane Mushrooms, served with House-made Linguini in a Maderia Cream Sauce and Parmesan Cheese

Please See Your Server For Details

Parmesan, Brown Sugar, and Pecan Crusted Black Grouper Filet, Served with Jasmine Rice, Vegetable Du Jour, Finished with Beurre Blanc

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

Pan Seared Diver Caught Scallops, Squid Ink Risotto, Sautéed Spinach and Beurre Blanc

Espresso Soaked Belgium Chocolate Cake Topped With Cappuccino Mousse, Salted Dulce de Leche & Vanilla Ice Cream With Fresh, Hot Doughnuts
Recommended Wine Pairing Dows 20 Year Port

Our Signature Dessert Of Strawberries Sautéed In Butter, Black Pepper & Cabernet Vanilla Sauce Poured Over Vanilla Bean Ice Cream In A Crispy Phyllo Cup
Recommended Wine Pairing Warres Warrior, Finest Reserve

Vanilla Cake Baked With Butter & Rum, Finished With A Sweet Rum Glaze
Recommended Wine Pairing Chateu Roumieu, Sauternes

Classic Vanilla Bean Custard Finished With Caramelized Sugar
Recommended Wine Pairing Felsina, Vin Santo del Chianti Classico

Two Scoops of Homemade Coconut Ice Cream
Recommended Wine Pairing Stringer, Robert Young Vineyard, Late Harvest Viognier