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
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
SALAD
Seasonal Salad | 18
Roasted Delicata Squash with Crumbled Goat Cheese, Dried Cranberries, Crispy Prosciutto, Pepitas, Over Romaine and Arugula, Tossed in a Red Wine Rosemary Vinaigrette
ENTRÉE’S
Pork Tenderloin | 46
8 Ounce Pork Tenderloin, Dijon Crusted and Seared, Served Medium, with a Crispy Hasselback Potato, Apple Onion Puree, Chard Broccolini, and a Fig Coulis
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
APPETIZERS
Beef Tenderloin Carpaccio | 20
Thinly Sliced Raw Beef Tenderloin with Shallots, Capers, Basil Vinaigrette Tossed Arugula, Grated Cured Egg Yolk, Served with Grilled 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
Ahi Tuna | 24
Furikake Crusted Seared Tuna, Served with House Pickled Vegetables, Scallion Threads, Honey Wasabi Aioli and a Yuzu Ponzu Sauce
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
SOUP
Sweet Corn Chowder | 10
Topped with a Crostini and Basil Oil
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
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 Tapenade Pearl Couscous, Sautéed Spinach and a Mint Chimichurri
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
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
SEAFOOD
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 with Jasmine Rice, Haricot Verts, Finished with Beurre Blanc
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