Collage Restaurant

Gambas Al Ajillo

five large shrimp sauteed and served in a spicy garlic, red pepper and sherry sauce

• 9

Escargot

tender snails sauteed with mushrooms and a brandy cream sauce served in a puff pastry shell

• 9

Tenderloin Bruschetta

sliced beef tenderloin with a smoked tomato and bacon relish and a horseradish cream sauce on toast points

• 9

Baked Brie For Two

wedge of brie baked in a phylo pastry and served with a caramelized onion and apple chutney

• 12

Warmed Goat Cheese Salad

macadamia encrusted goat cheese, artichokes, mesclun greens & tomatoes in a browned butter vanilla bean vinaigrette

• 9

Boston Bibb Salad

wedge of boston bib lettuce with zinfandel shallot vinaigrette, blue cheese and toasted walnuts

• 7

Collage House Salad With Obv Dressing

fresh baby greens tossed with orange balsamic vinaigrette topped with tomatoes, carrot curls & croutons

• 6

Caesar Salad

crisp romaine lettuce tossed w/ a caesar dressing (contains raw egg), housemade croutons & shaved parmigiano reggiano

• 6
• 1

Chicken Cordon Bleu

roulade of chicken w/ prosciutto ham, spinach & havarti cheese finished with bearnaise sauce

• 26

Veal Orleans

scaloppini of veal tenderloin dipped in egg and sauteed with sherry and demi-glace; finished in a beurre blanc with two shrimp and an artichoke heart

• 32

Lamb Chops With Sherry Green Peppercorn Sauce

rack of new zealand lamb grilled and finished with a sherry green peppercorn sauce; served with a potato, carrot and blue cheese gratin

• 34

Fresh Black Grouper

lightly coated in a parmesan, pecan & brown sugar crust then baked. finished with a buerre blanc

• 31

Fresh Catch Of The Day

changes often depending on the local catch

Homemade Lobster Ravioli

lobster stuffed ravioli with sautéed shrimp in a pesto cream sauce & topped with a 5 oz. lobster tail

• 34

Shrimp And Scallops All Imperiale

four large shrimp and two large scallops sauteed with artichokes, sun-dried tomatoes and peach brandy, then finished with cream and tossed with linguine

• 26

Scallops And Prosciutto

four large sea scallops wrapped in prosciutto and grilled; served with a lemon caper beurre blanc

• 28

Hand Cut Usda Choice Steaks

try any one of the following preparations (or have it just plain). 8 oz. beef tenderloin

• 32

Collage Signature Steak Sauce

char grilled steak with our special steak sauce which adds a little spice without taking away from flavor of the beef; served with sauteed mushrooms

Vidalia Onion And Gorgonzola Sauce

char grilled steak is topped with a sweet onion, blue cheese and prosciutto ham sauce

Truffle Butter

char grilled steak is topped with a black summer truffle compound butter

Chimichurri Sauce

char-grilled steak is topped with an argentinean- style chimichurri with garlic, parsley, oregano and olive oil

Triple Chocolate Brownie

rich chocolate brownie served warm with a scoop of vanilla ice cream

• 8

The Bougainvillea Dessert

to celebrate our beautiful bougainvillea tree, we have created a special dessert of strawberries sauteed in butter & black pepper, vanilla bean ice cream & cabernet vanilla sauce in a crispy phylo cup

• 9

Homemade Butter Rum Cake

vanilla cake baked with butter and rum then finished with a sweet rum glaze and whipped topping

• 6

Creme Brule Du Jour

classic custard flavored with chef’s choice finished with caramelized sugar

• 7

Toasted Coconut Ice Cream

two scoops of rich homemade coconut ice cream

• 7