Collage Restaurant

Topped with Basil Oil & Focaccia Crostini

Please See Your Server For Details

Port Wine Chicken Liver Mousseline, Served with Toasted French Baguette, Aged Parmesan, Whole Grain Mustard, Seasonal Berry Compote, and House-Made Pickled Vegetables

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

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

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

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

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

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 Sauce Served with Tuscan Bread

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

Sliced Beef Tenderloin with a Smoked Tomato and Bacon Relish, Chipotle-Horseradish Crema on Grilled Toast Points

Sesame Crusted A+ Yellow Fin Ahi Tuna Seared Rare, Served with, Ginger Soy Vinaigrette, Korean Barbeque Glaze, Tsukemono Pickled Vegetables, And Crispy Wonton Chips

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 Tomatos; Tossed in A House Vinaigrette. Served with A Focaccia Crostini

Crisp Romaine Lettuce Tossed in House made Caesar Dressing, With Garlic Herb Butter Croutons and Shaved Parmigiano Reggiano. Anchovies Filet Available Upon Request

Hand Cut, USDA Choice Beef Tenderloin, Cooked To Temperature, Served Over Creamy Parmesan Polenta With Haricot Verts, Sauteed Mushrooms, Finished With Sherry Peppercorn Cream Sauce

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

Four Hour Braised Beef Short Ribs Served with Whipped Mashed Potatoes, Haricot Verts, Beef Au Jus and Tzatziki Sauce

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

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

Roasted Tomato Based Steak Sauce. Adds A Little Spice Without Taking Away from the Flavor of the Beef, Served with Sautéed Mushrooms

Charred Gorgonzola Cap On Top Of Your Tenderloin

Black Summer Truffle Compound Butter

Please See Your Server for Details

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

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

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

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

Espresso Soaked Belgium Chocolate Cake Topped With Cappuccino Mousse, Salted Dulce de Leche & Vanilla Ice Cream With Fresh, Hot Doughnuts 1

Our Signature Dessert Of Strawberries Sautéed In Butter, Black Pepper & Cabernet Vanilla Sauce Poured Over Vanilla Bean Ice Cream In A Crispy Phyllo Cup

Vanilla Cake Baked With Butter & Rum, Finished With A Sweet Rum Glaze

Classic Vanilla Bean Custard Finished With Caramelized Sugar

Two Scoops of Homemade Coconut Ice Cream

A Slice Of Our House Made Vanilla Cheesecake with a Graham Cracker Crust, Topped with White Chocolate Caramel, Chocolate Ganache, and Pecans