Collage Restaurant St. Augustine Menu Items
Menu and prices subject to change

Soup

Carrot Datil Bisque 6.00
Local Datil Pepper with Smoked Bacon

Soup du Jour
Please See Your Server For Details Market Price

Appetizer

Maine Lobster Pate 22.00
Sherry Infused Mascarpone Lobster Pate Topped With Chilled Poached Lobster With Liquified Heirloom Tomatoes, Champagne Pickled Mustard Seed Caviar, Roasted Tomato Tartare, Truffle

Entrée

Catch of the Day m/p
Please See Your Server for Details

Filetto Magnifico 72.00
8oz Char Grilled Beef Tenderloin, Cooked To Temperature, Topped With A Butter Poached Maine Lobster Tail & A Foie Gras Pate, Served With Truffle & Parmesan Pomme Dauphinoise & Seasonal Vegetables, Finished With A Cabernet Demi-Glace & Sautéed Mushrooms

Appetizers

Beef Tenderloin Tartare for Two 16.00
Raw Beef Tenderloin Finely Minced with Shallots & Capers, Topped With Red Onion, Boquerones & A Raw Egg Yolk Lightly Poached In Duck Fat Accompanied by Whole Grain Mustard & A Scallion, Roasted Garlic Crème Fraiche With House Made Truffle Chips

Tenderloin Bruschetta 12.00
Sliced Beef Tenderloin With A Smoked Tomato And Bacon Relish, Chipotle - Horseradish Crema On Grilled Toast Points

Escargot 12.00
Tender Snails Sautéed With Mushrooms And A Brandy Cream Sauce Served Over A Puff Pastry Shell

Gambas Al Ajillo 11.00
Five Large Shrimp Sautéed and Served In A Spicy Garlic, Red Pepper and Sherry Sauce Served with Tuscan Bread

Burrata 14.00
Fresh House Made Mozzarella Stuffed With Goat Cheese Mousse, Accented With Apricot Confiture, Raspberry Gastrique, And Spiced Walnuts; Served With Focaccia Crostini

Salads

Warmed Goat Cheese Salad 11.00
Macadamia Encrusted Goat Cheese, Artichokes, Artisanal Greens and Tomatoes In A Browned Butter Vanilla Bean Vinaigrette

Roasted Apple & Beet Salad 12.00
Cider Roasted Apples, Thyme Roasted Beets, Tossed In A White Balsamic Basil Vinaigrette, With Pickled Onions, Gorgonzola, Spiced Candied Walnuts, Finished With Local Greens

House Salad 9.00
Artisanal Greens, English Cucumber, Carrots, Tomato And Pickled Onions; Tossed With A House Vinaigrette. Served with A Focaccia Crostini

Caesar Salad 9.00
Crisp Romaine Lettuce Tossed In Our House Made Caesar Dressing (Contains Raw Egg), Croutons & Shaved Parmigiano Reggiano, Anchovies Filet Available Upon Request
Add Boquerones For + 1.00

Entrées
Add A 5 Oz. Maine Lobster Tail To Your Entrée 22

Duo di Manzo 38.00
Grilled Beef Tenderloin Medallions Served With House Made Fiocchetti Pasta Stuffed With Braised Short Ribs Over A Prosciutto-Gorgonzola Cream With Crispy Onions

New Zealand Lamb Rack
Char Grilled New Zealand Lamb Marinated In Herbs With Double Cream Mashed Potatoes, Vegetable Du Jour Finished With A Sherry Peppercorn Emulsion; please note the full rack cannot be split
Half Rack 34.00
Full Rack 48.00

Heritage Breed Pork Duo 42.00
Smoked Berkshire Pan Seared Pork Tenderloin With Roasted Crispy Skin Pork Belly, Over Blue Sky Farms Purple Sweet Potato Puree, Fried Brussel Sprouts, Sweet & Spicy Sesame Ginger Roasted Red Pepper Coulis And Finished With Smoked Tomatoes And Pork Jus

Maple Leaf Farms Duck Breast 36.00
10oz Pan Seared Duck Breast Accompanied With Bacon Braised Crimson Lentils, Seasonal Vegetables, Finished With Demi Glace And Port Wine Pickled Mustard Seed Caviar

Veal Orleans 35.00
Scaloppini Of Veal Tenderloin Dipped In Egg And Sautéed With Two Shrimp Finished In A Sherry Beurre Fondue Topped With An Artichoke Heart

8 Oz. Beef Tenderloin 39.00
Add Cabernet Demi-Glace To Your Tenderloin 2. Hand Cut USDA Choice Steak, Choice of One of The Following Preparations

Collage Signature Steak Sauce
Our Special Roasted Tomato Based Steak Sauce Which Adds A Little Spice Without Taking Away From Flavor Of The Beef, Served With Sautéed Mushrooms

Vidalia Onion and Gorgonzola Sauce
A Sweet Onion, Blue Cheese and Prosciutto Sauce

Truffle Butter
Black Summer Truffle Compound Butter

Salsa Verde
Citrus Scallion and Garlic Emulsion

Seafood

Fresh Corvina 34.00
Parmesan and Brown Sugar Pecan Crusted Fresh Corvina, Served Over Jasmine Rice with Vegetables Du Jour Finished with Buerre Blanc

Homemade Lobster Ravioli 38.00
Lobster Stuffed Ravioli with Sautéed Shrimp in a Pesto Cream Sauce, Topped with a 5 Oz. Maine Lobster Tail

Shrimp and Scallops All' Imperiale 30.00
Four Large Shrimp and Two Diver Scallops Sautéed with Artichokes, Sun-Dried Tomatoes and Peach Brandy, Finished with Cream and Tossed with Linguine

Diver Caught Sea Scallops 35.00
Valencia Almond Crusted Pan Seared Diver Scallops Dressed in a Delicately Salted Caramel Over Butter Popcorn Purée with Seasonal Vegetables Topped with a Pancetta Crisp

Quartet del Mar 38.00
Chef's Selection Fresh Fish, Diver Caught Sea Scallops, Jumbo Shrimp, Sautéed Mussels, Spanish Chorizo, Salsa Verde, with Grilled Artisan Bread Finished in a Light Tomato Fumet