Collage 2009 New Years Menu

Some Items May Be Subject To Change



Deviled Datil Lobster Crepe ~ Homemade Crepe With A Lobster & Datil Pepper Stuffing And Finished With A Buerre Blanc; This Won "People’s Choice" At This Year’s Datil Pepper Cook Off 12

Baked Oysters On The Half Shell With Bacon Spinach Cognac Butter 9

Sautéed Frog Legs In A Pernod Shallot Buerre Blanc 9

Collage Escargot ~ Tender Snails Sautéed With Mushrooms And A Cognac Cream Sauce Served In A Puff Pastry Shell 9

Smoked Salmon Martini 9


Soup & Salads

Sweet Potato Apple Soup 5

White Bean & Ham Soup 5


Roasted Beet & Spinach Salad, Orange Honey Vinaigrette, & Blue Cheese Crumbles 9

Warmed Goat Cheese Salad ~ Macadamia Encrusted Goat Cheese, Artichokes, Mesclun Greens, Croutons & Tomatoes In A Browned Butter Vanilla Bean Vinaigrette 9

Caesar Salad ~ Crisp Romaine Lettuce Tossed W/ A Slightly Spicy Caesar Dressing (Contains Raw Egg), Housemade Croutons & Shaved Parmigiano Reggiano 6

Collage House Salad With OBV Dressing ~ Fresh Baby Greens Tossed With Orange Balsamic Vinaigrette Topped With Tomatoes, Carrot Curls & Croutons 6



Fresh Black Grouper Filet ~ Lightly Coated In A Parmesan, Pecan & Brown Sugar Crust Then Baked. Finished With A Beurre Blanc 31

Catch Of The Day ~ Seasonal Fresh Fish m/p

Gamberoni All’Imperiale ~ Five Large Prawns Sautéed With Artichokes, Sun-Dried Tomatoes And Peach Brandy, Then Finished With Cream And Tossed With Angel Hair 29

Homemade Lobster Ravioli ~ Lobster Stuffed Ravioli With Sautéed Shrimp In A Pesto Cream Sauce & Topped With A 5 Oz. Lobster Tail 34

Tapado ~ Guatemalan Seafood Stew With Grouper, Clams, Mussels, Shrimp And A Soft Shell Crab In A Coconut Milk Broth 36

Ahi Tuna With Ginger Miso Cilantro Sauce ~ Sushi Grade Ahi Tuna Seared Rare And Finished With A Ginger Miso Cilantro Sauce 29



Tenderloin Of Venison ~ Medallions of Farm-Raised New Zealand Venison Pan-Seared And Finished With A Port Wine Cranberry Sauce 39

Bison Short Ribs ~ Marinated With Coffee Then Braised With Chiles And Bacon 32

Beef Tenderloin With Mushroom Au Poivre ~ 8 Oz. USDA Choice Beef Tenderloin Char-Grilled And Finished With A Mushroom Green Peppercorn Sauce 32

Veal Orleans ~ Scaloppini Of Veal Tenderloin Dipped In Egg And Sautéed With Sherry And Demi-Glace; Finished In A Beurre Blanc With Two Shrimp And An Artichoke Heart 32

Lamb Chops With Pistachios ~ Rack Of New Zealand Lamb Grilled With A Dijon Pistachio Crust, Cabernet Sauce 34

Duck Breast With Pomegranate Orange Honey Glaze 29

Chicken Valdostana ~ Chicken Breast Stuffed With Prosciutto Ham, Spinach And Havarti Cheese And Finished With A Tarragon Cream Sauce 26



Grand Marnier Crème Brulee

Chocolate Stout Cake


Butter Rum Cake

Irish Cream Ice Cream With Shaved Chocolate