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  ASPARAGUS SALAD

iberico ham| sofrito crusted ciabatta | sherry aioli

OCTOPUS

crispy baby potatoes | garlic aioli | tomato sofrito | Italian salsa verde

DELICATE SEA BREAM PEPRONATA

olive oil poached sea bream| caramelized fennel| citrus salad| piquillo peperonata 

TRUFFLE CACIO E PEPE

pecorino | Reggiano | hand made flat spaghetti | european butter

CHIANTI BRAISED SHORT RIB

organic polenta | mushroom ragout | tomato sofrito

TIRAMISU

chocolate | caramel | amaretto mascarpone cream

Collette's - A Collaboration of Local Farms & Collectively Inspired Cuisine & Drink
 

FIRST COURSE

SAINT ANGEL BRIE TARTINE 

fig and date fruit bread | cherry jam

SECOND COURSE

SALMON GRAVLAX 

whipped horseradish cream | gold beets | candied |kumquats | arugula

THIRD COURSE

LEMON SOLE 

lemon brown butter | potato puree | roasted shallots | petit celery root salad

FOURTH COURSE

STUFFED QUAIL 

duck breast | mushrooms | black truffle jus

FIFTH COURSE

CHOCOLATE TASTING

mini chocolate bomb | caramel hazelnut bar |chocolate caramel pot du crème

Collette's - A Collaboration of Local Farms & Collectively Inspired Cuisine & Drink