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STARTERS

FIG CARPACCIO 16

feta | pomegranate | gremolata | sumac

TUNA SALAD 16

haricot verts | mint | balsamic | egg

TOMATO SOUP 15

pecorino romano | prosciutto | basil 

CAPONATA 14

ciabatta | eggplant | olive | pomodoro

ENTREES

PORK CUTLET 28

bistro salad | caper butter

DUCK CONFIT 35

Orange Glaze | pommes puree | haricot verts | turnips

FISH AND CHIPS 33

halibut | pommes frites | tartar sauce

LAMB RACK 37

Carrots | squash gratin | herb crust | garlic toum

SWEET ENDINGS

POACHED PEAR PAVLOVA 4

Meringue | cabernet | salted caramel

BEIGNETS 12

Raspberry jam | chocolate ganache 

FOR THE TABLE

VEGETABLE RAVIOLIS 17
Truffle pecorino | mire poix | bechamel

TARTE A LA COURGETTE 15

squash | onion | tomato | eggplant

WAX BEANS LYONNAISE 11

gastrique | pork belly | marcona almonds

PRETZEL 10

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

FIRST COURSE

PROSCIUTTO DI PARMA

Ciabatta | tomato | arugula | balsamic glaze

SECOND COURSE

VEGETABLE RAVIOLIS

Mire poix | chives | bechamel | truffle cheese

THIRD COURSE

HONEY GLAZED SALMON

Tequila | chives | roasted zucchini | garlic toum | 

FOURTH COURSE

LAMB CHOP

Pommes puree | confit carrots | herb crust | mint yogurt sauce

FIFTH COURSE

POACHED PEAR PAVLOVA 

meringue | riesling | orchids

A Collaboration of Local Farms & Collectively Inspired Cuisine & Drink