Book your Seed 41 reservation on Resy

If you are trying to make a reservation for 6 or more people, or if you are unable to make an online reservation, please call the restaurant directly at 860-352-8157

Explore the menu

50 seats for outdoor dining

We are very excited to welcome our existing customers from Francesca’s Wine Bar & Bistro to our new restaurant, Seed 41.

New Restaurant,
Same Chef:
Sean Butler

Open and taking reservations for in-house dining!

Call 860-352-8157

WED  5 PM – 9 PM
THU  5 PM – 9 PM
FRI    5 PM – 10 PM
SAT   5 PM – 10 PM
SUN  4 PM – 8 PM

(*last seating 30 mins before closing*)

41 Bridge Street
Collinsville  CT  06022


Beet Risotto


with parmesan espuma, candied walnuts, fried sage (V)

Salmon Toast


lox, dill cream, lemon gel, house made naan

Beet Salad


with ginger snap crumble, shaved radish, roasted grape dressing (V)(Can be made GF)



compressed melon, shaved country ham, balsamic reduction (GF)

Roasted Baby Carrots


coriander rubbed heirloom carrots, brussel sprouts, toasted seeds, whipped boursin cheese, kale chips (V)(GF)

Hamachi Crudo


raw hamachi, yuzu koshu broth, citrus, harissa, nori powder (GF)



a mix of hard and soft cheese, fruit, nuts, crackers, quince paste and honeycomb (V)




with goat cheese, crispy delicata squash, dried cranberries and apple cider vinaigrette (V)(GF)

Iceberg wedge


bacon, cherry tomatoes, red onion, creamy house made bleu cheese dressing (GF)

Mixed Green


shaved root vegetables, grape tomatoes, parmesan cheese and white balsamic vinaigrette (V)(GF)


Fall Squash


roasted butternut & delicata squash with apples, spiced dark chocolate and fried sage (V)(GF)





handmade tagliatelle pasta, black angus beef, stewed tomato




pan roasted duck breast, roasted cauliflower, parsnip puree, roasted plums, honey & lavender, red wine sauce (GF)



pan roasted half-chicken with broccolini, white corn grits, goat cheese, fried shallots, sweet red pepper powder, chicken jus

Halibut Hot Pot


pan seared miso rubbed halibut, dashi broth, shaved vegetables, scallions, chili oil (Spice level can be adjusted)



pan seared scallops with fall squash puree, cider glazed turnips, black sesame powder, crispy kale chips (GF)

NY Strip


a 10 oz. pan seared Piedmontese strip with black garlic mashed potatoes, roasted broccoli & pearl onions, red wine demi-glace (GF)


Apple Cider Donuts


homemade donuts with cider caramel (V)

Plum Napoleon


honey roasted plums, puff pastry, vanilla bean whipped cream and shaved white chocolate (V)

Chocolate Panna Cotta


with stewed raspberries and shaved white chocolate (GF)