GRAND OPENING:

Take-Out Only:  March 4th, 2021

Explore the menu

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

At first we are opening for take-out only (3/04/21), but soon we hope to open our doors to our dining room!

To place a take-out order, call 860-352-8157

Wednesday – Sunday

4 PM – 8 PM

Pick up at:

41 Bridge Street
Collinsville  CT  06022

APPETIZERS

ROASTED BRUSSEL SPROUTS

8
8

with roasted cauliflower, crispy soppressata, toasted seeds and hot honey (GF)

STUFFED BUTTERNUT SQUASH

10
10

stuffed with kale, mushrooms, green apple, truffle oil and roasted beets with a whipped goat cheese and herb creme fraiche

CRAB SALAD

12
12

jumbo lump crab meat, creme fraiche, smoked paprika, pickled green onions and pumpernickel crumble

RICOTTA TOAST

9
9

whipped ricotta, sliced pears, toasted hazelnuts, bleu cheese crumble and balsamic reduction on whole wheat sourdough toast

PORK BELLY

12
12

spicy asian glazed Petrichor Farm pork belly, smoked parsnip puree, baby bok choy, topped with peanuts and a mint, chive, and pea shoot salad

ARANCINI

10
10

fried breaded risotto balls, smoked gouda, saffron aioli and roasted pepper cashew sauce

Soup of the Day

Butternut Squash & Green Apple Veloute

8
8

with preserved apple, candied walnut and celery leaf   (GF)

SALADS

FARM GREENS

8
8

mixed bed of greens, arugula and watercress tossed with goat cheese, pickled red onions, sourdough croutons and shallot vinaigrette

KALE

8
8

bleu cheese, candied walnuts, green apple, bacon lardons, dried cranberries and honey balsamic vinaigrette

SIDES

Mashed Potatoes

8
8

Mac & Cheese

8
8

Seasonal Vegetables

8
8

PASTA

BOLOGNAISE

22
22

ground Black Angus beef, stewed tomatoes, nutmeg and olive oil over penne pasta

Truffle Fettuccine

22
22

handmade fettuccine pasta in a truffle cream sauce with roasted exotic mushrooms and fines herbes

Entrées

SALMON

22
22

pan seared salmon with a whole grain mustard, honey & lemon glaze, farro, sauteed cauliflower and kale

SCALLOPS

26
26

pan seared scallops with seasoned creme fraiche, bacon crumble and marbled potatoes   (GF)

Jerk Chicken

24
24

jerk spice rubbed chicken, coconut rice, black bean puree and mango salsa  (GF)

Duck

28
28

pan roasted duck, spiced beets, parsnip puree and red wine brown butter beet sauce  (GF)

SHORT RIB

32
32

red wine braised short rib, soaked garlic mashed potatoes, white soy glazed green onions and sassafras sauce (can be made gluten free)

DESSERTS

Chocolate Cake

8
8

with Nutella mousse, hazelnuts, whipped cream and feuilletine flakes 

Napoleon Pastry

8
8

white chocolate cream & lemon curd, topped with fresh blueberry sauce

Fried Apple Pie

8
8

cinnamon stewed green apples, cookie butter, almond praline, whipped cream, salted cider caramel

Frisbie’s Dairy Farm Ice Cream (pint)

8
8

assorted flavors