If you are unable to make an online reservation, please call the restaurant directly at 860-352-8157

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

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


Roasted Summer Vegetables


assorted oven roasted vegetables with fines herbs (V)(GF)

Slow Roasted Octopus


with Greek yogurt, citrus salad and harissa (GF)

Shrimp Cocktail


with house made cocktail sauce, cucumber, bomb radish, lemon wedge



house made hummus with crudité vegetables, sumac pine nuts and roasted red pepper (V)

Heirloom Tomato Salad


with burrata, sourdough croutons, pickled shallots, basil and mint (V) (*Can be made GF*)



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




romaine hearts, parmesan, pickled shallots, cured egg yolks, sourdough crumble and Caesar dressing 



boston bib lettuce, confit apples, grapes, toasted walnuts, mozzarella cheese and champagne emulsion (GF)


Melon & Cucumber Gazpacho


with honeydew melon, toasted Marcona almonds and jalapeno slices (V)(GF)





handmade spaghetti, ground Black Angus beef, stewed tomato, nutmeg and olive oil


New England Black Bass


pan roasted New England Black Bass with compressed potatoes, summer squash & zucchini, slow roasted cherry tomatoes, Taggiasca olives and smoked tomato butter (GF)



pan roasted chicken breast with caramelized zucchini, summer squash, Greek yogurt, Aleppo pepper and garlic scape chimichurri (GF)



pan roasted duck breast with wasabi mashed potatoes, sautéed bok choy, black garlic, egg yolks and soy gaze



pan roasted scallops with roasted asparagus, snap peas, brown butter crumble, cauliflower puree and white wine beurre blanc (GF)

NY Strip


a 10 oz. pan seared Piedmontese strip with mashed potatoes, roasted royal trumpet, hen of the woods and beech mushrooms, roasted asparagus and red ine demi glaze (GF)


Berries & Cream


with caramelized sugar tuiles, oat crumble and lime zest

Chocolate Panna Cotta


with stewed cherries and shaved white chocolate

Blueberry Cake


blueberry white cake with lemon mousse and lemon gel