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

Seed 41 will be closed from Friday 12.31.21 until Wednesday 1.26.22. We can’t wait to see you again in the New Year!

Normal Business Hours:

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 45 mins before closing*)

41 Bridge Street
Collinsville  CT  06022


Smoked Salmon Dip


cream cheese, shallots, fines herbs, toasted onion bagel chips

Taste of Winter


a variation of winter fruit, vegetables, flavors & textures

Roasted Beet Salad


with persimmons, candied walnuts, spiced yogurt, beet emulsion (V)(GF)

Roasted Brussel Sprouts


with fig jam, toasted walnuts, sliced grapes, mint yogurt (V)(GF)

Deviled Eggs


with smoked mussels, chili oil, fried shallots (GF)(Add Golden Osetra caviar for $28)



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

Foie Gras Torchon


with pistachios, toasted house made brioche, variation of persimmons


Caesar Salad


baby gem lettuce with parmesan cheese, house made croutons & Caesar dressing

Bib Salad


with cherry tomatoes, blue cheese crumbles, fried shallots, winter truffle vinaigrette (V)(GF)


Celery Root Velouté


with charred and fried leeks, black truffle oil (V)(GF)





handmade tagliatelle pasta, black angus beef, stewed tomato

Mushroom Truffle Fettuccini


handmade pasta with roasted bunashimeji & oyster mushrooms, truffle butter sauce, fines herbs (V)



pan roasted half chicken with broccolini, black truffle heirloom grits, fried shallots, chicken jus

Black Bass


pan seared local black bass with roasted pearl onions & exotic mushrooms, mushroom dashi, chili oil (GF)



pan seared with pomme frites, black vinegar chimichurri, serrano peppers (GF)

Short Rib


slow braised with Yukon Gold potato puree, cured egg yolk, natural beef glaze (GF)



pan seared 16 oz. Piedmontese ribeye with pommes dauphine, roasted baby carrots & Cipollini onions, natural beef jus


Blood Orange Pudding


chocolate, blood orange, tapioca (GF)

Apple Cider Donuts


warm homemade donuts with cider caramel (V)

Deconstructed Cheesecake


with fresh seasonal berries, smoked graham cracker crust, strawberry coolie (V)