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 you to Seed 41!

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


Coddled Egg


with brown butter bread crumbs, fried potato skins, pickled red onions, trout roe, parmesan cheese and cured egg yolk

Salmon Toast


lox, dill cream, lemon gel, trout roe, house made naan, hidden fig mixed green salad

Roasted Candy Cane Beet Salad


with roasted pear, 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)


Fall Cole Slaw Salad


with parsnip, white cabbage, apples, cranberries, fried delicata squash (V)(GF)

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)


Beet Soup


with slow roasted beets, spiced yogurt, candied walnuts & fried sage (V)(GF)


Foie Gras Torchon


Hudson Valley foie gras with toasted house made brioche, toasted pistachio, variation of strawberry (Can be made GF)




handmade tagliatelle pasta, black angus beef, stewed tomato



pan roasted half chicken, roasted broccolini, black truffle heirloom grits, fried shallots, sweet pepper powder, chicken jus

New England Style Lobster Roll


with old bay chips and house green salad

Halibut Hot Pot


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

Scallops & Caviar


pan seared scallops with Japanese sweet potato puree, fire roasted yams, citrus salad & Pacific Sturgeon caviar (GF)

Short Rib


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



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


Apple Cider Donuts


homemade donuts with cider caramel (V)

Blood Orange Pudding


chocolate, blood orange, tapioca (GF)

Deconstructed Pumpkin Cheesecake


with candied pumpkin seeds, butternut squash graham cracker crust, spiced chocolate tuile (V)