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[awr durvz; French awr dœ-vruh] An appetizer, as a relish or more elaborate preparation, served before or as the first course of a meal.
[ep-i-kyoo-ree-uh n, -kyoo r-ee-] Fond of or adapted to luxury or indulgence in sensual pleasures; having luxurious tastes or habits, especially in eating and drinking.
[klas-ik] Judged over a period of time to be of the highest quality and most outstanding of its kind.
[pah-stuh] Any of various flour-and-egg food preparations of Italian origin, made of thin, unleavened dough and produced in a variety of forms, usually served with a sauce and sometimes stuffed.
[beyk] Cook (food) by dry heat without direct exposure to a flame, typically in an oven.
[peet-suh] A flat, open-faced baked pie of Italian origin, consisting of a thin layer of bread dough topped with spiced tomato sauce and cheese, often garnished with anchovies, sausage slices, mushrooms, etc.