P izza from the

brick oven

PASTA MADE FRESH

DAILY

ANT IPAST i BEFORE

THE MEAL

COMPOSED

ENTREES

TableCAN’T DECIDE? LET OUR CHEF CURATE THREE COURSES, FAMILY-ST YLE FOR $50 PER GUEST

For the

*STATE OF GEORGIA HE ALTH REGUL ATIONS DICTATE: “ THOROUGHLY COOKING FOODS OF ANIMAL ORIGIN, SUCH AS BEEF, EGGS, FISH, L AMB, POULTRY, PORK OR SHELLFISH MAY REDUCE THE RISK OF FOOD BORNE ILLNESS.” MENUS SUBJECT TO CHANGE

EXECUTIVE CHEF, JASON STERN

900 th ir d st, alpharetta ga 30009

678 .722 .8335 | collettarestaurant.com

p iatt i

Chef SpecialtiesChef driven, and local ly sourced, these seasonal dishes are an innovat ive take on I tal ian cuisine.

C O L L E T T A’ S C U I S I N E I S I N S P I R E D B Y C L A S S I C D I S H E S F R O M T H E NOR T HERN REGION OF I TA LY. WI T H LOCA LLY SOURCED PRODUCE & HOUSE M A DE CH A RCU T ERIE A ND PAS TAS, COLLE T TA SUCCEEDS IN CREATING QUALIT Y ITALIAN DISHES WHILE DWELLING IN THE HEART OF GEORGIA.

CAEsar Salad 12

Circle A Farms romaine, parmesan vinaigret te, crouton, baked parmesan

SPRING kale salad 12

Circle A Farms kale, fennel , crispy shal lots, orange, basil mint vinaigret te

octopus 17

mor tadel la, pepperoncini, di tal ini, garl ic

MEATBALLS 14

beef, pork, tomato, basil , polenta, pecorino romano

Scallop 17

potato, ol ive, tomato

CALAMARI 14

f r ied, spicy marinara, garl ic aiol i, lemon

BURRATA 16

marinated ol ives, f la tbread

PROSCiuTTO DI PARMA 22

parmesan, honeycomb, seasonal frui t , f r ied f la tbread

Cheese Board 18

local & I tal ian cheeses, home-made accompaniments

pepperoni 16

tomato, mozzarel la, font ina, basil

BRUSSEL 17

san simon di costa, bacon, apple, honey, parmesan

Sausage 16

mozzarel la, tomato, basil , parmesan

mushroom 15

r icot ta, font ina, rosemary oil , pecorino romano

margherita 15

tomato, basil , mozzarel la, parmesan

clam 17

mozzarel la, red bel l pepper, chives, garl ic but ter, lemon, parmesan

black pepper tagliatelle* 22

carbonara, pork tesa, egg yolk , chives, pecorino romano

farfalle* 28

lump crab, shrimp, basil , parsley, lemon, crispy garl ic bread crumbs

SPAGHETTI AND clams* 28

Sapelo Island clams, sofr i to, lemon

mafalde* 26

lamb ragu, saf fron, tomato, charred ol ive

Triangoli 24

winter greens, r icot ta, calabrian sausage, chive

lasagna 22

pork and beef bolognese, r icot ta, tomato, basil

market catch MP

asparagus, f ield pea, ar t ichoke, cream

Veal Chop 50

k ing trumpet mushrooms, f ingerl ing potatoes

CHICKEN PARMESAN 21

creste de gal lo, garl ic crema, tomato, provolone

c.a.b. short rib 32

charred spring onions, rutabaga

pork marsala 26

cremini mushroom, potato dauphinosie

Half WOOD-FIRED ROTISSERIE chicken 24

broccol ini, radish, marjoram gremolata

*Gluten free pasta available

COCKTAILS handcrafted

Birra domestic & international

harvey dent 11

Lunazul tequila, passion fruit, lime, hibiscus infused tequila

Speak Softly, Love (Frozen) 11

Watershed gin, Aperol, Prosecco, orange juice

once in amalfi 12

House-made Limoncello. lemon, Italicus liquor

La strada 12Chattanooga whiskey, Antica formula, Tattersall Amaro

The butterfly Effect 11

Empress gin 1908, lavendar-honey syrup, lemon

The Americano 13

J. Riegers whiskey, Caffé Amaro, Lazcaroni amaretto

Roman Holiday 12

Cathead honeysuckle vodka, Ancho Reyes, pineapple, lime

Watership Down 12

Cocchi Rosa, Henry McKenna bourbon, Luxardo cherry, Red Hare tangerine radler

Mocktail

arancione 6

italian orange cream soda

Vanilla or Herbed Limonata 5

vino by the glass

COCKTAILS

vino

Birra

Bianco

Pinot Grigio, Bollini, Trentino ‘15 9/35

Gavi di Gavi, Stefano Masera ‘14 11/43

Chardonnay, “Bramito” Antinori, Umbria ‘15 12/47

Chardonnay, MacRostie, Sonoma Coast, CA ’14 14/55

Moscato D’Asti, Saracco ‘16 9/35

Sauvignon Blanc, Wither Hills, New Zealand ‘16 12/47

Rose, Le Moret te, Bardolino, Veneto ‘14 11/43

Rose, Castello di Bossi, Tuscany ‘17 13/51

Draft 7

Rota t ing IPA

Palm, belgian ale

Peroni, pale lager

Rota t ing Seasonal

Bottle + Cans 7

Creature Comfor ts, “Athena” Sour

Creature Comfor ts, “Bibo” Pilsner

MIA , “Neon” Whi te IPA 16oz.

Second Self, Thai Wheat

Reformat ion, “Oren” IPA

Bolle

Prosecco, Jeio, Veneto 9/35

Brut Rose, Carpene Malvoti, Veneto NV 11/43

Reds

Pinot Noir, Bot tega Vinaia, Trentino ‘15 12/47

Barbera D’ Alba, Fontanafredda, “Briccotondo” ‘15 10/39

Barbera Appassimento, Ricossa, Piedmont ‘15 13/51

Barbaresco, Riva Leone, Piedmont ‘13 17/67

Valpolicella Ripasso, Recchis, “le Muraie”, Veneto ‘13 14/55

Chianti Classico, Borgo Scopeto ‘14 11/43

Chianti Classico Riserva, Tenute di Arceno ‘14 14/55

Cabernet Sauvignon, Prelius, Tuscany ‘16 12/47

Super Tuscan, Brancaia “Tre” ‘14 14/55

Super Tuscan, Di Arcanum, “Il Fauno” ‘13 17/67

Malbec, Catena, Mendoza, Argentina ‘15 11/43

Cabernet Sauvignon, Routestock, Napa Valley ‘14 17/67

Bold Rock , Apple Cider

Terrapin, “Hopsecut ioner” IPA

Breckenridge, Vanil la Por ter

Red Hare, “SPF 50/50” Radler

Omission IPA , Glu ten f ree

Claus thaler, Non-Alcohol ic

*STATE OF GEORGIA HE ALTH REGUL ATIONS DICTATE: “ THOROUGHLY COOKING FOODS OF ANIMAL ORIGIN, SUCH AS BEEF, EGGS, FISH, L AMB, POULTRY, PORK OR SHELLFISH MAY REDUCE THE RISK OF FOOD BORNE ILLNESS.” MENUS SUBJECT TO CHANGE

PRIMI

INSALATA

PASTA + Secondi

sandwiches $14 EACH

45 minute Express Lunch Selec t one i tem from each column:

1/2 triangoli

1/2 Short Rib Panini

1/2 Italian Panini

Slice of The Day

ITALIAN SALAD

CAESAR SALAD

HOUSE SALAD

FRENCH FRIES

Caesar 10croutons, parmesan, caesar dressing

Italian 8feta, red onions, tomato, cucumber, I tal ian dressing

Cold smoked chicken 12arugula,golden raisins, candied almonds, tomato vinaigret te

scallop salad 17fennel , arugula, grapefrui t , orange, lemon, ol ive oil

add salmon 7 | chicken breast 5 | shrimp 6 | scallop 6

spaghetti and meatballs 16tomato, parmesan, basil

triangoli 14winter greens, calabrian sausage, parsley

Chitarra 12garl ic, tomatoes, lemon, wil ted greens, parmesan

Black Pepper Tagliatelle 16carbonara, pork tesa, egg yolk , chives, pecorino romano

market catch 17potatoes, capers, tomato piccata

add chicken 3 | meatball 2 | shrimp 6 | scallop 6

Italian panini ciabat ta, prosciut to, calabrese, mor tadel la, arugula, red onion, aged balsamic

Indaco Sausage focaccia, peppers, onions

C.A.B. short rib panini focaccia, pickled shal lots, tal legio, salsa verde, arugula

chicken parmesan focaccia, alfredo, San Marzano tomato sauce, provolone

Choice of side salad or fries

Meatballs 12

beef, pork, tomato, basil , polenta, pecorino romano

burrata 16

marinated ol ives, f la tbread

house made ricotta 10

warmed ciabat ta, truf f le honey, hazelnuts

bruschetta 10

braised mushrooms, basil pesto, shaved parmesan

prosciutto di parma 22

parmesan, honeycomb, frui t , f r ied f la tbread

Margherita pizza 14

tomato, basil , mozzarel la, parmesan

Pepperoni pizza 16

tomato, mozzarel la, basil

Mushroom pizza 15

r icot ta, font ina, rosemary oil , pecorino romano

COCKTAILS

VINO

BIRRA

harvey dent 11

Lunazul tequila, passion fruit, lime, hibiscus infused tequila

Speak Softly, Love (Frozen) 11

Watershed gin, Aperol, Prosecco, orange juice

once in amalfi 12

House-made Limoncello. lemon, Italicus liquor

La strada 12Chattanooga whiskey, Antica formula, Tattersall Amaro

The butterfly Effect 11

Empress gin 1908, lavendar-honey syrup, lemon

The Americano 13

J. Riegers whiskey, Caffé Amaro, Lazcaroni amaretto

Roman Holiday 12

Cathead honeysuckle vodka, Ancho Reyes, pineapple, lime

Watership Down 12

Cocchi Rosa, Henry McKenna bourbon, Luxardo cherry, Red Hare tangerine radler

Mocktail

arancione 6

italian orange cream soda

Vanilla or Herbed Limonata 5

Bolle

Prosecco, Jeio, Veneto 9

Brut Rose, Carpene Maltovi, Veneto 11

Bianco

Pinot Grigio, Bollini, Trentino ‘15 9

Gavi di Gavi, Stefano Masera, Piedmont ‘16 11

Chardonnay, “Bramito” Antinori, Umbria ‘15 12

Chardonnay, MacRostie, Sonoma Coast, CA ‘14 14

Moscato D’Asti, Saracco, ‘16 9

Rielsing, Bauer Haus, Rheinhessen, Germany ‘14 8

Sauvignon Blanc, Wither Hills, New Zealand ‘16 12

Rosato

Le Morette, Bardolino , Veneto , ‘17 11

Casello di Bossi, Tuscany, ‘17 13

Rosso

Barbera D’ Alba. Fontanafredda, “Briccotondo” ‘15 10

Barbera Appassimento, Ricossa ‘15 10

Barbaresco, Riva Leone ‘13 17

Pinot Noir, Bot tega Vinaia ‘15 12

Valpol l icel la Ripasso,

Recchia “Le Muraie” ‘13 14

Chiant i Classico, Borgo Scopeto ‘14 11

Chiant i Classico Riserva, Tenuta di Arceno ‘14 14

Cabernet Sauvignon, Prel ius ‘16 12

Super Tuscan, Brancaia “ Tre” ‘14 14

Super Tuscan, Di Arcanum, “Il Fauno” ‘14 17

Malbec, “Catena”, Mendoza, Argentina ‘15 11

Cabernet Sauvignon, “Routestock”, Napa Valley, CA ‘14 17

Bottle & Cans 7

Crea ture Comfor ts, “Athena” Sour

Crea ture Comfor ts, “Bibo” Pi l sner

MIA , “Neon” Whi te IPA

Second Sel f, Thai Wheat

Reformat ion, “Oren” IPA

Draft 7

Rota t ing IPA

Palm, belgian ale

Peroni, pale l ager

Rota t ing Seasonal

Bold Rock , Apple Cider

Terrapin, “Hopsecut ioner ” IPA

Breckenr idge, Vanil l a Por ter

Red Hair, “SPF 50/50” Radler

Omission IPA , Glu ten f ree

Claus thaler, Non-Alcohol ic

brunch

ContoriSides 5 each

Primipan fried banana bread 6

sorghum but ter

Croissant 6

sweeetened ricot ta, candied nuts

Prosciutto di Parma 22

parmesan, honeycomb, apples, fried f latbread

Burrata 16

marinated olives, f latbread

Meatballs 14

beef, pork, tomato, basil , polenta, pecorino romano

caesar 12

croutons, parmesan

add chicken 6

add catch 7

italian 12

tomatoes, red onion, I talian dressing

add catch 7

smoked salmon 12

creme friache, capers, dil l , red onion, ciabat ta

SecondiBreakfast pizza 15

bacon, sausage, eggs, san simon di costa, potatoes

Margherita pizza 15

tomato, basil , mozzarella, parmesan

Pork and eggs 17

bordelaise, arugula, olio, lemon

french toast 17

red pepper potato hash

Frittata 14

goat cheese, tomato, bacon, chives, arugula salad

Calzone 15

sausage, eggs, charred onions

BLT 12

bacon, let tuce, tomato, dukes, ciabat ta, fries

Black pepper tagliatelle 16

carbonara, pork tesa, egg yolk, chives, pecorino

romano

italian Shrimp and grits 17

tomato, polenta, chives, parmesan

2 Eggs Your Way

French Fries

Wood Fired Potatoes

Bacon - 4 sl ices

Polenta

2 Sausage Pat t ies

DOLCE $8 EACH DOLCE

DESSERT COCKTAILS

$8 EACH

DESSERT COCKTAILS

scroppino 12

housemade limoncello, Yuzu sorbet, prosecco, mint

Spruzzatina 12

faret t i biscot ti, irishman cream, sprinkles

affogato 9

vanil la gelato, espresso, amaro nonino quintessentia

broken cannoli

nutella, chocolate, hazelnuts

Almond Budino

I talian custard, salted caramel, chocolate

shor tbread crumble, sweet cream

ricotta fritters

orange creamsicle sauce

Tiramisu Neapolitan gf

vanil la shor tbread, cof fee caramel, mascarpone

cremeux, cocoa nibs

italian cream cake

pecan, coconut, cream cheese, blueberry compote

HOUSEMADE GELATO and SORBET

Scoop 3 | Trio 8

scroppino 12

housemade limoncello, Yuzu sorbet, prosecco, mint

Spruzzatina 12

faret t i biscot ti, irishman cream, sprinkles

affogato 9

vanil la gelato, espresso, amaro nonino quintessentia

broken cannoli

nutella, chocolate, hazelnuts

Almond Budino

I talian custard, salted caramel, chocolate

shor tbread crumble, sweet cream

ricotta fritters

orange creamsicle sauce

Tiramisu Neapolitan gf

vanil la shor tbread, cof fee caramel, mascarpone

cremeux, cocoa nibs

italian cream cake

pecan, coconut, cream cheese, blueberry compote

HOUSEMADE GELATO and SORBET

Scoop 3 | Trio 8