Our Menus

Our Menus

EXECUTIVE CHEF / PARTNER: JOHN TALBOT
SOUS CHEF: Javier Rojas

John Talbot is a graduate of the Philadelphia Restaurant School. His demand for high quality, fresh ingredients is the foundation of John’s cooking philosophy. Over the last 20 years, John has focused his talent in Contemporary American Cuisine. The fast-paced, creative environment at Creed’s continues to inspire him and drives his passion for food.

Consuming raw or undercooked meats, seafood or shellfish may increase your risk of food borne illness; especially if you have certain medical conditions.
Gluten Free options available.

Lunch

Lunch

Soups and Salads

  • SIGNATURE SOUP

    Lobster Bisque

    Snipped Chives

    9

  • Wild Mushroom Soup

    Truffle croutons, fine herbs

    8

  • Chef's Soup Special

    Ask your server

    8

  • Traditional Caesar

    Crisp romaine, cracked pepper croutons, locatelli cheese

    10

  • Harvest Greens

    Dried cranberries, diced apples, toasted walnuts, fried goat cheese crouton, creamy white balsamic vinaigrette

    9

  • Classic Iceberg Wedge

    Applewood smoked bacon, tomatoes, hardboiled egg, buttermilk bleu cheese dressing

    9

Salad Additions

  • Grilled Chicken

    7

  • Shrimp

    9

  • Scottish Salmon

    11

  • Australian Baramundi

    15

  • Scallops

    12

  • Sliced Filet Mignon

    10

Starters

  • Beef Wellington

    Filet mignon, wild mushroom duxelles, foie gras terrine, puff pastry, chianti demi

    16

  • Shrimp Lejon

    Three colossal shrimp horseradish stuffed, applewood smoked bacon wrapped, chipotle tomato cream sauce

    15

  • Flash Fried Calamari

    Plum tomato jam

    14

  • Baked Brie

    Phyllo dough wrapped, cranberry coulis, toasted pistachios, natural golden honey

    12

  • Sesame Seed Seared Tuna

    Wasabi, lemongrass ponzu, pickled ginger, julienned cucumbers

    15

Flatbreads

  • Margherita Flatbread

    Plum tomato jam, fresh mozzarella cheese, EVOO, micro basil

    10

  • Cordon Bleu Flatbread

    Grilled chicken breast, Applewood smoked bacon, creamy Dijon sauce, fontina cheese

    12

Sandwiches & Entrees

  • Half Pound Black Angus Sirloin Burger

    Green leaf lettuce, tomato, red onion, aged white cheddar or Swiss cheese, garlic fries.

    15

  • Grilled Ham & Cheese

    Sliced pit ham, poached pears, Brie cheese, red bliss potato chips

    14

  • Roasted Sliced Pork Loin Sandwich

    Caramelized onions, plum tomato jam, honey mustard, half sour pickles, ciabatta bread,  red bliss potato chips

    14

  • Pulled Organic Buffalo Chicken Sandwich

    Julienne celery, Cambozola cheese, toasted brioche bun, garlic fries

    15

  • Blackened Baramundi Sandwich

    Sautéed baby spinach, Fontina cheese, lettuce, tomato, red onion, mayo, country white roll, garlic fries

    17

  • Prime Rib French Dip Sandwich

    Caramelized onions, Jarlesburg swiss cheese, French baguette, natural jus, red bliss potato chips

    16

  • Jumbo Lump Crabcake

    Roasted sweet potato fingerling potatoes, sautéed baby spinach, chipotle tomato cream sauce

    18

  • Grilled Yellow Fin Tuna Tacos

    Sweet soy cabbage slaw, toasted sesame seeds, scallions, wasabi crema, gilled white corn tortillas

    18

  • Chopped Cobb Salad with Grilled Chicken

    Romaine, applewood smoked bacon, avocado, hardboiled egg, tomato, bleu cheese, creamy Dijon dressing

    16

  • Gluten Free Options Available

    Consuming raw or undercooked meats, seafood or shellfish may increase your risk of food borne illness; especially if you have certain medical conditions. Dinner menu available upon request.

✻
Dinner

Dinner

Raw Bar

  • Creed’s Seafood Platters

    Two of each type of oysters, 2 clams, 2 pcs. shrimp cocktail

    35

  • Creed's Seafood Platters

    Four of each type of oyster, 4 clams, 4 pcs. shrimp cocktail

    70

  • Oysters

    Stormy Bay Oyster, New Jersey: 3 Ea.

    Savage Blonde Oyster, Prince Edward Island: 3 Ea.

    Sea Siren Oyster, Massachusetts: 3 Ea.

    Mer Bleue Oyster, New Brunswick: 3 Ea.

    Rhode Island, Top Neck Clam: 2 Ea.

  • Flight

    Creed’s Flight of Oysters

    One of each oyster, a top neck clam and a description. Raw bar served with a spicy red pepper-lemon mignonette and an Absolut Citron Vodka cocktail sauce.

    14

Starters

  • Beef Wellington

    Filet mignon, wild mushroom duxelles, foie gras terrine, puff pastry, chianti demi

    16

  • Flash Fried Calamari

    Plum tomato jam

    14

  • Artisan Cheese Board

    Chef’s selection of cheese and accompaniments

    12

  • 4 pcs. Colossal Shrimp Cocktail

    Absolut Citron vodka cocktail sauce

    17

  • Baked Brie

    Phyllo dough wrapped, cranberry coulis, toasted pistachios, natural golden honey

    12

  • Sesame Seared Tuna

    Wasabi, lemongrass ponzu, pickled ginger, julienned cucumbers

    15

  • Steamed Prince Edward Island Mussels

    Caramelized onions, white beans, Applewood smoked bacon, blue cheese, fresh herbs, white wine, butter, grilled sourdough crostini

    13

  • Three Grilled Lamb Chops

    Garlic and rosemary marinated, mint gremolata, chianti demi

    17

  • Shrimp Lejon

    Three colossal shrimp horseradish stuffed, applewood smoked bacon wrapped, chipotle tomato cream sauce

    15

Flatbreads

  • Margherita

    Plum tomato jam, fresh mozzarella cheese, EVOO, micro basil

    10

  • Cordon Bley

    Grilled chicken breast, Applewood smoked bacon, creamy Dijon sauce, fontina cheese

    12

  • Chefs Special

    Ask your server for today's creation

    11

Soups and Salads

  • SIGNATURE SOUP

    Lobster Bisque

    Snipped Chives

    9

  • Wild Mushroom Soup

    Truffle croutons, fine herbs

    8

  • Chef’s Soup Special

    Ask your server

    8

  • Traditional Caesar

    Crisp romaine, cracked pepper croutons, locatelli cheese

    10

  • Harvest Greens

    Dried cranberries, diced apples, toasted walnuts, fried goat cheese crouton, creamy white balsamic vinaigrette

    9

  • Classic Iceberg Wedge

    Applewood smoked bacon, tomatoes, hardboiled egg, buttermilk bleu cheese dressing

    9

Chef’s specialties

  • San Francisco Style Cioppino

    Combination of fresh fish, mussels, shrimp, calamari, scallops, clams and crab claw meat, served in a tomato-white wine sauce, sour dough crostini

    33

  • Pan Seared Texas Rubbed Prime Reserve Stuffed Pork Chop

    Loaded roasted red bliss potatoes, sautéed spinach, bourbon apple butter

    31

  • Jumbo Lump Crabcakes

    Wild rice blend pilaf, garlic buttered asparagus, chipotle tomato cream sauce

    31

  • Pan Seared Surf and Turf

    Sliced filet mignon, three shrimp, Yukon Gold scalloped potatoes, sautéed spinach, Chianti demi-glace

    33

  • Grilled New Zealand Venison Loin

    Roasted sweet fingerling potatoes, rosemary parsnip puree, gin-pomegranate demi-glace

    36

  • Two 6oz Cold Water Maine Lobster Tails

    Wild rice blend pilaf, fresh seasonal vegetable, drawn butter

    50

  • Braised Beef Short Rib

    Sour cream-smashed Yukon gold potatoes, brussel sprouts, carrots, pearl onion red wine demi-glace

    32

  • Baked Scottish Salmon stuffed with Crab Soufflé

    Wild rice blend pilaf, broccolini, celery root cream sauce

    34

  • Blackened Baramundi And Three Shrimp

    Wild rice blend pilaf, haricot verts, cioppino-tomato coulis

    34

  • Sesame seared Rare Yellowfin Tuna

    Stir fry vegetable sweet soy risotto, wasabi crema

    33

  • Black And Blue N.Y. Strip Steak

    Blackened steak topped with melted Roquefort cheese, roasted brussels sprouts, caramelized onion smashed Yukon gold potatoes

    41

From our Grill

  • Grilled Steaks & Chops

    Our steaks are served with sour cream–smashed Yukon gold potatoes, garlic buttered haricot verts and choice of a sauce

  • 6oz Center Cut Filet Mignon

    38

  • 8oz Center Cut Filet Mignon

    45

  • Twin 4oz Filet Mignon Skewers

    28

  • 16oz Lancaster, Pa Ribeye Steak

    46

  • Mint Gremolata Crusted Rack of Lamb

    39

  • Texas Dry Rub Organic ½ Chicken

    29

  • 35oz Tomahawk Ribeye Steak

    Served with sour cream–smashed Yukon gold potatoes, garlic buttered haricot verts and choice of a sauce

    81

  • Sauces

    Chimichurri, Lemongrass-Ginger Ponzu, Cioppino-Tomato Coulis, Celery Root Cream, Chianti Demi-Glace, Brandy Peppercorn Sauce, Sauce Béarnaise, Roquefort Demi-Glace

    2 Ea.

Accompaniments

  • 6oz Maine Lobster Tail

    25

  • Crabmeat Oscar

    18

  • Jumbo Lump Crabcake

    13

  • Three Grilled Shrimp

    9

  • Three Grilled Scallops

    12

  • Sides

    Loaded Roasted Red Bliss Potatoes, Roasted Wild Mushrooms, Caramelized Sweet Onions, Roasted Brussels sprouts, Yukon Gold Scalloped Potatoes

    7 Ea.

  • Gluten Free Options Available

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Dessert

Dessert

Desserts

  • Espresso Dark Chocolate Mousse

    Callebaut dark chocolate, pumpkin whipped cream, fresh mint

    10

  • Hot Pear and Cranberry Crisp

    Ginger snap crumb topping, vanilla ice cream, fresh mint

    9

  • Creed’s Cheesecake

    Graham cracker crust, revolving sauce (ask your server), whipped cream, fresh mint

    9

  • Bourbon Vanilla Bean Creme Brulee

    Cherries jubilee spiked with amaretto, whipped cream, fresh mint

    11

  • Artisan Cheese Board

    Chef’s selection of cheese and accompaniments

    12

  • Turtle Layer Cake

    Caramel butter cream filling, chopped pecans, caramel and chocolate glazes, whipped cream, fresh mint

    10

  • Basset’s Ice Cream or Sorbet

    Ask your server for selections

    9

Dessert Wines

  • 3 oz. pour

  • Dolce

    Late Harvest Sautern, Napa Valley, California

    26

  • Late Harvest Muscato

    EOS, Tears of Dew, Paso Robles, California

    16

  • Late Harvest Muscat

    Torbreck, The Bothie, Australia

    14

Coffees

  • All coffees and espressos can be made with a regular or decaffeinated blend

  • Espresso

    Fresh Ground

    3

  • Double Espresso

    Fresh Ground

    5.75

  • Cappucino

    Espresso, steamed milk, froth

    3.5

  • Espresso Macchiato

    Espresso, foamed milk

    3.5

  • Café Americano

    Espresso, hot water

    5.75

  • Café Latte

    Espresso, steamed milk

    3.5

  • Café Mocha

    Espresso, steamed milk, chocolate

    4

  • A Shot in the Dark

    Brewed coffee with a shot of espresso

    5.5

  • Triple Death

    Brewed coffee with 3 shots of espresso

    10

  • Nutty Irishman

    Bailey's Irish Cream & Frangelico

    8.5

  • Toasted Almond

    Kahlua & Amaretto

    7.5

  • Chocolate Kiss

    Godiva Chocolate Liquor & Amaretto

    8.5

  • Café Romantico

    Remy Martin V.S.O.P. Cognac & Grand Marnier

    10

  • French

    Grand Marnier

    8

  • Mexican

    Cuervo 1800 Tequila & Kahlua

    7.5

  • Irish

    Jameson Irish Whiskey

    7.5

  • Italian

    Amaretto Disaranno

    8

  • Jamaican

    Tia Maria

    7.5
✻
Bar Menu

Bar Menu

Plates

  • Beef Wellington

    Filet mignon, wild mushroom duxelles, foie gras terrine, puff pastry, Chianti demi

    16

  • Artisan Cheese Board

    Chef’s selection of cheeses and accompaniments

    13

  • Grilled Yellow Fin Tuna Taco

    Sweet soy cabbage slaw, toasted sesame seeds, scallions, wasabi crema, grilled soft white corn tortillas

    9

  • Baked Brie

    Phyllo dough wrapped, cranberry coulis, toasted pistachios, natural golden honey

    12

  • Flash Fried Calamari

    Plum tomato jam

    14

  • Steamed Prince Edward Island Mussels

    Caramelized onions, white beans, Applewood smoked bacon, Blue cheese, fresh herbs, white wine, grilled sourdough crostini

    13

  • Three Grilled Lamb Chops

    Garlic and rosemary marinated, mint gremolata, chianti demi

    18

  • Shrimp Lejon

    Three colossal shrimp horseradish mustard stuffed, applewood smoked bacon wrapped, chipotle tomatt cream sauce

    15

  • Surf and Turf Sliders

    2 grilled filet mignon sliders w/ Roquefort cheese, 2 crab cake sliders w/ Absolut Citron vodka cocktail sauce

    15

  • Garlic fries

    Fresh parsley, ketchup

    7

Flatbreads

  • Margherita

    Plum tomato jam, fresh mozzarella cheese, EVOO, micro basil

    10

  • Cordon Bleu

    Grilled chicken breast, Applewood smoked bacon, creamy Dijon sauce, fontina cheese

    12

  • Chefs Special

    Ask your bartender for today's creation

    11

Raw Bar

  • Oysters

    Stormy Bay Oyster, New Jersey: 3 Ea.

    Savage Blonde Oyster, Prince Edward Island: 3 Ea.

    Sea Siren Oyster, Massachusetts: 3 Ea.

    Mer Bleue Oyster, New Brunswick: 3 Ea.

    Rhode Island, Top Neck Clam: 2 Ea.

    Raw bar served with a spicy red pepper-lemon mignonette and an Absolut Citron vodka cocktail sauce.

Cocktails

  • The Bonded Treasury Agents Manhattan

    Larceny bourbon, organic honey, St. Germain, juice squeezed from fresh lemons and oranges and garnished with brandy-soaked cherries and an orange wheel

    18

  • Deep Eddy's Ruby Red Cosmopolitan

    Deep Eddy’s Ruby Red Grapefruit vodka, Cointreau, Fresh lime juice, cranberry juice garnished with 3 cranberries and a lime twist

    12

  • Grey Goose La Poire Pear Martini

    Grey Goose La Poire vodka, amaretto, fresh lemon juice, fresh pear puree, simple syrup and garnished with a slice of pear

    14

Port Wines

  • 3 oz. pour

  • Martinis Porto Cruz Tawny

    8

  • Smith Woodhouse LBV

    16

  • Graham’s Tawny 10yr

    20

  • Graham’s Tawny 20yr

    36

  • Graham’s Tawny 40yr

    75

  • Graham’s Quinta Dos Malvedos 2001

    34

  • Sandman Tawny 30yr

    45

Whiskey/Bourbon

  • Maker's Mark

    9

  • Teeling 12yrs

    9

  • Bulleit Bourbon

    10

  • Bulleit Rye

    10

  • Knob Creek

    10

  • Basil Hayden

    12

  • Woodford Reserve

    14

  • Jack Single Barrel

    16

  • Green Spot

    14

  • Gentleman Jack

    17

  • Smith Woodhouse LBV

    16

  • Larceny Bourbon

    18

  • Angels Envy

    22

  • Angels Envy Rye

    28

Single Malt Scotch

  • Glenmorangie 10yrs

    10

  • Aberfeldy 12yrs

    12

  • Cragganmore 12yrs

    14

  • Laphroaig 10yrs

    14

  • Balvenie 12yrs

    14

  • Balvenie 14yrs

    20

  • Glenlivet 12yrs

    14

  • Glenlivet 15yrs

    17

  • Macallan 12yrs

    14

  • Macallan 15yrs

    22

  • Dalwhinnie 15yrs

    15

  • Oban 14yr

    17

  • Lagavulin 16yrs

    18

Blended Scotch

  • Famous Grouse

    9

  • Dewars 12yrs

    10

  • Johnnie Walker Red

    10

  • Johnnie Walker Black

    12

  • Johnnie Walker Blue

    52

Cognac

  • D'usse

    14

  • Remy Martin 1738

    14

  • Courvoisier V.S.

    10

  • Courvoisier V.S.O.P.

    14

  • Courvoisier X.O.

    29

  • Hennessy V.S.O.P

    15

  • Hennessy X.O.

    39

  • Martell "Cordon Bleu"

    22

  • Prices are for drinks made neat. Variable pricing for mixed, rocks and up.

✻
HAPPY HOUR

Happy Hour

HAPPY HOUR • $7 Each
Monday-Friday: 4PM-7PM

Served at Full Portions

We offer the best Happy Hour in King of Prussia!

Appetizers

  • Artisan Cheese Board

  • Margherita Flatbread

  • Baked Brie

  • Grilled Yellow Fin Tuna Taco

  • Oyster Flight

    4 Stormy Bay

Wines by the Glass

  • Ask your bartender for today’s selection

Martinis

  • Creed’s Classic Cosmo

  • Bombay Citrus Splash

  • Creed's Manhattan

  • Cuervo Gold Margarita

  • Malibu Madness Martini

✻
WINE LIST

WINE LIST

WINE BY THE GLASS
A visit to Creed’s means the opportunity to experience different wines, thanks to our extensive by-the-glass menu. Whether you want to fall in love with a new label or would like to pair a different wine with each course, our wine-by-the-glass list is a perfect way to turn your dinner into an experience.

WINE BY THE BOTTLE
For the best wine list in King of Prussia, visit Creed’s and discover why the experts highly recommend our exceptional wine list.

NAPA WINE DINNER

NAPA WINE DINNER

A Taste of Napa
4-Course Dinner

January 16, 2020
7:00 PM

Join us for a sumptuous 4-course wine pairing dinner featuring select, unique wines from the Napa Valley region of California, paired perfectly with the renowned culinary creations of Executive Chef John Talbot.

LIMITED SEATING
to reserve, call:
610-265-2550

$130 per person

WINE TASTING ROOM TOUR
Operating for 35 years, Creed’s wine list has been recognized over the years as being one of the world’s best. We are in competition for this accolade of, “World’s Best” again for 2019. You want to be a part of this!

We invite you to tour our newly renovated Wine Tasting Room. Tours will begin at 5:30 PM with Creed’s “A Taste of Napa” Dinner being served at 7:00 PM. This has been a vision of the restaurant for quite some time and is coming towards completion.

The room will be the home to 30 individual wine lockers, available with annual wine club membership. The bar offering will be focused on being the area’s finest in wines by the glass program with a strong offering of Ports, Bourbons, Cognacs, Brandies and Single Malt Scotches that will impress the very best.

Please, give Jim, Dave or Jonathan a call at 610-265-2550, so that we may show you the future of Creed’s wine room and then a wonderful dinner.

first course

Pan Seared Hudson Valley Foie Gras
Brioche crostini, julienne Granny Smith apple, warm dark cherry compote

Charles Krug, Pinot Noir, Napa Valley, California 2017
Aromas of cherry, vanilla, raspberry and hints of cocoa envelop flavors of black cherry and caramel

second course

Vanilla Butter Pouched Maine Lobster Tail
Honey-allspice whipped mascarpone cheese, micro edible flowers and greens, warm peach vinaigrette

Ghost Block, Morgan Lee, Sauvignon Blanc, Napa Valley, California 2018
Ripe stone fruits (apricot, cherry, plum), white peach, yellow melon

third course

Pan Seared Juniper Berry Dusted Venison Strip Loin
Sweet potato puree, pink peppercorns, Spanish dried plum foam

Honig, Cabernet Sauvignon, Napa Valley, California 2012
Ripe, wild berry and plum aromas and flavors, framed by vanilla, spice and toasty oak

fourth course

Persimmon Brioche Bread Pudding
Vanilla ice cream, toasted chestnuts, chocolate hazelnut crème anglaise

Dolce, “Late Harvest”, Napa Valley, California 2012
Creamy peat, caramel, vanilla, wafer, nuts, honey

We are unable to offer substitutions with this menu.  Does not include tax and gratuity. Menu available on January 16, 2020 only. Reserve by phone: 610-265-2550.