Our Menus

Our Menus

EXECUTIVE CHEF / PARTNER: JOHN TALBOT

 

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

Lunch

Lunch

Starters

  • Beef Wellington Bites

    Filet mignon, wild mushroom duxelles, prosciutto, puff pastry, chianti demi

    16

  • Flash Fried Calamari

    Lemon-tarragon aioli

    13

  • Baked Brie

    Wrapped in puffed pastry, cranberry-orange compote, candied walnuts, micro watercress

    12

  • Sesame Seed Seared Tuna

    Wasabi, lemongrass ponzu, pickled ginger, julienned cucumbers

    15

Soups

  • Wild Mushroom Soup

    Truffle croutons, fine herbs

    8
  • SIGNATURE SOUP

    Lobster Bisque

    Snipped Chives

    9

  • Chef’s Soup Special

    Ask your server

    8

Salads

  • Traditional Caesar

    Crisp romaine, cracked pepper croutons, locatelli cheese

    10

  • Baby Kale-Spinach Blend

    House made fresh ricotta cheese, roasted beets, caramelized apples, toasted walnuts, warm sherry-bacon vinaigrette

    blood orange dressing9

  • 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 Barramundi

    15

  • Scallops

    12

  • Pan Seared Sliced Filet Mignon

    9

Flatbreads

  • Margherita

    Roasted garlic, plum tomato, fresh mozzarella cheese, extra virgin olive oil, chiffonade basil

    10

  • Sweet and Salty

    Brown sugar bacon, caramelized apples, brie cheese, PA maple syrup, micro cress

    11

  • Chefs Special

    Ask your server for today's creation

    11

Sandwiches & Entrees

  • Half Pound Black Angus Sirloin Burger

    Green leaf lettuce, tomato, red onion, aged white cheddar or Swiss cheese, garlic fries. Add roasted wild mushrooms, bleu cheese, caramelized onions or applewood smoked bacon for an additional one dollar each

    15

  • Short Rib Grilled Cheese

    Fontina cheese, pickled red onions, brioche texas bread, truffle Yukon gold potato wedges

    14

  • Veal Pastrami Rueben

    Jarlsberg Swiss cheese, sweet and sour braised cabbage, Russian dressing, marble rye bread, red bliss potato chips

    16

  • Scottish Salmon Burger

    Sundried tomato-caper ground salmon, lemon-tarragon aioli, baby kale-spinach blend, brioche bun, red bliss potato chips

    14

  • Oven Roasted Turkey Breast Sandwich

    Andouille sausage stuffing, roasted brussels sprouts, cranberry-orange compote, smoked gouda cheese, herb ciabatta roll

    15

  • Jumbo Lump Crabcake

    Sweet potato gnocchi with sage brown butter, sautéed spinach, honey-rum cream sauce

    18

  • N.Y. Strip Steak Tacos

    Argentinian marinated steak, shredded cabbage, tomatillo salsa, pickled red onions, grilled soft white corn tortillas

    16

  • Chopped Cobb Salad with Grilled Chicken

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

    14

Business Express Lunch

  • 2 Courses

    Includes: Iced Tea, Lemonade, Soda or Coffee

    17

  • First Course:

    Wild Mushroom Soup, Baby Kale-Spinach Blend Salad or Baked Brie

  • Second Course

    Short Rib Grilled Cheese, Grilled Chicken Caesar or Scottish Salmon Burger

✻
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

    Virginia, Blackberry Oyster: 3 Ea.

    Alaska, Glacier Point Oyster: 3 Ea.

    Massachusetts, Moonrise Oyster: 3 Ea.

    New Jersey, Elder Point Oyster: 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 Bites

    Filet mignon, wild mushroom duxelles, puff pastry, chianti demi

    16

  • Flash Fried Calamari

    Lemon-tarragon aioli

    13

  • Artisan Cheese Board

    Chef’s selection of cheese and accompaniments

    12

  • Baked Brie

    Wrapped in puffed pastry, cranberry-orange compote, candied walnuts, micro watercress

    12

  • 4 pcs. Colossal Shrimp Cocktail

    Absolut Citron vodka cocktail sauce

    17

  • Sesame Seared Tuna

    Wasabi, lemongrass ponzu, pickled ginger, julienned cucumbers

    15

  • Three Grilled Sea Scallops

    Prosciutto wrapped asparagus, Yukon gold potato pancake, Caramelized onions, bernaise

    15

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

  • Baby Kale-Spinach Blend

    House made fresh ricotta cheese, roasted beets, caramelized apples, toasted walnuts, warm sherry-bacon vinaigrette

    9

  • Classic Iceberg Wedge

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

    9

Flatbreads

  • Margherita

    Roasted garlic, plum tomato, fresh mozzarella cheese, extra virgin olive oil, chiffonade basil

    10

  • Sweet and Salty

    Brown sugar bacon, caramelized apples, brie cheese, maple syrup

    11

  • Chefs Special

    Ask your server for today's creation

    11

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 Prime Reserve Stuffed Pork Chop

    Andouille sausage stuffing, sweet potato gnocchi with brown butter and sage, sautéed spinach

    31

  • Jumbo Lump Crabcakes

    Wild rice blend pilaf, garlic buttered asparagus, honey-rum cream sauce, micro watercress

    31

  • Pan Seared Surf and Turf

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

    31

  • Grilled New Zealand Venison Loin

    Yukon gold potato pancakes, haricot verts, Diane sauce

    36

  • Two 6oz Cold Water Maine Lobster Tails

    Fish house rice, fresh seasonal vegetable, drawn butter

    50

  • Pan seared 8 oz. Center Cut Filet Mignon Au Poivre

    Peppercorn melange crusted, truffle smashed Yukon gold potatoes, wilted baby kale, whiskey-brown sugar demi cream sauce

    44

  • Lemon-Honey Glazed Baked Scottish Salmon

    Lavender-rosemary risotto, garlic buttered asparagus

    29

  • Grilled Baramundi And Three Shrimp

    Wild rice blen pilaf, prosciutto wrapped asparagus, choron sauce

    34

  • Sesame seared Rare Yellowfin Tuna

    Wasabi scented brown jasmine rice, ponzu poached broccolini, pickled ginger beurre blanc

    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

  • Steaks & Chops

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

  • 6oz Center Cut Filet Mignon

    37

  • Twin 4oz Filet Mignon Skewers

    26

  • 16oz Lancaster, PA Ribeye Steak

    45

  • Mustard-Herb Crusted Rack of Lamb

    38

  • Texas Dry Rub Organic ½ Chicken

    29

  • Sauces

    Chimichurri, Lemongrass-Ginger Ponzu, Cioppino-Tomato Coulis, Honey-Rum 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

    Sweet potato gnocchi with sage brown butter, Yukon gold potato pancakes, Roasted Wild Mushrooms, Caramelized Sweet Onions, Roasted Brussels sprouts, Yukon Gold Scalloped Potatoes

    7 Ea.
✻
Dessert

Dessert

  • Cabernet Dark Chocolate Mousse

    Callebaut dark chocolate, whipped cream, mint

    10

  • Crustless Hot Apple Pie

    Cranberry-walnut streusel topping, vanilla ice cream

    9

  • Creed’s Cheesecake

    Graham cracker crust, revolving sauce (ask your server)

    9

  • Bourbon Vanilla Bean Creme Brulee

    Blueberry-Irish whiskey compote, whipped cream, mint

    10

  • Artisan Cheese Board

    Chef’s selection of cheese and accompaniments

    11

  • Hazlenut Chocolate Layer Cake

    Hazlenut cream cheese-mascarpone filling, Frangelioc chocolate glaze, fresh raspberry, whipped cream, mint

    10

  • Basset’s Ice Cream or Sorbet

    Ask your server for selections

    8

Dessert Wines

  • 3 oz. pour

  • Ice Wine, Vidal

    Jackson Triggs, Niagra-on-the-Lake, Ontario, Canada

    19

  • 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

  • Orange Muscat

    Robert Hall, Paso Robles, California

    11

  • Black Muscat

    Elysium, Madera, California

    11
✻
Bar Menu

Bar Menu

  • Deviled Eggs

    Pickled red onion, chiffonde baby spinach, warm sherry-bacon vinaigrette

    9

  • Artisan Cheese Board

    Chef’s selection of cheeses and accompaniments

    12

  • Beef Wellington Bites

    Filet mignon, wild mushroom duxelles, prosciutto, puff pastry,

    Chianti demi16

  • N.Y. Strip Steak Taco

    Argentinean marinated steak, shredded cabbage, tomatillo sauce,

    pickled red onions, grilled soft white corn tortilla8

  • Baked Brie

    Wrapped in puffed pastry, cranberry-orange compote, candied walnuts,

    micro watercress12

  • Flash Fried Calamari

    Lemon-tarragon aioli

    13

  • Creeds Dirty Blonde Ale Steamed P.E.I Mussels

    Caramelized onions, cream, pancetta, red Fresno peppers, chives,

    grilled sourdough crostini13

  • Three Grilled Sea Scallops

    Prosciutto wrapped asparagus, Yukon gold potato pancake,

    Chimichurri15

  • Sundried Tomato-Caper Scottish Salmon Sliders

    Lemon-tarragon aioli, plum tomato

    12

  • Surf and Turf Sliders

    2 ground filet mignon burger sliders w/Roquefort cheese

    2 crab cake sliders w/Absolut Citron vodka cocktail sauce15

  • Short Rib Sliders

    Fontina cheese, pickled red onions, truffle fries

    12

  • Truffle Yukon Gold Potato Wedges

    Locatelli-herb mayo

    9

  • Garlic Fries

    Fresh parsley, ketchup

    7

Flatbreads

  • Margherita

    Roasted garlic, plum tomato, fresh mozzarella, extra virgin olive oil, chiffonade basil

    10

  • Sweet and Salty

    Brown sugar bacon, carmelized apples, brie cheese, PA maple syrup, micro cress

    11

  • Chefs Special

    Ask your bartender for today's creation

    11

Raw Bar

  • Oysters

    Virginia, Blackberry Oyster: 3 Ea.

    Alaska, Glacier Point Oyster: 3 Ea.

    Massachusetts, Moonrise Oyster: 3 Ea.

    New Jersey, Elder Point Oyster: 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.

✻

 

HAPPY HOUR

Happy Hour

HAPPY HOUR • $6 Each
Monday-Friday: 4PM-7PM

We offer the best Happy Hour in King of Prussia!

Appetizers

  • Artisan Cheese Board

  • Baked Brie

  • Short Rib Sliders

  • Margherita Flatbread

  • Deviled Eggs

  • Oyster Flight

    4 Virginia, Blackberry

Wines by the Glass

  • Ask your bartender for today’s selection

Martinis

  • Creed’s Classic Cosmo

  • Bombay Citrus Splash

  • Jim Beam Manhattan

  • Cuervo Gold Margarita

  • Malibu Madness Martini

✻
RESTAURANT WEEK 2018

DINE KOP

RESTAURANT WEEK

March 5-11, 2018

Make A Reservation

A portion of all #dineKOP Restaurant Week proceeds will be donated to Children’s Hospital of Philadelphia’s (CHOP) King of Prussia Specialty Care Center.

 

 

$15 Lunch menu

Choice of one starter, entree and dessert.

Starters

Baby Kale-Spinach Blend
House made fresh ricotta cheese, roasted beets, caramelized apples, toasted walnuts, warm sherry-bacon vinaigrette

Chicken, Shrimp And Andouille Gumbo
Truffle croutons, fine herbs

Entrees

Pastrami Cured Scottish Salmon BLT
Green leaf lettuce, vine ripe tomatoes, applewood smoked bacon, maple crema, toasted croissant

Chicken Pot Pie
Grilled chicken breast, vegetables, savory cream sauce, fresh herbs, buttery flakey crust

Whole Grain Mustard Crusted Pan Seared Pork Tournedos
Grilled sweet potatoes, sautéed spinach, mushroom demi-glace

Desserts

Cabernet Chocolate Mousse
Callebaut dark chocolate, whipped cream, mint

Creed’s Cheesecake
Graham cracker crust, revolving sauce (ask your server)

 

 

$40 Dinner Menu

Choice of one starter, entree and dessert.

 

Starters

 Pastrami Cured Salmon Flatbread
Brie cheese, maple crema, vine ripe tomato, micro arugula

Traditional Caesar Salad
Crisp romaine, cracked black pepper croutons, locateIli cheese

Chicken, Shrimp And Andouille Gumbo
Wild rice pilaf, scallions

Entrees

Prime Reserve Pork Chop
Roasted garlic mashed Yukon gold potatoes, garlic butter haricot verts, dijon mustard-mushroom demi cream sauce

Seafood Paella
Seared fresh fish, mussels, clams, shrimp, and scallops, saffron wild rice pilaf with andouille sausage

Beef Wellington
Filet mignon, wild mushroom duxelles, foie gras pate wrapped in puff pastry, truffle yukon mashed potatoes, garlic and butter poached asparagus

DESSERTS

Hazelnut Chocolate Layer Cake
Hazelnut cream cheese-mascarpone filling, Frangelico chocolate glaze, fresh raspberry, whipped cream, mint

Bourbon Vanilla Bean Creme Brulee
Blueberry-Irish whiskey compote, whipped cream, mint

 

 

We are unable to offer substitutions with this menu.  Does not include tax and gratuity.
Available during Restaurant Week only, March 5 – 11, 2018.