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

Dinner

Dinner

Dessert

Dessert

Bar Menu

Bar Menu

 

HAPPY HOUR

Happy Hour

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

We offer the best Happy Hour in King of Prussia!

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.