Our Menus

Our Menus

OPERATING PARTNER: ANDY FINCH
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.

Lunch

Lunch

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, Monse sauce

    15

  • Flash Fried Calamari

    Roasted jalapeno-lime aioli

    14

  • Cheeseburger Flatbread

    Browned ground beef, lettuce, tomato, red onion, pickles, aged white cheddar, "not so secret" sauce

    11
  • SIGNATURE SOUP

    Lobster Bisque

    Snipped Chives

    9

  • Baked Brie

    Toasted brioche, warm cherry compote, micro arugula

    12

  • Sesame Seed Seared Tuna

    Wasabi, lemongrass ponzu, pickled ginger, julienned cucumbers

    15

  • Wild Mushroom Soup

    Truffle croutons, fine herbs

    8

  • Margherita Flatbread

    Sundried tomato-basil pesto, fresh mozzarella cheese, EVOO

    10

Salads

  • Traditional Caesar

    Crisp romaine, cracked pepper croutons, locatelli cheese

    10

  • Baby Kale-Spinach Blend

    Poached pears, shredded cabbage, celery, goat cheese, toasted pecans, creamy cherry 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

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 Organic Chicken Salad Wrap

    Whole wheat wrap, Greek yogurt, apples, toasted pecans, red bliss potato chips

    15

  • Blackened Baramundi Sandwich

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

    17

  • Prime Rib Sandwich

    Sautéed peppers and onions, sharp Provolone cheese, cheese ciabatta bread, horseradish crema natural jus, garlic fries

    16

  • Jumbo Lump Crabcake

    Butternut squash mac & cheese, smoked paprika cream sauce, sautéed baby spinach

    18

  • Battered Shrimp Tacos

    Shredded cabbage, roasted jalapeno-lime aioli

    16

  • Chopped Cobb Salad with Grilled Chicken

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

    15
✻
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

    Great White Oyster, Massachusetts: 3 Ea.

    Shipwreck Oyster, Prince Edward Island: 3 Ea.

    Stella Mar Oyster, Connecticut: 3 Ea.

    Acadian Pearl 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

    Roasted jalapeno-lime aioli

    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

    Toasted brioche round, warm cherry compote, micro arugula

    12

  • Sesame Seared Tuna

    Wasabi, lemongrass ponzu, pickled ginger, julienned cucumbers

    15

  • Creed's Dirty Blonde Ale Steamed Prince Edward Island Mussels

    Caramelized onions, cream, Applewood smoked bacon, red Fresno peppers, chives, grilled sourdough crostini

    13

  • Three Grilled Lamb Chops

    Garlic and rosemary marinated, Dijon mustard and herb bread crumb crusted, chianti demi

    17

  • Shrimp Lejon

    Three colossal shrimp horseradish stuffed, applewood smoked bacon wrapped, Monse sauce

    15

Flatbreads

  • Margherita

    Sundried tomato-basil pesto, fresh mozzarella cheese, extra virgin olive oil

    10

  • Cheeseburger

    Browned ground beef, lettuce, tomato, red onion, pickles, aged white cheddar, "not so secret" sauce

    11

  • 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

  • Baby Kale-Spinach Blend

    Poached pears, shredded cabbage, celery, goat cheese, toasted pecans, creamy cherry viniagrette

    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 Prime Reserve Stuffed Pork Chop

    Butternut squash mac and cheese, sauté baby spinach, warm cherry compote

    31

  • Jumbo Lump Crabcakes

    Wild rice blend pilaf, garlic buttered asparagus, smoked paprika cream sauce

    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

    Thyme roasted red bliss potatoes, haricot verts, blackberry demi-glace

    36

  • Two 6oz Cold Water Maine Lobster Tails

    Wild rice blend pilaf, fresh seasonal vegetable, drawn butter

    50

  • Pan seared 8 oz. Center Cut Filet

    Rosemary pommes puree, asparagus, Foyot sauce

    44

  • Baked Scottish Salmon

    Sundried tomato-basil pesto crusted, wild rice blend pilaf, broccolini

    29

  • Blackened Baramundi And Three Shrimp

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

    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

  • 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

    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

  • French Veal Chop

    45

  • Sauces

    Chimichurri, Lemongrass-Ginger Ponzu, Cioppino-Tomato Coulis, Smoked Paprika 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

    Butternut Mac and Cheese, Rosemary pommes puree, Roasted Wild Mushrooms, Caramelized Sweet Onions, Roasted Brussels sprouts, Yukon Gold Scalloped Potatoes

    7 Ea.
✻
Dessert

Dessert

  • 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
✻
Bar Menu

Bar Menu

  • Artisan Cheese Board

    Chef’s selection of cheeses and accompaniments

    12

  • Beef Wellington

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

    16

  • Battered Shrimp Taco

    Shredded cabbage, roasted jalapeno-lime aioli, grilled soft white corn tortilla

    8

  • Baked Brie

    Toasted brioche, warm cherry compote, micro arugula

    12

  • Flash Fried Calamari

    Roasted jalapeno-lime aioli

    14

  • Creed's Dirty Blonde Ale Steamed P.E.I. Mussels

    Caramelized onions, cream, Applewood smoked bacon, red Fresno peppers, chives, grilled sourdough crostini

    13

  • Three Grilled Lamb Chops

    Garlic and rosemary marinated, Dijon mustard and herb bread crumb crusted, chianti demi

    17

  • Shrimp Lejon

    Three colossal shrimp horseradish mustard stuffed, applewood smoked bacon wrapped, Monse 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

  • Butternut Squash Mac and Cheese

    Orecchietti pasta, aged orange cheddar cheese

    7

  • Garlic Fries

    Fresh parsley, ketchup

    7

Flatbreads

  • Margherita

    Sundried tomato-basil pesto, fresh mozzarella cheese, extra virgin olive oil

    10

  • Cheeseburger

    Browned ground beef, lettuce, tomato, red onion, pickles, aged white cheddar, "not so secret" sauce

    11

  • Chefs Special

    Ask your bartender for today's creation

    11

Raw Bar

  • Oysters

    Great White Oyster, Massachusetts: 3 Ea.

    Shipwreck Oyster, Prince Edward Island: 3 Ea.

    Stella Mar Oyster, Connecticut: 3 Ea.

    Acadian Pearl 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.

✻

 

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

  • Margherita Flatbread

  • Baked Brie

  • Butternut Mac and Cheese

  • Battered Shrimp Taco

  • Oyster Flight

    4 Great Whites

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

✻
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.