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

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!

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.

RESTAURANT WEEK 2019

DINE KOP

RESTAURANT WEEK

March 11-16, 2019

Make A Reservation

Receive $10 OFF your next visit when you order from our Restaurant Week menu.

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

Broccoli Cheddar Soup
Toasted almonds, chives

Entrees

Classic Tuna Melt
Open faced on sourdough bread, tomato, fontina cheese, house made red bliss potato chips

Chicken Cheeseburger
Aged white cheddar, green leaf lettuce, tomato, red onion, pickle, toasted Brioche bun, jalapeno-lime aioli, garlic fries

Black And Blue Filet Mignon Tournedos
Blackened filet tournedos topped with melted blue cheese, thyme roasted red bliss potatoes, haricot verts

Desserts

Espresso Dark Chocolate Mousse
Callebaut dark chocolate, whipped cream, fresh mint

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

 


 

$40 Dinner Menu

Choice of one starter, entree and dessert.

 

Starters

 Sea Scallop Lejon
Bacon wrapped, mustard crusted, horseradish cream sauce

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

Broccoli and Cheddar Soup
Toasted almonds, chives

Entrees

Pan Seared Rohan Duck Breast
Roasted fingerling potatoes, brussel sprouts, tarragon blueberry sauce

Shrimp And Scallops
Jambalya risotto, broccolini, creole tomato coulis

Black And Blue Filet Mignon Tournedos
Blackened filet tournedos topped with melted blue cheese, thyme roasted red bliss potatoes, haricot verts

DESSERTS

Hazelnut Chocolate Layer Cake
Caramel butter cream filling, chopped pecans, chocolate and caramel glazes, whipped cream, fresh mint

Bourbon Vanilla Bean Creme Brulee
Cherries jubilee spike with amaretto, whipped cream, fresh mint

 


 

We are unable to offer substitutions with this menu.  Does not include tax and gratuity.
Available during Restaurant Week only, March 11 – 16, 2019.