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.

Wine Dinner

JUNE WINE DINNER

A Taste of Spain
4-Course wine Dinner

June 19, 2019

Join us for a 4-course culinary adventure prepared by Executive Chef John Talbot with wines all matched perfectly to enhance your dining experience.

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

$75 per person


cocktail

Aigua de Valencia
Valencian Water is a cocktail made from a base of cava or champagne, orange juice, vodka and gin

first course

Jumbo Lump Crabmeat-Avocado Caprese Salad
Vine ripe tomato carpaccio, fresh basil leaves, mozzarella cheese, extra virgin olive oil and balsamic drizzle, micro arugula

Paired with Pazo Dai Bruxas Albarino

second course

Rosemary-Garlic Marinated Lamb Chops
Grilled and topped with gremolada, watermelon cucumber feta salad

Paired with Raza Rioja

third course

Pan Seared Frenched Venison Rack Chop
Celery root-potato puree, garlic butter poached asparagus, lingonberry gastrique

Paired with Real Compania De Vinos Grenache

fourth course

Callebaut Dark Chocolate and Grand Marnier Mousse
whipped cream, fresh mint


We are unable to offer substitutions with this menu.  Does not include tax and gratuity.
Menu available on June 19, 2019 only. Reserve by phone: 610-265-2550.