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.


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


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


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.



 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


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


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.