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LUNCH & DINNER MENUS
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LUNCH
MENU
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RAW
BAR
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| Maryland,
Delaware Bay Oyster |
2.0
ea. |
| British
Columbia, Imperial Eagle Oyster |
3.0
ea. |
| Oregon,
Oysterville Oyster |
2.5
ea. |
| Prince
Edward Island, Raspberry Point Oyster |
3.5
ea. |
| Washington,
Hood Canal Oyster |
2.5
ea. |
| Rhode
Island, Top Neck Clam |
1.5
ea. |
Creed's
Flight of Oysters
One of each oyster, a top neck clam and a description of
each one
|
15 |
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Raw
bar served with a spicy red pepper-lemon mignonette
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APPETIZERS
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Flash
Fried Calamari
Adobo aioli |
10 |
Jumbo
Lump Crabmeat Cocktail
Tossed with fresh lime juice, ground black pepper, Himalayan
mountain pink salt |
17 |
Dried
Wakame Crusted Seared Tuna
Napa cabbage slaw, tamarind vinaigrette, pickled ginger,
wasabi, ponzu
|
15 |
Jumbo
Shrimp Cocktail
Citron vodka cocktail sauce |
17 |
Creed's
Dirty Blonde Ale Steamed Mussels
Tasso
ham, caramelized sweet onions, fresh tomatoes, tri-colored peppers |
10 |
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SOUPS
AND SALADS
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Lobster
Bisque
Snipped chives |
7 |
French
Onion Soup
Crostini, Gruyere cheese |
7 |
Mixed
Field Greens
English cucumbers, chevre cheese, julienne of daikon and
carrots,
guava-champagne vinaigrette |
7 |
Traditional
Caesar Salad
Cracked black pepper croutons, locatelli cheese |
7 |
Executive Chef John Talbot – Chef de Cuisine William Carr
As a courtesy to our customer's please use Cellular Phone only in
the bar area
|
CHARCOAL
GRILLED FRESH FISH
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| New
Zealand King Salmon |
18
Chimichurri |
| Florida
Mahi Mahi |
17
Ponzu |
| Ecuador
Red Tilapia |
16
Chipotle-Tomato Coulis |
| Brazilian
Snapper |
20
Jalapeño-Lime Beurre Blanc |
| Idaho
Trout |
17 |
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Grilled
fish selections can be prepared pan blackened upon request, served
with fresh seasonal vegetables, fish house rice and your choice
of a sauce. Additional sauces one dollar each.
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CREED'S
ENTRÉE SALADS
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Jerk
Spiced Pork Tenderloin Chopped Salad
Chopped cabbage, Caribbean fruit salsa, crispy boniato batonnets,
manchego cheese, grape seed oil
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15 |
Traditional
Cobb Salad
Grilled chicken breast, romaine, apple wood smoked bacon, avocado,
hard boiled egg, tomatoes, blue cheese, creamy dijon mustard dressing
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14 |
Grilled
Shrimp Spinach Salad
Fresh tomatoes, feta cheese, olives, red onion, retsina-red wine
vinaigrette |
17 |
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CREED’S
LUNCH SPECIALTIES
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Grilled
Chicken Breast Sandwich
Whole wheat wrap, cilantro pesto, adobo aioli, spring mix,
vine ripe tomatoes,
manchego cheese, garlic fries |
11 |
Cold
Corned Beef Special Sandwich
Marble rye bread, thousand island dressing, coleslaw, Swiss
cheese, mixed field greens
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10 |
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Jumbo
Lump Crabcake
Fish house rice, asparagus, chipotle-tomato coulis
|
17 |
Filet
Mignon Skewer
Chianti demi-glace, garlic fries, mixed field greens |
16 |
Seafood
Jambalaya
A combination of fresh fish and shellfish, plum tomatoes,
tasso ham, sweet bell peppers, Cajun rice
|
17 |
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Mediterranean
Risotto
Olives,
fines herbes, fresh tomatoes, roasted peppers, Pecorino Toscano
cheese
|
15 |
Pan
Seared Filet Mignon Tournedos
Tomato
compote, spinach, merlot gastrique, truffle mache salad |
18 |
Business
Persons Lunch
Creed's quick bite sandwich and a choice of: lobster bisque, soup
du jour, mixed field greens or our traditional Caesar salad
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11 |
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Creed’s
Black Angus Sirloin Burger
Served
with garlic fries, lettuce, tomato, onion, pickle with your choice
of:
white cheddar or Swiss
M mushrooms,
caramelized onions or applewood bacon for an additional dollar
each
|
10 |
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-
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DINNER
MENU
|
RAW
BAR
|
| Maryland,
Delaware Bay Oyster |
2.0
ea. |
| British
Columbia, Imperial Eagle Oyster |
3.0
ea. |
| Oregon,
Oysterville Oyster |
2.5
ea. |
| Prince
Edward Island, Raspberry Point Oyster |
3.5
ea. |
| Washington,
Hood Canal Oyster |
2.5
ea. |
| Rhode
Island, Top Neck Clam |
1.5
ea. |
Creed's
Flight of Oysters
One of each oyster, a top neck clam and a description of each
one
|
15 |
|
Raw
bar served with a spicy red pepper-lemon mignonette
|
|
APPETIZERS
|
Antipasto
Chef's selection of cheeses, smoked and cured meats, roasted
peppers, olives |
16 |
Pan
Seared Fois Gras
Tomato compote, merlot gastrique, truffle mache salad |
17 |
Flash
Fried Calamari
Adobo aioli |
10 |
Jumbo
Lump Crabmeat Cocktail
Tossed with fresh lime juice, ground black pepper, Himalayan
mountain pink salt |
17 |
Dried
Wakame Crusted Seared Tuna
Napa cabbage slaw, tamarind vinaigrette, pickled ginger, wasabi,
ponzu |
15 |
Jumbo
Shrimp Cocktail
Citron vodka cocktail sauce |
17 |
Creed's
Dirty Blonde Ale Steamed Mussels
Tasso ham, caramelized sweet onions, fresh tomatoes, tri-colored peppers
|
10 |
| |
|
SOUPS
AND SALADS
|
Lobster
Bisque
Snipped chives |
8 |
French
Onion Soup
Crostini, gruyere cheese |
7 |
Baby
Spinach Salad
Fresh tomatoes, feta cheese, olives, red onion, retsina-red
wine vinaigrette
|
9
|
Mixed
Field Greens
English cucumbers, chevre cheese, julienne of daikon and carrots,
guava-champagne vinaigrette
|
8 |
Traditional
Caesar Salad
Cracked black pepper croutons, locatelli cheese |
8 |
Executive Chef John Talbot - Chef de Cuisine William Carr
As a courtesy to our customer's please use Cellular Phones only in
the bar area
|
CHARCOAL
GRILLED FRESH FISH
|
| New
Zealand King Salmon |
27 |
| Yellowfin
Tuna |
28
|
| Florida
Mahi Mahi |
26
Chimichurri |
| Southeast
Asia Shrimp & Scallops |
28
Ponzu |
| Ecuador
Red Tilapia |
24
Chipotle-Tomato Coulis |
| Brazilian
Snapper |
28
Jalapeño-Lime Beurre Blanc |
| Idaho
Trout |
25 |
| Maine
Halibut |
28 |
|
Grilled
fish selections can be prepared pan blackened upon request, served
with fresh seasonal vegetables, fish house rice and your choice
of a sauce. Additional sauces one dollar each.
|
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CERTIFIED
ANGUS STEAKS & CHOPS
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| Petite
Filet Mignon |
30 |
| Center
Cut Filet Mignon |
37
Brandy Peppercorn Sauce |
| NY.
Strip Steak |
37
Chianti Demi-glace |
| Dry
Aged Delmonico Steak |
38
Sauce Béarnaise |
| Mustard-Herb
Crusted Rack of Lamb |
34
Roquefort Demi-glace |
| Twin
Filet Mignon Skewers |
23 |
| Jerk
Spiced Pork Porterhouse |
29 |
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Meat
selections served with sour cream Idaho mashed potatoes, garlic
buttered haricot verts and your choice of a sauce. Additional sauces
one dollar each.
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Broiled
New Zealand Cold Water Lobster Tails (2) MP
served with fish house rice, fresh seasonal vegetables, drawn
butter
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CHEF’S
SPECIALTIES
|
Seafood
Jambalaya
A combination of fresh fish and shellfish, plum tomatoes, tasso ham,
sweet bell peppers, Cajun rice
|
28 |
Cilantro
Pesto Crusted Mahi Mahi
Pan seared shrimp and sea scallop, boniato mash, roasted
chayote, jalapeño-lime
beurre blanc
|
29 |
Jumbo
Lump Crab Cakes
Fish house rice, asparagus, chipotle-tomato coulis |
28 |
Red
Tilapia En Papillote
Jumbo lump crab meat, sherry compound butter, spinach, tri-colored
orzo |
27 |
Venison
Loin Wellington
Wild mushroom-foie gras duxelles, buttered poached asparagus,
truffled mashed potatoes, chianti demi-glace
|
31 |
Mediterranean
Risotto
Olives, fine herbes, fresh tomatoes, roasted peppers, Pecorino
Toscano cheese
|
18 |
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*Substitutions
on Chef’s Specialties Respectfully Not Available
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