Credence

Fresh butter whipped potatoes garnished with chives.

Crispy bacon and red potatoes, sour cream, chives, crispy shallot, crispy garlic and parmesan.

Fresh cut daily, fried to order. Served with comeback sauce, embered ketchup, parmesan aioli and persillade mayo.

Hearth roasted cabbage cooked with lime butter, finished with Yuzu pepper sauce and charred lemon butter. Garnished with pickled fresno peppers, chives, crispy shallots and crispy garlic.

Crab rice, cooked with fresh Jumbo Lump Crab and toosed with our fried rice sauce, crispy shallots and crispy garlic. Served with crab foam mayo.

Cheesy homemade grits, topped with chives.

Wood roasted carrots with payday butter and toasted pistachios.

2 homemade biscuits, thinly sliced Benton's Country Ham, tomato bacon jam, fresh ricotta cheese.

2 each crab shells, stuffed with a fresh jumbo lump crab, mayo and cornbread filling. Topped with smoky tomato butter.

3 each homemade Deviled Eggs, topped with Benton's Country ham and garnished with crispy shallots, smoky mayo and chives.

Gulf shrimp, cream cheese and fresh veggies dip. Served with endive leaves and garnished with chili oil and trout roe.

Pull apart brioche bread with smoked tallow. Served with garlic herb butter.

Bourbon pecan cinnamon roll, topped with icing.

Whipped ricotta, truffle and honey.

House potato chips, french onion dip, chives and crispy garlic.

Credence deviled eggs, crispy shallots, dash of espellete and topped with domestic caviar.

(2) Gulf crab rolls in ravigote sauce and topped with domestic caviar.

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Fresh made tart shell filled with a chocolate peanut butter filling, topped with peanut butter whipped cream and chopped peanuts.

Pretzel crust topped with a fresh coconut cream pie filling. Topped with white meringue and toasted coconut flakes.

Buttered and toasted bun with a dry aged prime beef burger grind. Served with american cheese, fancy sauce and onions. Served with French Fries or chips and topped with cornichons.

Brined, marinate and wood fired half chicken. Served atop a burnt onion cream sauce with cornbread gnocchi, wild mushroom and Jimmy Nardello peppers. Garnished with Sherry chicken jus, pea tendrils and chive oil.

3 egg omelette, filled with boursin cheese and served with a baby gem salad mix.

6 oz of fresh in house made Agnolotti pasta (about 10 ea), filled with a black truffle and ricotta / mascarpone cheese filling. Tossed with charred lemon butter and pea tendrils, topped with green onion oil and lemon zest.

Homemade cornbread gnocchi sauteed with butter, fresh shallots, wild mushrooms, pickled Jimmy Nardello chiles, chives and arugula. Then layered over burnt onion cream sauce and topped with fresh shucked roasted corn and fresh grated parmesan cheese. Garnished with citrus micro greens and green onion oil.

5 oz of fresh in house made Tagliolini pasta tossed with 3oz of Alaskan King Crab and whipped citrus pasilla chile butter. Topped with herb bacon breadcrumbs, a dash of salt.

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Baby gem lettuce, Endive, Radicchio salad mix with fresh shaved parmesan reggiano, crispy shallots, chives, croutons and our house Caesar dressing.

Seared Gulf Tuna, baby gem lettuce, french green beans, sugar snap peas, cherry tomato, potato medallions and poached egg. Served with our Persillade Mayo dressing.

Frisee, baby arugula, embered blueberries, candied TX pecans and our house Citrus Balsamic.

Buttered and toasted bread, with smoked turkey, white cheddar, slab bacon, lettuce, tomato, avocado and herb mayo. Served with homemade chips or French fries.

Buttered and toasted english muffins, poached eggs, Benton's Country Ham and topped with a brown butter hollandaise.

Beeman Family Akaushi Flatiron (8oz), hearth roasted with our signature garlic herb butter, sliced and served over atop of a chimichurri persillade sauce. Served with sauteed wild mushroom, Jimmy Nardelo peppers and kale mix. Garnished with a rosemary sprig and Maldon finishing salt.

Whole 1.5 lb Branzino, seasoned with salt & pepper, hearth roasted and basted with citrus pasilla chile butter and salsa macha. Served over toasted puya chile butter and lightly topped with lemon zest and dried sliced puya chiles. Garnished with a charred lemon half.

16oz Prime Dry-Aged Ribeye, grilled with garlic herb butter and served a confit cipolini onion.

8oz Center Cut Filet Mignon, grilled with garlic herb butter and served a confit cipolini onion.

Our signature French toast brulée style, with embered blueberry sauce, mascarpone cream and powdered sugar.

Fresh Gulf Tuna, grilled and served over rancho gordo white beans, parsley persillade sauce and topped with crispy leeks.

Brined, marinate and wood fired half chicken. Served atop a burnt onion cream sauce with cornbread gnocchi, wild mushroom and pickled fresno mix. Garnished with Sherry chicken jus, pea tendrils and chive oil.

12oz Berkshire Rib Chop, brined, breaded and fried crispy. Topped with brown butter caper sauce and topped with radicchio mix, lettuce and fresh herb mix. Served with a charred lemon.

Cheesy grits with hearth grilled wild shrimp and NOLA style BBQ sauce. Topped with radish, crispy shallots and micro greens.

Tx Akaushi flat iron grilled with garlic herb butter and served with French fries or chips.

Fresh Gulf Red Snapper, grilled and topped with a smoky lemon butter and smoked trout roe. Served with a grilled pole bean mix (french green beans, sugar snap peas and snow peas). Pole bean mix is garnished with pea tendrils and pickled fresno peppers.

·2525

Wine by the bottle.

Wine by the bottle.