Credence Credence & Sidebar

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

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

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

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

Served with comeback, cocktail and horseradish sauces on the side.

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 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.

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

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.

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.

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

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

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

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.

Wood roasted carrots with payday butter and toasted pistachios.

Fresh butter whipped potatoes garnished with chives.

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.

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.

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.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Wine by the bottle.

Served with comeback, cocktail and horseradish sauces on the side.

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

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

Whipped ricotta, truffle and honey.

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

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