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.

1 crab shell, 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.

Local burrata cheese, fermented chili, aged balsamic, confit tomato and our warm wood over sourdough with garlic herb butter.

Smoked redfish dip topped with trout roe and served with gaufrette chips.

Wood oven toasted pan de campo dough, topped with TX Iberico ham, summer fruit, caramelized sweet onions, farmer's cheese and aged balsamic.

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.

Double thin patties, American cheese, fancy sauce, shaved onion and served with french fries.

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.

Fresh made Agnolotti pasta, filled with cheesy grits, topped with jumbo gulf shrimp that are tossed in our NOLA style BBQ sauce. Garnished with chives and chili oil.

Fresh made pasta with torn burrata, Calabrian chili and basil.

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 Jimmy Nardello peppers. Garnished with Sherry chicken jus, pea tendrils and chive oil.

12oz Berkshire Rib Chop, fried crisp and served with a salad of chicories and house pickles, deviled gribiche.

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

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.

Fresh butter whipped potatoes garnished with chives.

Hearth-grilled green beans and snow peas with olive oil, salt, and pepper, finished with pea tendrils and pickled nardello peppers.

Marinated summer zucchini hearth grilled and served over gremolata style yogurt sauce with roasted pistachios and chili oil.

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.

Double thin patties, American cheese, fancy sauce, shaved onion and served with french fries.