Dinner – Credence

starters

PARISA

lightly smoked beef with aged cheddar, serrano, cured egg, gaufrette potatoes

Monkey bread

smoked tallow brioche,
garlic herb butter

ROASTED GULF OYSTERS

salsa macha butter, pecorino romano, toasted peanut gratin

DEVILED CRABS

on the half shell,
smoky tomato butter

BENTON’S COUNTRY HAM

heirloom tomatoes, farmer’s cheese, tomato bacon jam

credence caesar

endive, watercress, crispy shallots, aged parmesan, croutons

chilled wedge salad

blue cheese, marinated tomato, smoky bacon, green goddess dressing

Pan de Campo

“The State Bread of Texas”

our version of a Texas-style flatbread borne of scarce provisions while on the trail

— choose from —

01. roasted mushrooms, queso asadero, pea tendrils, chile morita

02. fennel sausage, tuscan kale, smoked mozzarella, texas honey

raw & chilled

Caviar

served with cornbread madeleines
and traditional garnishes

—

royal osetra reserve, 1 oz.
credence select kaluga, 1 oz.
imperial golden osetra, 4.4 oz.

gulf shrimp cocktail

comeback sauce, cocktail sauce, horseradish, lemon

seafood tower

market oysters, shrimp,
alaskan king crab, smoked tuna dip, gulf crab claws

smoked tuna dip

smoked trout roe,
homemade chips

yellowfin tuna tartare

pickled chile, citrus,
crispy rice

oysters on
the half shell

traditional accompaniments
straight up / dressed / tuxedo

Gulf crab claws

fishermen’s relish,
cocktail sauce

Live — For the Table — Fired

COWBOY CUT RIBEYE,
RC RANCH TEXAS WAGYU

twice-baked potato deluxe, chimichurri sauce

fire-roasted
seafood tower

wild gulf shrimp, alaskan king crab, gulf oysters, gulf crab claws, littleneck clams, payday butter

“sweetwater”
whole duck

heirloom dirty rice, duck fat killed lettuces, duck jus

signatures

Steaks

grilled over texas mesquite and post
oak in our custom hearth

—

01. filet mignon, 8 oz.

02. usda prime dry-aged ribeye, 16 oz.

03. usda prime dry-aged NY strip, 14 oz.

+ chimichurri, bérnaise, or bordelaise

BLACK TRUFFLE LINGUINE

burnt onion cream, tuscan kale, aged parmesan

BARBECUE GULF SHRIMp

aged cheddar grits agnolotti, nola-style bbq sauce

HERITAGE HALF-CHICKEN

sweet chicories, pickled onion, sherry chicken jus

WILD GULF SNAPPER

charred pole beans, smoky lemon butter, trout roe

hearth-roasted tuna

rancho gordo white beans, bacon, greens, salsa verde

SIMPLY grilled FISH

served with little gems, dressed with olive oil and lemon

pork rib chop schnitzel

little gem salad, lemon, deviled gribiche

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