Dinner – Credence

starters

PARISA*

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

ROASTED GULF OYSTERS

salsa macha butter, pecorino romano, toasted peanut gratin

Monkey bread

smoked tallow brioche,
garlic herb butter

DEVILED CRABS

on the half shell,
smoky tomato butter

HOT FRIED QUAIL

tomato bacon jam, SOTX hot sauce, escabeche vegetables

LITTLE GEM SALAD

escabeche vegetables, oaxacan cheese

credence caesar

endive, watercress, crispy shallots, aged parmesan, croutons

SMOKY ONION SOUP

TX sweet onions, smoked duck, aged cheddar gratin

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

Additions

wood-roasted carrots

butter-whipped potatoes

heirloom blue crab rice

grilled broccolini with
white bbq sauce

french fry service

hearth-roasted cabbage with
lemon chile butter

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have a medical condition.

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