Arp's At The Creede - Menu complet

mixed greens, cucumber, kalamata olives, capers, red bell pepper, red onion, crumbled feta greek dressing

grilled bread (6) with a tomato-basil topping and a cannellini bean topping drizzled with balsamic reduction

breaded and fried saffron risotto rice ball filled with fresh mozzarella served with pomodoro sauce

chicken breast with parmesan breadcrumb breading, fried and topped with a lemon caper white wine butter sauce

8oz filet with our green chili-chimichurri sauce

corn tortillas, black beans, pico, two eggs, with green chile or new mexican red sauce

romaine, parmesan, croutons, house made caesar dressing

pei mussels cooked in thai coconut milk green curry

with flatbread; marinated artichokes, spinach, parmesan dip with grilled flatbread triangles

butter, garlic, shallot, lemon, white wine, diced tomato red pepper flakes, fresh basil

6oz hand made patty, brioche bun, with lettuce tomato and pickle on the side

cheddar, swiss and american on toasted sourdough

parmesan breadcrumb breaded, pickles, chipotle aioli

thick cut bacon, romaine, sliced tomato, mayo on toasted sourdough

mixed greens with heirloom cherry tomatoes, pickled onions, carrot, and croutons dressings: white balsamic, ranch, blue cheese, greek

east indian curry chicken salad on dressed greans

tandoori grilled chicken with indian creamed spinach and rice served with flatbread

with jalapeno butter; served with scalloped potatoes and grilled asparagus

classic meatloaf made with oats topped with texas bbq sauce

12oz porterhouse cut topped with cherry-merlot sauce

two pork filled corn tortillas smothered in hatch green chili sauce, queso fresco, and served with black beans calabacitas

with mushroom cream sauce; served with scalloped potatoes and red cabbage

panko-coconut breaded large shrimp over asian slaw with asian dipping sauce

6 cornmeal breaded Pacific oysters with remoulade sauce

16oz served with a cream brandy green peppercorn sauce

parmesan bread crumb crust with mozzarella and parmesan with linguini pomodoro

with pico and lime crema; half avocado fried and topped with pico, queso fresco, and lime crema

with buttermilk gravy; house made and breaded with parmesan breadcrumbs

olive oil, garlic, shallot, white wine, artichoke hearts, capers, kalamata olives, feta, fresh basil tossed with linguini noodles

(vegan without parmesan) basil tomato sauce over linguini

all of the above med pasta ingredients but made with our red pomodoro sauce and topped with grilled chicken, over linguini

with bourbon crème anglaise

belgian waffle, 6oz chicken breast breaded and fried with parmesan breadcrubs, sriracha-maple syrup, butter

grilled zucchini, squash, red onion, bell peppers, tomato served with grilled asparagus

parmesan bread crumb crust with mozzarella and parmesan with linguini pomodoro

two spinach and mushroom filled corn tortillas smothered with jalapeno-vodka cream sauce and served with black beans and calabacitas

grilled chicken, feta crumbles, fresh basil, balsamic reduction mayo on toasted sourdough

east indian curry chicken salad with golden raisins served in a tandoori flatbread with shredded romaine and carrots

with stone ground mustard and garlic horseradish aioli

with mushroom cream sauce; served with scalloped potatoes and red cabbage

thick udon noodles in a large bowl of miso-ginger soup with shrimp served with vegetable tempura

our signature fried avocado topped with a spicy southwest tuna tartare

grilled zucchini, squash, red onion, tomato, shredded romaine in a tandoori flatbread

smoked chicken, gosar andouille, and shrimp in a flavorful, but not too spicy, cajun rice with onions and bell pepper

8oz flatiron with our green chili-chimichurri sauce