Murphys Menu

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WHOLE GRAIN GRANOLA 3.50 STEEL-CUT OATMEAL MALTED WAFFLE

3.50

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YOGURT & BANANAS 4.00

SUNDRIED FRUITS & NUTS 4.00

WARM MAPLE SYRUP, HONEY CINNAMON BUTTER 6.00

ADD FRUIT COMPOTE .75

BUTTERMILK PANCAKES

THREE STACK, WARM MAPLE SYRUP, HONEY CINNAMON BUTTER 7.00

ADD FRUIT COMPOTE .75

FRENCH TOAST

B akery

CHALLAH BREAD, CINNAMON, POWDERED SUGAR 7.00

ADD FRUIT COMPOTE .75

EGGS SLUM MULLIGAN DANISH PASTRY 1.50

POACHED EGGS, POTATO HASH, BACON, CHEDDAR CHEESE 9.00

Georgia white shrimp and grits andouille stew, stoneground grits, poached egg 13.00

IRISH SCONE 1.50 Corned Beef Hash

Poached eggs, Mustard horseradish sauce 15.00

CINNAMON TOAST 1.50 ENGLISH MUFFIN 2.00 BAGEL

choice of sesame, plain,

CITRUS CURED SALMON & BAGEL Chilaquiles

CREAM CHEESE, RED ONION, TOMATOES, capers 9.50

chicken& tortillas, fried egg, tomatillo sauce, avocado, sour cream 12.00

cinnamon raisin 2.00

TOAST BASKET 2.00 EGG & CHEESE BISCUIT 3.00 with bacon or ham 4.00

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we proudly serve cage free eggs served with choice of grits or hashbrown potatoes

THREE EGGS ANY STYLE 7.00

F rom the bar HOUSE-MADE bloody mary 6.50

EGGS SANTA FE

with sausage or bacon 2.50

scrambled eggs, cheddar cheese, peppers, cilantro in a flour tortilla,

ranchero sauce, sour cream 9.50

EGGS VIRGINIA HIGHLAND

spinach, mushrooms, poached eggs on focaccia, sundried

tomato hollandaise 10.00

EGGS T. MURPHY poached eggs, grilled honey cured ham on english muffin, hollandaise mimosa 6.50

10.00

EGGS SAN FRANCISCO spinach, tomatoes, poached eggs on english muffin, hollandaise 10.00 North georgia rainbow TROUT eggs any style 12.00 CHOP & EGGS grilled patak smoked double pork chop, eggs any style 13.00 CRAB CAKE BENEDICT poached eggs, jalapeno hollandaise 14.50 linda’s omelette sauteed spinach, onions, mushrooms, cheddar cheese 9.50 egg whites an additional .50

Executive Chef Gregg McCarthy

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continued

F rittatas SUNRISE FRITTATA

honey cured ham, potatoes, onions and swiss cheese 10.00

PORTOBELLO FRITTATA SOUTHWEST FRITTATA

goat cheese, sun-dried tomatoes, basil pesto 10.00 pork chorizo, potatoes, onions, peppers, pepper jack cheese, crisp

tortilla strips, sour cream 10.50

E spresso coffee

&

available in decaffeinated & iced

CAFÉ AU LAIT 2.25

S andwiches

&

Sandwiches with choice of hasbrown potatoes or small green salad

CAFFÉ MOCHA 3.75

HOUSE MIXED GREENS SALAD

CAFFÉ LATTE 3.50

MURPHY’S CAESAR SALAD

ESPRESSO 2.25 double 2.75

add chicken 2.50 add shrimp 4.50

CAPPUCCINO 3.50

WaldorF Chicken salad sandwich

IRISH CREAM COFFEE 3.50 WHITE CHOCOLATE LATTE 3.50 MURPHY’S BLEND COFFEE fresh from UnCommon Grounds™ –Berkeley, California’s award

S alads

molasses roast turkey

parmesan, balsamic vinaigrette, garlic croutons 4.50

shaved onion rings, spicy croutons 6.95

croissant, lettuce, tomato 9.00

grilled apple, bacon, swiss, avocado, grain mustard,

ciabatta 11.00

CRAB CAKE SANDWICH

smoky chili mayonnaise 10.00

MURPHy’S CLASSIC BURGER

avocado mayonnaise, swiss cheese, smoked bacon 9.00

winning coffee roaster 2.00

S I D E S ONE EGG

any style 1.50

YOGURT 1.50

SAUSAGE(2) 2.50

GRILLED HONEY-CURED HAM 3.00

STONE-GROUND GRITS 2.00

SMOKED BACON(3) 2.50

locally roasted by

CHEDDAR GRITS 2.50

FRUIT SALAD

batdorf & bronson

HASHBROWN POTATOES 2.50

O ur espresso coffees are

freshly prepared 5.00

with cheddar cheese 3.00

B E V E R A G E S FRESH SQUEEZED ORANGE & GRAPEFRUIT JUICE

small

2.00 large 4.00

LEMONADE 3.00

Executive Chef Gregg McCarthy

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P L A T E S

DAILY SOUP 5

sweet Summer Corn soup

housemade applewood smoked bacon, chive oil 5

ORGANIC MIXED GREENS SALAD MURPHY’S CAESAR SALAD

parmesan, balsamic vinaigrette, garlic croutons 5.5

shaved onion rings, spicy croutons 6 as entrée 8

add chicken 2.5 add shrimp 4.5

farm stand summer SALAD georgia heirloom tomatoes, farm fresh vegetables, citrus herb vinaigrette

SI DE S

7

CRISPY FLATBREAD

fontina, organic wild mushrooms, grilled radicchio, truffle oil 9

handmade potato gnocchi MASHED POTATOES 3 WILTED SPINACH 3 GREEN BEANS 3 big fries, garlic aioli 5 BROCCOLINI 3

MUSSELS AND FRIES

local spring peas, rapini, parmesan broth 10

white wine, roasted tomato, herbs, fries, roasted garlic mayonnaise 9

PAN-SEARED CRAB CAKES FLASH-FRIED CALAMARI

vegetable escabeche, smoky chili mayonnaise 9

APPLE cider MIGNONETTE & COCKTAIL SAUCE

MANGO CHICKEN SALAD

8

MIXED GREENS, ROASTED CHICKEN, TOASTED PEANUTS, GINGER BALSAMIC

VINAIGRETTE, CRISPY NOODLES

13

lobster cobb SALAD

Maine lobster, tomatoes, avocado, bacon, aged gouda, egg, roasted

garlic herb dressing

M A I N

15

C O U R S E S

SPINACH & SAUSAGE MEATLOAF

marinara sauce, mashed potatoes, green beans 14

GEORGIA WHITE SHRIMP AND GRITS grilled whole fish

roasted artichoke and shrimp salad, california olive oil 23

pan seared flounder MURPHY’S BURGER

panko crust, rainbow chard, roasted asparagus, gribiche 18

CHOICE OF FRENCH FRIES OR GREEN SALAD 10

GUINNESS BRAISED BEEF BRISKET seared grouper

horseradish potatoes, roasted carrots, broccolini 16

garlic shrimp sauce, broccolini, mashed potatoes 17

grilled pork chop

grilled georgia peaches, rapini, balsamic reduction 19

north georgia TROUT

almond brown butter, green beans, smoked salt grilled potatoes 17

springer mountain chicken FILET MIGNON

andouille sausage stew, stone ground grits 16

All NATURAl CHICKEN, tuscan bread salad, chicken jus 17

“LOADED POTATOES”, WILTED SPINACH, PEPPERCORN SAUCE 24

VEGETABLE PLATE

chef’s selection of localLY GROWN & organic vEGETABLES 18

“ m ur p h y ’ s 2 5 y e a r s o f r e ci p e s a n d m e m o ri e s ” signed copies available for purchace

$24.95

Executive Chef Gregg McCarthy

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PLA T ES

DAILY SOUP 5

sweet summer corn soup FLASH-FRIED CALAMARI Crispy flatbread

housemade applewood smoked bacon, chive oil 5

CIDER VINEGAR & APPLE GLAZE

8

fontina, roasted wild mushrooms, grilled radicchio, truffle oil 9

s a n d w ich e s S ummer

salads

house mixed green salad

choice of fries or small green salad

CHICKEN, SPINACH & BACON BURGER

PINE NUT PESTO MAYONNAISE, SWISS CHEESE 9

parmesan, balsamic vinaigrette, gaRlic croutons 5.50

caesar salad shaved onion rings, spicy croutons 6; entree 8; add chicken 2.50; add shrimp 4.50

farm stand summer salad

CRAB CAKE SANDWICH

SMOKY CHILI MAYONNAISE, SESAME SEED BUN 10

tomato mozzarella sandwich FRIED GROUPER SANDWICH

avocado, tomato, mozzarella, balsamic reduction 10

GREEN TOMATO CHOW-CHOW, MAYONNAISE, CHEDDAR CHEESE 11

GRILLED BURGER AVOCADO MAYONNAISE, SWISS CHEESE, SMOKED BACON

9

georgia heirloom tomatoes, farm fresh vegetables, citrus herb

Molasses roast turkEy

vinaigrette 7

ciabatta 11

spice rubbed lamb salad

WALDORF CHICKEN SALAD SANDWICH CROISSANT, LETTUCE, TOMATO

apple, onion, bacon, swiss, avocado, grain mustard,

9

lamb, grape tomatoes, grilled vegetables, sherry maple blue cheese vinaigrette

GRILLED CHICKEN SANDWICH AVOCADO, PEPPERJACK, FRIED ONIONS, MULTIGRAIN

9

13

Mango Chicken salad mixed greens, roasted chicken, toasted peanuts, ginger balsamic vinaigrette,

GRILLED CHEESE SWISS & CHEDDAR CHEESE, fried egg, pepperjack cheese sauce

9; ADD HAM 2

1/2 SANDWICH, SOUP & SALAD CHOICE OF roast turkey, grilled cheese, chicken salad

11

crispy noodles 10

Lobster Cobb Salad

MA I N

C O U R SES

maine lobster, tomatoes, avocado,

linda’s omelette

bacon, aged gouda, egg, roasted gar-

choice of fries or small green salad

lic herb dressing

spinach, onions, mushrooms, cheddar cheese 9

14

Seared tuna nicoise salad fennel confit, green beans, mixed greens, creamy olive vinaigrette 13

springer mountain chicken sauteed crab cakes

vegetables escabeche, chili mayonnaise, matchstick potatoes 13

grilled chicken quesadilla north georgia trout “ m ur p h y ’ s 2 5 y e a r s o f r e ci p e s

fish ‘n’ chips

all natural, tuscan bread salad 11

pepper jack, sour cream, pico de gallo 9

almond brown butter, green beans, smoked salt potatoes 12

maine cod, numbers ale batter, green peppercorn tarter sauce 12

wild georgia shrimp and grits

andouille sausage stew, stone ground grits 12

a n d m e m o ri e s ” signed copies available for purchace

$24.95

Executive Chef Gregg McCarthy

DESSE R T S B a k e

Sh o p creme fraiche panna cotta

R etail B akery I tems

mangoes, mint syrup, sesame oat crisps 6

GRANT BURGE 10 YEAR TAWNY 7

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cakes

peach SHORTCAKE

BUTTERMILK SHORTCAKE, MACERATED peaches,

SWEET WHIPPED CREAM 6

CHOCOLATE TRUFFLE CAKE $36.00

CHIARLO MOSCATO D’ASTI 7

Pineapple upside down cake $20.00

Blueberry crostata

lemon curd ice cream, blueberry sauce 6

BANFI ROSA REGALE 6

The Bonzo Fudge Brownie, Cheesecake, Dark Chocolate Mousse $34.00

smores homemade marshmallows, graham crackers, brandy cherry ice cream 6 COSSART GORDON FIVE YEAR MALMSEY MADEIRA 8



DESSERT TRIO* bonzo cake, creme fraiche PANNA COTTA, tollhouse pie 8

Pies

DESSERT FLIGHT: MOSCATO D’ASTI, ICE WINE, 10 YEAR TAWNY 13

Tollhouse Pie $26.00

TOLLHOUSE PIE* cookie batter with white & dark chocolate chips, oreo-walnut crust, VANILLA ICE CREAM 6

Key Lime Pie $15.00

FONSECA ‘BIN 27’ 6

Blueberry Brown Butter Tart $22.00

THE BONZO fudge brownie, cheesecake, dark chocolate mousse, whipped cream 6 1996 QUINTA PORTAL LBV PORT 8

specialty cakes & pies Available 48 hours in advance

HOUSEMADE ICE CREAM AND/OR SORBET 4.5

Pastry Chef Pamela Moxely

*these desserts contain nuts whole desserts available

M U R P H Y ’ S

W I N ES

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GLASS

Our wines are listed progressively from lightest to fullest intensity within each varietal Please visit our retail wine shop at the front of the restaurant to view our entire inventory

Whit SPA R K LIN G

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Zonin Prosecco, Italy Veuve Cliquot, Brut, Reims, France Gruet, Blanc de Noirs, New Mexico

5 8 5

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4 6 5 8 5 7

7 12 10 15 11 14

26 46 38 60 44 54

5 4 7

10 7 14

38 28 56

4 5 4

7 10 7

26 38 28

5

10

38

4 4 8 7

7 8 15 14

26 30 58 54

6 4 6 5 4 5

12 8 12 10 7 9

46 36 48 38 28 34

5

9

34

9 15 9

34 85 34

4 4 4

7 7 7

26 26 26

4 6 4

7 12 8

26 46 32

Dr. Pauly Bergweiler ‘Noble House’, Germany 4 Chateau Ste. Michelle ‘Eroica,’ 5 Columbia Valley Two Princes, Nahe, Germany 4

7 10

26 38

7

26

3 4 4

6 8 9

22 30 34

CabeRnet sauvignon

4 5

7 9

28 34

UNI QUE VARI E TALS/BLE NDS

4 4

8 7

30 28

4 5 4 6 6 4 5

7 9 7 11 11 8 10

26 36 26 42 42 30 40

Unique Varietals/ B lends White Knight, Viognier, Clarksburg Anton Bauer, Gruner Veltliner, Austria Bradgate Chenin/Sauvignon Blanc Stellenbosch, South Africa Brandal Albarino, Riax Baixas, Spain Conundrum, California Rizzardi ‘Chiaretto’, Bardolino, Italy

Riesling

P I NOT G R IG IO /GR IS

Caposaldo, IGT, Veneto, Italy Marega, DOC, Collio, Italy King Estate, Oregon

SAUVIGNON BLANC/Semillon Tohu, Marlborough, New Zealand Cape Mentelle, Sauv. Blanc/Semillon, Western Australia Torbreck, Semillon, Barossa Valley Joel Gott, California

Chardonnay

Four Vines ‘Naked,’ Santa Barbara Domaine Roux Pere & Fils, Bourgogne, France Solex, california Sonoma Cutrer ‘Russian River Ranches,’ Sonoma Bell, Napa Valley Razi, Napa Valley Bouchaine, Carneros

bottle

half

PINOT NOIR/Pinot Meunier Aresti, Chile Benton-Lane, Willamette Valley Summerland, Santa Barbara County Bergstrom ‘cumberland reserve’, willamette Bear Boat, Russian River Valley Robert Stemmler, Carneros

MERLOT

Flora Springs, Napa Valley Leese-Fitch, California Northstar, Columbia Valley

S Y RAH Family

Paringa’David Hickenbotham’, Australia Clos Mimi ‘Petite Rousse,’ Paso Robles Heartland ‘Stickleback’, Australia Cabernet-Shiraz-Granache Rosenblum ‘Heritage Clones,’ Petite Sirah, San Fransisco Bay

The Show, California Silver Palm, North Coast Bell, Napa Valley BV ‘Tapestry,’ Napa

Muga Reserva, Rioja, Spain Valiano ‘Poggio Teo,’ Chianti Classico Magliano ‘Heba’, Morellino di Scansano, Italy Terra Rossa ‘Oltre,’ Toscana, Italy Navarro Correas Malbec, Mendoza, Argentina Altos de Luzon, Monastrel, Cabernet Sauvignon, Tempranillo, Jumilla, Spain Steele, Zinfandel, ‘Pachini Vineyard,’ Mendocino

DESSE R T S VANILLA MAPLE CRèME BRULÉE PEAR UPSIDE DOWN CAKE

lemon buttermilk sorbet & brown sugar creme anglaise 6

APPLE BROWN BUTTER TART profiteroles

cornmeal shortbread cookie 6

caramel ice cream & toffee sauce 6

chocolate ice cream, caramel & chocolate sauce 6

DESSERT TRIO bonzo cake, pear upside down cake, tollhouse pie 8 TOLLHOUSE PIE* cookie batter with white & dark chocolate chips, oreo-walnut crust, vanilla ice cream 6

THE BONZO fudge brownie, cheesecake, dark chocolate mousse, whipped cream 6 HOUSEMADE ICE CREAM AND/OR SORBET 4.5

*these desserts contain nuts whole desserts available

M U R P H Y ’ S

Pastry Chef Pamela Moxely

W I N ES

B Y

T H E

GLASS

Our wines are listed progressively from lightest to fullest intensity within each varietal Please visit our retail wine shop at the front of the restaurant to view our entire inventory

Whit

e

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half

glass

bottle

SPA R K LIN G Conti Neri Prosecco, Soave, Italy Piper Sonoma, Brut, Sonoma Veuve Cliquot, Brut, Reims, France Aubry, Brut, Jouy les Reims, France Gruet, Blanc de Noirs, New Mexico

5 4 8 8 5

P I NOT G R IG IO /GR IS

Caposaldo, IGT, Veneto, Italy Marega, DOC, Collio, Italy King Estate, Oregon

SAUVIGNON BLANC/Semillon Tohu, Marlborough, New Zealand Patricia Green, Oregon Torbreck, Semillon, Barossa Valley Cape Mentelle, Sauv. Blanc/Semillon, Western Australia

Chardonnay

Four Vines ‘Naked,’ Santa Barbara Terrazas de los Andes, Mendoza Thevenet Macon-Pierreclos, Burgundy, France Sonoma Cutrer ‘Russian River Ranches,’ Sonoma Bell, Napa Valley Razi, Napa Valley Baileyana, Fire Peak, Edna Valley

d

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9 8 15 15 9

34 30 75 75 34

Benton-Lane, Willamette Valley Aresti, Chile Summerland, Santa Barbara County Robert Stemmler, Carneros Domaine Chandon, Pinot Meunier, Carneros Laetitia Reserve, Arroyo Grande Valley

7 7

26 26

SANGI OVESE/BLENDS

7

26

7

26

4 4 5

7 7 10

26 26 38

3 4 4

6 8 9

22 30 34

Masi Masianco, Italy 4 Anton Bauer, Gruner Veltliner, Gmork 4 Wagram, Austria Bradgate Chenin/Sauvignon Blanc, 4 Stellenbosch, South Africa White Knight Viognier, Clarksburg 4

Two Princes, Nahe, Germany Dr. Pauly Bergweiler ‘Noble House’ Chateau Ste. Michelle ‘Eroica,’ Columbia Valley

e

bottle

half

glass

6 4 5 6 6 8

12 7 10 13 11 15

46 26 38 50 42 58

5 4

10 8

38 30

7

13

50

5

10

38

5 5

10 9

38 34

6 5

12 10

42 38

5 4 8 7

7 8 15 14

22 30 58 50

6 4 5 5

12 7 9 10

46 26 34 38

8

15

58

PINOT NOIR/Pinot Meunier

Unique Varietals/ B lends

Riesling

r

4 6 4 5

7 11 8 9

26 42 30 34

4 3 5

7 6 10

26 22 38

6 6 4 7

11 11 8 13

42 42 30 50

Terra Rossa ‘Oltre,’ Toscana Valiano ‘Poggio Teo,’ Chianti Classico

MERLOT

Chateau Moulin de Lavaud, Lalande-de-Pommerol, Bordeaux Flora Springs, Napa Valley

S Y RAH Family

Clos Mimi ‘Petite Rousse,’ Paso Robles Slip Stream, Shiraz/Grenache, McLaren Vale Montes Alpha, Colchagua Valley, Chile Rosenblum ‘Heritage Clones,’ Petite Sirah, San Fransisco Bay

CabeRnet sauvignon 14 Hands, Columbia Valley Silver Palm, North Coast Bell, Napa Valley BV ‘Tapestry,’ Napa

UNI QUE VARI E TALS/BLE NDS Muga Reserva, Rioja, Spain Monastrel No. 5, Yecla Spain Torre Quarto, ‘Sangue Blu’, Italy Steele, Zinfandel, ‘Pachini Vineyard,’ Mendocino Orin Swift ‘Prisoner,’ Napa Valley