03 April 2012

Spring Menu, 2012

Our new Spring menu starts this weekend! Take a look at what Chef Brad has whipped up and come try it for yourself!

Wheat Ridge Chicken ~ Pan-Roasted Boneless Chicken, locally raised by our neighbor at Homestead Farm, served with Marinated Cherries and Arugula-Almond Pesto

Inn House Pork ~ 8 oz Boneless Pork Chop, Juniper Brined and topped with Midwest Bacon and Caramelized Onion Jam

Red Dog's Butcher Block ~ Our Daily Selection from Cincinnati's Charles Bare Meats, topped with Onion Soubise and Parmesan Crumble

Will's Harvest ~ Spring Risotto made with an assortment of Mushrooms, Green Peas, Fine Herbs and finished with Pecorino Romano Cheese

Murphin Ridge Burger ~ Our Half-Pound Burger on a Shadeau Bakery bun topped with Onion, Swiss, roasted Mushrooms, Roasted Garlic Aioli and served with Hand-Cut Fries

Murphin's Freshest Catch ~ From Luken's Seafood at Cincinnati's Findlay Market. Selection changes daily based on the sea's bounty.

Soup and Salad ~ Enjoy a bowl of today's freshly prepared soup with a salad topped with your choice of Homestead Farms Chicken or our fresh seafood selection.

And while we're on the topic of food, there's been a lot of buzz recently about food issues, from ammonia treated beef to pink slime to who knows what else! Frankly, we try to keep out of the conversation because it puts us off our lunches.

But we thought it was perhaps a good time to note that the meals we make here at the Murphin Ridge Inn are a very small part of what we do, but it's also what we spend the most time thinking about, planning for, and serving up. We take it seriously, not because it pays the bills or wins awards (even though it does a little of both!), but because we think it is truly important. That's why we make sure that we are always buying the best ingredients from the best possible sources as close to home as we can find, no exceptions. To us, that's what hospitality is all about - making everyone who visits us feel welcome, and sharing with them the best we have to offer.

We save our kitchen scraps to feed the chickens that give us our eggs, and we save the egg shells for the compost bin that helps our garden veggies grow. We do all of these little things because we think good food is simple food, done right and made responsibly. But we don't want you to obsess over the zip code of your chicken or contemplate the ethics of your salad - we want you to to take a break from the stress of daily life, get some fresh country air, and break bread with those you love.

... just leave the pink slime at home, that stuff sounds gross.

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