Come taste our new Spring 2014 Dinner Menu !!

Spring 2014 Dinner Menu

 

Chef Joshua Catone has concocted an amazing dinner menu to highlight the best flavors of Springtime on the Ridge. Of course, the offerings below may change a bit as we get fresh-picked asparagus from our garden and harvest the patch of ramps in the woods - who knows, maybe this year we can get to the morel mushrooms before the Amish neighbors' kids snatch them up!


Give us a call at 877-687-7446 to schedule your dinner reservations! We hope to see you on the Ridge sometime soon!

3 Course Menu   Includes soup and salad.

Porkchop.26

9 oz pistachio-crusted pork loin chop - herb polenta -wilted spinach - rhubarb and thyme chutney

 

Steak.40

8 oz hand-cut filet - roasted new potatoes - brown butter asparagus - green goddess hollandaise
 

Chicken and Waffle.29

jerry’s secret recipe fried chicken - crispy mashed potato & chive waffle - maple scented red-eye gravy 

Fresh Catch.MP

daily seafood selection - green garlic grits - sautéed swiss chard - six-herb salsa

Forager’s Pasta.23

homemade herbed linguini pasta - sweet peas, mushrooms, leeks - parmesan cream sauce - lemon zest and almonds

Meatball Burger.22

8 oz pork & beef burger - goat cheese - arugula walnut pesto - red onion - hand cut fries

Soup & Salad.16/21

large bowl of our daily soup - entrée sized salad - option to add chicken or fish

Valentine's Day 2013

There are lots of great reasons to come to the Ridge for Valentine's Day. Our favorite, of course, is the food! Here's the special menu for both Thursday the 14th and Saturday the 16th.

Beet and Ricotta Bruschetta

Butternut Squash Bisque with Cocoa and Tarragon Cream

Blood Orange, Feta, Fennel & Pistachio Salad with Sherry Vinaigrette

Rosemary Crusted Beef Tenderloin w Toasted Fennel Bearnaise

-or-

Organic Salmon Filet with a Currant and Ginger Chutney

Roasted Asparagus, Celery Root & Parsnip Puree

Salted Chocolate Caramel Cake

There's still space for both you and your honey to relax and be pampered on Valentine's weekend. No traffic, no parking, no crowds, no noise - no muss and no fuss! Just call to schedule your stay and we take care of the rest.

Want to add a little something special? We offer many different packages and honor all kinds of special requests. Flowers, chocolates, wine, and even a side-by-side couples' massage in the relaxing privacy of our Woodland Cabins - let us know how you want to spend your weekend away with that special someone, and we'll make it happen!

Holiday Menu

Take a look at our three-course Holiday Menu for 2012 - only around for this month and full of comfort and joy!

Roasted Fink's Farm Chicken Breast
drunken cranberry relish and pecan-chile brittle

Red Dog's Steak
charles bare meats 11oz ribeye, spiced wine reduction, shaved brussel & parmesan slaw

Pan Roasted Pork Loin
gingerbread brined, plum chutney

Risotto
arborio rice, roasted chestnuts, shitake mushrooms

Prime Burger
winconsin white cheddar, bacon, amish ketchup, shaved onion, hand-cut fries

As always, our seafood changes every day and all meals are served with our daily soup, salad and Shadeau Bakery Bread. And don't forget about our ever-changing, holiday inspired desserts!

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.

Comfort food, Murphin style!

Chef Brad's Winter menu just finished up it's debut weekend and the reviews are looking good! Take a look at what's cooking!

Wheat Ridge Chicken -  Pan Roasted Boneless Chicken, locally raised by our neighbor at Homestead Farm, served with a Grape and Cranberry Mostarda and Crisp Pancetta

Red Dog's Favorite Steak - Ten ounce Strip Streak from Cincinnati's Charles Bare Meat, topped with our From-Scratch Steak Sauce and Crispy Shallots

Will's Harvest -  Murphin Ridge Mac and Cheese! Penne tossed with sauteed Leeks and roasted Mushrooms in a Manchego Cream Sauce, topped with Toasted Breadcrumbs, Marcona Almonds and Curly Endive

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 paired with a salad topped with your choice of Homestead Farms Chicken or our fresh seafood selection.

Christmas

We still have a few spaces for Christmas. Why not leave the cooking to us and come celebrate?

~ Christmas Eve ~

Ginger Baked Ham with Bourbon, Brown Sugar and Dijon 

Confetti Vegetables

Cranberry Compote

Sweet Potato Gratin

Our House Rolls with Sweet Butter

Murphin Salad with Maple Vinaigrette

Christmas Yule Log

~ Christmas Day ~

Shrimp Cocktail Our Way

Roast Beef with Madeira Sauce and Herbed Yorkshire Pudding

Roast Turkey with Apple Sage Dressing

Vergetable Gratin

Whipped Potatoes with Celery Root and Garlic

Winter Salad with Cider Vinaigrette

Our House Rolls with Honey Butter 

English Trifle

Both dinners are served buffet style, with the perfect Christmas morning breakfast in between. No word on whether Santa will be attending, but we're keeping our fingers crossed...

November Happenings.

The leaves may be fading as the first frost approaches, but there's still a lot happening here on the Ridge. Here are just a few of the specials we have going on this month.

• Our Annual Gift Certificate Sale is on for the Holidays! Purchase a gift certificate between November 1st, 2011 and January 15th, 2012 and receive a 10% discount off of the face value. Grab one for the boss, the in-laws, or the overworked couple in need of an escape. Or stock up for your own romantic getaway - we won't tell! Call us and we'll take of the rest: 877-687-7446
• Fools coming to Adams County! The Appalachian Regional Theater is starting their new season with Fools, a play set in a small town in the Ukraine that's be put under a curse that stupefies all its residents. The troupe's past two shows have gained quite the following around here, not to mention our own maitre d' extraordinaire, Levi Grooms, will be on stage to steal a scene or two.The show is running for two weekends, November 11, 12 and 13th and November 18, 19, and 20th. As a special treat, we're offering 2 free tickets two anyone staying with us for the last performance on Sunday the 20th. Call to book your stay and pick up your tickets at check-in!
• Thanksgiving on the Ridge! Our Thanksgiving menu is set and we can't wait to loosen our belts a notch or two! Why not let us take care of the big meal while you relax and enjoy the last few sighs of Autumn in the country?

Sherry's Oyster Gratin and Portofino Cranberry Salad

Homemade Rolls and Sweet Potato Biscuits with Honey Butter

Apple Sage Pork Loin Roulade

-or-

Herb-Roasted Turkey with Pear and Mushroom Stuffing

Caramelized Brussels Sprouts with Bacon and Shallots

Joan's Sweet Potato Crisp

Amish Whipped Potatoes

Cardamom Pumpkin Pie with Fresh Whipped Cream

-or-

Old Fashioned Pecan Pie with Vanilla Bean Ice Cream

31.50 per person, plus tax and gratuity - Children 12 and under are half-price

Autumn Menu Sneak Peek!

We'll be rolling out the Autumn Menu in October (right after our final Farm to Field Dinner of the season on October 1st!), but in honor of the official equinox on Friday, we thought we'd give you a preview of what we have planned for our favorite time of the year.

Wheat Ridge Chicken ~ Pan-roasted Boneless Chicken, locally raised by our neighbor at Homestead Farm, served with a Maple-Ancho Glaze and Pecan Gremolata

Red Dog's Favorite Steak ~ 12 oz. Ribeye from Cincinnati's Charles Bare Meat, topped with Spanish Spiced Cauliflower and Lemon Zest Compound Butter

Inn House Pork ~ Bourbon and Brown Sugar Brined 8 oz. Boneless Pork Lion Chop topped with Caramelized Pumpkin and Toasted Pepitas

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

Smaller Plates:

Murphin Ridge Grilled Cheese ~ Shadeau Bakery Rye Bread layered with Sherry's famous Pear Preserves, creamy Brie and Whole Grain Mustard; served with fresh Murphin frites

Wills Harvest ~ Housemade, crispy Butternut Squash Ravioli served with Roasted Mushrooms in a Rosemary Brown Butter Sauce and topped with a Toasted Walnut Piccada

Dayton Salad and Soup ~ Fresh greens tossed with Cheddar Cheese, Sweet Peas, Country Ham, Egg, Onion and Nettie's Celery Seed Dressing paired with a bowl of today's soup.

Dog Days

While we've been running our summer menu for a couple weeks now, it's always a bit of a guessing game this time of year. Crops we were depending on come up short, crops we had counted out suddenly turn a new leaf, a neighbor calls with a whole pig or gallons upon gallons of blackberries that need a home - trust us, there's never a dull moment behind the scenes here! That being said, this past week we finally settled on an official menu, accounting for all the bounty Adams County has to offer.

So far, the favorite - including staff votes - is our Sausage Pizza and every bit of it is made right here in our kitchen. From our home-grown house-picked banana peppers to the from-scratch crust, to the homemade ricotta, to hand mixed local pork sausage, to the rustic tomato sauce... this is one serious pizza.

Why not come and try it for yourself with a little help from our Good Neighbor Special, where a two night stay, Sunday through Thursday, gets you 20% off your stay at the Inn or 10% off a Cabin. Anyone who takes advantage of this special will also get 10% off their dinners, a 10% off coupon to Miller's Furniture, our Amish buddies just up the road, AND two Fry Pies at Miller's Bakery. You don't even have to share them with us!

From Farm to Field at Murphin Ridge Inn

Our first ever Farm to Field Dinner is this Saturday, and Chef Brad has been all over southern Ohio taking inventory of local meats and produce. Between our garden, our neighbors' gardens and nearby friendly farms, he's got an almost official menu to share. "Almost" because like any local field dinner event (they're quite the rage these days!), anything can change at a moments notice. But if you're anything like us, just the though of Brad's delicious ideas gets our appetite going!

Farm to Field Dinner - July 2011

Basil Granita and Tomato Water

Watermelon Gazpacho, Local Jowl Bacon 

Panzanella Salad of Tomatoes, Amish Bread, Garden Herbs, Balsamic and Olive Oil

Cumin Roasted Green Beans

Stone-Fruit Salad of Peaches, Bibb Lettuce and Ohio White Cheddar

Classic Roast Chicken with Roasted Potatoes and Pan Sauce

Beer Braised Rabbit with Fresh Greens, Fennel, Onion and Grilled Shadeau Bread

Fresh Fettuccine, Zucchini, Greens, Local Cow's Milk Ricotta

Homemade Strawberry Ice Cream with Chocolate Stout Cake

Keep in mind that this an evolving menu - there are still a few ingredients that we're trying to track down before adding them to the menu. We want to feature all that the area has to offer this time of year, but also want to make sure that we're getting the best of the best!

All you have to do is show up, preferably hungry!