Vesper Martini

Cucumber-infused Bombay, St. Germain, Fresh Basil and Orange

Lady Slipper

Murray’s Steak Burger *

Chateaubriand for Two

Indulge in our rich and velvety creamed spinach, where tender greens are enveloped in a luscious, savory cream sauce, perfect as a side dish or a comforting treat.

Creamed Spinach

Madre Mezcal, Codigo Reposado, Angostura Bitters

Oaxaca Old Fashioned

Drumsambo Gunpowder Gin, Lillet Blanc, Amaro Nonino

White Negroni

Maker’s 46 bourbon and choice of Bittercube Bitters (Cherry Bark Vanilla, Orange, Jamaican #1, Blackstrap or Trinity bitters)

Maker’s 46 Custom Old Fashioned

Fig-infused Maker’s Mark, Aperol, Amaro Nonino, Lemon

Paper Plane

Redwood Empire rye, Peychaud bitters, absinthe rinse, house syrup, lemon twist

Redwood Sazerac

Murray's Single Barrel Eagle Rare bourbon, Carpano Antica, Warrior's port wine

Marie Murray’s Manhattan

Tito’s, Fresh Strawberry, Lemon, Basil, and Thyme

Basil Thyme

The Boulevardier

Courvoisier, Cointreau, fresh lemon, house syrup, splash of fresh orange

Murray’s Sidecar

Au Gratin Potatoes $9 • Asparagus $9 • Mashed Potatoes $8 • French Fries $8

Side Dishes

Indulge in a hearty loaded baked potato, generously topped with melted cheese, crispy bacon, fresh chives, and a dollop of sour cream, creating a perfect harmony of flavors in every bite.

Loaded Baked Potato

Creamy, cheesy potatoes baked to golden perfection, layered with rich béchamel and topped with a crunchy breadcrumb crust for a comforting side dish.

Au Gratin Potatoes

Indulge in our Poblano Creamed Corn, a delightful fusion of sweet, tender corn blended with creamy sauce and a hint of smoky poblano peppers for a rich, comforting side dish.

Poblano Creamed Corn

Creamy Arborio rice is infused with rich Gorgonzola cheese and sweet pear, creating a harmonious balance of flavors in every bite.

Gorgonzola and Pear Risotto

bacon wrapped 10 oz. center cut, Fourme d’Ambert, roasted pear, Port wine reduction

Blue Cheese Filet

sage rubbed, hot honey licorice reduction, roasted apple

Tomahawk Pork Chop

Crispy green beans stir-fried with Szechuan spices and garlic, delivering a spicy and savory kick in every bite.

Szechuan Green Beans

Delight in our succulent crab cake, crafted with fresh lump crab meat and a blend of spices, lightly breaded and pan-seared to golden perfection, served with a zesty remoulade sauce.

Crab Cake

Succulent seared scallops served on a bed of creamy risotto, garnished with fresh herbs and a drizzle of lemon butter sauce.

Scallops (2)

Begin by chilling a martini glass. You can do this by filling it with ice water and letting it sit while you prepare the cocktail.

Chill the Glass

In a cocktail shaker, combine the Plymouth Gin, Chopin Vodka, and Lillet Blanc. Fill the shaker with ice.

Mix the Ingredients

Shake the mixture vigorously for about 15 seconds, and then strain it into the chilled martini glass.

Shake and Strain

Express the oils from a lemon twist over the drink and drop it in as garnish. Serve immediately.

Garnish and Serve

Plymouth Gin

Chopin Vodka

Lillet Blanc

Lemon twist (for garnish)

Thinly slice the cucumber and reserve a few slices for garnish.

Prepare the Cucumber

In a cocktail shaker, muddle the cucumber slices and fresh basil leaves together to release their flavors.

Muddle Ingredients

Add the Bombay Sapphire Gin, St. Germain, fresh orange juice, and simple syrup to the shaker.

Combine Ingredients

Fill the shaker with ice cubes and shake vigorously for about 15 seconds.

Shake

Strain the mixture into a glass filled with ice and top with club soda.

Strain and Serve

Garnish with a slice of orange and a sprig of basil.

Garnish

Cucumber

Bombay Sapphire Gin

St. Germain Elderflower Liqueur

Fresh Basil Leaves

Fresh Orange Juice

Simple Syrup

Club Soda

Ice Cubes

Orange Slice

Basil Sprig

Gather all the ingredients. Make sure the ground Murray’s steak is cold.

Prepare the Ingredients

In a bowl, combine the ground Murray’s steak, salt, black pepper, garlic powder, and onion powder. Mix gently, being careful not to overwork the meat. Divide the mixture into two equal portions and shape them into burger patties.

Form the Patties

Preheat a grill or skillet over medium-high heat. Once hot, add the burger patties. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Cook the Burgers

Toast the burger buns on the grill or in a toaster. Place a lettuce leaf on the bottom half of each bun, followed by the cooked burger patty. Add a slice of tomato, and top with ketchup and mustard to taste. Close the burger with the top half of the bun.

Assemble the Burgers

Serve the burgers immediately while hot and enjoy!

Serve

Ground Murray’s steak

Salt

Black pepper

Garlic powder

Onion powder

Burger buns

Lettuce

Tomato

Cheddar cheese

Ketchup

Mustard

Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. Preheat your oven to 400°F (200°C).

Prepare the Beef

Rub the beef tenderloin with olive oil, then season generously with salt, black pepper, and fresh thyme.

Season the Beef

In a large oven-safe skillet, heat the butter over medium-high heat. Once hot, add the tenderloin and sear for about 3-4 minutes on each side until browned.

Sear the Beef

Transfer the skillet to the preheated oven and roast the beef for about 15-20 minutes for medium-rare, or until it reaches your desired doneness.

Cook in Oven

Remove the skillet from the oven and transfer the beef to a cutting board. Tent it with foil and let it rest for about 10 minutes.

Rest the Meat

In the same skillet, add minced garlic and cook for 1 minute. Add red wine and beef stock, simmer until reduced by half, scraping up any brown bits from the pan.

Make the Sauce (optional)

Carve the beef tenderloin tableside and serve with the optional sauce, if prepared.

Carve and Serve

Beef tenderloin

Olive oil

Fresh thyme

Butter

Garlic cloves

Red wine (optional for sauce)

Beef stock (optional for sauce)

Wash the fresh spinach thoroughly and remove any tough stems. Bring a large pot of salted water to a boil and blanch the spinach for about 2 minutes until wilted. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, squeeze out excess water and chop the spinach finely.

Prepare the Spinach

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.

Make the Cream Sauce

Stir in the chopped spinach into the cream sauce. Add the grated Parmesan cheese, nutmeg, salt, and black pepper. Mix well and let it cook for another 3-5 minutes until heated through and slightly thickened.

Combine and Season

Taste and adjust seasoning if necessary. Serve hot as a side dish.

Fresh spinach

Garlic, minced

Heavy cream

Parmesan cheese, grated

Nutmeg, grated

Chill an Old Fashioned glass by filling it with ice and setting it aside.

Prepare the Glass

In a mixing glass, combine the Madre Mezcal, Codigo Reposado, Angostura Bitters, and agave syrup.

Add ice cubes to the mixing glass and stir the mixture for about 30 seconds until well chilled.

Stir

Empty the ice from the chilled Old Fashioned glass and strain the mixture into the glass.

Strain

Express the oils from the orange peel over the drink and place it in the glass as a garnish.

Madre Mezcal

Codigo Reposado

Angostura Bitters

Agave Syrup

Orange Peel

Begin by chilling a coupe or rocks glass by filling it with ice water. Set aside while you prepare the cocktail.

In a mixing glass, add the Drumsambo Gunpowder Gin, Lillet Blanc, and Amaro Nonino. Fill the mixing glass with ice.

Stir the mixture gently for about 30 seconds until well chilled.

Discard the ice water from the chilled glass. Using a strainer, pour the cocktail mixture into the glass.

Twist a piece of lemon peel over the drink to release its oils, then drop it into the glass as a garnish.

Drumsambo Gunpowder Gin

Amaro Nonino

Lemon Twist (for garnish)

In a mixing glass, muddle the sugar cube with the water and 2 dashes of your chosen Bittercube Bitters until the sugar is dissolved.

Muddle the Ingredients

Pour in 2 oz of Maker's 46 Bourbon and fill the mixing glass with ice cubes.

Add the Bourbon

Stir the mixture gently for about 20-30 seconds until well chilled.

Stir the Cocktail

Strain the cocktail into an Old Fashioned glass over fresh ice cubes.

Strain into Glass

Express the oils from an orange peel over the drink and drop it in. Add a maraschino cherry for garnish.

Maker's 46 Bourbon

Bittercube Bitters (choose one)

Sugar Cube

Water

Maraschino Cherry

Chill a coupe or cocktail glass by filling it with ice water and setting it aside while you prepare the cocktail.

In a cocktail shaker, combine the fig-infused Maker’s Mark, Aperol, Amaro Nonino, and fresh lemon juice.

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Discard the ice water from the chilled glass, then strain the cocktail mixture into the glass.

Garnish with a lemon twist or a fig slice if desired.

Garnish (Optional)

Fig-infused Maker’s Mark

Aperol

Fresh lemon juice

Begin by rinsing a chilled rocks glass with absinthe. Swirl it around to coat the inside and then discard the excess.

In a mixing glass filled with ice, combine the Redwood Empire rye, Peychaud bitters, and house syrup.

Stir the mixture gently for about 30 seconds until well chilled. Strain the mixture into the prepared rocks glass.

Stir and Strain

Express the oils from a lemon twist over the drink and drop it in as a garnish.

Redwood Empire rye

Peychaud bitters

Absinthe

House syrup

Lemon twist

In a mixing glass filled with ice, combine the Eagle Rare bourbon, Carpano Antica sweet vermouth, Warrior's port wine, and Angostura bitters. Stir well until the mixture is chilled.

Mixing the Cocktail

Strain the mixture into a chilled coupe or cocktail glass.

Straining

Garnish with a maraschino cherry and an expressed piece of orange peel for added aroma.

Garnishing

Eagle Rare Bourbon

Carpano Antica Sweet Vermouth

Warrior's Port Wine

In a cocktail shaker, muddle the fresh strawberries, basil leaves, and thyme sprigs together to release their flavors.

Add the Tito’s Handmade Vodka, fresh lemon juice, and simple syrup to the shaker.

Add the Liquids

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well mixed and chilled.

Shake It Up

Strain the mixture into a glass filled with ice. Top with club soda for a refreshing finish.