Murdoch's Dining
CHIP & PUTT
CLASSIC WINGS | 18
Crispy Dozen, Served with Celery, Blue Cheese or Ranch Dressing,
Tossed in Buffalo, BBQ, Barbalo, Sweet Thai Chili, Garlic Parmesan,
Lemon Pepper or Old Bay
CHIPS & QUESO | 9
Crispy Tortilla Chips, Served with a Side of Pico de Gallo & Our House
Made Cheddar Queso Dip
BUFFALO CHICKEN SKINS | 12
Potato Skins Filled with Fried Buffalo Chicken Tenders & Cheddar Jack
Cheese,
Garnished with Sour Cream Ranch
QUESADILLA | 12
Fajita Peppers, Onions, Cheddar Jack Cheese, Served with Pico de Gallo,
Sour Cream & Guacamole
Add Grilled Chicken | 1 Add Grilled Shrimp | 2
CHILI CHEESE NACHOS | 13
Crispy Corn Tortillas Topped with Murdoch's Chili, Queso Sauce,
Jalapenos, Pico de Gallo, Sour Cream
FISH & CHIPS 13
Cracker Crumb Coated 4oz Icelandic Cod 13 Filet with a Basket
of Fries, Coleslaw & Tartar Sauce
CRISPY BANG BANG SHRIMP | 18
Half Pound Fried Shrimp Tossed in Bang Bang Sauce, Served with
House Cole Slaw
MURDOCH'S CHILI 5 | 8
Topped with Cheddar Jack & Green Onion
IN THE ROUGH
CHOPPED CAESAR 10
Chopped Romaine Hearts Tossed with Classic Caesar Dressing, Shaved Parmesan & Croutons
STRAWBERRY FIELDS SALAD 12
Baby Spinach Tossed with Poppy Seed Dressing Topped with
Strawberries, Red Onions, Craisins, Feta Cheese & Glazed Pecans
ICEBERG COBB SALAD 12
Iceberg Wedge, Grape Tomato, Avocado, Boiled Eggs, Gorgonzola
Crumbles, Chopped Bacon, Red Wine Vinaigrette
BURGER BOWL | GF | 13
Grilled Prime Grade Burger With Your Choice of Cheese, Served on
Iceberg with Tomato, Red Onion, Cheddar Jack Cheese, Ranch Dressing
ADD ONS
Grilled Chicken | 5
Grilled Shrimp | 6
Grilled Salmon | 6
Crab Cake | 12
THE BEET BOX
HUMMUS & PITA | 9
House Crafted Hummus, Seasoned with Lemon, Garlic & Tahini,
Finished with Zaatar, Fresh Herbs, Olive Oil & Pita Chips
COASTAL GREENS SALAD | 10
House Blend of Baby Greens, Craisins, Roasted Pecans, Red Onion,
Radish & Grape Tomatoes in Raspberry Vinaigrette
BEYOND BURGER | 15
Plant-Based Vegan Patty Housemade Guacamole, Beefsteak Tomato, Field Greens, Served with Choice of Side,*Must specify Gluten-Free Bun
MEDITERRANEAN VEGGIE WRAP | 14
Olive Oil Roasted Eggplant, Artichoke, Peppers, Red Onion & Squash
Tossed in Balsamic Syrup & Wrapped in a Flour Tortilla with
Hummus & Field Greens, Served with Choice of Side
SAND WEDGES
SERVED WITH CHOICE OF SIDE
MURDOCH'S BURGER | 15
Grilled 7 Hills Farm Prime Grade Patty, Lettuce, Tomato, Red Onion,
Pickle Spear, Choice of Cheese on Brioche Bun
CRISPY CHICKEN SANDWICH | 13
Country Fried Chicken Breast, Lettuce, Tomato, Pickles, Chipotle Ranch
SMOKED BBQ PORK SANDWICH | 14
Pulled Pork Shoulder Smoked in Chef's BBQ Spiced Rub Served on
Brioche Bun with Cheddar, BBQ Sauce & Fried Onions
CRANBERRY WHEAT TURKEY SANDWICH | 13
All Natural Smoked Turkey, Minted Cranberry Mayo, Mixed Baby
Greens on Wheatberry Bread
FISH TACO | 15
Market Fish Grilled or Blackened on Flour Tortillas with
Housemade Calabrese Pepper Hot Sauce & Red Pepper Cabbage Slaw
HOT PASTRAMI | 15
House Smoked Prime Grade Brisket 15 Pastrami, Pickles, Mustard &
Swiss Pressed Between Butter Grilled Rye slices
CHEESESTEAK HERO | 17
Half Pound of Seasoned Shaved Sirloin, Mushrooms, Fried Onions
& Provolone on a Toasted Milano Hoagie Roll
MONTE CRISTO | 14
Thick Challah Slices Filled with Honey Ham, Swiss Cheese & Dijon
Bistro Sauce, Battered & Pan Fried, Topped with Red Currant Jelly
& Confectioner's Sugar
APPLEWOOD BLT ON CHALLAH | 11
Applewood Bacon, Sliced Tomato, Romaine Hearts on Toasted Challah
CADDIES
SEASONAL VEGETABLE 5
CHEDDAR MAC & CHEESE 5
FRENCH FRIES 5
ONION RINGS 5
SWEET POTATO FRIES 5
CLUB MADE CHIPS WITH DIJON BISTRO SAUCE 4
FRESH SEASONAL FRUIT 4
COLESLAW 4
NEW POTATO SALAD 5
CHIP & PUTT
CLASSIC WINGS | 18
Crispy Dozen, Served with Celery, Blue Cheese or Ranch Dressing,
Tossed in Buffalo, BBQ, Barbalo, Sweet Thai Chili, Garlic Parmesan,
Lemon Pepper or Old Bay
CRISPY BANG BANG SHRIMP | 18
Half Pound Fried Shrimp Tossed in Bang Bang Sauce, Served with
House Cole Slaw
CHIPS & QUESO | 9
Crispy Tortilla Chips, Served with a Side of Pico de Gallo & Our House
Made Cheddar Queso Dip
BUFFALO CHICKEN SKINS 12
Potato Skins Filled with Fried Buffalo Chicken Tenders & Cheddar Jack
Cheese, Garnished with Sour Cream Ranch
QUESADILLA | 12
Fajita Peppers, Onions, Cheddar Jack Cheese, Served with Pico de Gallo,
Sour Cream & Guacamole
Add Grilled Chicken | 1 Add Grilled Shrimp | 2
CHILI CHEESE NACHOS | 13
Crispy Corn Tortillas Topped with Murdoch's Chili, Queso Sauce,
Jalapenos, Pico de Gallo, Sour Cream
FISH & CHIPS 13
Cracker Crumb Coated 4oz Icelandic Cod 13 Filet with a Basket
of Fries, Coleslaw & Tartar Sauce
MURDOCH'S CHILI 5 | 8
Topped with Cheddar Jack & Green Onion
IN THE ROUGH
CHOPPED CAESAR 10
Chopped Romaine Hearts Tossed with Classic Caesar Dressing, Shaved Parmesan & Croutons
STRAWBERRY FIELDS SALAD 12
Baby Spinach Tossed with Poppy Seed Dressing Topped with
Strawberries, Red Onions, Craisins, Feta Cheese & Glazed Pecans
ICEBERG COBB SALAD 12
Iceberg Wedge, Grape Tomato, Avocado, Boiled Eggs, Gorgonzola
Crumbles, Chopped Bacon, Red Wine Vinaigrette
BURGER BOWL | GF | 13
Grilled Prime Grade Burger With Your Choice of Cheese, Served on
Iceberg with Tomato, Red Onion, Cheddar Jack Cheese, Ranch Dressing
ADD ONS
Grilled Chicken | 5
Grilled Shrimp | 6
Grilled Salmon | 6
Crab Cake | 12
THE BEET BOX
HUMMUS & PITA | 9
House Crafted Hummus, Seasoned with Lemon, Garlic & Tahini,
Finished with Zaatar, Fresh Herbs, Olive Oil & Pita Chips
COASTAL GREENS SALAD | 10
House Blend of Baby Greens, Craisins, Roasted Pecans, Red Onion,
Radish & Grape Tomatoes in Raspberry Vinaigrette
BEYOND BURGER | 15
Plant-Based Vegan Patty Housemade Guacamole, Beefsteak Tomato, Field Greens, Served with Choice of Side,*Must specify Gluten-Free Bun
SEARED SNAPPER | 27
Pan Seared Snapper Filet Over a Bed of Quinoa & Vegetable du Jour,
Finished with Pineapple Salsa
SAND WEDGES
SERVED WITH CHOICE OF SIDE
MURDOCH'S BURGER | 15
Grilled 7 Hills Farm Prime Grade Patty, Lettuce, Tomato, Red Onion,
Pickle Spear, Choice of Cheese on Brioche Bun
MONTE CRISTO | 14
Thick Challah Slices Filled with Honey Ham, Swiss Cheese & Dijon
Bistro Sauce, Battered & Pan Fried, Topped with Red Currant Jelly
& Confectioner's Sugar
CRISPY CHICKEN SANDWICH | 13
Country Fried 13 Chicken Breast, Lettuce, Tomato, Pickles, Chipotle
Ranch
SMOKED BBQ PORK SANDWICH | 14
Pulled Pork Shoulder Smoked in Chef's BBQ Spiced Rub Served on
Brioche Bun with Cheddar, BBQ Sauce & Fried Onions
CRANBERRY WHEAT TURKEY SANDWICH | 13
All Natural Smoked Turkey, Minted Cranberry Mayo, Mixed Baby
Greens on Wheatberry Bread
FISH TACO | 15
Market Fish Grilled or Blackened on Flour Tortillas with
Housemade Calabrese Pepper Hot Sauce & Red Pepper Cabbage Slaw
HOT PASTRAMI | 15
House Smoked Prime Grade Brisket 15 Pastrami, Pickles, Mustard &
Swiss Pressed Between Butter Grilled Rye slices
CHEESESTEAK HERO | 17
Half Pound of Seasoned Shaved Sirloin, Mushrooms, Fried Onions
& Provolone on a Toasted Milano Hoagie Roll
LONG DRIVES
SERVED WITH VEGETABLE DU JOUR
BLACKENED SALMON | 28
Our Sixty South Salmon Pan Roasted in Cajun Spices, Served
Over Rice Pilaf with Corn & Bean Salsa
EGGPLANT PARMESAN | 22
Fried Eggplant Slices layered with Mozzarella & Parmesan, Baked in
our House Marinara Sauce, Served with Penne Pasta
PETITE FILET MIGNON | 30
5 oz. Petite Filet Mignon, Fire Grilled & Topped with Savory Garlic
Herb Butter, Served with Rice Pilaf & Vegetable du Jour
CADDIES
FRENCH FRIES | 5
ONION RINGS | 5
SWEET POTATO FRIES | 5
CLUB-MADE CHIPS WITH DIJON BISTRO SAUCE | 4
COLESLAW | GF | 4
SEASONAL VEGETABLE | GF | 5
FRESH SEASONAL FRUIT | GF | 4
NEW POTATO SALAD | GF | 5
CHEDDAR MAC N CHEESE | 5
DESSERT
CARAMEL BLONDIE SUNDAE 9
House Crafted Blondie, Vanilla Ice Cream, Caramel Sauce Whipped
Cream, Maraschino Cherry
CHERRY COBBLER GF 10
Classic Cherry Cobbler, Topped with Gluten Free Oat Streusel, Baked
in Cast Iron, Finished with a Scoop of Strawberry Ice Cream
CHOCOLATE PEANUT BUTTER PIE 11
Chocolate Base Topped with Peanut Butter Mousse, Chopped Peanut
Butter Cups, Chocolate Sauce Whipped Fresh Cream
NEW YORK CHEESECAKE 10
Traditional New York Style Cheescake on Graham Cracker Crust Finished
with Seasonal Berry Comporte
HOUSEMADE THREE SCOOPS 6
Choice of Premium Chocolate or Vanilla Bean or Strawberry
MURDOCH'S MILKSHAKE 5
Choice of Premium Chocolate or Vanilla Bean Topped with Whipped
Cream
**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.
The Colony Room
STARTERS
ASPARAGUS IMPERIAL | 18
Jumbo Asparagus Roasted with Chef’s Jumbo Lump Crab Imperial,
White Truffle Brie Mornay & Red Veined Sorrel
“YEAGER” WURST | 13
Chef’s Personal Recipe Smoked German Jagerwurst, Pickled Cabbage
& Mustard Seed Slaw, Tart Cherry Mustard
TUNA TORO | 17
Sushi Tuna Belly Seared Rare, Served in Green Apple & Melon
Gazpacho with Sambal Matta & Edible Bouquet
CHARRED SPANISH OCTOPUS | 14
Roasted Mediterranean Vegetable Salad, Preserved Lemon, Black Olive
Oil & Smoked Paprika Salt
TERIYAKI FILET SKEWERS | 12
Ginger Lemon Grass Steamed Edamame, Fried Leeks
CLASSIC CAESAR | 11
Chopped Romaine Hearts, Shaved Grana Padano, Classic Caesar
Dressing, Garlic Croutons
THE BEET BOX
HEIRLOOM CARROTS | 11
Colorful Blend of Heirloom Baby Carrots, Sumac Roasted over
Romesco Naan with Tzatziki & Toasted Zaatar Almonds
BURRATA & CITRUS | 13
Heirloom Grape Tomatoes, Radish & Arugula Tossed in Sicilian Olive
Oil Served over Grapefruit & Oranges with Burrata Cheese & Blood
Orange Syrup
BLUEBERRY LEMON SALAD | 12
Baby Spinach, Radish, Pickled Watermelon Rind, Blueberry &
Preserved Lemon Tossed in Sicilian Olive Oil & Cracked Black Pepper
Served on Grilled Watermelon
COLONY ROOM HOUSE SALAD | 10
Mixed Farm Greens Tossed with Grape Tomato, Red Onion, Carrots, Cucumbers, Radish Honey Sweetened White Balsamic Vinaigrette
MAINS
COLONY CRAB CAKE SANDWICH | 22
Chef’s Recipe Jumbo Lump Crab Cake Broiled in Butter with Beefsteak
Tomato, Watercress & Tarragon Choron Aioli Toasted Challah Bun with
Old Bay & Herb Steakhouse Potato Wedges
CHILEAN SEA BASS | 40
Cast Iron Seared Chilean Sea Bass in Lemon Grass Beurre Blanc
with Spring Vegetables, Roasted Garlic Slices, Sun Dried Tomato &
Edible Bouquet
VENISON ROUND | 37
Venison Round, Blackberry Stained Red Onion Jam, Roasted Jumbo
Asparagus & Twice Baked Potato
SHRIMP & SCALLOP RISOTTO | 39
Seared Shrimp & Diver Sea Scallops Dressed with Herbaceous
Tomato Vin Blanc, Petite Vegetables & Saffron Risotto
WILD BOAR SALTIMBOCCA | 38
Pan Roasted Wild Boar Tenderloin Wrapped in Sage & Prosciutto,
Fresh Tagliatelle Pasta Tossed in Cauliflower Mornay White Truffle Oil,
Peas, Pearl Onions & Wild Foraged Virginia Mushrooms
TROUT ALMONDINE | 27
Pan Seared Carolina Mountain Trout Filet Finished in Chardonnay &
Almond Parsley Butter, Saffron Risotto & Sautéed French Beans
TERES MAJOR | 33
Fire Grilled & Finished with Black Truffle MaitreD’hotel Butter, RoastedJumboAsparagus&TwiceBakedPotato
FLAME BROILED SALMON STEAK | 30
Bone in Sixty South Salmon Steak, Fire Grilled with Fresh Dill Sour
Cream, Preserved Lemon, Twice Baked Potato & Roasted Jumbo
Asparagus
SURF & TURF | 42
Flame Broiled Sirloin Steak Simply Finished with Butchers Pepper &
Muldon Salt, Split Poached Maine Cold Water Lobster Tail Clarified
Butter, Corn & Lima Bean Succotash, Twice Baked Potato
PIRI PIRI SWORDFISH | 29
Atlantic Swordfish Rubbed with Piri Piri Pepper Blend & Fire Grilled, Watermelon Pomegranate Salsa, Saffron Risotto & Sautéed French Beans
BEEF BOURGUIGNONNE | 41
Our Deconstructed Version of Filet Mignon, Petite Vegetables & Potatoes,
Black Truffle Burgundy Wine Sauce, Crispy Shallots
A $10 charge will be applied for all split Entrées.
ORANGE CREME BRULEE 10
Orange Segments & Raspberry Garnish
CARROT CAKE CHEESECAKE 11
Carrot Cake Base, Vanilla Cheesecake Top, Caramel Sauce
Whipped Cream & Candied Pecans
STRAWBERRY RHUBARB SWISS ROLL 12
Vanilla Sponge Roulade, Vanilla Buttercream Strawberry
Rhubarb Compote Garnished with Vanilla Ice Cream
CHOCOLATE LAYER CAKE 10
Chocolate Cake, Chocolate Buttercream, Chocolate Ganache
Chocolate Sauce, Whipped Cream
BROWNIE SUNDAE 9
Chocolate Brownie, Vanilla Ice Cream, Chocolate Sauce, Caramel
Sauce Whipped Cream, Cherry
3 SCOOPS 7
Ask your Server about our Housemade Ice Cream & Sorbet Selection
*SOME FLAVORS MAY CONTAIN GLUTEN
CONFIRM WITH YOUR SERVER
ORANGE ECLIPSE 11
Mount Gay Eclipse Rum, Blood orange Juice, Sweet Vermouth
Angostura Bitters
SMOKED OLD-FASHIONED 13
Buffalo Trace Bourbon, Simple Syrup, Angostura Bitters,
Garnished Orange Peel & Cherry
MEZCAL MARGARITA 16
Dos Hombres Mezcal, Agave Nectar, Fresh Lime Juice, Cointreau
TOMMY'S MULE 13
Dewar's White Label, Ginger Beer, Agave Nectar
STONE FENCE 14
Maker's Mark, Angostura Bitters, Apple Cider, Fresh Mint
MAESTRO TEQUILA COCKTAIL 16
Maestro Dobel Tequila, Fresh Sweet & Sour, Fresh Lime Juice
THE BOTANIST 14
The Botanist Gin, St. Germaine, Fresh Lemon Juice, Cucumber,
Fresh Mint
FIRESIDE 12
Grey Goose, Maple Syrup, Pink Grapefruit Juice, Fresh
Rosemary Sprig
BUBBLES
bottles only
FAIRE LA FÊTE, BRUT ROSÉ, FRANCE 54
Coral in color with aromas of white cherry and just ripened
strawberries. Fresh citrus acidity is balanced by minerality and
a brioche and shortcake finish.
AVISSI PROSECCO, ITALY 14
Brilliant straw-yellow color. Delicate floral notes and fruity
aromas. Inviting fresh fruit flavors lead to a clean crispness on
the palate and refined finish
TAITTINGER BRUT LA FRANÇAISE, FRANCE 65
Produced from select Chardonnay, Pinot Noir, and Pinot Meunier
grapes. Subtle, pale gold color with fragrant berry and white fruit
aromas. A fresh, balanced acidity, long, crisp toasty finish
WHITE
bottle / glass
GREG NORMAN ESTATES, SAUVIGNON BLANC,
MARLBOROUGH 34 / 9
Loaded with tropical aromas of passionfruit and guava as well
as grapefruit and fresh cut grass. The punchy palate reveals
vibrant flavors of lemon-lime citrus, guava, pineapple and pink
grapefruit. An incredibly aromatic wine with an inviting, soft texture
and zippy acidity.
TERLATO, PINOT GRIGIO, ITALY 48 / 12.75
Light gold in color. Bright notes of white peach, pear and
spring flowers. Complex and layered with ripe peach, pear,
citrus and a mouthfilling texture with crisp mineral finish.
CHATEAU STE MICHELLE, RIESLING, COLUMBIA VALLEY
WASHINGTON 30 / 8
Inviting and easy to drink with flavors of white peach, apricot, pear
and zesty grapefruit.
LANDMARK, CHARDONNAY, SONOMA COUNTY,
CALIFORNIA 48 / 12.75
Aromas of ripe lemon, baked yellow apple, peach, butterscotch
with chamomile flower and lemon grass notes. On the palate,
flavors of ripe lemon, yellow apple skin, white peach and just
ripe apricot with hints of grilled pineapple.
CHATEAU STE MICHELLE INDIAN WELLS, CHARDONNAY,
CALIFORNIA 42 / 11
Delivers an appealing tropical fruit character from warmer sites.
Ripe pineapple and butterscotch flavors and rich, creamy texture.
Try it with scallops, scampi or pasta with rich sauces.
ROSE
bottle / glass
FLEUR DE MER, CÔTES DE PROVENCE ROSÉ,
FRANCE 48 / 12.75
Aromas of wildflowers, ripe cherry and fresh cut citrus. Soft,
smooth and beautifully balanced on the palate, fruit- forward
notes of white peach, raspberry, strawberry and watermelon
blend with refreshing hints of sea spray and herbs.
RED
bottle / glass
SEA SUN, PINOT NOIR, CALIFORNIA 42 / 11
A deep, alluring red, strikingly soft on both the nose and palate.
Entry on the palate is bright and fruit driven. Texture is plush
and silky smooth, leading into a finish that evokes the taste and
feel of milk chocolate.
TWOMEY, PINOT NOIR, RUSSIAN RIVER VALLEY,
CALIFORNIA 85 / 25
Red and black cherry, rose and cedar aromas. Broad, lush and
juicy upon entry with silky, supporting tannins on the mid-palate.
Rich, fine tannins; spicy and savory finish.
QUEST, CABERNET SAUVIGNON, PASO ROBLES,
CALIFORNIA 65 / 16.75
Displays a beautiful creamy menthol nose with hints of sweet coco.
These aromas continue through the palette and evolve into rich
flavors of dark chocolate and crisp mint; the result of being aged in
American Oak barrels.
BANSHEE, CABERNET SAUVIGNON, SONOMA COUNTY,
CALIFORNIA 48 / 12.75
Deep, purple-ruby in color with aromas of ripe fig, cassis, vanilla
and hints of pine and peppercorn. A juicy entry on the mouth
delivers plush, fine tannins with a velvety texture. This approachable, medium-bodied cabernet has densely layered flavors of dark plums
with rustic notes of forest floor and spice.
TERRAZAS DE LOS ANDES, MALBEC RESERVA, MENDOZA,
ARGENTINA 50 / 13
Smooth, bold, fresh and complex, it displays intense color and has
smooth, toasty, tobacco-like notes from aging in
**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.