Murdoch's Dining
CHIP & PUTT
CLASSIC WINGS | 17
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 | 16
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
MARYLAND CRAB SKINS | 16
Potato Skins Filled with our Maryland Crabcake Imperial, Finished
with Cheddar Jack Cheese, Remoulade Sauce & Scallions
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 | 12
Crispy Corn Tortillas Topped with Murdoch's Chili, Queso Sauce,
Jalapenos, Pico de Gallo, Sour Cream
PORK BBQ GRILLED CHEESE WEDGES | 13
Sourdough Grilled Cheese Filled with Cheddar, Tomato & Pulled Pork,
Cut into Slider Wedges, Served with Hickory BBQ Sauce
SPINACH & ARTICHOKE DIP | 11
Classic Spinach & Artichoke Dip Baked in Cast Iron with Crispy
House Tortilla Chips for Dipping
MURDOCH'S CHILI 5 | 8
Topped with Cheddar Jack & Green Onion
IN THE ROUGH
HEARTY WINTER GREEN CAESAR | 10
Baby Kale & Spinach Tossed in Caesar Dressing with
Shaved Parmesan, White Anchovy Filet, Roasted Challah Crouton
COASTAL GREENS SALAD | GF & V | 10
House Blend of Baby Greens, Craisins, Roasted Pecans, Red Onion,
Radish & Grape Tomatoes in Raspberry Vinaigrette
PEAR WALDORF SALAD | GF, V | 11
Asian Pears, Toasted Walnut, Craisin & Red Grapes in Citrus Herb
Dressing served over Baby Greens
WINTER SQUASH SALAD GF, V | 12
Roasted Butternut & Acorn Squash Tossed with Sweet Potato,
Cranberry, Gold Raisins, Red Onions & Extra Virgin, Olive Oil,
Served over Multi Color Quinoa
BURGER BOWL | GF | 12
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
BURGERS
LETTUCE, TOMATO, RED ONION, CHOICE OF CHEESE, SERVED ON
BRIOCHE BUN WITH CHOICE OF SIDE & PICKLE SPEAR
MURDOCH'S BURGER | 14
Grilled 7 Hills Farm Prime Grade Patty
TURKEY BURGER | 12
Grilled All Natural Turkey Patty
BEYOND BURGER | GF & V | 14
Plant-Based Vegan Patty, House Made Guacamole, Beefsteak Tomato,
Field Greens, *Must specify Gluten-Free Bun
SAND WEDGES
SERVED WITH CHOICE OF SIDE
GRILLED RANCH CHICKEN SANDWICH | 13
All-Natural Organic Chicken Breast, Fire-Grilled with Lettuce,
Tomato, Red Onion, Applewood Bacon, Ranch on a Brioche Bun
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
REUBEN | 15
Our House Made Corned Beef Reuben with Kraut, Swiss, 1000 Island,
Pressed Between Butter Grilled Rye Slices
GORGONZOLA HORSERADISH FRENCH DIP | 17
Shaved Beef on a Toasted Milano Sub Roll with Horseradish Sour Cream & Melted Gorgonzola, Cheese, Side of Au Jus for Dipping
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
SHRIMP PO BOY | 17
8" Toasted Hoagie Roll Filled with Fried Shrimp, Red Pepper Slaw, Remoulade, Housemade Calabrese Pepper Hot Sauce
APPLEWOOD BLT ON CHALLAH | 11
Applewood Bacon, Sliced Tomato, Romaine Hearts on Toasted Challah
CADDIES
FRENCH FRIES | 5
ONION RINGS | 5
SWEET POTATO FRIES | 5
CLUB-MADE CHIPS WITH DIJON BISTRO SAUCE | 4
FRESH SEASONAL FRUIT | GF | 5
COLESLAW | GF | 4
SEASONAL VEGETABLE | GF | 5
NEW POTATO SALAD | GF | 5
CHIP & PUTT
CLASSIC WINGS | 17
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 | 16
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
MARYLAND CRAB SKINS | 16
Potato Skins Filled with our Maryland Crabcake Imperial, Finished with
Cheddar Jack Cheese, Remoulade Sauce & Scallions
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 | 12
Crispy Corn Tortillas Topped with Murdoch's Chili, Queso Sauce,
Jalapenos, Pico de Gallo, Sour Cream
PORK BBQ GRILLED CHEESE WEDGES | 13
Sourdough Grilled Cheese Filled with Cheddar, Tomato & Pulled
Pork, Cut into Slider Wedges, Served with Hickory BBQ Sauce
SPINACH & ARTICHOKE DIP | 11
Classic Spinach & Artichoke Dip Baked in Cast Iron with Crispy House
Tortilla Chips for Dipping
MURDOCH'S CHILI GF | 5 | 8
Topped with Cheddar Jack & Green Onion
IN THE ROUGH
HEARTY WINTER GREEN CAESAR | 10
Baby Kale & 10 Spinach Tossed in Caesar Dressing with
Shaved Parmesan, White Anchovy Filet, Roasted
Challah Crouton
COSTAL GREENS SALAD | GF & V | 9
House Blend of Baby Greens, Tomato, Carrot, Red Onion English Cucumber, House White Balsamic Vinaigrette
PEAR WALDORF SALAD | GF, V | 11
Asian Pears, Toasted Walnut, Craisin & Red Grapes in Citrus Herb
Dressing, Served over Baby Greens
BURGER BOWL | GF | 12
Grilled Prime Grade Burger With Your Choice of Cheese, Served on Iceberg with Tomato, Red Onion, Cheddar Jack Cheese, Ranch Dressing
WINTER SQUASH SALAD | 12
Roasted Butternut & Acorn Squash Tossed with Sweet Potato, Cranberry,
Gold Raisins, Red Onions & Extra Virgin Olive Oil,
Served over Multi Color Quinoa
ADD ONS
Grilled Chicken | 5
Grilled Shrimp | 6
Grilled Salmon | 6
Crab Cake | 12
BURGERS
LETTUCE, TOMATO, RED ONION, CHOICE OF CHEESE, SERVED
ON BRIOCHE BUN WITH CHOICE OF SIDE & PICKLE SPEAR
MURDOCH'S BURGER | 14
Grilled 7 Hills Farm Prime Grade Patty
TURKEY BURGER | 12
Grilled All Natural Turkey Patty
BEYOND BURGER | GF & V | 14
Plant-Based Vegan Patty, House Made Guacamole, Beefsteak Tomato,
Field Greens, *Must specify Gluten-Free Bun
SAND WEDGES
SERVED WITH CHOICE OF SIDE
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
GRILLED RANCH CHICKEN SANDWICH | 13
All-Natural Organic Chicken Breast, Fire-Grilled with Lettuce,
Tomato, Red Onion, Applewood Bacon, Ranch on a Brioche Bun
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 Tortilla with Housemade
Calabrese Pepper Hot Sauce & Red Pepper Cabbage Slaw
REUBEN | 15
Our House Made Corned Beef Reuben with Kraut, Swiss, 1000 Island,
Pressed Between Butter Grilled Rye Slices
REUBEN | 15
Our Housemade Corned Beef Reuben with Kraut, Swiss, 1000 Island,
Pressed Between Butter, Grilled Rye Slices
GORGONZOLA HORSERADISH FRENCH DIP | 17
Shaved Beef on a Toasted Milano Sub Roll with Horseradish Sour Cream
& Melted Gorgonzola Cheese, Side of Au Jus for Dipping
LONG DRIVES
SERVED WITH VEGETABLE DU JOUR
SIRLOIN MARSALA GF | 29
Fire-Grilled 8oz Sirloin Steak Finished with Shallot, Mushrooms &
Marsala Wine Sauce, Seasoned with Garlic & Rosemary,
Served over Parmesan Risotto
WINTER FLOUNDER & PAPAS BRAVAS | 26
Fried Winter Flounder Filet & Spanish Fried Potatoes, Finished in Classic Smoky Bravas Sauce with Salsa Fresca
SALMON SCAMPI GF | 28
Our Pan Roasted Sixty South 28 Salmon Topped with Chardonnay Butter Sauce, Seasoned with Garlic, Lemon & Fresh Herbs, Served
over Pesto Risotto
VEAL PARMESAN & LINGUINI | 27
Veal Scallopini 27 Breaded & Pan Fried, Finished with House Crafted
Marinara Sauce, Fresh Mozzarella & Shaved Parmesan, Served over
Linguini in Red Sauce
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 | 5
NEW POTATO SALAD | GF | 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
CLASSIC SHRIMP COCKTAIL | 17
Old Bay Poached Shrimp, Classic Cocktail Sauce & Lemon Wedge
FRIED BRUSSELS SPROUTS | 9
Crispy Bacon & Balsamic Syrup
BEEF TARTARE | 18
Minced Prime Grade Grass Fed Beef Seasoned with Worcestershire,
Tabasco Shallot, Cornichon, Caper & Parsley, Served with
Cured Egg Yolk, Pickled Pearl Onion & Baguette
BAVARIAN PRETZEL | 8
Warmed with Rock Salt & Served with House Crafted Tart
Cherry Mustard
OYSTERS ROCKEFELLER | 15
1⁄2 Dozen Cappahosic Farm Oysters From Our Oyster Partner
in Gloucester, Baked with Spinach & Romano Cheese, Seasoned
with Lemon & Black Pepper
FRENCH ONION SOUP | 9
Classic Caramelized Onion Soup in Madeira Wine Broth, Melted
Gruyere Cheese & Seasoned Crouton
THE BEET BOX
CLASSIC CHOPPED CAESAR | 11
Chopped Romaine Hearts Tossed in Caesar Dressing with Parmesan,
White Anchovy Filet & Challah Crouton
COLONY ROOM HOUSE SALAD | 10
Mixed Farm Greens Tossed with Grape Tomato, Red Onion, Carrots,
English Cucumbers, Radish Honey Sweetened White Balsamic
Vinaigrette
STEAK HOUSE WEDGE SALAD | 11
Iceberg Wedge, Chopped Bacon, Grape Tomato, Red Onion, Chives,
Blue Cheese Dressing
LAND
All Items are Seasoned Simply with Olive Oil, Natural Sea Salt
& Butcher’s Grind Black Pepper, Served with Choice of 1 Sauce All
Beef is Prime Grade from our Lynchburg, Virginia Partner, Seven
Hills Food
7OZ CAST IRON FILET MIGNON | 35
14OZ FLAME-BROILED NEW YORK STRIP | 34
14OZ FLAME-BROILED DUROC PORK PORTERHOUSE | 26
8OZ FLAME-BROILED SIRLOIN | 25
8OZ FLAME-BROILED PICANHA STEAK | 23
ROTISSERIE HALF CHICKEN | 18
FOR TWO
CAST IRON CHATEAUBRIAND | 60
28OZ FLAME-BROILED TOMAHAWK RIBEYE | 70
SEA
4OZ CHEF’S RECIPE MARYLAND CRABCAKE | 33
Broiled in Butter, Served with Bearnaise Sauce
6OZ COLD WATER LOBSTER TAIL | GF | 25
Broiled & Served with Shallot Herb Butter
SESAME TUNA STEAK | 22
Teriyaki Glaze
BLACKENED SIXTY SOUTH SALMON FILET | 21
Seared in Cast Iron with Shallot, Fine Herbs & Butter
SHRIMP SKEWERS | GF | 20
Shrimp & Vegetable Skewers Brushed with Olive Oil & Fire-Grilled
SANDWICHES
COLONY ROOM SIGNATURE SEVEN HILLS PRIME BURGER | 19
Topped with Madeira Rosemary Caramelized Onions, Applewood Bacon
& Gruyere Cheese Served on a Toasted Challah Bun with Chef’s B-2 Steakhouse Mayo & Steakhouse Fries
TENDERLOIN TIP SANDWICH | 20
Seared Filet Tips, Caramelized Onions, Mushrooms, Horseradish Cream,
Blue Cheese on a Hoagie Roll, Served with Steakhouse Fries
ENTRÉE ADDITIONS
Available with Entrée Purchase Only
4OZ CRAB CAKE | 12
6OZ COLD WATER LOBSTER TAIL | 15
SHRIMP SKEWER | 9
SAUCES
Additional Sauces $1 each
BEARNAISE
CHIVE BLUE CHEESE
BACON ONION JAM
BURGUNDY GLACE
CHIMICHURRI
PORCINI SAGE BUTTER
SIDES | 5
STEAKHOUSE WEDGE FRIES
Natural Sea Salt, Garlic & Butcher’s Black Pepper
BROCCOLI CHEDDAR MAC & CHEESE Ô CREAM SPINACH
SAUTÉED MUSHROOM MEDLEY
LOADED BAKED POTATO
Butter, Cheddar Jack, Bacon, Chive, Sour Cream
RICE PILAF
SAUTÉED GARLIC GREEN BEANS
SAUTÉED VEGETABLE MEDLEY
A $10 charge will be applied for all split Entrées.
COOKIES & CREAM BAKED ALASKA | 11
Cookies & Cream Ice Cream on a Fudge Brownie Base Covered in
Meringue Flambé, Garnished with Chocolate Sauce
VANILLA CHEESECAKE & BLUEBERRIES | 9
Vanilla Scented New York Cheesecake with Fresh Blueberries
FLOURLESS BLACK FOREST CAKE | GF | 10
Flourless Chocolate Cake, Dark Morello Cherries, Whipped
Fresh Cream
HONEY VANILLA POACHED PEAR | 10
Cinnamon Crème Anglaise
CANNOLI CAKE | 11
Almond Cake Layered with Cannoli Cheese, Laced with Coffee
Ganache, Garnished with Cannoli Shell
3 SCOOPS* | GF | 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.