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SHAREABLES / SALADS

CHEESE BOARD
LOCAL ARTISAN CHEESE, HOUSE MADE JAM, OLIVES, PICKLED RED ONIONS, CROSTINI 19

MUSSELS
PEI MUSSELS SAUTEED WITH GOCHUJANG, WHITE WINE, GARLIC, LEEKS 18

MURPH’S “CLASSIC” WINGS
CRISPY BONE-IN WINGS 16
CHOICE: BUFFALO, MAPLE BOURBON BBQ,
LEMON PEPPER GARLIC & ROMANO, MANGO CURRY

NACHOS VEGETABLE GRANDE
FRESH TORTILLA CHIPS, TOMATOES, JALAPENOS, RED ONIONS, MONTEREY JACK CHEESE, SCALLIONS, SOUR CREAM, PICO DE GALLO 15 ADD CHICKEN (5) PULLED PORK (7) LOBSTER (14)

POUTINE
HAND-CUT SEASONED FRIES, LOCAL VT CHEESE CURDS,
GRAVY 16

FRENCH ONION SOUP
SWISS CHEESE, CROSTINI 9

LOBSTA’ SALAD
COLD MAINE LOBSTER SALAD, AVOCADO AND OLIVE OIL TOASTED CROSTINI 22

HOUSE SALAD
MIXED GREENS, GRAPE TOMATOES, RED ONIONS, CARROTS,
CROUTONS, PARMESAN CHEESE, BALSAMIC VINAIGRETTE 10
ADD TOFU (5) CHICKEN (5) SALMON (12)

BEET SALAD
PICKLED BEETS, ARUGULA SPRING MIX, GOAT CHEESE, WALNUTS, TOMATO, BALSAMIC PEARLS WITH ORANGE VINAIGRETTE 16
ADD TOFU (5) CHICKEN (7) SALMON (12)

ORIGINAL CAESAR SALAD
ROMAINE, HOUSE CAESAR DRESSING, CROUTONS,
PARMESAN CHEESE 13
ADD TOFU (5) CHICKEN (5) SALMON (12

A LA CARTE SIDES

MAINS

MURPH’S MEATLOAF
A MIXTURE OF BEEF, PORK, GARLIC TOPPED WITH MUSHROOMS, ONION AND GRAVY. SERVED WITH ROASTED RED POTATOES AND VEGETABLE OF THE DAY 24

PETIT FILET
BEARNAISE SAUCE, HERBED POTATO AU GRATIN, ROASTED BROCCOLINI 34

CREOLE SALMON
CREOLE-SEASONED SALMON FILET, SHRIMP & SCALLOP BREAD STUFFING TOPPED WITH A WHOLE GRAIN MUSTARD CREAM SAUCE – SERVED WITH TWO SIDES 30

FISH AND CHIPS
FRESH HADDOCK FILLET, FRENCH FRIES, COLESLAW,
REMOULADE 23

SEAFOOD RISOTTO
SAFFRON RISOTTO, SHRIMP, SCALLOPS AND CALAMARI
SAUTEED WTH GARLIC AND LEEK IN A BUTTERY WHITE WINE SAUCE – TOPPED WITH FRESH ROMANO CHEESE 34

THE ULTIMATE LOBSTER SCAMPI
MAINE LOBSTER, TOMATO, SCALLION, LINGUINI IN A BUTTERY LEMON CREAM SHERRY WINE SAUCE TOPPED WITH ROMANO 36

MAC ‘N CHEESE
PENNE PASTA, CREAMY VT CABOT CHEDDAR CHEESE SAUCE 22 CHICKEN (5) PULLED PORK (7) LOBSTER (14)

LAMB SHANK
SLOW ROASTED LAMB, RICE PILAF WITH GREEK INFLUENCES -TOPPED WITH TZATZIKI 32

VEGAN STUFFED EGGPLANT
A QUINOA STUFFING WITH LEEKS, WALNUT, GARLIC AND CELERY -TOPPED WITH PICKLED CARROTS AND CHERRY COULIS 23

HANDHELDS

SERVED ON BRIOCHE BUN-CHOICE OF SIDE

CERTIFIED ANGUS SIRLOIN BURGER
LETTUCE, TOMATO, PICKLE 16

MURPH BURGER (Est 1992)
SLAB BACON, LOCAL CABOT AMERICAN, REMOULADE, CRISPY SHALLOTS, LETTUCE, TOMATO, PICKLE 18

BRIE BURGER
BRIE CHEESE, VT MAPLE BACON CHUTNEY, ROASTED GARLIC-HERB AIOLI, ARUGULA 18

CRISPY CHICKEN SANDWICH
LETTUCE, TOMATO, PICKLE, CHIPOTLE AIOLI 16

CRISPY FLASH-FRIED HOUSE CHICKPEA BURGER *
LETTUCE, TOMATO, PICKLE, CHIPOTLE AIOLI 16

Parties of 5 or more are subject to 20% auto-gratuity. Eating undercooked eggs, meat, fish and poultry may increase the risk of foodborne illness “NH Law.” Please inform your server if a person in your party has a food allergy.