CHOCOLATE MARTINI

Dinner Special Wednesdays & SPRING Thursdays only MURPHY's includes soup or salad & baked potato ON MAIN

PRIME RIB

ESPRESSO

COFFEE

Choose how many Vanilla Ice Cream scoops you'd like

SCOOP IT UP!

Chef's Choice with, 4 Scoops Vanilla Ice Cream, Chocolate Sauce and a Cherry on Top!

MURPHY'S SUNDAE

DEEP FRIED OREOS

KEY LIME PIE

MOLTEN CHOCOLATE LAVA CAKE

CHEESECAKE

powdered sugar, berries, maple syrup & powdered sugar

BANANAS FOSTER FRENCH TOAST

fried buttermilk battered chicken breast, pearl sugar waffles & jalapeno honey glaze, served with home fries

CHICKEN & WAFFLES

Norwegian smoked salmon, hard boiled egg, capers, red onions, toasted pita & scallion cream cheese

SMOKED SALMON PLATTER

CORNED BEEF HASH

8 oz ribeye, 2 fried eggs & toasted sourdough, served with home fries

STEAK & EGGS

2 poached eggs, Canadian bacon, & hollandaise sauce on English muffins

EGGS BENEDICT

avocado, 2 sunny side up eggs & arugula on toasted sourdough, served with home fries

AVOCADO TOAST

scrambled eggs, chorizo, cheddar cheese & pico de gallo in a flour tortilla, served with home fries

BREAKFAST BURRITO

3 eggs (any style), bacon & toasted sourdough, served with home fries

CLASSIC BREAKFAST

CLAM CHOWDER

FRENCH ONION

VEGETABLE OF THE DAY

FRIED MOZZARELLA STICKS

choice of classic Buffalo, Guinness BBQ, garlic Parmesan or Old Bay dry rub add grilled chicken 8, veggie wings (6) 14

CHICKEN WINGS

Chill a martini or coupe glass in the freezer for at least 5 minutes. When ready, drizzle chocolate syrup around the inside rim of the chilled glass: hold the glass at an angle and rotate while piping or pouring the syrup so it forms decorative streaks. Return the glass to the freezer briefly while you make the cocktail.

Prepare the glass

Fill a cocktail shaker with the ice cubes. Pour in 2 oz vodka, 1 oz Baileys Irish Cream, 1 oz Mozart Chocolate Liqueur, and 0.5 oz heavy cream or half-and-half (if using).

Combine ingredients

Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker is very cold and the mixture is slightly frothy from the cream and Baileys.

Shake

Remove the chilled glass from the freezer. Double-strain the cocktail into the prepared glass using the shaker strainer (and a fine mesh strainer if available) to catch ice shards. Garnish by grating a small amount (about 1 tsp) of dark chocolate over the top or dust lightly with cocoa powder.

Strain and garnish

Serve immediately. Optionally provide a cocktail spoon or small biscuit on the side. Drink cold.

Serve

vodka (preferably vodka with a clean, neutral flavor)

Baileys Irish Cream

Mozart Chocolate Liqueur (or other chocolate liqueur)

heavy cream or half-and-half (optional, for extra creaminess)

chocolate syrup (for garnish and optional glass drizzle)

ice (for shaking)

grated chocolate or cocoa powder (for garnish)

Remove the prime rib from the refrigerator at least 2 hours before cooking (for a 5 lb roast) so it reaches near room temperature. Pat dry thoroughly with paper towels.

Bring roast to room temperature

In a small bowl mix kosher salt, black pepper, garlic powder, minced rosemary, minced thyme and olive oil to form a paste. Rub the mixture all over the roast, covering fat cap and sides. Place roast bone-side down on a rack in a roasting pan. If you prefer a crustier exterior, season the roast the night before, loosely covered in the refrigerator (then bring back to room temp before roasting).

Season

Preheat oven to 500°F (260°C). Roast at 500°F for 15 minutes to develop a crust. This aggressive heat jump-starts browning. Alternatively, for an even sear, sear the roast in a heavy skillet over high heat 2–3 minutes per side before roasting.

Preheat oven and sear (optional)

After the initial high-heat period, reduce oven temperature to 325°F (165°C). Insert an oven-safe meat thermometer into the thickest part of the roast, not touching bone. Roast until the internal temperature reaches 120–125°F for rare, 130–135°F for medium-rare, or 140°F for medium. For a 5 lb roast, plan approximately 15–18 minutes per pound after the high-heat sear; check thermometer frequently. Example target: 5 lb aiming for medium-rare — remove at 125°F (about 75–90 minutes after searing, depending on oven).

Roast at lower temperature

Transfer roast to a cutting board and tent loosely with aluminum foil. Rest 20–30 minutes. Carryover cooking will raise the internal temperature a few degrees. Resting lets juices redistribute for a juicier roast.

Rest

Using a sharp carving knife, slice between the ribs to serve rib-eye cuts, or remove bones then slice crosswise into thick slices (1/2–3/4 inch). Serve immediately with au jus and baked potato.

Carve

While the roast rests, pour drippings and fat from the roasting pan through a fine sieve into a measuring cup or bowl. Let sit 1–2 minutes so fat rises to the top; spoon off and discard excess fat, reserving about 1 tablespoon for flavor. Return roasting pan to medium heat on the stove (or use a skillet).

Collect pan drippings

Add the reserved tablespoon of fat or 1 tablespoon unsalted butter to the pan over medium heat. Add the finely chopped shallot and smashed garlic clove and cook 1–2 minutes until softened and fragrant, stirring so they don't burn.

Sauté shallot and garlic

Add the optional red wine (1 tablespoon) to deglaze the pan, scraping up browned bits. Cook 30–45 seconds to reduce slightly. Add beef stock (2 cups) and bring to a simmer. Reduce heat and simmer 5–8 minutes until flavors concentrate slightly. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk in 1 tablespoon unsalted butter off heat for sheen. Strain sauce into a small gravy boat and keep warm until serving.

Deglaze and finish

Preheat oven to 425°F (220°C) while roast rests or cooks (can be done concurrently). Scrub potatoes dry and pierce each potato 3–4 times with a fork. Rub skins with olive oil or melted butter and sprinkle coarse salt over them.

Prepare potatoes

Place potatoes directly on the oven rack or on a baking sheet and bake 45–60 minutes until skins are crisp and an inserted knife meets little resistance (timing depends on potato size). For faster result, microwave each potato 6–8 minutes on high then finish in the oven 15–20 minutes for crisp skin.

Bake potatoes

When potatoes are done, split open, fluff the interior with a fork, add 1 tablespoon butter to each, and serve with sour cream and chives on the side for guests to top to taste.

Finish and serve potatoes

bone-in prime rib roast (standing rib roast)

kosher salt

freshly ground black pepper

garlic powder

fresh rosemary, minced

fresh thyme, minced

olive oil

beef stock or low-sodium beef broth

dry red wine (optional)

shallot, finely chopped

garlic clove, smashed

unsalted butter

salt

baking potatoes (russet), scrubbed

olive oil or melted butter (for potato skin)

coarse salt (for potato skin)

sour cream

chives, thinly sliced

butter (for potato)

Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes for home machines). Warm the portafilter and cup by running a blank shot of hot water through the group head into the cup; discard that water and dry the portafilter and cup with the cleaning cloth.

Warm and prepare

Weigh 7 g of coffee beans and grind them to a very fine, consistent espresso grind. The grind should feel slightly finer than table salt and clump when pinched.

Weigh and grind

Place the portafilter on the scale, add the 7 g of ground coffee, and use your finger or a distribution tool to level the grounds so they are evenly spread across the basket.

Dose and distribute

Using the tamper, press the grounds evenly with around 20–30 pounds (9–14 kg) of pressure, ensuring the tamp is level. Wipe any loose grounds from the rim of the portafilter.

Tamp

Lock the portafilter into the group head. Place the shot glass or demitasse on the scale and tare. Start the shot and brew until you extract approximately 30 ml of espresso. Target brew time is 25–30 seconds for a single-shot dose; adjust grind finer if too fast or coarser if too slow.

Brew

When extraction reaches ~30 ml, stop the shot. Serve immediately in the warmed cup. For best flavor, drink within 1–2 minutes to appreciate crema and aroma.

Purge the group head with a short burst of water, knock out the used puck, rinse and wipe the portafilter and steam wand (if used).

Clean up

If using a 3-cup Moka pot instead of an espresso machine, fill the bottom chamber with water up to the safety valve (about 120 ml), fill the filter basket with 15 g very finely ground coffee (level but not tamped), assemble the pot, place on medium heat, and remove from heat when the top chamber is full and you hear a hissing/gurgling sound. Pour approximately 30 ml into a demitasse for a concentrated espresso-like shot.

finely ground espresso coffee

filtered water (for brewing)

espresso machine with portafilter (or stovetop/espresso maker)

tamper

scale

shot glass or demitasse cup

cleaning cloth

Weigh or measure 35 grams (0.035 kg) of coffee beans for roughly 2 standard cups (about 2 mug servings). This yields a brew ratio close to 1:15 (coffee to water).

Measure

Grind the beans to the appropriate grind size for your brew method: coarse for French press, medium for drip or pour-over, fine for espresso. Aim for uniform particles. Grind immediately before brewing for best freshness.

Grind

Bring 500 ml (0.5 l) of filtered water to the proper temperature. For most methods, target 90–96°C (195–205°F). If you don’t have a thermometer, bring to a boil and let sit 30 seconds.

Heat Water

Add the coarse ground coffee to the French press. Pour a small amount of hot water to bloom the grounds (about double the weight of coffee, ~70 ml). Wait 30–45 seconds. Pour the remaining water evenly, stir gently, place the lid with plunger up, steep 4 minutes, then press slowly and serve.

French Press (if using)

Place a filter and add medium-ground coffee. Pour a small amount of hot water to wet the grounds (bloom) and wait 30–45 seconds. Continue pouring in slow concentric circles until you’ve added 500 ml. Allow the brew to finish dripping (total brew time ~3–4 minutes).

Pour-Over / Drip

Use a fine grind and dose appropriate for your machine (this recipe’s 35 g can make multiple shots). Tamp evenly and pull 25–30 second shots into your cup.

Espresso (if using machine)

If using milk: heat or steam 125 ml (0.125 l) of milk to 60–65°C (140–150°F) and add to the brewed coffee as desired (for a latte or to lighten).

Add sugar or sweetener to taste (start with 1 teaspoon). Stir until dissolved.

For a flavored finish, sprinkle grated dark chocolate or 1 tsp cocoa powder and a pinch (0.25 tsp) of ground cinnamon on top or stir into the cup.

Serve immediately in warmed cups. Store leftover brewed coffee in a thermal carafe for up to 1–2 hours; reheating will alter flavor.

freshly roasted whole coffee beans

milk (dairy or plant)

sugar or sweetener

dark chocolate (grated) or cocoa powder

ground cinnamon

coffee grinder (if using whole beans)

coffee maker (drip, pour-over, French press, or espresso machine)

kettle

Remove the vanilla ice cream from the freezer 2–3 minutes before scooping so it softens slightly for cleaner scoops. Fill a glass or mug with hot water and let the ice cream scoop sit in it for 20–30 seconds, then shake off excess water—this warms the scoop and helps release ice cream easily.

Soften scoop and prep tools

Place the serving bowl or cup on a stable surface. If you prefer chilled bowls, place the bowl in the freezer for 5–10 minutes before serving.

Choose how many scoops of vanilla ice cream you want (typical options: 1, 2, or 3 scoops). For the recipe base we recommend 3 scoops; if you want more, use the extra scoops ingredient and adjust toppings proportionally.

Decide number of scoops

Using the warmed ice cream scoop, press firmly into the ice cream and rotate to form a round scoop. Release the scoop over the serving bowl and use the edge of the scoop or a small spatula to cut the bottom free if needed. Repeat until you have your chosen number of scoops placed neatly in the bowl.

If stacking scoops, place the largest or firmest scoop on the bottom and gently nest the next scoops on top so they balance without collapsing.

Drizzle 1–2 tablespoons of hot fudge or caramel sauce over the scoops. For a two-flavor finish, drizzle 1 tablespoon of each.

Sauces

Sprinkle 1 tablespoon crushed cookies or 1 tablespoon chopped nuts evenly over the ice cream to add crunch.

Crunch & texture

Add 1 teaspoon of sprinkles, pipe or dollop about 2 tablespoons of whipped cream on top, and finish with a maraschino cherry.

Fun finishing touches

Serve immediately with a spoon. If not serving right away, return the ice cream to the freezer between steps to avoid melting.

If preparing multiple orders, keep scooped ice cream in a chilled container on ice or in the freezer until ready to top and serve.

Vanilla ice cream (scooped)

Vanilla ice cream (extra scoops)

Hot fudge sauce

Caramel sauce

Chopped nuts (e.g., peanuts or almonds)

Sprinkles

Maraschino cherry

Whipped cream

Crushed cookies (e.g., Oreos)

Ice cream scoop (slightly warmed)

Serving bowl or cup

Place a sundae glass or bowl in the freezer for 5–10 minutes before assembling to keep the ice cream from melting quickly.

Chill serving vessel

Scoop four level scoops of vanilla ice cream and arrange them in the chilled sundae glass or bowl: three around the edge and one in the center, or two layers if the glass is tall.

Make quick chocolate sauce: in a small microwave-safe bowl or small saucepan combine the semi-sweet chocolate chips, cocoa powder, and granulated sugar.

If using microwave: add the hot water and butter, microwave in 15–20 second bursts, stirring between bursts until smooth (about 30–45 seconds total). If using stovetop: add the hot water and butter to the saucepan and warm over low heat, stirring constantly until chips melt and the mixture is smooth.

Remove from heat or microwave and stir in vanilla extract. If the sauce is too thick, whisk in up to 1 tablespoon of heavy cream to reach a pourable consistency. Let the sauce cool for 30–60 seconds so it is warm but not boiling-hot.

Spoon or drizzle about 2–3 tablespoons of chocolate sauce evenly over the four scoops of vanilla ice cream, letting some drip down the sides for a classic sundae look. Reserve any extra sauce for passing or for more topping.

Place one maraschino cherry on the peak of the center scoop.

Sprinkle the optional chopped toasted nuts (about 1 teaspoon) over the sundae if desired for crunch.

Serve immediately with a long-handled spoon so the ice cream doesn't melt before eating.

Vanilla ice cream

Heavy cream (optional, for thinning sauce)

Semi-sweet chocolate chips

Unsweetened cocoa powder

Granulated sugar

Unsalted butter

Vanilla extract

Hot water

Chopped toasted nuts (optional)

Sundae glass or bowl

Ice cream scoop

In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1 teaspoon salt until evenly combined.

Prepare dry ingredients

In a separate bowl whisk 1 cup cold milk, 1 large egg, and 1 teaspoon vanilla extract until smooth. If using club soda for a lighter batter, stir in 1 tablespoon club soda at the end.

Combine wet ingredients

Pour the wet mixture into the dry ingredients and whisk until smooth and lump-free. The batter should be thick enough to coat a cookie but still pourable. If batter is very thick, add up to 1-2 tablespoons more milk. If using panko for extra crispness, place 1 cup panko breadcrumbs in a shallow dish for dredging.

Make batter

Pour about 1 to 1.5 cups vegetable oil into a deep skillet or pot (enough to give a 1.5–2 inch deep fry depth). Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise to the surface within a few seconds and turn golden.

Heat oil

Working in small batches, drop 2-3 Oreos into the batter and use a fork or skewer to fully coat each cookie. Lift them out and allow excess batter to drip back into the bowl. If using panko, immediately roll each battered cookie in the breadcrumbs to coat lightly and add extra crunch.

Coat cookies

Carefully lower 2–3 coated Oreos into the hot oil. Fry for about 1 to 1.5 minutes per side, turning once with a slotted spoon or tongs, until golden brown and crisp. Do not overcrowd the pan — fry in batches so oil temperature remains steady. Adjust heat to maintain ~350°F (175°C).

Fry Oreos

Use a slotted spoon to transfer fried Oreos to a plate lined with paper towels to drain excess oil. Let them rest 1–2 minutes; they will be very hot inside.

Chocolate Martini

Prime Rib

Espresso

Coffee

Scoop It Up!

Murphy's Sundae

Deep Fried Oreos

Key Lime Pie

Molten Chocolate Lava Cake

Cheesecake

Bananas Foster French Toast

Chicken & Waffles

Smoked Salmon Platter

Corned Beef Hash

Steak & Eggs

Eggs Benedict

Avocado Toast

Breakfast Burrito

Classic Breakfast

Clam Chowder

French Onion

Vegetable Of The Day

Fried Mozzarella Sticks

Chicken Wings