Murray's

Chilled jumbo shrimp artfully arranged around a glass of vibrant, tangy cocktail sauce accompanied by a fresh lemon wedge.

Golden pan-fried Maryland crab cakes served with a dollop of zesty, spiced remoulade.

Tender escargot broiled in fragrant garlic and herb butter, served piping hot and bubbly in a traditional ceramic dish.

Delicately sliced raw beef tenderloin topped with peppery arugula, capers, Parmigiano-Reggiano, smoked sea salt, and cracked black pepper.

Sesame-crusted seared tuna showing a vibrant red center, served with miso soy sauce, wasabi aioli, and pickled ginger slaw.

Broiled Blue Point oysters topped with a rich blend of shallots, spinach, bacon, and melted Parmigiano-Reggiano.

Fresh mushroom caps generously stuffed with a savory blend of pecans, apples, and melted gorgonzola cheese.

Daily chef-prepared soup selection crafted with seasonal ingredients and fresh herbs.

Red and golden beets, fresh watermelon cubes, cherry tomatoes, and creamy burrata drizzled with a rich balsamic reduction.

Crisp iceberg lettuce wedge loaded with cherry tomatoes, red onion, crumbled bacon, gorgonzola, and French and Roquefort dressing.

Seared ahi tuna, green beans, fingerling potatoes, red onion, olives, and hard-boiled egg tossed in balsamic vinaigrette.

Crisp romaine lettuce tossed in creamy house Caesar dressing, topped with shaved parmesan and garlic toast croutons.

Fresh mixed greens with cucumber, red onion, cherry tomatoes, and grated carrots served with your choice of dressing.

An 8 oz. top sirloin steak cooked to your preference, showcasing expert grill marks and savory pan juices.

A tender 6 oz. beef tenderloin filet perfectly seared and resting on a clean white plate.

An 8 oz. chopped steak burger served with fresh sliced tomatoes and a side of creamy cottage cheese.

Pan-seared chicken breast topped with artichoke hearts, olives, and red peppers in a savory pan sauce.

Pan-seared Atlantic salmon fillet garnished with a savory reduction of rhubarb, onion, garlic, and ginger.

Fresh fettuccine pasta tossed in vibrant green pesto, topped with melted mozzarella, cherry tomatoes, and toasted pine nuts.

Golden-seared sea scallops served atop creamy risotto with shaved fennel and a glossy citrus beurre blanc sauce.

A 14 oz. center-cut strip sirloin encrusted with Dijon mustard, brandied peppercorns, and garlic jam.

A massive 28 oz. bone-in cut combining both strip sirloin and tenderloin for the ultimate steakhouse experience.

An 8 oz. top sirloin steak that is naturally lean, tender, and full of robust flavor.

A luxurious 24 oz. center-cut beef tenderloin carved tableside and presented elegantly on a warm platter.

An 8 oz. ground steak burger served on a toasted bun with crisp lettuce, tomato, onion, and pickle.

A gourmet burger topped with crispy bacon, sautéed onions, and melted gorgonzola blue cheese.

A decadent burger finished with Dijon mustard, creamy brandy peppercorns, and melted American cheese.

A classic patty melt featuring a 6 oz. steak burger, caramelized onions, and melted Swiss cheese on toasted rye.

A hearty steak sandwich featuring tender strip sirloin, crisp bacon, and melted provolone cheese.

Crispy butter cracker-crusted walleye fillet served in a sandwich with fresh lettuce and tangy tartar sauce.

An upscale cheesesteak filled with tenderloin tips, bacon, provolone, peppers, onions, habañero jam, and garlic aioli.

Stacked house-smoked beef brisket pastrami with stone-ground mustard, horseradish, pepper jack, on rye bread.

A fiery Nashville-style hot chicken sandwich coated in ghost chili sauce and topped with bread and butter pickles.

A classic BLT sandwich packed with thick-cut crispy bacon, iceberg lettuce, juicy tomatoes, and mayo.

Freshly steamed green asparagus spears drizzled with olive oil and seasoned lightly.

Layers of thinly sliced potatoes baked in a rich, bubbling cheese sauce until golden brown.

A smooth, buttery mound of classic homemade mashed potatoes with a well of melted butter.

Golden brown, crispy French fries lightly salted and served hot.

Crisp, creamy homemade coleslaw made with shredded cabbage and carrots in a tangy dressing.

A fluffy baked potato with a crisp skin, split open and ready for toppings.

Pan-fried shredded potatoes with a wonderfully crispy golden-brown crust.

Rich and creamy macaroni and cheese baked with a golden, bubbling cheese crust.

Creamy risotto infused with squash and gorgonzola cheese, garnished with toasted walnuts.

Rich and velvety creamed spinach served warm in a ceramic side dish.

Sweet corn kernels simmered in a rich, creamy sauce with smoky roasted poblano peppers.

Blistered green beans stir-fried with savory Szechuan spices, garlic, and chilies.

Sautéed wild mushrooms cooked in butter, garlic, and fresh herbs until tender.

A rich peppercorn sauce poured over a steak, showcasing cracked black peppercorns.

A glossy, buttery bowl of homemade French béarnaise sauce with fresh tarragon flecks.

A melting pat of rich, seasoned aged steak butter resting atop a hot steak.

A creamy wedge of artisanal Fourme d'Ambert blue cheese.

A golden, broiled crust of melted blue cheese on top of a savory steak.

A crust of Dijon mustard and cracked peppercorns baked onto a steak.

A tender 5-6 oz. broiled lobster tail served with drawn butter.

Three plump, charred grilled shrimp seasoned with aromatic herbs.

Two large, golden-seared sea scallops.

A golden-brown pan-seared crab cake loaded with lump crab meat.

Two 3 oz. tenderloin medallions paired with a crab cake, fresh asparagus, and rich béarnaise sauce.

A thick, juicy pork chop topped with apple-fig chutney, served alongside roasted butternut squash.

Chicken breast stuffed with spinach, roasted red pepper, and provolone, drizzled with a savory pan sauce.

Pan-seared Atlantic salmon glazed with a savory ginger-miso reduction.

Walleye fillet with a crunchy butter cracker crust, served with a side of tartar sauce.

Seared sea scallops served over vibrant yellow saffron risotto with a rich beurre blanc.

A magnificent 16 oz. broiled Australian lobster tail served with drawn butter and a lemon wedge.

Tart and creamy Key Lime Pie in a graham cracker crust, garnished with whipped cream.

Rich and airy chocolate mousse topped with fresh whipped cream and chocolate curls.

A classic slice of dense and creamy New York style cheesecake on a decorative plate.

Classic vanilla crème brûlée with a hard, caramelized sugar crust ready to be cracked.

Warm buttermilk chocolate cake served with a scoop of vanilla ice cream and drizzled with hot fudge.

An old-fashioned sundae with vanilla and chocolate ice cream, marshmallow sauce, house-made hot fudge, whipped cream, and Spanish peanuts.

A rich scoop of vanilla ice cream served in a small bowl, accompanied by a shot of hot espresso.

A creamy dessert cocktail with espresso, Tippy Cow, Kahlúa, and Stoli Vanilla vodka.

A decadent layered cocktail made with Licor 43 and double espresso over ice.

A sophisticated cocktail featuring Bulleit rye, coffee liqueur, and orange bitters.