23 July 2015

Summer Menu 2015


 3 Course Menu

 Begin with today’s soup and salad.

All entrees are served with our seasonal sides.

And Amish baked bread


10 oz. hand cut pork loin chop, topped with Levi’s honey mustard.

 Fried Chicken.24

Jerry’s secret recipe broasted chicken.


8 oz hand-cut filet mignon, complimented with mushrooms, sautéed in white wine and herbs.

 Fresh Catch.MP

Daily seafood, garnished with our Murphin ridge, red salsa.

 Herbed Spaghetti Squash. 23

Baked spaghetti squash mixed with cherry peppers, herbs and garlic, topped with our old world sauce and garnished with feta cheese. 

 Classic Burger.19

Half pound, In house freshly ground beef tenderloin (Filet Mignon), topped with cheddar cheese, and Sue’s famous coleslaw, served on an Amish bun, with hand-cut fries.

 Soup and Salad.16

large bowl of our daily soup - entrée sized salad,

add chicken or fresh catch.22


 Our desserts are made from scratch and change daily.

Your server will tell you about today’s offerings. 6



10 December 2014

Warm up to a mug of our Murphin Apple Cider!!


1 gallon apple cider
1 cup orange juice 
1/2 cup fresh lemon juice
4 tablespoons sugar
4 teaspoons whole cloves
6 cinnamon sticks
2 teaspoons nutmeg
2 oranges sliced
2 lemons sliced 

Mix all and bring to a boil. Simmer for 10 minutes. Strain and serve.

16 May 2014

Come taste our new Spring 2014 Dinner Menu !!

Spring 2014 Dinner Menu


Chef Joshua Catone has concocted an amazing dinner menu to highlight the best flavors of Springtime on the Ridge. Of course, the offerings below may change a bit as we get fresh-picked asparagus from our garden and harvest the patch of ramps in the woods - who knows, maybe this year we can get to the morel mushrooms before the Amish neighbors' kids snatch them up!

Give us a call at 877-687-7446 to schedule your dinner reservations! We hope to see you on the Ridge sometime soon!

3 Course Menu   Includes soup and salad.

9 oz pistachio-crusted pork loin chop - herb polenta -wilted spinach - rhubarb and thyme chutney

8 oz hand-cut filet - roasted new potatoes - brown butter asparagus - green goddess hollandaise

Chicken and Waffle.29
jerry’s secret recipe fried chicken - crispy mashed potato & chive waffle - maple scented red-eye gravy 

Fresh Catch.MP
daily seafood selection - green garlic grits - sautéed swiss chard - six-herb salsa

Forager’s Pasta.23
homemade herbed linguini pasta - sweet peas, mushrooms, leeks - parmesan cream sauce - lemon zest and almonds

Meatball Burger.22
8 oz pork & beef burger - goat cheese - arugula walnut pesto - red onion - hand cut fries

Soup & Salad.16/21
large bowl of our daily soup - entrée sized salad - option to add chicken or fish




03 March 2014

Murphin Ridge Amish Weekend 2014
- March 21-22nd -

Rooms and Cabins are still available - Call 877-687-7446 to schedule your reservation!

Do you have questions about the Amish, but don't know who to ask?
Have you ever wanted to get up-close-and-personal with an Amish buggy?

Come visit with us March 21st and 22nd for our annual Murphin Ridge Inn Amish Weekend! Join Dr. Joe Donnermeyer (Author, Professor of Rural Sociology at The Ohio State University and all-around Amish Aficionado) for a look inside contemporary Amish culture. This year's focus will be the "The Amish Buggy" and its impact on shaping and defining the rural Amish community. Members of the local Wheat Ridge Amish Community will be on hand throughout the day to answer your questions - and buggy rides will be available!
Amish Weekend 2014


After dinner:
Meet & Greet with Joe and Diane Donnermeyer


Amish-style Breakfast between 8:30 and 9:30
10 am:
Dr. Donnermeyer’s presentation of his recent research and “Amish Census”

Simple Amish Lunch at Murphin Ridge Inn

“The Amish Buggy: Cultural Significance in a Rural Community” & Buggy Rides around Wheat Ridge

Photo Scavenger Hunt of local Amish Community Landmarks (Yes, there will be Prizes!)

Dinner at 6pm:
Family-Style Amish Dinner at Murphin with Joe Donnermeyer who will be available for discussion


Murphin Country Breakfast at the Inn between 8:30 and 9:30 am

 Call 877-687-7446 for more information or to schedule your reservations! See you on the Ridge!

19 February 2014

You asked for it! Chef Josh's Beet & Apple Soup Recipe!

Another Valentine's Day has come and gone, but we will always have the memories of another snow-covered romantic weekend on the Ridge. One of our guests' favorite memories (if the requests for recipes are any indication) will be Chef Josh's special Valentine's Day Menu for dinner on Friday night. (See post below for the full menu!)

Though everyone was visibly excited about feasting on the 8oz. Filet Mignon, Spinach-Parmesan Stuffed Sole, and Abbey's Chocolate Mousse Cake - some guests were a bit reluctant about the Beet & Apple Soup. Maybe it was the bright magenta color (not often found in soup) or just the word "beet" (I love them, but I know most people think "borscht") - but we asked that they just "try it" first.

Well, what do you know... they LOVED it! And now everybody wants the recipe!

So here you go - Enjoy!


  • 1 onion, chopped
  • 1 pound raw beets, peeled and chopped
  • 1 large apple, cored and chopped
  • 2 celery stalks, chopped
  • 2 tablespoons vegetable oil
  • 8 cups vegetable stock
  • 1 teaspoon cumin seeds
  • Bundle of fresh thyme
  • 1 large bay leaf
  • Fresh lemon juice / blood orange
  • Salt and pepper to taste
  • Buttermilk sour cream
  • Dill sprigs for garnish


  1. In a large sauté pan over medium-high heat, add vegetable oil and three tablespoons of the stock. Add vegetables and apple. Cover and cook for about 15 minutes, stirring occasionally.
  2. Add the cumin seeds to the mixture and allow them to cook for about a minute; then add the rest of the stock, thyme, bay leaf, lemon juice, blood orange juice, salt and pepper.
  3. Allow the mixture to boil. Cover it, and then allow it to simmer for about half an hour. Strain the vegetables from the mixture and reserve the liquid. Puree or blend the vegetables until they're smooth and creamy.
  4. Put the vegetables back in the pan and add the remaining stock. Reheat the liquid. Season it to taste. Top with Buttermilk Sour Cream. Garnish with the dill sprigs.

(Note: Levi and Cara have been known to enjoy this soup cold, sipped from a coffee mug - possibly while answering the phone at the Front Desk...)