The restaurant is open to the public from 5:00–8:00 p.m. Wednesday through Saturday. Inn guests staying Sunday through Tuesday are usually served dinner at 6:30 p.m.

Your stay at Murphin Ridge Inn includes a bountiful country breakfast, which is included in the price of your room or cabin. Sherry lovingly prepares from scratch baked goods and delicious house specialties, such as Foggy Bottom Pancakes, Cream biscuits with Sausage Gravy, and Farmer’s Scramble. Inn made granola, fresh squeezed orange juice, and fresh fruit complete the menu. Breakfast is served from 8:00-9:00 a.m. every morning except Sunday, when we serve breakfast from 8:30 to 9:30 a.m.

Stroll over for dinner in the evening and you’ll find Chef Renee Schuler preparing regional American cuisine. The dinner menu changes four times a year to reflect the best of the season. Your dinner begins with a "worth-the-drive" soup that sets the standard for the rest of the meal. A light refreshing salad follows the soup. Entrees might include Pan-fried Trout with Snow Crab stuffing, Back Ridge Grilled Pork, or a Grilled Black Angus Strip Steak with Blue Cheese Butter and Balsamic Onions. On Friday and Saturday nights, Chef Renee prepares such features as Braised Short Ribs, Golden Crispy Grouper with homemade Tartar sauce, or Lamb Chops with Rosemary Gravy. Our Amish raised fresh chicken is always a popular selection, whether it’s Oven Roasted with Garden Herbs or Pecan Crusted and topped with Maple Bourbon gravy. Prices for the three-course dinners typically range from $18.00 to $29.00.

Save room for a tasty end to a delicious good night with one of our creative and luscious desserts. Desserts are made fresh daily and include such favorites as Turtle Brownie Sundaes or warm Fresh Fruit Crisps, like West Virginia Blue-barb in the spring or Ripe Peach and Blackberry in the summer.

If you are celebrating a special occasion, order a cake to put the icing on the evening. Every cake is lovingly made from scratch. Chef Renee can help with your selection of flavors. We can also help you celebrate with flowers, chocolates, or specially made baskets delivered to your room or cabin. Our staff can offer several creative suggestions.

Our Chef’s Table weekends, scheduled the last weekend of each month November through May, offer a perfect reason to get away. Book early as these reservations sell out quickly! (Two-night minimum.) As part of your Chef’s Table visit enjoy a Saturday afternoon reception with the Innkeepers and later that evening a seven-course tasting meal. Chef’s Table themes include "A Tuscan Dinner", "An Evening in Southern France", "An American Rhapsody" or "Temptation Inn" (our spin on a Valentine’s dinner).

Our guests say it best:
"As we drove back to Cincinnati on Sunday we reminisced about our relaxing and delicious weekend at Murphin Ridge Inn. As always, the food was the highlight of the visit." - Bob and Karen, Cincinnati, OH

"Everything you prepared for us was fabulous! I don’t think I ever enjoyed food more and I love food. It was most enjoyable." - Fran, Edgewood, KY

"Until I was seated at one of the tables in the 1826 farmhouse I had no idea a B&B could serve up such an extraordinary dinner" - Barrett J. Brunsman, Cincinnati Enquirer

"Murphin Ridge Inn --- a B&B that excels at dinner"

"I dine at Murphin Ridge seven days a week, and I won’t go anywhere else. I thank everyone for their delicious scraps." - Red Dog McKenney