V Restaurant & Bar

Join us for a wonderful fine dining experience.

Proprietors Michael and Melissa Ninos opened V Restaurant and Bar in 2004 as a welcome addition to the Murphys California dining scene.

Immensely popular since its inception, V offers the most upscale dining experience in Calaveras County. They have been able to entice outstanding chefs into their kitchen, including  Beverly Torrez – Petty and Thomas Costa.

DINNER: Thursday – Sunday, 5pm – 8:30pm (9pm on Friday & Saturday)


Served Thursday through Sunday, from 5pm-8:30pm (9pm on Friday & Saturday)


Mixed Baby Greens – cherry tomatoes, english cucumber, fresh herbs, choice of dressing  13

Caesar – hearts of little gem, shaved parmesan, house made croutons, Italian white anchovies, caesar dressing  14

Fire Grilled Atlantic Salmon – 7oz. salmon fillet, mixed baby greens, julienned english cucumber, cherry tomatoes,

deep fried pickled red onions, vanilla vinaigrette  16

Roasted Beet – mixed baby greens, candied pecans, shallots, dried cranberries, goat cheese fritter, balsamic vinaigrette  14

Warm Winter Duck – 8oz. Maple Leaf duck breast, hearts of little gem, candied pecans, citrus segments, Saint Andre triple crème brie, pomegranate seeds, vanilla vinaigrette  18


Soup Du Jour  –  cup  5 / bowl  8

Devils on Horseback – five bleu cheese stuffed applewood smoked bacon wrapped dates  9

V Olives – deep fried anchovy stuffed spanish olives  8

Crispy Calamari & Shrimp – tubes and tentacles, shrimp, shishito peppers, green goddess  13

Artisan 3 Cheese & Charcuterie Plate – honey, dried cranberries, fresh apple, medjool date paste, candied pecans  25

Mushroom Risotto – creamy risotto with sautéed portobellos, parmesan and white truffle oil  13



Mussels & Clams  24  (add pasta +6)

White wine, garlic, shallot butter sauce, cherry tomatoes, fresh basil

Baked Atlantic Salmon  32

7 oz. baked salmon fillet, basil pesto, infused Israeli couscous, sautéed vegetable medley, with saffron butter cream sauce

Chicken Cordon Bleu  28

Panko breaded Mary’s chicken breast stuffed with brie, spinach, smoked ham, over linguine, with fresh parmesan and hollandaise

7oz. Filet Mignon  40

Béarnaise sauce, pom frites, sautéed vegetable medley, pickled red onions.

Cioppino  29

Pacific cod, shrimp, P.E.I. mussels, littleneck clams, baby squid, in a tomato basil white wine stew with grilled lemon, fresh herbs

Maple Leaf Duck  36

Baked 8oz. Maple Leaf duck breast with savory bread pudding, bacon braised brussels, luxardo cherry reduction

20% gratuity will be added to parties of 6 or more