Choose Fine Dining at Our Restaurant or Casual Dining at Our Pub & Grille

The Farmhouse and Brewing Co. at Turkey Hill offer diners the choice of fine dining in a relaxed, yet formal, country setting or a night out in our renovated two-story, rustic bank-board brewpub.

Whether you’re celebrating a special occasion—a birthday, anniversary, clinching that business deal—or just appreciate delectable cuisine, The Farmhouse at Turkey Hill is the ideal choice, with more than 30 years of excellence in dining and service. The executive chef Jim Hahn develops the seasonal menu using local organic and free-range ingredients, complemented with fresh ingredients from around the world. Chef Jim’s creative cuisine is perfectly complemented by knowledgeable and attentive servers, Giles and Karen, each having taken care of our guests for over 25 years. Savor Chef Jim’s cuisine with a fine wine from our extensive Wine Spectator Award-winning list, or enjoy a hand-crafted beer from our brewery next door.

If you are looking for a more casual and up-tempo pace, go where the locals love to hang out; Turkey Hill Brewing Co. Pub and Grille. Our brewpub offers the beer enthusiast a great spot to sample and enjoy one of the many on-site pours crafted by Donny Abraczinskas. Brewing for more than 30 years, Donny brings an incredible passion for beer and conversation. You’ll often see him working in the large, glass-enclosed brewery, or afterwards, chatting up his recipes and techniques with customers at the bar. The Brewpub also has full bar service for those who prefer a cocktail or a glass of wine.

The Pub’s Head Chef, Steve Bigger, draws on local, sustainable agriculture to create savory dishes that impeccably complement Donny’s beer. In keeping with the hometown pride, the brewpub offers weekly entertainment, featuring local and regional performers.

Please note the Farmhouse restaurant does not offer take out orders.

OUR CURRENT MENU

(GF)= Gluten Free
(V)= Vegetarian

Starters, Tapas, and Small Plates

 

Lamb Lollipops (GF)
Three marinated, Frenched lamb chops, cast iron seared to medium-rare and served with Balsamic Glaze
thirteen dollars

Crab Cake
Jumbo lump crabmeat pan-seared in chive oil, stacked over Baby Arugula tossed with Lemon Vinaigrette and finished with Old Bay infused Garlic-Caper Aioli
eleven dollars

Caprese Risotto (V)(GF)
Creamy Arborio rice blended with grape tomato, fresh basil chiffonade and fresh mozzarella drizzled with Balsamic Reduction
ten dollars

Chilled Mushroom & Goat Cheese (V)
Wild, Pennsylvania mushrooms grilled and tossed in Sesame-Soy Vinaigrette served with goat cheese, pine nuts and deep fried rice noodles garnished with black sesame seeds
nine dollars

Braised Beef Ravioli
Ravioli stuffed with ricotta cheese and tender, braised beef tossed with Wild Mushroom-Garlic Marsala Cream Sauce
ten dollars

Hickory Smoked Trout
In-house, Hickory Wood smoked trout served with Horseradish-Dill on crackers with sliced lemon
twelve dollars

Seared Jumbo Scallops
Large scallops pan seared and served with Cajun Mustard Cream Sauce and garnished with fresh chive
twelve dollars

Artisan Cheese Plate
Three distinct cheeses served with whole grain mustard, wine jelly and crackers
ten dollars

Soup

Two Soup Du Jour served daily
priced accordingly

Salad

House Salad (GF)(V)
Baby greens and crisp green leaf tossed with Apple Cider Vinaigrette, topped with feta cheese, mandarin oranges, dried cranberries, grape tomatoes, and cucumber
seven dollars

Caesar Salad
Crisp romaine lettuce tossed in a traditional Caesar Dressing, topped with Brioche Croutons and shredded Parmigiano Reggiano (Dressing contains anchovies and egg)
eight dollars

Spinach Salad 
Baby spinach tossed with Balsamic-Dijon Vinaigrette with hard boiled egg, wild mushrooms, red onion and bacon
eight dollars

Chop Salad
Chopped Iceberg lettuce, diced cucumber, red onion, bell pepper, tomato, cashews and feta cheese tossed with Sweet-Chile-Vanilla Dressing
eight dollars

Entrees

Parmesan Crusted Chicken
Frenched, 9 ounce chicken breast, pan seared and baked with Parmigiano-Reggiano crust served over a bed of sauteed baby spinach and finished with Roasted Red Pepper Cream Sauce
twenty-two dollars

Grilled Herb Chicken (GF)
Whole breast of chicken marinated in citrus juices and herbs, grilled with crab meat and jumbo shrimp, finished with an Herbed Pan Sauce
twenty-seven dollars

Roast Duck Cumberland (GF)
Half duckling crisped in the oven and served with Currant-Apple Dipping Sauce
thirty dollars

Grilled Chicken Caesar Salad
Whole, boneless, skinless chicken breast grilled and sliced over a dinner sized Caesar Salad with Parmigiano-Reggiano cheese and Brioche croutons
twenty dollars

Blackened Salmon (GF)
Wild for Salmon© Sockeye Salmon fillet coated with Cajun Spice Blend, pan blackened and served with Jasmine Rice and house-made salsa
twenty-five dollars

Seafood Linguini
Jumbo shrimp, large scallops, crab meat and Prince Edward Island mussels with grape tomato, asparagus, roasted red pepper and fresh basil in a Pinot Grigio-Garlic Sauce tossed with linguini
thirty-four dollars

Ahi Tuna Salad
Sushi Grade Ahi Tuna seared to medium rare, sliced and served over mixed greens tossed in a Sesame-Ginger Vinaigrette with mandarin oranges, sesame seeds, avocado and carrot ribbons
twenty dollars

Veal Piccata
Tender veal cutlets, pounded thin and sauteed with capers, garlic and lemon in a white wine butter sauce
twenty-seven dollars

Grilled Vegetable Ravioli (V)
Seasonal vegetables grilled and stuffed inside ravioli with ricotta cheese, baked in roasted red pepper marinara sauce and topped with fresh mozzarella and vegetables
twenty dollars

Lamb Osso Bucco
One pound Lamb Shank slow braised with root vegetables, cherries, rosemary & garlic, with Port wine demi-glace
thirty-six dollars

Pittsburgh Filet Mignon
8 oz. center cut, choice filet mignon marinated in a dark beef broth, seared in an iron skillet with sautéed mushrooms, topped with Garlic-Herb Butter
thirty-eight dollars

 

DINING PARTIES

Day Meetings

The Inn, Farmhouse & Brewing Co. at Turkey Hill is not one of your typical Pennsylvania meeting facilities.

A refined alternative to the traditional banquet hall, The Inn, Farmhouse & Brewing Co. at Turkey Hill offers two dining rooms for a small reception of up to 14 people. Centrally located in North Central Pennsylvania, the inn is convenient for corporate retreats, day meetings, and dinner parties. Our staff will be pleased to help you accommodate all of your guests’ needs.

Day Meetings for Guests of the Inn only are available Monday through Friday only (The Day Meeting must be out of the room by 4:30.)

  • Full Day (8:00-4:30) …$200.00
  • Half Day (four hours) …$100.00

Service Options:

  • Coffee/Tea/Soft Drink Service …$3.00 per person*
  • Continental Breakfast …$8.95 per person*

*Price does not include $30 service charge or sales tax

  • 12 or less in Stencil Room
  • 13 or more in Mural Room (separate tables)
  • Audio/Visual equipment must be arranged by patron with the exception of a screen and flip chart.
  • Tables must be scattered in order to accommodate any audio/visual equipment.
  • Telephone line is available in Mural Room only.
  • High-speed, wireless Internet is available throughout the inn.
  • Day Meeting reservations must be held with a credit card.

Banquet/Dinner Parties

Parties on Friday or Saturday night require approval by the management.
Six people at one table is maximum for the Greenhouse Dining Room.
Parties of six or more are moved to the Stencil or Mural Room.
Ten or more require the banquet menu.
Nine or fewer may use the regular menu.
There is a 16-person maximum for parties.
Private room fees apply.

Twelve or fewer in the Stencil Room (one large table).
More than 12 will be placed in the Mural Room.

Twelve is the maximum at one large table.

Audio/visual equipment must be arranged by the patron with the exception of a screen for projector or overhead and a flip chart.

Parties of 12 or more may choose to have butlered hors d’oeuvres at a rate of $9.00 per person during a cocktail hour usually served in the Tavern.

Banquet Menu

Our banquet menu is subject to change depending upon ingredient quality and availability.
A room fee may apply to parties larger than 10.

Butlered Hors D’Oeuvres
Passed during cocktail hour
Nine dollars per person (10 or more people)

Chef’s Choice
An assortment of seasonal and enticing bite-sized hors d’oeuvres

Appetizers
Ten dollars

Crab Cake
Jumbo lump crabmeat pan-seared in chive oil, stacked over Baby Arugula tossed with Lemon Vinaigrette and finished with Old Bay infused Garlic-Caper Aioli

Caprese Risotto (V)(GF)
Creamy Arborio rice blended with grape tomato, fresh basil chiffonade and fresh mozzarella drizzled with Balsamic Reduction

Braised Beef Ravioli
Ravioli stuffed with ricotta cheese and tender, braised beef tossed with Wild Mushroom-Garlic Marsala Cream Sauce

Hickory Smoked Trout
In-house, Hickory Wood smoked trout served with Horseradish-Dill on crackers with sliced lemon

Entrées
Forty dollars

Entrées include house salad and dessert.
Served with potato and vegetable du jour.

Grilled Herb Chicken (GF)
Whole breast of chicken marinated in citrus juices and herbs, topped with
crab meat and shrimp, finished with an herbed pan sauce

Roast Duck Cumberland (GF)
Half duckling crisped in the oven and served with Currant-Apple Dipping Sauce

Filet Mignon (GF)
7 oz. center cut, choice filet mignon with sautéed mushrooms,
topped with garlic-herb butter, served to a ‘MEDIUM’ temperature

Blackened Salmon (GF)
Wild for Salmon© Sockeye Salmon fillet coated with Cajun Spice Blend, pan blackened and served with house-made salsa

Grilled Vegetable Ravioli (V)
Seasonal vegetables grilled and stuffed inside ravioli with ricotta cheese, baked in roasted red pepper marinara sauce and topped with fresh mozzarella and vegetables

 

*Prices do not include: beverages, tax or gratuity.