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.

 

OUR CURRENT MENU

(GF)= Gluten Free
(V)= Vegetarian

Starters, Tapas, and Small Plates

Peppered Beef Tenderloin Tips
Beef tenderloin tips lightly coated with cracked black peppercorns, pan seared to temperature and served with Green Peppercorn-Garlic-Cheddar Sauce
eleven dollars

Mushroom Ravioli (V)
Raviolis stuffed with porcini and crimini mushrooms, ricotta, and mozzarella tossed with Sun-dried Tomato-Pesto Cream Sauce and drizzled with Basil Pesto Oil
ten dollars

Lamb Lollipops (GF)
Three marinated, Frenched lamb chops, cast iron seared to medium-rare and served with Red Wine Reduction Sauce
thirteen dollars

Crab Cake
Jumbo lump crabmeat pan-seared in chive oil, stacked with Creole Red Cabbage Slaw accompanied by Remoulade Sauce
eleven dollars

Wild Mushroom Risotto (V)(GF)
Seasonal Wild Mushrooms sautéed with shallot and garlic, blended with creamy Arborio rice and topped with Parmigiano Reggiano, drizzled with Chive Oil
eight dollars

Shrimp Risotto (GF)
Three Jumbo Shrimp sauteed with Pancetta Bacon and scallions served over creamy Arborio Rice
ten dollars

Roasted Red Pepper-Garlic Hummus (V)
House made hummus served with cucumber, carrots and pita bread. Sharable
eight dollars

Belgian Cream Steamed Mussels
Prince Edward Island Mussels steamed in a broth of THBC Belgian Beer, heavy cream, butter coriander and garlic served with crusty baguette
ten dollars

Sesame Shrimp
Jumbo shrimp sauteed in sesame oil with sesame seeds served with creamy sesame-orange sauce
eleven dollars

Crab Meat & Spinach Dip
Lump crab and baby spinach blended with cream cheese, sharp cheddar, garlic and old bay served with warm pita bread. Sharable
fifteen dollars

Soup

Crab & Corn Bisque
nine dollars

White Chili
seven dollars

Salad

House Salad (GF)(V)
Baby greens and crisp green leaf tossed with Apple Cider Vinaigrette, topped with feta cheese, mandarin oranges, 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

Kale Salad (GF)(V)
Locally grown kale tossed with Balsamic Vinaigrette and topped with fried brown sugar garbanzo beans, roasted red beets, pistachio nuts and goat cheese
eight dollars

Baby Spinach Salad
Baby spinach leaves tossed with toasted pine nuts, red onion, hard-boiled egg, mushrooms and Bacon-Buttermilk Dressing
seven dollars

Stilton Wedge Salad
Wedge of crisp Iceberg Lettuce, Pancetta bacon, fried shallots and cantaloupe topped with crumbled Stilton-Dressing
eight dollars

Entrees

Chicken Amandine
Whole breast of chicken sauteed with toasted almonds, shallot and green peppercorns, and finished with Amaretto Cream Sauce
nineteen dollars

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

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

Berkshire Pork Chop
Thick cut, bone-in, 12 oz. Berkshire Pork Chop, rubbed with brown sugar, ginger and garlic, basted and served with honey-smoked beer BBQ sauce
twenty-five dollars

Grilled Wild Alaskan Salmon (GF)
Wild for Salmon© Sockeye Salmon fillet grilled, basted with dill-garlic vinaigrette and topped with ribboned carrot salad and microgreens
twenty-two dollars

Coconut Crusted Chilean Sea Bass
Fillet of Chilean Sea Bass topped with coconut, browned and served with Strawberry-Banana-Spiced Rum Sauce
twenty-nine dollars

Sesame Seared Ahi Tuna
Sushi Grade Ahi Tuna coated with sesame seeds, seared rare, sliced, served over Red Cabbage and Snow Pea Slaw and drizzled Wasabi Aioli
twenty-six dollars

Grilled Swordfish Oscar
Swordfish steak grilled and topped with asparagus and crab meat, finished with Hollandaise
twenty-eight dollars

Seafood Edgewood Fettucine
Large scallops, crab meat and jumbo shrimp sautéed with baby spinach and artichoke hearts tossed with a rich garlic cream sauce and fettucine and topped with Pecorino-Romano
thirty-six dollars

Vegetarian Stir Fry (Vegan)
Seasonal vegetables stir-fried with pickled baby ginger, Sake, Mirin, and soy sauce served over rice noodles
sixteen dollars

Oven Braised Lamb Osso Bucco
Tender Australian lamb shank slow braised with parsnips, carrot, celery, onion, garlic, rosemary and black mission figs with Gewurztraminer-Brown Sauce
thirty-six dollars

New York Strip Steak
12 ounce, Choice, center cut New York Strip Steak coated with a coffee-black peppercorn rub, grilled and served with Hazelnut-Mushroom sauce
thirty-eight dollars

Blackened Rib Eye Steak (GF)
10 ounce, Choice Rib Eye Steak coated with Cajun Seasoning, cast iron skillet seared to temperature and served with Creole Sauce
thirty-two dollars

Pittsburgh Filet Mignon
7 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

Filet Chesapeake (GF)
7 oz. center cut, Choice Filet Mignon grilled to temperature and served with Old Bay infused Cheddar-Crab Cream Sauce
forty-four 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

Peppered Beef Tenderloin Tips
Beef tenderloin tips lightly coated with cracked pink and black peppercorns,
pan seared to medium rare and served with Green Peppercorn-Garlic-Cheddar Sauce

Sesame Shrimp
Jumbo shrimp sauteed in sesame oil with sesame seeds, served with creamy sesame-orange sauce

Wild Mushroom Risotto (V)
Seasonal Wild Mushrooms sautéed with shallot and garlic, blended with creamy Arborio rice and topped with Parmigiano Reggiano, drizzled with Chive Oil

Crab Cake
Jumbo lump crabmeat pan-seared in chive oil, stacked with Creole Red Cabbage Slaw
accompanied with Remoulade Sauce

Entrées
Forty dollars

Entrées include house salad, dessert, and non-alcoholic beverages.
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 asparagus spears, 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

Vegetarian Stir Fry (Vegan)
Seasonal vegetables stir-fried with pickled baby ginger, Sake, Mirin,
and soy sauce served over Udon noodles

Grilled Wild Alaskan Salmon (GF)
Wild for Salmon© Sockeye Salmon fillet grilled, basted with dill-garlic vinaigrette and topped with ribboned carrot salad

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