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

 

Crab-Asparagus Risotto (GF)
Creamy Arborio rice blended with crab meat, fresh asparagus, Parmigiano Reggiano dusted with Old Bay Seasoning
thirteen dollars

Blackened Beef Tips
Beef tenderloin tips, coated in Cajun seasoning, pan blackened and served with Bleu
Cheese Cream Sauce
eleven dollars

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

Mushroom Ravioli (V)
Pasta pillows stuffed with Portabella and Crimini mushrooms, mozzarella and parmesan
tossed with Basil Pesto Cream Sauce
eleven dollars

 Lentil Cakes

Garam Masala spiced lentil cakes lightly coated with Panko breadcrumbs, sautéed and served over baby arugula with Cucumber-Mint Yogurt Sauce

Crab Cake
Jumbo lump crabmeat pan-seared in Chive Oil, stacked over cabbage slaw and finished
with spicy Remoulade
twelve dollars

Beet Terrine (V) (GF)
Red beets roasted and candied in cinnamon, brown sugar and nutmeg, with goat cheese,
dried cranberries and crushed walnuts
ten dollars

Shrimp Velouté
Jumbo shrimp sautéed with cider cured bacon and scallions finished with thickened thyme
and garlic infused chicken stock over a timbale of jasmine rice
eleven dollars

Pumpkin & Mascarpone Ravioli (V)
Ravioli stuffed with mascarpone cheese and pureed pumpkin finished with Amaretto Cream Sauce
twelve dollars

Hickory Smoked Salmon
In-house, hickory smoked wild Alaskan sockeye salmon served with Horseradish-Dill Cream, crackers, and sliced lemon
twelve dollars

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

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

Soup

Soup Du Jour                                                                                          
priced accordingly

Salad

House Salad (GF)(V)
Baby greens and crisp green leaf tossed with Apple Cider Vinaigrette, topped with feta cheese, toasted pumpkin seeds, dried cranberries, grape tomato and cucumber
eight 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

Baby Arugula Salad (GF)(V)
Baby arugula tossed with Honey-Balsamic Vinaigrette with dried apricots, carrot julienne, kohlrabi and crushed almonds
eight dollars

Wedge Salad (GF)
Crisp Iceberg Lettuce wedge topped with Creamy Stilton Bleu Cheese dressing and topped with pickled onions, Pancetta bacon, diced cantaloupe and crushed walnut
eight dollars

Entrees

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

Ahi Tuna Salad  (GF)
Ahi tuna seared to medium rare, sliced and served over mixed greens tossed in a Balsamic-Honey Vinaigrette with mandarin oranges, sesame seeds, kohlrabi and carrot ribbons
twenty dollars

Walnut Crusted Chicken
Whole, boneless, skinless chicken breast coated with walnuts and pan browned, finished over a savory Mushroom-Onion Bread Pudding drizzled with Apple Cider Reduction Sauce
twenty-four dollars

Grilled Herb Chicken
Whole, boneless, skinless chicken breast marinated in a Citrus-Dijon-Herb marinade, grilled and topped with Jumbo Shrimp and Jumbo Lump Crab Meat
twenty-seven dollars

Pork Chop
12 ounce, bone in chop, grilled and served with Rosemary Cream and roasted asparagus spears
twenty-two dollars

Seafood Edgewood 
Jumbo shrimp, large sea scallops, crab meat, wild mushrooms, scallions and spinach in a creamy Garlic-Vermouth Sauce tossed with linguini
thirty-six dollars

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

Pumpkin Seed Crusted Salmon (GF)
Fillet of Wild for Salmon Sockeye Salmon coated in toasted pumpkin seeds, pan seared and served with Orange-Pumpkin Seed-Pistachio Chutney
twenty-four dollars

Beer Braised Beef Cheeks
Tender beef cheeks braised with Turkey Hill Brewing Company Lager, garlic, mirepoix and
Thyme served over wild mushroom risotto
thirty-two 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 cheese and vegetables
twenty dollars

Filet Mignon
8 oz. center cut, grilled and served with sautéed mushrooms and topped with Bleu
Cheese-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.
Private room fees apply.

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

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 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
 (10 or more people)

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

Appetizers

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

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

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

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

Entrées
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.