Open seven days a week 5:30 p.m. to 8:30 p.m. Reservations Required
Menu subject to change depending upon
ingredient quality and availability


CLICK HERE TO MAKE A DINNER RESERVATION ONLINE



APPETIZERS

CRAB CAKES AIOLI
House recipe, jumbo lump crab cakes pan browned and
served with thyme infused aioli sauce
Nine dollars

SMOKED TROUT
An individual fillet with horseradish-dill sauce
Twelve dollars

BAKED LOBSTER MACARONI & CHEESE
Lobster tail meat blended with cheddar cheese, elbow macaroni and Vermouth cream

topped with panko bread crumbs and baked

  Ten dollars

GOAT CHEESE PIEROGIE
Pierogie stuffed with goat cheese from 'Into the Seasons Farm'

sauteed with artichoke hearts and sweet Vidalia onions

Nine dollars

 

VENISON TACO

Chipotle rubbed, grilled venison flank steak, carmelized onions,

and goat cheese inside a skillet browned soft tortilla shell topped

with sour cream, chipotle aioli and tomato and avocado salsa

  Seven dollars

 

SKEWERED SEA SCALLOPS

Caribbean jerk rubbed, applewood smoked bacon wrapped jumbo sea scallops

seared in a cast iron skillet and served with whole grain mustard aioli

Nine dollars

 


SOUP / SALADS

TOMATO-BASIL BISQUE

Creamy tomato soup with fresh basil and garnished with

creme fraiche and a parmesan crisp

Five dollars

GOURMET SOUP DU JOUR
Chef’s choice, changes daily
Priced Accordingly

HOUSE SALAD
Mixed spring greens, cucumbers, grape tomatoes and feta cheese
tossed with apple cider vinaigrette
  Six dollars

CAESAR SALAD
Romaine lettuce, croutons and traditional Caesar dressing
  Eight dollars

SPINACH SALAD

Fresh spinach topped with goat cheese, mango, red onion

toasted almonds and ranch dressing

Seven dollars

BOSTON BIBB SALAD
Crisp Bibb lettuce, red pear, candied hazelnuts, golden raisins,

and bleu cheese tossed with raspberry vinaigrette

Eight dollars



ENTREES

Entrees may be served without sauce upon request

WILD ALASKAN SOCKEYE SALMON

Fillet of wild Alaskan sockeye salmon crusted with dried sweet corn, pan browned

and served with mango salsa and chipotle aioli, accompanied by

sauteed broccolini and roasted fingerling potatoes

Twenty dollars

GRILLED HERB CHICKEN

Whole, boneless, skinless breast marinated in a blend of citrus juices, herbs and olive oil,

grilled and topped with asparagus and crabmeat accompanied by aromatic jasmine rice

Nineteen dollars

RED TROUT

Pan fried fillet of red trout served with sunny side up eggs and tomato-avocado salsa

accompanied by mashed Yukon Gold potatoes and green beans sauteed with pine nuts

Sixteen dollars

SHRIMP SAUTE
Jumbo shrimp, oyster mushrooms, sun-dried tomatoes, broccolini, pancetta bacon,

lemon zest, Vermouth and cream tossed with papardelle pasta and topped with parmesan

  Twenty-two dollars

AUSTRALIAN LAMB LOIN
Free range, Australian lamb loin seasoned with a rosemary rub, grilled, served with

grilled crimini mushroom and sweet onion relish, finished with a Merlot and fresh

sage drizzle alongside grilled asparagus and rosemary and goat cheese potato au gratin

Twenty-seven dollars

PITTSBURGH FILET MIGNON
Eight ounce filet marinated in an herb infused beef broth, pan blackened,
topped with herb butter and sautéed mushrooms, grilled asparagus
and mashed Yukon Gold potatoes
Thirty-six dollars

ROAST DUCK
Half a succulent duckling roasted crisp and served with Cumberland sauce,
mashed Yukon Gold potatoes and grilled asparagus
Twenty-nine dollars

OSTRICH FILLET STEAK

Ostrich fillet steak seasoned with a house salt blend seared to a recommended

medium-rare in a cast iron grill pan finished with chipotle infused hollandaise

accompanied by glazed carrots and purple Peruvian poatoes

Twenty-nine dollars

MOROCCAN BARBECUED LAMB SHANKS

French style, free-range lamb shanks slow braised until tender, rubbed with

Moroccan spice blend and grilled, finished with roasted red pepper chimichurri along

with mashed Yukon Gold potatoes and sauteed spinach with balsamic butter

Twenty-eight dollars

HANGER STEAK

Flavorful bistro-style steak in a Mongolian marinade grilled to a recommended

medium-rare with sauteed green beans with oyster mushrooms and aromatic jasmine rice

Twenty-five dollars

 

PORK TENDERLOIN

Pennsylvania raised pork tenderloin dusted with coriander, pan seared

and served with golden raisin-Applejack-sage glaze accompanied by

mashed Yukon Gold potatoes and baby carrots

Nineteen dollars

 

FILET MIGNON

Eight ounce, center cut filet wrapped in applewood smoked bacon, grilled to

temperature, topped with melted goat cheese and finished with bordelaise sauce

accompanied by roasted shallots and mashed Yukon Gold potatoes

Thirty-two dollars

 

CHICKEN ROULADE

Whole chicken breast rolled around spinach, roasted red peppers and goat cheese,

wrapped in puff pastry dough and baked finished with pesto cream sauce and chili oil 

drizzle accompanied by vegetable julienne and mashed Yukon Gold potatoes

Eighteen dollars

 

HAWAIIAN SNAPPER

Sweet, mild flavored fillet seasoned with herb gremolata, pan seared

 and served with roasted pineapple salsa and warm mango coulis alongside

 wasabi infused purple Peruvian potatoes and blanched asparagus

Twenty-one dollars

 

PANKO CRUSTED EVERVIEW FARMS GOAT CHEESE

Everview Farm's organic chevre coated with panko breadcrumbs and pan

browned served over baby spinach with mango salsa 

drizzled with pesto and chili infused oil

Fourteen dollars

Executive Chef
Matthew Revak

In an effort to showcase this area's local agricultural treasures and support

our community, we try to use local products whenever possible.

The Inn at Turkey Hill works closely with Everview Farms, Tewksbury-

Grace Farm, Wild for Salmon and Into the Seasons Farm to ensure the freshest, high

quality and best local ingredients available.