The Farmhouse at Turkey Hill
The Farmhouse


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, Farmhouse & Brewing Co. at Turkey Hill works closely with Everview Farms, Tewksbury-
Grace Farm, Kli-Vey Farms, and Wild for Salmon to ensure the freshest, high
quality and best local ingredients available.


(V)= Vegetarian          (GF)= Gluten Free




Lamb Lollipops
Three marinated, Frenched lamb chops, cast iron seared to a medium-rare
served with Chianti Reduction Sauce

thirteen dollars

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


Peppered Beef Tenderloin Tips (GF)
Beef tenderloin tips lightly coated with cracked pink and 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

Wild Mushroom Risotto (V)
Seasonal Wild Mushrooms sauteed with shallot and garlic, blended with creamy Arborio rice
eight dollars

Shrimp Risotto
Three Jumbo Shrimp sauteed with Pancetta Bacon and scallion served over creamy Arborio rice
ten dollars

Pumpkin Ravioli
Pumpkin and mascarpone filled pasta served with Amaretto cream sauce
eleven dollars

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

Poached Prince Edward Island Mussels
Prince Edward Island Mussels poached in a broth of Pinot Grigio, butter, leeks, garlic
and grape tomato served with a crusty baguette
ten dollars

Pistachio Pesto Shrimp
Jumbo Shrimp tossed in Pistachio Pesto, grilled and served with Roasted Red Pepper Coulis

Crab Meat & Spinach Dip
Crab meat and baby spinach blended with cream cheese and sharp cheddar, garlic and Old Bay
served with warmed pita bread. Shareable
fifteen dollars




Wild Mushroom & Garlic Barley (V)
seven dollars

Cajun Crawfish Cheddar Ale
eight dollars




House Salad (V)(GF)
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
shredded Parmigiano Reggiano (dressing contains anchovies and egg)

eight dollars

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

Kale Salad (V)(GF)
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



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

nineteen 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

Wild Alaskan Sockeye Salmon Sautè
Wild for Salmon© Sockeye Salmon fillet sautèed with coated with artichoke hearts, capers, garlic and grape tomato finished with Chardonnay-Lemon Butter Sauce
twenty-five dollars

New York Strip Steak
12 ounce, Choice, center cut New York Strip Steak coated with a coffee-black peppercorn rub,
grilled to temperature and served with Frangelico-hazelnut-mushroom sauce

thirty-eight dollars

Blackened Rib Eye Steak
10 oz., Choice Cut Rib Eye Steak coated with Cajun Seasoning, cast iron skillet seared to temperature,
served with Sauce Choron (tomato infused Bearnaise Sauce)

thirty-two 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

Pittsburgh Filet Mignon (GF)
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
7 ounce center cut, Choice Filet Mignon grilled to temperature and served with
Old Bay infused Cheddar-Crab Cream Sauce

forty-four dollar

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


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

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

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

twenty-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

Duck Breast Balsamico 
Pennsylvania raised duck breast, seared to temperature and served with sautèed garlic,
shallot, tart cherries and walnuts finished with Chianti-Balsamic Pan Sauce
twenty-seven dollars

Grilled Tuscan Veal Chop
12-14 ounce, French Cut Loin Chop grilled to temperature, topped with spicy proscuitto spread
sautèed spinach, garlic, and fresh mozzarella cheese

thirty-seven dollars

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

thirty-six dollars