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 Red Wine 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

Sea Scallops (GF)
Large sea scallops pan seared and topped with spicy Proscuitto Pate and Mozzarella Cheese
accompanied by Basil Pesto drizzle

eleven 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

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

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

Crab-Asparagus Bisque
eight dollars




House Salad (V)(GF)
Baby greens and crisp green leaf tossed with Apple Cider Vinaigrette, topped with feta cheese,
dried cranberries, 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, spiced and sauteed butternut squash
and fried shallots topped with Crumbled Stilton Dressing
eight dollars

Kale Salad (V)(GF)
Locally grown kale tossed with Balsamic Vinaigrette and topped with Port Wine poached apple,
roasted red beets, toasted almonds 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



Sherried Chicken Forester
Whole breast of chicken sauteed with shallot, garlic, wild mushrooms and thyme
finished with Sherry, cream and butter

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

Pumpkin Seed Crusted Wild Alaskan Sockeye Salmon
Wild for Salmon© Sockeye Salmon fillet coated with pumpkin seeds, seared in rice oil,
topped with Fig-Raisin Chutney

twenty-five dollars

New York Strip Steak
12 ounce, Choice, center cut New York Strip Steak grilled to temperature and served with
Smoked Beer Barbeque Sauce and topped with sauteèd shallot, mushrooms, and garlic

thirty-eight dollars

Apple Marinated Pork Tenderloin
Pork tenderloin marinated in apple cider, cumin and olive oil, grilled and served with Port Wine Demi-Glace
twenty-two 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

Macadamia Crusted Chilean Sea Bass
Fillet of Chilean Sea Bass, Macadmia Nut crusted, served with Pineapple Salsa and Guava-Rum sauce
twenty-nine dollars

Rainbow Trout
Butterflied fillet of Rainbow Trout baked with crab meat, mushroom, artichoke and brioche stuffing,
finished with Lemon Beurre Blanc
twenty-six 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

Goat Cheese Pierogi Provence (V)
An over-sized Peirogi filled with goat cheese and sauteed in herb butter with seasonal vegetables
drizzled with Basil Pesto and Sun-Dried Tomato Pesto

eighteen 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

Berkshire Double Cut Pork Chop
Highest quality Berkshire Pork Chop grilled and served with Maple-walnut Pan Sauce
twenty-five dollars

Veal Chop Apple Jack
12-14 ounce, French Cut Loin Chop grilled to temperature and served with
Apple Jack Brandy infused with Wild Mushroom Brown Sauce

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