The Farmhouse at Turkey Hill

OUR CURRENT MENU

Our restaurant will be closed on the second Sunday of each month
for our Special Chef Series which we hope you will enjoy
(See bottom of page)

 

STARTERS

GRILLED ORGANIC ITALIAN RADICCHIO   9
Tewksbury Grace Farm Italian radicchio, fresh shell peas, radish, fresh mozzarella, balsamic vinaigrette

ORGANIC GOLDEN BEETS   8
Avacado mousse, chia seeds, candied pistachios, cranberry-white balsamic vinaigrette

SHRIMP AND GRITS   10
Cheddar hominy grits, linguica sausage, cherry tomatoes, scallions, creole butter

SCALLOPS   11
Bacon, peas, thai chilies, lemon zest, local black garlic, pesto, linguini, toasted bread crumbs

PORK BELLY   9
Chipotle pepper-beer braised, scallion pancake, pickled cucumber salad

OYSTERS   11
Crispy oysters, lettuce cups, yuzu tartare sauce

WHOLE WHEAT FLATBREAD   8
Local pasture raised chicken confit, edgewood, caramelized onions, roma tomatoes, fontinia, charred scallions

SMOKED TROUT   13
Whole filet, horseradish dill dip, crackers

CRAB CAKE   10
Papaya mango mint salsa, remoulade

SOUP

GOURMET SOUP DU JOUR
Chef's choice, changes daily

SALAD

THE FARMHOUSE SALAD   7
Sweet Gem lettuce, mandarin orange, dried cranberries, pumpkin seeds, feta cheese, strawberry vinaigrette

HEARTS OF ROMAINE   9
Bacon, croutons, shaved parmesan, Buttermilk Ranch

ENTREES

PORK PORTERHOUSE   27
Chorizo-manchego cheese gratin, local Asian greens, tomato syrup, fig chutney

PHEASANT   26
Mustard-Garlic-Rosemary marinade, sweet-potato-white chocolate waffle, black truffle veloute, baby bok choy

STUFFED CHICKEN   25
Fontina, prosciutto, spinach, organic sundried tomato, panko, lemon-caper sauce, sugar snap peas, mashed Yukon gold potatoes

HANGER STEAK   32
Fingerling potatoes, baby carrots, spring onions, kale, black garlic butter

PASTURE RAISED CHICKEN   24
Brown sugar brined half chicken, mustard barbeque sauce, local asparagus, mashed Yukon gold potatoes

SALMON   24
Black chia seed crusted, creamed sambal, leeks-lemon and swiss chard, fingerling potatoes

SHRIMP   26
Local Italian sausage, eggplant, onions, celery, pinenuts, olives, tomato ragout, fettuccini

PITTSBURGH FILET   37
Marrow butter, button mushrooms, charred scallion potatoes, local spinach

VEGETABLE BUCATINI   18
Organic seasonal vegetables from Tewksbury Grace Farm and Mad Dog Farm, garlic herb butter

*Vegetarian options available upon request

 

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.

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, 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

DESSERTS

STRAWBERRY SHORTCAKE
With lemon lime pound cake and toasted coconut whipped cream
Eight dollars

CHOCOLATE MOUSSE LAYER CAKE
With vanilla buttercream
Ten dollars

CREME CARAMEL
With fresh berries and sugared pansies
Nine dollars

STRAWBERRY ICE CREAM SUNDAE
With chocolate chip walnut cookies
Seven dollars

PEACH TART TATIN
With toasted almond anglaise cake, vanilla rose ice cream
Nine dollars

ARTISINAL CHEESE PLATE FOR TWO
Three fresh cheese selections (Including Local Whitenight Family Farms & Everview Farms)
Fresh fruit, honey mustard, and homemade crackers
Fourteen dollars

Pastry Chef
Jen Revak

  

Chef Series


Join Chef Mathew the second Sunday of the month for a series of culinary adventures paired with fine wines, spirits, ales and lagers.  Once a month the Inn's restaurant will be closed to feature this enjoyable and relaxed evening starting at 5:00 p.m. with a selection of hors d'ouevres, cocktails, and information on the featured topic.  Following the cocktail hour guests are treated to a multicourse dinner including dessert and paired with appropriate libations.

Seating is limited
$75.00 per person not including gratuity.
Reservations are required and can be made by calling the front desk at 570-387-1500570-387-1500

Overnight packages are available

Sunday, August 10th 

First Course:

Organic Baby Bell Peppers
Local bacon risotto stuffed, heirloom tomato fondue, local feta cheese

Second Course:

Sweet Onion Soup
Sherry, Gruyére tuile, watercress 

Third Course:

Heirloom Tomato Tower
Organic heirloom tomatoes, buffalo mozzerella, molasses-balsamic glaze, rice wine vinaigrette, basil, cracked black pepper

Fourth Course:

Kobe Beef Filet Mignon
Horseradish potato gratin, crispy sweet onions, roasted garlic-bordelaise, heirloom tomato confit

Fifth Course:

Raspberries & Cream Ice Cream Sandwich
Peaked meringue and raspberry Chambord coulis