OUR CURRENT MENU

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
Served with basil pesto aioli, tomato relish, and micro greens
Ten dollars

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

BLACKENED AHI TUNA
Rare, seaweed salad, pickled ginger, marinated cucumbers, wasabi paste, sesame soy sauce
Thirteen dollars

CORNMEAL CRUSTED OYSTERS
Avocado, Roma tomatoes, applewood smoked bacon, mache greens, green goddess aioli, grilled brioche
Thirteen dollars

DUCK WINGS
Soy-ginger glazed, soba noodle salad, zucchini pickles
Eight dollars

BACON AND EGGS
Braised pork belly, sunny side up quail eggs, creamy goat cheese grits
Seven dollars

VEGETABLE RISOTTO  CAKE 
Golden beet carpaccio, arugula pesto, baby mache greens
Nine dollars

SOUP / SALADS

BUTTERNUT SQUASH BISQUE
Six dollars

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

HOUSE SALAD
Mixed greens, sliced cucumber, grape tomatoes, feta cheese, apple cider vinaigrette
Six dollars

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

SPINACH  SALAD
Baby spinach, mandarin oranges, tofu, hard boiled eggs, bacon, creamy sesame miso dressing
Seven dollars

BABY SWISS CHARD SALAD
Baby Swiss chard, Bulls Blood beets, goat cheese, spiced peanuts, Meyer lemon vinaigrette
Eight dollars

ENTREES
Entrees may be served without sauce upon request
All entrees served with potato du jour and fresh, seasonal vegetables

GROUPER
Herb and horseradish crusted, lobster sauce
Thirty-four dollars

GRILLED HERB CHICKEN 
Marinated, topped with crabmeat
Nineteen dollars

WILD ALASKAN SALMON
Yucca crusted, rock shrimp and roasted sweet corn sauce
Twenty-seven dollars

PANKO CHICKEN
  Proscuitto, provolone, baby spinach, gorgonzola cream
Twenty-two dollars

ROCK SHRIMP-PUMPKIN RAVIOLI
Rock shrimp, pumpkin ravioli, pine nuts, peas, baby spinach, tomatoes, sage cream sauce
Twenty dollars

PITTSBURGH FILET MIGNON
Pan blackened, herb butter, sauteed mushrooms
Thirty-seven dollars

ROAST DUCK
Served with Cumberland sauce
Twenty-nine dollars

MONGOLIAN PORK PORTERHOUSE
Garlic-wasabi sauce, pickled ginger
 Twenty-four dollars

KANGAROO
Sage and savory rubbed, brandied sun-dried cherry sauce
Thirty-two dollars

VENISON OSSO BUCCO
Root vegetables, plum tomatoes, red wine, herbs, demi-glace
Thirty dollars

RIOJA -BRAISED LAMB SHANK
Rioja wine, leeks, fennel, garlic, lamb jus
Thirty-one dollars

VEAL TENDERLOIN
Applewood smoked bacon, sauce Champignon
Thirty-three dollars

GOAT CHEESE PIEROGIE 
Sauteed with Vidalia onions, artichokes, tomatoes, mushrooms, basil
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, Kli-Vey Farms, Wild for Salmon and Inn to the Seasons Farm to ensure the freshest, high
quality and best local ingredients available

DESSERTS

CHOCOLATE BANANA WALNUT TORTE
Chocolate fudge truffle mousse cake, wet walnuts, carmamelized bananas, chocolate sauce
Eight dollars

APPLE CHEDDAR TART
Cheddar Brisee, spiced apples, streusel, peppered sour cream ice cream, clear caramel
Eight dollars

EGGNOG BRULEE
Spiced Rum custard, caramelized sugar, orange white chocolate biscotti
Six dollars

WAMRED GINGERBREAD CAKE
Warmed gingerbread cake, Bourbon pumpkin ice cream, caramel tuile, creme changilly
 Six dollars

GOAT CHEESE CHEESECAKE
Chevre cheesecake, vanilla-port reduced pears, pistachio nut brittle, vanilla anglaise
Nine dollars

Pastry Chef
Jen Revak

CLICK HERE TO MAKE A DINNER RESERVATION ONLINE