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

 

STARTERS 

Smoked Trout
Whole fillet of trout served with horseradish-dill sauce, accompanied with herbed crostini
thirteen dollars

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

thirteen dollars

Crab Cake
Jumbo lump crabmeat pan-seared in chive oil with Old-Bay-garlic-paprika aioli, garnished with local micro greens
eleven
dollars

Wild Mushroom Risotto  (V)(GF)
Creamy Arborio rice blended with porcini, shiitake, crimini, and button mushrooms sautéed with garlic, topped with Parmigiano Reggiano, garnished with grilled asparagus
eight dollars

Coconut Shrimp  (GF)
J
umbo shrimp coated with shredded coconut, fried and served with orange-thai dipping sauce
twelve dollars

Charcuterie & Artisan Cheese
Trio of artisan cheese, trio of fine charcuterie, olive medley, whole grain mustard, crostini served with a local jam (Changes semi-daily) Enough to share
sixteen dollars

 

SALADS

House Salad (V)(GF)
Baby greens and crisp green leaf tossed with candied walnuts, dried cranberry sliced honey crisp apples, and apple cider vinaigrette, topped with feta cheese
six dollars

Caesar Salad
Crisp romaine lettuce tossed in a traditional Caesar Dressing, topped with Brioche Croutons and shredded Parmigiano Reggiano (dressing contains anchovies and egg)
eight dollars

Kale Salad (V)
Locally grown kale tossed with Balsamic Vinaigrette and topped with sliced strawberries, roasted red beets, toasted almonds and goat cheese
eight dollars

 

ENTREES

Champagne Chicken
Whole breast of chicken sautéed with sun-dried tomato julienne, capers & garlic finished with champagne cream sauce
eighteen dollars

Sesame Seared Wild Alaskan Sockeye Salmon (GF)
Wild for Salmon© Sockeye Salmon fillet coated with black sesame seeds, seared in rice oil, topped with lightly tossed micro green salad and finished with Hoisin-Honey-Orange Sauce
twenty-two dollars

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

thirty-nine dollars

Pork Tenderloin and Crab Meat Marsala
Pork tenderloin medallions sauteed with wild mushrooms, garlic and crab meat, finished with sweet and tangy Marsala Brown Sauce
twenty-three dollars

Rib Eye Steak
10 oz., Rib Eye Steak grilled to temperature with horseradish brown sauce and topped with sautéed, garlic dusted wild mushrooms
thirty-two dollars

Grilled Herb Chicken (GF)
Whole breast of chicken marinated in citrus juices and herbs, grilled with jumbo shrimp and asparagus spears, finished with an herbed pan sauce
twenty-one dollars

Roast Duck Cumberland (GF)
Half duckling crisped in the oven and served with currant-apple dipping sauce
twenty-nine 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-four dollars

Chilean Sea Bass
Macadamia nut crusted fillet of Chilean Sea Bass finished with mango relish and Pineapple-Rum Sauce
twenty-eight dollars

Maytag Filet Mignon (GF)
7 oz. center cut, Choice Filet Mignon grilled to temperature and topped with melted Maytag Bleu Cheese, finished with Zinfandel-Balsamic reduction sauce
thirty-six dollars

Goat Cheese Pierogi Provence (V)
Two over-sized Peirogi filled with goat cheese and sauteed in butter with shallots, asparagus, sun-dried tomato and garlic, drizzled with Basil Pesto and Sun-Dried Tomato Pesto
eighteen dollars

Scallops Au Gratin
Large sea scallops in a creamy garlic cheese sauce topped with parsley-garlic breadcrumbs and baked
twenty-four dollars