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

 

  The Farmhouse Restaurant will be closed Monday, September 7.

 

STARTERS , TAPAS, & SMALL PLATES

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

Peppered beef Tenderloin Tips (GF)
Beef tenderloin tips lightly coated with cracked pink and black peppercorns,
pan seared to medium rare and served with Gorgonzola Cream Sauce

ten dollars

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

ten dollars

 Avocado, Basil & Tomato Bruschetta (v)
Diced avocado, fresh basil and vine ripe tomatoes atop crispy crostini
seven dollars

Pancetta Wrapped Shrimp
Three Jumbo Shrimp wrapped in Pancetta Bacon, pan fried and served with smoked beer
infused Barbeque Sauce
twelve dollars

Jim's Marinated Summer Vegetable Medley (GF)(V)
Marinated and chilled artichoke hearts, grilled zucchini, sun-dried tomatoes, fire roasted red peppers,
artesian olives, and grilled cippollini onions drizzled with herb-citrus infused grapeseed oil
nine dollars

Cilantro-Edamame Hummus (V)
 House made hummus served with cucumber, carrots and pita bread
eight dollars

Thai Steamed Mussels
Prince Edward Island Mussels steamed in a broth of stock and coconut milk with fresh basil and
red pepper flakes served with crusty baguette
ten dollars

Coconut Shrimp
Jumbo shrimp coated with shredded coconut, fried in rice bran oil, served with Orange-Thai dipping sauce
twelve dollars

Lobster & Artichoke Dip
Lobster tail meat and artichoke blended with sharp and cream cheeses served with warmed pita
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

 

SOUPS

 

Gazpacho (GF)(V)
six dollars

French Onion Au Gratin
seven dollars

Shrimp Bisque
eight dollars

 

 

 

SALADS

House Salad (V)(GF)
Baby greens and crisp green leaf tossed with Apple Cidar Vinaigrette, topped with feta cheese, mandarin orange segments, grape tomatoes, and cucumber
seven 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

Stilton Wedge Salad
Wedge of crisp Iceberg Lettuce, Pancetta bacon, diced avocado and fried shallots topped with Crumbled Stilton Dressing
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

Tuscan Artichoke Chicken
Whole breast of chicken sautéed with sun-dried tomato julienne, capers & garlic finished with Sauvignon Blanc-Lemon Butter pan sauce
nineteen dollars

Grilled Wild Alaskan Salmon (GF)
Wild for Salmon Sockeye Salmon fillet grilled, topped with Balsamic Strawberry-Black Pepper Salsa
twenty-two 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-four 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-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-seven dollars

Poached Chilean Sea Bass
Fillet of Chilean Sea Bass poached in stock, chardonnay, lemon juice and thyme topped with
Garlic-Crabmeat Cream Sauce
thirty-three dollars

Panko Parmesan Grouper
Fillet of Grouper topped with Panko Breadcrumbs and Parmesan Cheese, baked and served with Roasted Red Pepper Coulis and Basil Pesto drizzle
twenty-eight dollars

Macadamia Crusted Chilean Sea Bass
Fillet of Chilean Sea Bass, Macadamia Nut crusted,  finished with mango relish and Pineapple-Rum Sauce
twenty-eight dollars

Filet Mignon (GF)
7 oz. center cut, Choice Filet Mignon grilled to temperature, served with roasted shallots and Gorgonzola Cream Sauce
thirty-eight 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

Oven Braised Lamb Osso Bucco (GF)
Tender Australian lamb shank slow braised with root vegetables, garlic and rosemary finished with Cabernet Sauvignon Brown Sauce
thirty-six dollars

Veal Chop Champignogns (GF)
12-14 ounce, French Cut loin chop grilled and served with Brandied Mushroom Brown Sauce
thirty-seven dollars

Grilled Duck Breast
Cast iron seared breast of duck, sliced and served wtih Merlot Cherry Sauce
twenty-nine dollars

Scallops Ramaki Florentine
Large sea scallops wrapped with Applewood Smoked bacon baked, served on a bed of sauteèd baby spinach with garlic, roasted red peppers and mushrooms
twenty-eight dollars