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)

 

 

SMALL PLATES                           

CRAB CAKE 11
Garlic aioli, coleslaw

SHRIMP 13
Benne seed tempura, ginger-scallion honey mustard, serrano-mango coleslaw

DUCK CONFIT SPRING ROLL 8
Creamed corn, Napa cabbage slaw, sundried cherry chutney

SALT ROASTED BEETS 9
Organic beets, whipped Everview Farms goat cheese, spiced hazlenuts, white balsamic vinaigrette

QUESADILLA 9
Organic chicken, swiss, prosciutto, spinach, Vidalia onion, persimmon salsa, maple-dijon aioli

CLAMS 13
Garlic, chorizo, cannellini beans, vermouth, salsa verde, crusty bread

SWEET POTATO FRITES 5
Sweet potato, truffle oil, sea salt, garlic parsley aioli

TUNA SASHIMI 14
Yellow fin tuna, wasabi aioli, wakame, yuzu dressing

SOUP                                       

GOURMET SOUP DU JOUR
Chef's choice, changes daily

SALAD                                     

HEARTS OF ROMAINE 9
Applewood smoked bacon, farm egg, butermilk dressing, Brioche croutons, parmesan tuile

HOUSE SALAD 7
Gem lettuce, candied pecans, dried cranberries, mandarin oranges, feta, honey lemongrass vinaigrette

CHOP SALAD 9
Iceberg , plum tomato, red onion, cucumber, crumbled blue cheese, cashews, white balsamic vinaigrette

ENTRÈE SALADS                         

SHRIMP SALAD 16
Chilled jumbo shrimp, hearts of romaine, roasted butternut squash, shiitake mushrooms, roasted cashews,
feta, sweet vanilla chili dressing

SEARED SALMON SALAD 15
Honey-lemon glazed salmon, mixed greens, fresh mozzarella, fresh asparagus, pickled red onion, whole grain honey mustard dressing

CHICKEN SALAD 14
Grilled chicken, applewood smoked bacon, hearts of palm, beets, green goddess dressing, spinach

LARGE PLATES                         

DUCK CONFIT  36
dijon cream sauce, local organic vegetables, mashed yukon gold potatoes

ORGANIC ROASTED CHICKEN 24
Carmelized shallots, sherry pan jus, spinach, mashed Yukon gold potatoes

STEAK FRITES 32
Hanger steak, black truffle butter, sweet potato frites, local organic vegetables

SHRIMP 26
Bucatini, pancetta, thai basil, garlic, shiitake mushrooms, edamame, lemon zest, tomato jam, asiago

PORK TENDERLOIN 28
Mongolian marinade, coconut-peanut sauce, local organic vegetables, wasabi mashed potatoes

MISO GLAZED SALMON  30
Udon noodles, rock shrimp, baby bok choy, shiitake mushrooms, bamboo shoots, ginger soy

FILET MIGNON 37
Grilled or Pittsburg Style (house specialty)

Marrow butter, horseradish demi-glace, parsnip au gratin, local organic vegetables

GOAT CHEESE PIEROGIE 16
Local organic onions, tomatoes, basil, garlic, squash

GRILL
Grilled chops, steaks, game etc., local organic vegetables

BRAISE Priced Accordingly
Chef Revak specializes in the slow cooking process by braising different cuts of meat to impart
unique flavors and tenderness

FISH OF THE DAY Priced Accordingly
Flown in overnight from the docks across the United States

*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

BANANAS AND CARAMEL
Banana mascarpone cream torte, millk chocolate hazelnut ice cream caramel, candied praline
Nine dollars

ORANGE AND ALMOND
Orange curd, orange infused custard, caramelized raw sugar, sliced almond tuile
Nine dollars

CIDER AND SPICED APPLES
Creamy rice pudding, warmed cidered apples, apple crumb cake, cidered fig ice cream
Eight dollars

SWEET POTATO AND PECAN
Sweet potato tartlet, pecan sugar crust, gingersnap ice cream, vanilla bean whipped cream
Nine dollars

CHOCOLATE AND KAHLUA
Chocolate truffle torte, Kahlua Bavarian, coffee caramel swirl ice cream
Eight dollars

ARTISINAL CHEESE PLATE FOR TWO
Fresh Cheeses (Including Local Whitenight Family Farms),
Candied nuts, dried fruit, French bread and honey

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 all inclusive
Reservations are required and can be made by calling the front desk at 570-387-1500570-387-1500

Overnight packages are available

Sunday, June 8

First Course:

Artisanal Cheese Plate
Candied pistachios, green chili mustard, local honey

Second Course:

Sea of Cortez Scallop Chowder
Cheddar cheese profiteroles, sea beans

Third Course:

Cantalope, Watermelon & Tomato Carpaccio
Local Asian greens, piquillo pepper sorbet, balsamic chili glaze

Fourth Course:

Halibut
Pink peppercorn beurre blanc, summer succotash, local warm grilled fingerling potato salad

Fifth Course:

Honeyed Hazlenut Napoleon
Layered with lemongrass marscapone cream, macerated strawberries, candied violets