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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 AIOLI
House recipe, jumbo lump crab cakes pan browned and
served with thyme-infused aioli sauce
Nine dollars
SMOKED TROUT
An individual fillet with horseradish-dill sauce
Twelve dollars
GOAT CHEESE PIEROGIE
Pierogies stuffed with goat cheese from "Inn to the Seasons Farm"
sauteed with garlic, spinach, and roasted red peppers
Nine dollars
ASIAN SPARE RIBS
St. Louis style pork ribs slow cooked and sauteed with
hoisin barbeque sauce, served with Napa cabbage slaw
Nine dollars
AHI TUNA
Sushi-grade Ahi tuna crusted with sesame seeds, pan seared rare and
served with pickled daikon salad and soy dipping sauce
Ten dollars
MUSHROOM & GOAT CHEESE AU GRATIN
Organic shiitake mushrooms from Tewksbury-Grace Farm sauteed with shallots and
sherry, baked with Everview Farm's goat cheese and topped with panko breadcrumbs
Eight dollars
BABY LITTLENECK CLAMS
Tender, baby Littleneck clams sauteed with garlic, Spanish chorizo, cilantro,
roma tomatoes, Chardonnay and stock served with fresh, grilled bread
Eleven dollars
SOUP / SALADS
LITTLENECK CLAM CHOWDER
New England style chowder with potatoes, leeks, bacon and cream
Six dollars
GOURMET SOUP DU JOUR
Chef's choice, changes daily
Priced Accordingly
HOUSE SALAD
Mixed spring greens, cucumbers, grape tomatoes and feta cheese
tossed with apple cider vinaigrette
Six dollars
CAESAR SALAD
Romaine lettuce, croutons and traditional Caesar dressing
Eight dollars
GREEK WATERMELON SALAD
Fresh, cubed watermelon, roma tomatoes, kalamata olives, feta cheese, cucumber and
mixed greens drizzled with balsamic vinaigrette and sprinkled with candied pistachios
Seven dollars
WEDGE SALAD
A wedge of crisp Iceberg lettuce drizzled with orange-cognac vinaigrette,
cranberries, candied walnuts, applewood smoked bacon and red onion
Seven dollars
ENTREES
Entrees may be served without sauce upon request
All entrees served with potato du jour and fresh, seasonal vegetables
WILD ALASKAN SOCKEYE SALMON
Fillet of wild Alaskan salmon with a sweet chili glaze,
grilled and served with orange salsa and saffron aioli
Twenty-two dollars
GRILLED HERB CHICKEN
Whole, boneless, skinless breast marinated in a blend of citrus juices,
herbs and olive oil, grilled and topped with crabmeat
Nineteen dollars
PORK OSSO BUCO
Pork shank slow braised with root vegetables, tomatoes,
red wine, fresh herbs and demi-glace
Twenty-five dollars
VEAL SAUTE
Thin veal cutlet sauteed with jumbo shrimp, Tewksbury-Grace Farm shiitake
mushrooms, fresh thyme, roma tomatoes, sherry and demi-glace
Twenty-eight dollars
BARBEQUED HANGER STEAK
Flavorful, bistro-style steak marinated in house barbeque sauce grilled to a
reccommended medium-rare and served with sweet cilantro-lime butter
Twenty-five dollars
PITTSBURGH FILET MIGNON
Eight ounce filet marinated in an herb-infused beef broth, pan blackened,
topped with herb butter and sautéed mushrooms
Thirty-six dollars
ROAST DUCK
Half a succulent duckling roasted crisp and served with Cumberland sauce
Twenty-nine dollars
SLOW BRAISED BUFFALO SHORT RIBS
Tender short ribs braised with elements of leeks, miso, fennel,
pistachios, golden raisins and demi-glace
Twenty-two dollars
PAN ROASTED CHILEAN SEA BASS
Cornmeal crusted sea bass served with warm artichoke, pancetta,
black olive and tomato salad accompanied by garlic aioli
Twenty-five dollars
PHEASANT
French cut pheasant breast in a Szechuan marinade, grilled
and served with mango chutney
Twenty-nine dollars
SHRIMP EN CROUTE
Jumbo shrimp stuffed with a crab and bacon stuffing, wrapped in
puff pastry and baked, finished with Dijon cream sauce
Twenty-six dollars
PUMPKIN SEED CRUSTED EVERVIEW FARMS GOAT CHEESE
Everview Farm's organic chevre coated with pumpkin seeds and pan
browned served over mixed greens with shiitake mushrooms and
roasted red peppers drizzled with balsamic vinaigrette
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, Wild for Salmon and Inn to the Seasons Farm to ensure the freshest, high
quality and best local ingredients available
DESSERTS - SUMMER 2010
WARMED CHERRY-HONEY-RICOTTA STREUDEL
Flakey phyllo dough filled with honey-ricotta filling, baked
to a golden brown atop port wine cherries and served with
Amaretto ice cream, anglaise and chocolate sauces
Seven dollars
CARAMELIZED PEACHES AND CREAM
Fresh, caramelized peaches steeped in peach liqueur and sauteed with brown
sugar, vanilla bean and hand selected spices atop house-made, grilled
buttermilk pound cake served with marscapone cream and mint syrup
Eight dollars
BERRY CHOCOLATE GANACHE TARTLETTE
Crisp chocolate tart shell filled with silky chocolate ganache
accented with edible gold leaf alongside minted strawberries,
strawberry coulis, vanilla anglaise and topped with vanilla creme
Nine dollars
TROPICAL WHITE CHOCOLATE CHEESECAKE
Classic, creamy cheesecake accented with premium white
chocolate served with tropical fruit salsa and garnished
with candied macadamia nuts and fresh fruit coulis
Nine dollars
GRASSHOPPER CREME BRULEE
The perfect blend of smooth chocolate custard with freshly
crushed mint finished with a brown sugar cane crust
Seven dollars
Pastry Chef
Jen Revak
CLICK HERE TO MAKE A DINNER RESERVATION ONLINE
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