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

Thai Chicken Satay
Marinated, skewered & grilled chicken breast served with coconut-peanut dipping sauce
eight dollars

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

Jumbo Shrimp  (GF)
J
umbo cocktail shrimp served chilled with grapefruit-wasabi sauce & lemon wedges
eleven 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

Kale Salad (V)
Locally grown kale with roasted red beets tossed in a raspberry vinaigrette topped with goat cheese and frizzled onions
eight dollars

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

Wild Alaskan Sockeye Salmon (GF)
Wild for Salmon© Sockeye Salmon fillet, pan seared and served with dill beurre blanc topped with a light, tossed watercress salad
nineteen dollars

Bistro Steak
M
arinated and grilled Bistro Steak seared in an iron skillet, basted with garlic butter, finished with Sauce Choron (Tomato infused bèarnaise)  (Chef recommends medium-rare to medium for best flavor)
twenty-five dollars

Coconut-Pineapple Pork
Pork tenderloin medallions coated with shredded coconut, pan browned and served with grilled pineapple, finished with pineapple rum-orange glaze
nineteen 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
Pistachio nut crusted fillet of Chilean Sea Bass finished with a champagne-pistachio cream sauce
twenty-six 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

Coconut & Green Curry Vegan Stir Fry (V)(GF)
Fresh local vegetables sautéed in sesame oil and tossed in coconut-green curry sauce accompanied by sticky peanut jasmine rice
sixteen dollars

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