The Farmhouse at Turkey Hill

OUR CURRENT MENU

Please note both Farmhouse and Brewery restaurants are closed on Christmas and New Year's Day 

Our restaurant will be closed on the second Sunday of each month
for our Special Chef Series which we hope you will enjoy
Christmas Eve menu (See bottom of page)

 

STARTERS

SHRIMP BISCUITS AND GRAVY   10
Buttermilk biscuit, Kli-Vey country sausage, shrimp cream gravy

MARINANTED BEETS   8
Fresh mozzarella, basil, aged balsamic, toasted ciabatta

SEARED SCALLOPS   11
Shaved brussel sprouts, smoked bacon, truffle oil, Dijon mustard aioli

SPAGHETTI   7
Toasted hazelnuts, pumpkin, prosciutto, mushrooms, truffle cream

BRAISED PORK BELLY   9
Black-eyed peas, kale, caramelized honey crisp apples 

CHICKEN WINGS CONFIT   8
Szechwan barbeque sauce, scallions, peanuts, pickled organic local celery, wasabi blue cheese

 

SOUP

GOURMET SOUP DU JOUR
Chef's choice, changes daily

 

SALAD

THE HOUSE SALAD   7
Local organic greens, dry roasted black soy beans, flame grapes, mandarin oranges, feta, sherry-mustard vinaigrette 

KALE SALAD   8
Honey crisp apples, dry roasted broad beans, pomegranates, spicy tangerine vinaigrette, goat cheese 

 

ENTREES

CHICKEN CONFIT   20
Leg and thigh, local pasture raised, crispy skin, mustard sauce

HANGER STEAK   32
Cast Iron seared, herb and butter basted, brandied cherry sauce

PATAGONIAN ANTARCTIC SALMON   26
Hemp hearts crusted, shaved fennel and grapefruit salad 

SLOW BRAISED BEEF SHORT RIBS   26
Root vegetables, pink peppercorn, red wine, demi-glace, caramelized red onions, smoked bacon

PORK TENDERLOIN  22
Sage rub, apple compote, maple balsamic reduction

ORGANIC CHICKEN BREAST   24
Herb marinade, jumbo shrimp, herb fontina cheese sauce

PUMPKIN RAVIOLI   18
Seasoned local organic vegetables, amaretto cream

PITTSBURGH FILET   38
Marrow butter, button mushrooms

*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

SALTED CARAMEL CHEESECAKE
Creamy cheesecake, salted caramel, brandied clementines, roasted walnuts
Nine dollars

CHOCOLATE BROWNIE
Moist and rich chocolate brownie, fresh raspberries, sweetened cream, vanilla anglaise
Ten dollars

MIXED BERRY TART
Tewksbury Farm blackberries and raspberries, rosemary scented tart shell, black pepper ice cream, sesame tuile
Nine dollars

EGGNOG BRULEE
Rum and nutmeg infused custard, gingersnap tuile
Eight dollars

ARTISINAL CHEESE BOARD FOR TWO
Three fresh cheese selections (Including Local Whitenight Family Farms & Everview Farms)
Apple compote, dried figs, candied walnuts
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 not including gratuity.
Reservations are required and can be made by calling the front desk at 570-387-1500570-387-1500

Overnight packages are available.

 

January 11, 2015

SOUPS, BRAISES, & STEWS

  FIRST COURSE
Ajiaco of Short Ribs

Kobe short ribs, tubers, root vegetables, red wine, yuca bread

SECOND COURSE
Plantain Sopa

Duck confit, pecan syrup, brioche croutons, fried plantain, sour cream drizzle

THIRD COURSE
Roasted Cauliflowers & Parsnip Soup

Parmesan flan, baby beet crisps, micro greens, chive oil

FOURTH COURSE
Slow Braised Pork Cheeks

Rosemary, bacon, and onion jus, smoked carrot infused creamy polenta, asiago cheese, pickled scallions

FIFTH COURSE
Chilled Port Cherry Soup

Warmed almond cake, crunchy white chocolate ice cream

 

 

CHRISTMAS EVE 2014 MENU

STARTERS

CRAB CAKE
Garlic aioli, coleslaw

DOMESTIC BURRATA
Marinated organic beets, basil, aged balsamic, toasted ciabatta

SMOKED TROUT
Horseradish dill dip, crackers

SLOW COOKED PORK BELLY
Fig mostarda, spinach

ORECCHIETTA PASTA
Chicken confit, fava beans, pesto, fontina cheese

SOUPS

LOBSTER ASPARAGUS

FRENCH ONION WITH BEEF AND BARLEY

SALADS

HOUSE SALAD
Local organic greens, dry roasted black soy beans, flame grapes, mandarin oranges, feta, sherry-mustard vinaigrette

KALE CAESAR
Egg, radish, smoked bacon, pecorino, croutons, lemon vinaigrette

ENTREES

ROASTED DUCK
In-house roasted, crispy skin, cumberland sauce

PITTSBURGH FILET MIGNON
Pan blackened, marrow butter, button mushrooms

CHICKEN CONFIT
Kli-Vey Farm chicken, mustard sauce

VEAL CHOP
Red wine/soy/sage marinade, spiced tomato chutney

HANGER STEAK
Pan seared, brandied cherry sauce

SHRIMP MAC-N-CHEESE
Peas, bacon, brie, parmesan, rigatoni, brandy and lobster cream

KING SALMON
Blackened, edamame guacamole, pea shoots, orange mojo

SLOW BRAISED KOBE BEED SHORT RIBS
Root vegetables, garlic, herbs, Guinness stout, tomato

MUSHROOM RAVIOLI
Seasonal vegetables, pesto