The Farmhouse Restaurant at Turkey Hill in Bloomsburg, PA offers diners the choice of fine dining in a relaxed, yet formal, country setting inside the main house and lobby of the Inn at Turkey Hill. It is one of two restaurant offerings on property. The Farmhouse and Turkey Hill Brewing Co. allow well-behaved dogs for outdoor patio dining. Advanced reservations are required at the Farmhouse.
Our more casual sister restaurant, Turkey Hill Brewing Company, is located in a separate, renovated barn building. They do not accept reservations.
The Menu below will be offered for in-house dining as well as via room service for guests of the Inn at Turkey Hill.
**Prices, item availability subject to change.**
Call 570.387.1500 for reservations or reserve online through OpenTable.
The Farmhouse Restaurant hours:
- Monday through Sunday: 5:30pm to 8:30pm.
- Special menus and hours apply on holidays.
Dine-In:
- Offering dinner reservations in three distinct dining rooms.
Room Service:
- Room service available during dining hours.
Takeout Orders:
- At this time, take-out orders are not available.
Upcoming Closure Dates:
- Closed Memorial Day
- Closed July 4
- Closed Labor Day
- Closed Christmas Day
- Closed New Year’s Day
Outdoor Dining:
Our outdoor patio is neither heated or covered, so unfortunately patio dining will not be comfortable for the vast majority of guests from early fall until late spring. If you make a reservation for outdoor dining, we may not be able to move your party inside in the event of inclement weather depending on restaurant availability. If you have questions regarding outdoor dining, please call for more information.
- Banquet/Dinner Parties – Parties of 8-10 guests may book directly online through Open Table.
- Parties on Friday or Saturday night as well as groups of nine guests or larger require approval by the management.
- Six people at one table is maximum for the Greenhouse Dining Room- no larger groups.
- Parties of six or more are moved to the Stencil or Mural Room. Private room fees apply.
- Twelve or fewer in the Stencil Room (one large table).
More than 12 will be placed in the Mural Room. - Audio/visual equipment must be arranged by the patron with the exception of a screen or a paper flip chart.
- Parties of 12 or more may choose to have butlered hors d’oeuvres during a cocktail hour usually served in the Tavern.
Starters & Small Plates
Chablis Steamed Clams $19
One pound of littleneck clams steamed with herbed rabbit sausage, scallions, and grape tomato in a Chablis-butter broth served with herb grilled baguette
Citrus Lamb Lollipops (GF) $17
Three petite lamb chops marinated with citrus and Dijon, grilled medium rare, served with Chianti-rosemary reduction over sautéed baby spinach
Pumpkin & Mascarpone Ravioli $16
Pasta stuffed with pureed pumpkin, mascarpone and ricotta cheese tossed with golden raisins and almonds, finished with Amaretto Cream Sauce
Roasted Corn Risotto (GF) (V) $15
Creamy arborio rice blended with roasted corn, roasted red pepper and wild mushrooms finished with shaved parmesan
Beet salad with Chèvre (GF) (V) $14
Chilled, roasted red beets tossed in basil-infused extra virgin olive oil, served with goat cheese crumbles, microgreens, balsamic glaze
Crab Cakes Maison $17
House recipe blended with lump crab, onion, celery, and old bay, pan browned and served over mixed spring greens, drizzled with black garlic aioli
Mediterranean Salata (V) $16
Marinated Kalamata olives, artichoke hearts, roasted red pepper and crumbled feta drizzled with balsamic glaze and fresh basil served with garlic herb focaccia rounds
Artisan Cheese Plate (V) $16
Three distinct cheeses served with whole grain mustard, wine jelly and grilled crostini
Venison Meatball 16
Grilled venison meatball with house marinara baked with fresh mozzarella
Soup & Salads
Tomato Basil Bisque (V) $9
Creamy, ripe tomato blended with basil, celery, garlic and cream
House Salad (GF) $9.50
Field greens topped with feta cheese, tomato, cucumber and dried cranberry served with Apple Cider Vinaigrette
Caesar Salad $11
Crisp Romaine tossed with house-made Caesar dressing, herbed croutons and shredded Parmigiano Reggiano (Dressing contains anchovies.)
Baby Spinach Salad (GF) $12
Baby spinach with sun-dried tomato, cider-cured bacon, toasted pumpkin seeds, red onion and goat cheese with roasted garlic-honey balsamic dressing
Main Plates
Chicken Herb Marsala $36
Whole, boneless breast sautéed with wild mushrooms, onion and green peppercorns finished with herb-marsala demi-glace, served with mashed potato and sautéed brussel sprouts
Farmhouse Filet Mignon (GF) $50
8 oz. center-cut filet marinated in a rich beef broth, cast iron seared to temperature, sautéed wild mushrooms, topped with roasted garlic-chive butter, mashed potatoes and sautéed green beans
Strip Steak Diane (GF) $49
12oz Certified Angus Beef, NY Strip Steak seasoned and cast iron seared to temperature accompanied with Sauce Diane (Demi-Glace, cracked black peppercorn, Brandy, Dijon, Worcestershire, tomato paste and cream) with mashed potato and sautéed green beans
Seafood Puttanesca $46
Jumbo shrimp, bay scallops & lump crabmeat sautéed with Kalamata olives, capers, artichoke hearts, roasted red peppers and scallions tossed with linguini and Chianti-Marinara sprinkled with crumbled feta cheese
Vegan Thai Stir Fry (GF) (V) $26
Mixed vegetables , roasted red pepper & garlic stir-fried in toasted sesame oil with sweet Thai chili-mirin sauce over rice noodles
Pan Roasted Salmon (GF) $36
Fillet of Wild Alaskan Sockeye Salmon pan seared and roasted, served with maple-bourbon sauce and topped with candied pecans accompanied by wild rice pilaf and roasted asparagus
Roast Duck Cumberland (GF) $48
Half duckling crisped in the oven and served with apple-currant dipping sauce, mashed potatoes and sautéed green beans
Pork Chop Normandy (GF) $38
12 oz, frenched, double-cut pork chop grilled, topped with caramelized onion, sliced apples and walnuts sautéed with brandy and drizzled with apple cider reduction served with wild rice pilaf and sautéed brussel sprouts
Braised Beef Short Ribs (GF) $43
Certified Angus beef short ribs-boneless, slow braised with root vegetables, garlic, roma tomato and herbs in Chianti-infused demi-glace, served with mashed potato and sautéed brussel sprouts
Apricot Trout $34
Boneless fillet of rainbow trout pan seared in toasted sesame oil with caramelized onion, apricot and roasted red pepper finished with Apricot Brandy pan sauce served with jasmine rice and roasted asparagus
Desserts
Featured Desserts
Offering limited and rotating selections of featured desserts, please inquire for daily selection.
