Established in 1984, The Farmhouse at Turkey Hill is a small, upscale restaurant featuring seasonal American fare, classic cocktails, and now, car-side pick-up.
The Farmhouse at Turkey Hill
A little about our fine dining restaurant:
The Farmhouse Restaurant at Turkey Hill 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.
Our more casual sister restaurant, Turkey Hill Brewing Company, is located in a separate renovated barn building. They do not accept reservations.
The Farmhouse Restaurant hours :
- Sunday – Thursday:
- 5:30pm to 7:30pm.
- Friday and Saturday:
- 5:30pm to 8:30pm.
Special menus and hours apply on holidays.
Updated November 2020
**Due to the COVID-19 pandemic, we anticipate we will be required to limit reservations for the next several weeks to months in order to follow best practice guidance for restaurants.
Our outdoor patio is not heated meaning outdoor dining will not be comfortable for the vast majority of guests until late spring to early fall. If you have questions regarding outdoor dining, please call for more information.
Call 570.387.1500 for reservations or reserve online through OpenTable.
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.**
Seared Sesame Ahi Tuna Salad $22
Field greens topped with Black Sesame Seed Crusted Ahi Tuna, seared rare with mandarin oranges, cherry tomato, cucumber, red onion and feta cheese with Sesame-Ginger Vinaigrette
Tofu ‘Osso Bucco’ (Vegan) $25
Firm, Silken tofu braised with roasted seasonal vegetables and garlic in wood fired-three year barley miso broth, served over a blend of white beans and ancient grains
Limoncello Chicken $25
Whole boneless breast sautéed with artichoke hearts, garlic, grape tomato and baby spinach, finished with Limoncello cream sauce over Jasmine rice with grilled asparagus.
Farmhouse Filet Mignon $46
8 oz. center cut filet marinated in a rich beef broth, cast iron seared to temperature, served with sautéed wild mushroom and caramelized onions, topped with herbed-Black Truffle butter, mashed Ranch Yukon Gold potatoes and sautéed green beans
Wild Alaskan Salmon $27
Wild for Salmon, fresh caught fillet, dusted with Old Bay seasoning, sautéed with capers, garlic, and roasted red peppers, finished with sun-dried tomato pesto-Chablis sauce, Jasmine rice, and roasted asparagus
Roast Duck Cumberland $30
Half duckling crisped in the oven and served with Apple-Currant dipping sauce, mashed Ranch Yukon Gold potatoes and sautéed green beans
French Cut Pork Chop $29
12 oz, bone-in, oven roasted with caramelized onion, wild mushrooms, and grape tomatoes with Port wine-Balsamic pan sauce, mashed Ranch Yukon Gold potatoes and sautéed green beans
Classic Crème Brulée
Rich vanilla custard topped with a caramelized sugar crust and house-made whipped cream
Traditional spiced carrot cake with raisins, walnuts, and buttercream icing Served with caramel sauce and house-made whipped cream
White Chocolate Raspberry Cheesecake
Classic cheesecake infused with raspberry and white chocolate, served with a melba sauce drizzle, House-made whipped cream
**Temporarily restricted from offering large group gatherings**
**Parties of 8-10 guests may book directly online through Open Table. The Stencil private dining room will be available starting Friday June 12th, 2020 for small gatherings seated at one large square.**
Pre-Covid Info: 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.