Choose Fine Dining at Our Inn

The Farmhouse fine dining 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. 

Whether you’re celebrating a special occasion—a birthday, anniversary, clinching that business deal—or just appreciate delectable cuisine, The Farmhouse at Turkey Hill is the ideal choice, with more than 30 years of excellence in dining and service. The executive chef Jim Hahn develops the seasonal menu using local ingredients, complemented with fresh ingredients from around the world. Chef Jim’s creative cuisine is perfectly complemented by knowledgeable and attentive servers, Giles and Karen, each having taken care of our guests for over 25 years. Savor Chef Jim’s cuisine with a fine wine from our extensive Wine Spectator Award-winning list, or enjoy a hand-crafted beer from our brewery next door.

Please note the Farmhouse restaurant has limited take-out available via online ordering on Friday 5/29/2020 & Saturday 5/30/2020. It is not the same as the menu below which is only available for room service.


*Prices subject to change

OUR CURRENT ROOM SERVICE MENU (Due to the Governor’s restrictions this menu is limited and offered as room service only. Orders must be placed by 5pm and will be delivered to guests between 6-7:30pm)

(GF)= Gluten Free
(V)= Vegetarian

Starters, Tapas, and Small Plates

Beer Braised Mussels
One pound of mussels braised with onions, garlic, & plum tomato in a Lager beer & butter broth served with grilled baguette
fifteen dollars

Grilled Vegetable Ravioli (V)
Pasta filled with grilled zucchini, eggplant, garlic, onion, bell peppers & Ricotta, tossed with basil pesto cream sauce
twelve dollars

Per Peri Cauliflower Wings
Spicy breaded cauliflower florets fried in rice bran oil, tossed with South African Peri Peri seasoning and served with Ranch dipping sauce
ten dollars

Crab Cakes
Jumbo lump crabmeat cakes pan seared, served atop baby greens with Old Bay Remoulade
thirteen dollars

Artisan Cheese Plate (V)
Three distinct cheeses served with whole grain mustard, wine jelly and  herb crostini.
thirteen dollars


Tomato-Basil Bisque
Eight dollars


House Salad (GF)(V)
Baby greens and crisp green leaf tossed with Italian Herb Vinaigrette, topped with feta cheese, dried cranberries, grape tomato and cucumber
eight dollars


Chicken Balsamico
Whole, boneless breast sautéed with roasted red peppers, onion and roasted grape tomatoes, finished with Port Wine-Balsamic pan sauce served with ancient grain blend and green beans
twenty-five dollars

Blackened Chicken Melt
Chicken breast coated with Cajun seasoning blend between brioche with melted cheddar cheese and garlic mayonnaise served with french fries
twelve dollars

Farmhouse Burger
Half pound burger topped with aged goat cheese, mixed greens, red onion and roasted red pepper aioli on a brioche bun served with french fries
thirteen dollars

Roast Duck Cumberland (GF)
Half duckling crisped in the oven and served with Currant-Apple Dipping Sauce accompanied with mashed Yukon Gold Potatoes and sautèed green beans
thirty-two dollars

Vegetable Rotini Marinara
Vegetable confetti, onion, cherry tomato, green beans and garlic sauteèd in red wine marinara tossed with rotini pasta and topped with fresh melted mozzarella cheese.
twenty dollars

Pittsburgh Filet Mignon
8 oz. center cut filet marinated in a rich beef broth, cast iron seared to temperature, served with mushrooms topped with Stilton-Herb butter accompanied with mashed Yukon Gold potatoes and sauteèd green beans
forty-three dollars



Day Meetings

The Inn, Farmhouse & Brewing Co. at Turkey Hill is not one of your typical Pennsylvania meeting facilities.

A refined alternative to the traditional banquet hall, The Inn, Farmhouse & Brewing Co. at Turkey Hill offers two dining rooms for a small reception of up to 14 people. Centrally located in North Central Pennsylvania, the inn is convenient for corporate retreats, day meetings, and dinner parties. Our staff will be pleased to help you accommodate all of your guests’ needs.

Day Meetings for Guests of the Inn only and availability is limited throughout the year

(The Day Meeting must be out of the room by 4:30.)

  • Full Day (8:00-4:30) …$200.00
  • Half Day (four hours) …$100.00

Service Options:

  • Coffee/Tea/Soft Drink Service …$3.00 per person*
  • Continental Breakfast …$8.95 per person*

*Price does not include $30 service charge or sales tax

  • 12 or less in Stencil Room
  • 13 or more in Mural Room (separate tables)
  • Audio/Visual equipment must be arranged by patron with the exception of a screen and flip chart.
  • Tables must be scattered in order to accommodate any audio/visual equipment.
  • Telephone line is available in Mural Room only.
  • High-speed, wireless Internet is available throughout the inn.
  • Day Meeting reservations must be held with a credit card.

Banquet/Dinner Parties

Parties on Friday or Saturday night as well as groups of nine guest 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.

Banquet Menu

Our banquet menu is subject to change depending upon ingredient quality and availability.
A room fee may apply to parties larger than 10.

Butlered Hors D’Oeuvres
Passed during cocktail hour
(10 or more people)

Chef’s Choice
An assortment of seasonal and enticing bite-sized hors d’oeuvres


Mushroom Ravioli (V)
Ravioli filled with ricotta cheese, porcini and crimini mushrooms tossed in Sun Dried Tomato Pesto Cream Sauce

Beef Tips au Povire
Beef tenderloin tips coated in cracked black pepper, cast iron seared to medium rare, served with Smoked Gouda Cream with roasted red peppers and Cider Smoked bacon

Crab Cake
Jumbo lump crabmeat cakes, pan seared, served atop baby greens with Old Bay Remoulade

Entrées include house salad and dessert.

Chicken Normandy
Whole breast of chicken sautéed with sliced apples, shallots and garlic finished with Applejack Brandy Cream Sauce

Roast Duck Cumberland  (GF)
Half duckling crisped in the oven and served with Currant-Apple Dipping Sauce

Filet Mignon  (GF)
8 oz. center cut grilled and served with sautéed mushrooms, shallots, and Gorgonzola Cream Sauce, served to a ‘MEDIUM’ temperature

Mongolian Seitan Stir-Fry (V)
Seasonal vegetables and Settan (wheat gluten) stir-fried in Sesame Oil in a Mongolian Soy Sauce atop aromatic Jasmine Rice ropped with frizzled leeks 

Salmon Sauté
Wild for Salmon© Sockeye Salmon fillet sautéed with artichoke hearts, capers, and tomato, finished with white wine-lemon butter sauce

*Prices do not include: beverages, tax or gratuity.