Choose Fine Dining at Our Restaurant or Casual Dining at Our Pub & Grille
The Farmhouse and Brewing Co. at Turkey Hill offer diners the choice of fine dining in a relaxed, yet formal, country setting or a night out in our renovated two-story, rustic bank-board brewpub.
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 organic and free-range 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.
If you are looking for a more casual and up-tempo pace, go where the locals love to hang out; Turkey Hill Brewing Co. Pub and Grille. Our brewpub offers the beer enthusiast a great spot to sample and enjoy one of the many on-site pours crafted by Donny Abraczinskas. Brewing for more than 30 years, Donny brings an incredible passion for beer and conversation. You’ll often see him working in the large, glass-enclosed brewery, or afterwards, chatting up his recipes and techniques with customers at the bar. The Brewpub also has full bar service for those who prefer a cocktail or a glass of wine.
The Pub’s Head Chef, Steve Bigger, draws on local, sustainable agriculture to create savory dishes that impeccably complement Donny’s beer. In keeping with the hometown pride, the brewpub offers weekly entertainment, featuring local and regional performers.
Please note the Farmhouse restaurant does not offer take out orders.
*Prices subject to change
(GF)= Gluten Free
Starters, Tapas, and Small Plates
Green Bean & Asparagus Tempura (V)
Fresh green beans and asparagus dipped in Beer-infused Tempura batter, deep fried in rice oil and served with Honey-Soy dipping sauce
Beef Tips over Grits (GF)
Beef tenderloin tips coated in Italian seasonings, pan seared to temperature and served
with Brown Sugar-Worcestershire reduction served over Cheddar-Scallion Grits
Merlot Lamb Lollipops (GF)
Three Frenched lamb chops marinated in Merlot, rosemary, garlic and olive oil, cast iron seared to medium-rare and served atop Fire Roasted Tomato-Rosemary Quinoa finished with Merlot-Balsamic Reduction and garnished with crushed pistachio
Grilled Vegetable Ravioli (V)
Pasta filled with grilled zucchini, eggplant, garlic, onion, bell peppers & Ricotta, tossed with basil pesto cream sauce
Vegetarian Meatballs Alla Vodka (V)
Meatballs made with plant-based burger and sausage, tossed in Vodka Sauce, topped with fresh mozzarella and baked (can be vegan if mozzarella is omitted)
Blackened Crab Cakes
Jumbo lump crabmeat coated in Cajun seasoning, pan blackened and served atop Fire Roasted Tomato-Corn-Black Bean Salsa finished with Avacado-Lime Remoulade
Beet Carpaccio (V)(GF)
Sliced, roasted red beets served with burrata cheese, microgreens, tri-colored baby carrots, pink sea salt and fresh cracked black pepper drizzled with balsamic reduction
Shrimp & Saffron Risotto(GF)
Jumbo shrimp sautéed with sundried tomato, garlic, artichoke hearts, roasted red peppers, and saffron tossed with creamy Arborio Rice topped with Parmigiano Reggiano
Grilled Herb Chicken Macaroni & Cheese
Marinated chicken breast blended with elbow macaroni, Pancetta Bacon, green peas, shallots, and black pepper in a rich Smoked Gouda Bechamel topped with Panko breadcrumbs
Sesame Seared Ahi Tuna (GF)
Sushi grade Ahi Tuna coated in sesame seeds, seared rare in sesame oil and served with Seaweed Salad and Cucumber-Wasabi Sauce
Applewood Smoked Salmon au Poivre
In-house, cracked black pepper and garlic, applewood smoked wild Alaskan sockeye salmon served with Horseradish-Dill Crema, lemon wedges and crackers
Artisan Cheese Plate (V)
Three distinct cheeses served with whole grain mustard, wine jelly herb crostini, sliced strawberries, and candied nuts
Parmesan Jumbo Scallops (GF)
Large scallops coated with Parmesan cheese, browned and served with Dun-Dried Tomato Pesto Cream sauce
Soup Du Jour
House Salad (GF)(V)
Baby greens and crisp green leaf tossed with Apple Cider Vinaigrette, topped with feta cheese, dried cranberries, grape tomato and cucumber
Crisp romaine lettuce tossed in a traditional Caesar Dressing, topped with Brioche Croutons and shredded Parmigiano Reggiano (Dressing contains anchovies and egg)
Late Winter Wedge Salad (GF)
Crisp Iceberg Lettuce wedge topped with Creamy Stilton Bleu Cheese dressing and topped with pickled onions, Cider-Cured Bacon, sliced strawberry and toasted pistachio
Chicken Cacciatore (GF)
Organic, Free Range, Frenched chicken breast slow roasted with bell peppers, wild mushrooms, garlic and green beans in a rich Port Wine Tomato Sauce over Roasted Garlic Polenta
Apricot Lamb Osso Buco (GF)
One pound Australian lamb shank slow braised with parsnips, carrots, onion celery, garlic, rosemary, and dried apricots with Apricot Brandy infused Demi-Glace garnished with Gremolata over mashed Yukon Gold potatoes
Lobster & Shrimp Edgewood
Lobster tail meat and jumbo shrimp sauteed with broccoli, roasted red pepper and wild mushrooms in a Garlic-Vermouth Cream Sauce over fettucine
Roast Duck Cumberland (GF)
Half duckling crisped in the oven and served with Currant-Apple Dipping Sauce accompanied with wild rice pilaf and sauteed sesame snow peas
Parmesan-Pesto Crusted Salmon
Wild Alaskan Sockeye Salmon fillet, pan seared and topped with Parmigiano Reggiano and Pesto served with Lemon Beurre Blanc, capers, shallot and basil chiffonade accompanied with marinated vegetable quinoa salad
Mongolian Seitan Stir-Fry(Vegan)
Seasonal vegetables and Seitan (wheat gluten) stir fried in Sesame Oil in a Mongolian Soy Sauce atop aromatic Jasmine Rice topped with frizzled leeks
Pittsburgh Filet Mignon
8 oz. center cut filet marinated in a rich beef broth, cast iron seared to temperature, served with sauteed shallots, wild mushrooms and Cider Cured Bacon, topped with Stilton-Herb Butter accompanied with creamy Horseradish Yukon Gold Potatoes and sauteed green beans
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
- 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.
Parties on Friday or Saturday night require approval by the management.
Six people at one table is maximum for the Greenhouse Dining Room.
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 for projector or overhead and a flip chart.
Parties of 12 or more may choose to have butlered hors d’oeuvres during a cocktail hour usually served in the Tavern.
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)
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
In-house, hickory smoked salmon served with Horseradish-Dill on crackers with sliced lemon
Beef Tips Italiano (GF)
Beef tenderloin tips coated in Italian seasonings, served with Brown Sugar-Worcestershire reduction
Jumbo lump crabmeat pan-seared in Chive Oil, stacked over cabbage slaw and finished
with spicy Remoulade
Entrées include house salad and dessert.
Grilled Herb Chicken
Whole breast of chicken marinated in citrus juices and herbs, topped with
Jumbo Shrimp and Jumbo Lump Crab Meat finished with an herbed pan 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
Vegetarian Ravioli (V)
Seasonal vegetables grilled and stuffed inside ravioli with ricotta cheese, baked in roasted red pepper marinara sauce and topped with fresh mozzarella cheese
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.