Join
us
for dinner!
Established in 1984, The Farmhouse at Turkey Hill is a small, upscale restaurant featuring seasonal American fare and classic cocktails.
Offering dinner reservations in three distinct dining rooms.
At this time take-out orders are not available. Current menu may be limited due to product availability and subject to change daily.
Room Service
Room service available during dining hours.
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. 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 Farmhouse Restaurant hours :
- Monday through Sunday:
- 5:30pm to 8:30pm.
Special menus and hours apply on holidays.
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.
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.**
Starters & Small Plates
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Thai Steamed Clams $18
One pound of littleneck clams steamed with sweet onion, roasted red pepper & garlic in sweet Thai chili-clam broth, served with an herbed-grilled baguette
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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
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Lobster Ravioli $19
Squid ink striped pasta stuffed with lobster, ricotta, and mozzarella served with limoncello-green peppercorn cream sauce and garnished with scallions
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Asiago Risotto (GF) (V) $16
Creamy arborio rice blended with sun-dried tomato, garlic, baby spinach and asiago cheese
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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
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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 lemon-thyme aioli
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Crudite & Dip Trio (V) $15
Roasted red pepper hummus, caramelized onion dip and chive-ranch dip accompanied by carrots, celery, cucumber and pita chips
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Artisan Cheese Plate (V) $16
Three distinct cheeses served with whole grain mustard, wine jelly and grilled crostini
Soup & Salads
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Herbed Vegetable Orzo (V) $9
Tomato based broth blended with seasonal vegetables, orzo pasta, and herbs
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House Salad (GF) $9.50
Field greens topped with feta cheese, tomato, cucumber and dried cranberry served with Apple Cider Vinaigrette
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Caesar Salad $11
Crisp Romaine tossed with house made Caesar dressing, herbed croutons and shredded Parmigiano Reggiano (Dressing contains anchovies.)
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Baby Spinach Salad (GF) $11
Baby spinach with red onion, cider smoked bacon, hard boiled egg and goat cheese served with sun-dried tomato vinaigrette
Main Plates
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Honey-Dijon Chicken $36
Whole, boneless breast sautéed with caramelized onion, garlic and dried apricots finished with chablis-honey-dijon pan sauce. Served with wild rice pilaf and roasted asparagus
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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
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Truffle Ribeye (GF) $49
12 oz. ribeye dusted with black truffle seasoning, grilled to temperature, served with caramelized onion and wild mushrooms finished with black garlic-horseradish demi-glace, mashed potatoes, and sautéed green beans
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Seafood A La Vodka $45
Jumbo shrimp, bay scallops & crabmeat sautéed with prosciutto, roasted red pepper and baby spinach tossed with cavatappi pasta and house made vodka sauce topped with shaved parmesan cheese
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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
Main Plates
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Korean BBQ Salmon $36
Fillet of Wild Alaskan Sockeye Salmon pan seared in toasted sesame oil, brushed with Korean BBQ sauce with scallions, garlic, roasted red pepper and bean sprouts. Served with jasmine rice and roasted asparagus
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Roast Duck Cumberland (GF) $48
Half duckling crisped in the oven and served with Apple-Currant dipping sauce, mashed potatoes and sautéed green beans
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Pork Chop Balsamico (GF) $38
12 oz. double French cut premium pork chop, grilled, served with chives, sun-dried tomato and baby spinach with chianti-balsamic sauce. Accompanied by wild rice pilaf and sautéed green beans
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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 green beans
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Mahi Mahi & Shrimp Piccata $37
7 oz. mahi fillet and jumbo shrimp sautéed with capers, wild mushrooms and garlic finished with lemon-basil piccata sauce. Served with jasmine rice and roasted asparagus
DINING PARTIES
Banquet/Dinner Parties
**Parties of 8-10 guests may book directly online through Open Table.
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.