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.

OUR CURRENT MENU

(GF)= Gluten Free
(V)= Vegetarian

Starters, Tapas, and Small Plates

 

Crab-Asparagus Risotto (GF)
Creamy Arborio rice blended with crab meat, fresh asparagus, Parmigiano Reggiano dusted with Old Bay Seasoning
thirteen dollars

Beef Tips Italiano
Beef tenderloin tips coated in Italian seasonings, pan seared to temperature and served
with Brown Sugar-Worcestershire reduction
eleven dollars

Lamb Lollipops
Three marinated, Frenched lamb chops, cast iron seared to medium-rare and
served with Pomegranate-Balsamic Glaze
thirteen dollars

Mushroom Casoncello (V)
Open-faced tortellini filled with mushrooms and ricotta, tossed with basil, capers, lemon zest, grapeseed oil, and Parmigiano Reggiano
ten dollars

Lobster Mac and Cheese
Diced lobster tail meat, diced artichoke hearts, Roma tomatoes simmered in Garlic-Vermouth cream sauce, poured over macaroni noodles, sharp cheddar cheese, and Parmigiano Reggiano, topped with breadcrumbs then baked
sixteen dollars

Crab Cake
Jumbo lump crabmeat pan-seared in Chive Oil, stacked over cabbage slaw and finished with spicy Remoulade
twelve dollars

Beet Terrine (V) (GF)
Red beets roasted and candied in cinnamon, brown sugar and nutmeg, with goat cheese, dried cranberries and crushed walnuts
ten dollars

Drunken Shrimp
Jumbo shrimp sautéed with Serrano ham, red onions, and garlic in a Lager beer broth over a timbale of jasmine rice
eleven dollars

Sesame Seared Ahi Tuna
Sushi grade Ahi Tuna coated in sesame seeds, seared rare and served atop seaweed salad with Wasabi Aioli and Sesame oil drizzle
fourteen dollars

Hickory Smoked Salmon
In-house, hickory smoked wild Alaskan sockeye salmon served with Horseradish-Dill Cream, crackers, and sliced lemon
twelve dollars

Artisan Cheese Plate(V)
Three distinct cheeses served with whole grain mustard, wine jelly and crackers
ten dollars

Seared Jumbo Scallops
Large scallops pan seared and served over tri-colored quinoa and finished with Garlic Aioli
twelve dollars

Soup

Soup Du Jour
priced accordingly

Salad

House Salad (GF)(V)
Baby greens and crisp green leaf tossed with Apple Cider Vinaigrette, topped with feta cheese, mandarin orange slices, grape tomato and cucumber
eight dollars

Caesar Salad
Crisp romaine lettuce tossed in a traditional Caesar Dressing, topped with Brioche Croutons and shredded Parmigiano Reggiano (Dressing contains anchovies and egg)
eight dollars

Kale Salad (GF)(V)
Kale leaves tossed with sliced strawberries, toasted pecans, goat cheese, and a strawberry vinaigrette
eight dollars

Wedge Salad (GF)
Crisp Iceberg Lettuce wedge topped with Creamy Stilton Bleu Cheese dressing and topped with pickled onions, Pancetta bacon, diced cantaloupe and crushed walnut
eight dollars

Entrees

Grilled Chicken Caesar Salad
Whole, boneless, skinless, chicken breast grilled and sliced over a dinner sized
Caesar salad with Parmigiano Reggiano cheese and Brioche Croutons
twenty dollars

Ahi Tuna Salad  (GF)
Ahi tuna seared to medium rare, sliced and served over mixed greens tossed in a Balsamic-Honey Vinaigrette with mandarin oranges, sesame seeds, kohlrabi and carrot ribbons
twenty dollars

Parmesan Crusted Chicken
Whole, boneless, skinless chicken breast crusted with Parmigiano Reggiano, finished with Sun Dried Tomato-Pesto Cream Sauce
twenty-one dollars

Grilled Herb Chicken
Whole, boneless, skinless chicken breast marinated in a Citrus-Dijon-Herb marinade, grilled and topped with Jumbo Shrimp and Jumbo Lump Crab Meat
twenty-nine dollars

Apricot Lamb Osso Buco
One pound Australian lamb shank slow braised with root vegetables, garlic, rosemary and dried apricots and in a rich Apricot Brandy Brown Sauce
thirty-six dollars

Seafood Edgewood 
Jumbo shrimp, large sea scallops, crab meat, wild mushrooms, scallions and spinach in a creamy Garlic-Vermouth Sauce tossed with linguini
thirty-eight dollars

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

Limoncello Sea Bass
Fillet of Chilean Sea Bass sautéed with artichokes, tomato, green peppercorn, and a pinch of thyme finished with Limocello Cream Sauce
thirty-six dollars

Salmon Balsamico
Wild Alaskan Sockeye Salmon fillet, sautéed with leeks, mandarin oranges, and roasted red peppers, drizzled with blood orange balsamic glaze
twenty-seven dollars

Grilled Vegetable 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 and vegetables
twenty dollars

Filet Mignon (GF)
8 oz. center cut, grilled and served with sautéed mushrooms, shallots, and Gorgonzola Cream Sauce
forty-two dollars

 

DINING PARTIES

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 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.

    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

    Appetizers

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

    Smoked Salmon
    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

    Crab Cake
    Jumbo lump crabmeat pan-seared in Chive Oil, stacked over cabbage slaw and finished
    with spicy Remoulade

    Entrées
    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

    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.