Join
us
for dinner!
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.
Offering dinner reservations in two 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.
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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Beer Braised Mussels $15
One pound of mussels braised with onion, garlic & grape tomato in a Lager beer & butter broth served with grilled baguette
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Pierogi by Kim (V) $11
Locally made sauerkraut and mushroom pierogi sautéed with caramelized sweet onion and garlic .
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Lamb Lollipops $15
Petite lamb chops marinated in Burgundy, oiliveoil and rosemary, grilled to medium rare, served on a timbale of wild rice, finished with Balsamic Glaze
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Shrimp & Wild Mushroom Risotto $13
Jumbo shrimp sautéed with wild mushrooms and garlic blended with creamy Arborio rice and asiago cheese, garnished with fresh basil chiffonade.
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Roasted Beets & Chevre $13
Chilled, roasted, sliced beets layered with goat cheese and fresh basil over rainbow Microgreens, drizzled with Vanilla-Balsamic glaze.
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Salmon Cakes $13
Wild Alaskan Sockeye Salmon blended with onions, celery, garlic roasted red pepper and and a hint of dill, pan browned and served over baby greens with lemon-caper Remoulade
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Peri Peri Cauliflower Wings (V) $10
Spicy breaded cauliflower florets fried in rice bran oil, tossed with South African Peri Peri seasoning and served with Ranch Dipping sauce (SPICY)
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Artisan Cheese Plate (V) $13
Three distinct cheeses served with whole grain mustard, wine jelly and grilled crostini
Soup & Salads
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Creamy, potato, bacon and Asiago $8
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House Salad (GF)(V) $8
Field greens topped with feta cheese, tomato, cucumber and dried cranberry served with Apple Cider Vinaigrette
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Caesar Salad $8
Crisp Romaine tossed with house made Caesar dressing, herbed croutons and shredded Parmigiano Reggiano (Dressing contains anchovies.)
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Spring Wedge Salad $9
Crisp Iceberg lettuce wedge topped with Creamy Gorgonzola Cheese dressing, topped with pickled red onions, Cider Cured Bacon, sliced strawberry and toasted pistachio
Main Plates
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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
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Thai Tofu Bowl (Vegan) $25
Tofu stir fried with seasonal vegetables, garlic and ginger, served over rice noodles in a sweet Thai chili-mirin broth
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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.
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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 roasted garlic red skin potatoes and sautéed green beans
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Langoustine & Shrimp Pappardelle $35
Jumbo shrimp and langoustine sautéed with artichoke hearts, roasted Roma tomato and spinach tossed with basil pesto, pappardelle pasta, white wine and stock, topped with crumbled feta cheese.
Main Plates
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Wild Alaskan Salmon $29
Wild for Salmon, fresh caught fillet, grilled and basted with brown sugar-Dijon mustard glaze, served with Jasmine rice and roasted asparagus
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Roast Duck Cumberland $43
Half duckling crisped in the oven and served with Apple-Currant dipping sauce, mashed roasted garlic red skin potatoes and sautéed green beans
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Pork Chop Balsamico $29
12 oz., bone-in chop, pan roasted with caramelized onion, wild mushrooms and roasted local tomatoes, finished with port wine-balsamic pan sauce, served with roasted garlic-redskin potatoes and sautéed green beans
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Ribeye Steak Maison $35
12 oz. ribeye steak coated with house spice blend, cast iron seared and topped with brandied wild mushrooms and garlic accompanied by mashed roasted garlic red skin potatoes and sautéed green beans
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.