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 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 $16
One pound of mussels braised in butter and Barn Dance Blonde Ale with grape tomato, garlic and scallions, herbed grilled baguette
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Lamb Lollipops (GF) $17
Petite lamb chops marinated in citrus and Dijon, grilled medium rare and served with chianti-rosemary reduction over sauteed baby spinach
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Butternut Squash Ravioli (V) $15
Pasta stuffed with roasted butternut squash & ricotta, tossed with walnuts, golden raisins, Amaretto cream sauce
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Risotto Montasio (GF) $14
Creamy arborio rice blended with Italian herb chicken, roasted garlic, grape tomato, scallions, and Montasio cheese
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Beet salad with chevre (gf) (v) $13
Chilled, roasted red beets tossed in basil-infused extra virgin olive oil, served with goat cheese crumbles, microgreens, Vanilla-Balsamic drizzle
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Crab Cakes $16
Crabmeat blended with onions, celery, and old bay, pan browned and served over baby greens with Remoulade Maison
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Hummus & Dolma (v) $11
Sundried tomato-garlic hummus alongside stuffed grape leaves, toasted pita, celery sticks
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Artisan Cheese Plate (V) $15
Three distinct cheeses served with whole grain mustard, wine jelly and grilled crostini
Soup & Salads
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Clam & Roasted Corn Bisque $8.50
Clams blended with oven roasted sweet corn in creamy, aromatic bisque
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House Salad (GF)(V) $9
Field greens topped with feta cheese, tomato, cucumber and dried cranberry served with Apple Cider Vinaigrette
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Caesar Salad $10
Crisp Romaine tossed with house made Caesar dressing, herbed croutons and shredded Parmigiano Reggiano (Dressing contains anchovies.)
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Spinach Salad (GF) $11
Baby spinach, hard boiled egg, wild mushroom, cider cured bacon & red onion, tossed with green Chile ranch dressing
Main Plates
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Ancho-Orange Chicken $32
Strips of chicken, mixed vegetables and garlic stir fried in toasted sesame oil with Ancho Pepper-Orange sauce served over jasmine rice garnished with bean sprouts
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Farmhouse Filet Mignon $48
8 oz. center cut filet rubbed with Brazilian seasoning, cast iron seared to temperature and topped with roasted garlic-chive butter atop sautéed wild mushrooms accompanied by mashed potato and sautéed broccoli (also available as our traditional Pittsburgh Filet)
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Spice Rubbed Filet Mignon $48
8 oz. center cut filet rubbed with Brazilian-style spices & dried herbs, cast iron seared to temperature, sautéed wild mushrooms, topped with roasted garlic-chive butter, mashed potatoes and sautéed broccoli
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Shrimp & Crab Pappardelle $38
Jumbo shrimp & crabmeat sautéed with tomato, roasted red pepper, baby spinach, and garlic, finished in Limoncello cream then tossed with Pappardelle pasta, topped with parmesan
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Vegetable Croquettes $28
Herbed potato and vegetable croquettes flash-fried in rice oil, baked, then served over mixed greens with stir-fried seasonal vegetables
Main Plates
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Pan Roasted Salmon $32
Wild for Salmon sockeye fillet roasted with artichoke hearts, roasted red pepper, & scallions, finished with Old Bay-Chablis cream sauce, served with jasmine rice and roasted asparagus
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Roast Duck Cumberland $47
Half duckling crisped in the oven and served with Apple-Currant dipping sauce, mashed potatoes and sautéed broccoli
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Sherried Pork Chop $36
12 oz., French cut premium chop pan seared with wild mushrooms, onion and sun dried tomato finished with sherried, green peppercorn demi-glace, wild rice pilaf and roasted asparagus
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Ribeye Chimichurri $44
12 oz. ribeye grilled and basted with chimichurri accompanied by black bean- roasted red pepper risotto and sauteed broccoli
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Mahi Mahi & Shrimp $36
7 oz. fillet pan seared with bell peppers, tomato, capers, & jumbo shrimp finished with cajun-lemon butter accompanied by jasmine rice & 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.