Choose Fine Dining at Our Inn

The Farmhouse fine dining restaurant at Turkey Hill offer 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. 

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 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.

Please note the Farmhouse restaurant does not offer take-out orders.
*Prices subject to change


(GF)= Gluten Free
(V)= Vegetarian

Starters, Tapas, and Small Plates

Beer Braised Mussels
One pound of mussels braised with leeks, garlic, & plum tomato in a Lager beer & butter broth served with grilled baguette
fifteen dollars

Beef Tips Au Poivre  
Beef tenderloin tips coated in cracked black pepper, cast iron seared to temperature and served with Smoked Gouda Cream sauce with roasted red peppers and Cider Smoked bacon
eleven dollars

Orange-Dijon Herbed Lamb Lollipops
Three Frenched lamb chops marinated in orange, Dijon and herbs, grilled to medium-rare, served atop spinach-garlic tri-colored quinoa with Orange-Balsamic Glaze
fifteen dollars

Grilled Vegetable Ravioli (V)
Pasta filled with grilled zucchini, eggplant, garlic, onion, bell peppers & Ricotta, tossed with basil pesto cream sauce
twelve dollars

Garlic Butter Shrimp
Jumbo Shrimp sautéed with capers, tomato, wild mushrooms and paprika in a rich Garlic Butter sauce over Jasmine Rice
ten dollars

Crab Cakes
Jumbo lump crabmeat cakes pan seared, served atop baby greens with Old Bay Remoulade
thirteen dollars

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
twelve dollars

Local Vegetable Parmesan Risotto (V, GF)
Sautéed local vegetables blended with Parmesan infused Arborio Rice topped with Balsamic Glaze and Parmigiano Reggiano
nine dollars

Blackened Ahi Tuna (GF)
Sushi grade Ahi Tuna coated with Cajun seasonings, seared rare and served with Roasted Garlic Seaweed Salad and Citrus Aioli
fourteen dollars

Artisan Cheese Plate (V)
Three distinct cheeses served with whole grain mustard, wine jelly herb crostini, sliced strawberries, and candied nuts
fifteen dollars

Parmesan Jumbo Scallops (GF)
Large scallops coated with Parmesan cheese, browned and served with Sun-Dried Tomato Pesto Cream sauce
twelve dollars


Soup Du Jour
priced accordingly


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
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)
ten dollars

Spinach Salad (GF)
Baby spinach leaves tossed with Buttermilk-Bacon Ranch dressing, red onions, hard boiled egg,candied walnuts and crumbled, aged goat cheese
nine dollars


Chicken Normandy
Whole, boneless breast sautéed with sliced apples, shallots and garlic finished with Applejack Brandy Cream Sauce, mashed potato and sautéed green beans
twenty-five dollars

Zinfandel Braised Bison Short Ribs
Grass fed, Bison short ribs slow braised with onions, celery and garlic in a Zinfandel infused Demi-Glace over mashed potatoes with sautéed green beans
thirty-six dollars

Seafood Alla Vodka
Jumbo shrimp, jumbo scallops and crab-meat sautéed with roasted red pepper, garlic, green peas, artichoke hearts and prosciutto tossed with rotini pasta in Red Vodka Blush sauce
thrity-nine dollars

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
thirty-two dollars

Apricot-Orange Glazed Salmon
Wild Alaskan Sockeye Salmon fillet seared in sesame oil with dried apricots,
minced shallot, garlic, and thyme finished with Orange-Soy Pan Glaze accompanied by
Jasmine Rice and grilled asparagus
twenty-six dollars

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
twenty-five dollars

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
forty-six dollars



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 as well as groups of nine guest 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.

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


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

Beef Tips au Povire
Beef tenderloin tips coated in cracked black pepper, cast iron seared to medium rare, served with Smoked Gouda Cream with roasted red peppers and Cider Smoked bacon

Crab Cake
Jumbo lump crabmeat cakes, pan seared, served atop baby greens with Old Bay Remoulade

Entrées include house salad and dessert.

Chicken Normandy
Whole breast of chicken sautéed with sliced apples, shallots and garlic finished with Applejack Brandy Cream 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

Mongolian Seitan Stir-Fry (V)
Seasonal vegetables and Settan (wheat gluten) stir-fried in Sesame Oil in a Mongolian Soy Sauce atop aromatic Jasmine Rice ropped with frizzled leeks 

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.