We are pleased to announce: the Farmhouse Fine Dining Restaurant has a limited take-out menu available for online ordering. Expect the menu to change frequently as we strive to learn our customers’ new favorites in this evolving environment. View the take-out menu including available pick-up times at the link below:
CLICK HERE TO VIEW AND ORDER FROM
THE FARMHOUSE FINE DINING TAKE-OUT MENU
The Farmhouse Restaurant Operations :
- Patio Reservations (Outdoor Only) Available: June 7, 2020
- Dine-In Seating Available: June 12, 2020
Updated June 7, 2020
**Due to the COVID-19 pandemic and Pennsylvania’s emergency declaration, we are temporarily closed for dine-in service until Friday June 12, 2020. We will reopen for limited in-house dining reservations starting June 12, 2020. We anticipate we will be required to limit reservations for the next several weeks to months in order to follow best practice guidance for restaurants.
OUTDOOR DINING:
As of June 7th, 2020, the Farmhouse fine dining restaurant is offering open-air patio dining via online reservations. Please make sure to provide accurate contact information because unfortunately, in the event of inclement weather, we will message you to cancel your patio dining reservation. We will use messaging to alert you when your table is ready in order to minimize gatherings in our lobby.
The Menu below will be offered for Patio dining as well as via room service for guests of the Inn 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. Our more casual sister restaurant, Turkey Hill Brewing Company, is located in a separate renovated barn building. They do not accept reservations.
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 a 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 Wine Spectator Award-winning list, or enjoy a hand-crafted beer fresh from the brewery next door.
**Prices, item availability subject to change.**
CURRENT MENU | Available for Patio-Dining and Room Service
Updated June 7, 2020
**Room service is only available to guests of the Inn at Turkey Hill.
**Patio-dining space is limited.
**Take-Out from the Farmhouse at Turkey Hill is a different menu.
Room Service must be ordered between 5:00pm and 8:00pm.
Starters:
Beer Braised Mussels
One pound of mussels braised with onions, garlic, & plum tomato in a Lager beer & butter broth served with grilled baguette
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
Crab Cakes
Jumbo lump crabmeat cakes pan-seared, served atop baby greens with Old Bay Remoulade
thirteen dollars
Per Peri Cauliflower Wings (V)
Spicy breaded cauliflower florets fried in rice bran oil tossed with South African Peri Peri seasoning and served with Ranch dipping sauce (*Spicy*)
ten dollars
Artisan Cheese Plate (V)
Three distinct cheeses served with whole grain mustard, wine jelly and herb crostini.
thirteen dollars
Soup and Salad
Tomato-Basil Bisque
Eight dollars
House Salad (V)
Field greens topped with red onion, feta cheese, tomato, cucumber and dried cranberry
served with Apple Cider Vinaigrette
eight dollars
Entrees
Seared Sesame Ahi Tuna Salad
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
twenty-two dollars
Seitan Poke Bowl (V)
Diced (wheat gluten), onion, bell pepper, asparagus, dried apricot, kale, ancient
grains, quinoa, white beans, cherry tomato, and garlic sautéed and tossed with soy sauce, mirin and sesame oil topped with avocado and cashews
twenty-five dollars
Limoncello Chicken
Whole breast sautèed with artichoke hearts, garlic, grape tomato and baby spinach, finished with Limoncello cream sauce over Jasmine rice with grilled asparagus. marinated with citrus and herbs, grilled and topped with crabmeat and white wine pan sauce over jasmine rice and grilled asparagus.
twenty-five dollars
Pittsburgh Filet Mignon
8 oz. center-cut filet marinated in a rich beef broth, cast iron seared to temperature, served with mushrooms topped with Stilton-Herb butter accompanied with mashed Ranch Yukon Gold potatoes and sautéed green beans
forty-three dollars
Salmon Balsamico
Fillet of Wild Alaskan Sockeye Salmon pan seared, served atop ancient grain-kale-white
Bean blend, topped with baby spinach and drizzled with Balsamic Glaze
twenty-five dollars
Roast Duck Cumberland (GF)
Half duckling crisped in the oven and served with Currant-Apple Dipping Sauce accompanied with mashed Ranch Yukon Gold Potatoes and sautéed green beans
thirty dollars
BBQ Pork Chop
12oz, French-cut, premium pork chop pan seared and glazed with Blueberry-whiskey barbeque sauce and served with mashed Ranch Yukon Gold potatoes and grilled asparagus
twenty-six dollars
DINING PARTIES
**Temporarily restricted from offering large group gatherings**
Banquet/Dinner Parties
**Parties of 8-10 guests may book directly online through Open Table. The Stencil private dining room will be available starting Friday June 12th, 2020 for small gatherings seated at one large square.**
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.
Banquet Menu
**Currently Unavailable**
Pre-Covid Info: Our banquet menu is subject to change depending upon ingredient quality and availability.
A room fee will 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
Beef Tips au Poivre
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
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 Seitan (wheat gluten) stir-fried in Sesame Oil in a Mongolian Soy Sauce atop aromatic Jasmine Rice topped 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.
Day Meetings **Currently Unavailable**
Pre-Covid Info: 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. **Currently Unavailable**
(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.