The Farmhouse Restaurant at Turkey Hill in Bloomsburg, PA 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 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.**
Call 570.387.1500 for reservations or reserve online through OpenTable.
The Farmhouse Restaurant hours:
- Monday through Sunday: 5:30pm to 8:30pm.
- Special menus and hours apply on holidays.
Dine-In:
- Offering dinner reservations in three distinct dining rooms.
Room Service:
- Room service available during dining hours.
Takeout Orders:
- At this time, take-out orders are not available.
Upcoming Closure Dates:
- Closed Memorial Day
- Closed July 4
- Closed Labor Day
- Closed Christmas Day
- Closed New Year’s Day
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.
- Banquet/Dinner Parties – Parties of 8-10 guests may book directly online through Open Table.
- 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.
Starters & Small Plates
Beer Butter Braised Clams $19
One pound of littleneck clams braised with rabbit sausage, onion, tomato, parsley & garlic in a blonde ale-butter broth served with herb grilled baguette
Citrus Lamb Lollipops (GF) $17
Three petite lamb chops marinated with citrus and Dijon, grilled medium rare, served with Chianti-rosemary reduction over sautéed baby spinach
Scallops Alla Vodka (GF) $18
Jumbo scallops dusted with italian herb seasoning, pan seared and served with vodka sauce, topped with shaved italian cheese blend
Black Garlic Risotto (GF) (V) $15
Creamy arborio rice blended with wild mushrooms, black garlic seasoning blend, asiago cheese and scallions
Beet salad with Chèvre (GF) (V) $14
Chilled, roasted red beets tossed in basil-infused extra virgin olive oil, served with goat cheese crumbles, micro greens, topped with balsamic glaze
Crab Cakes Maison $17
House recipe blended with lump crab, onion, celery and old bay, pan browned and served over mixed spring greens, drizzled with old bay-lemon chive aioli
Marinated Wild Mushrooms (V) (GF) $15
Sautéed, chilled wild mushrooms tossed with soy sauce and amber honey topped with fried rice noodles, goat cheese and black sesame seed
Artisan Cheese Plate (V) $16
Three distinct cheeses served with whole grain mustard, wine jelly and grilled crostini
Cauliflower Wing (V) $15
Cauliflower florets coated in spicy breading, deep fried in rice oil tossed in Korean BBQ sauce and served with sriracha ranch for dipping
Soup & Salads
Venison Chili $10
New Zealand Red Tail venison stewed with tomato, bell peppers, onion, garlic and light red kidney beans
House Salad (GF) $9.50
Field greens topped with feta cheese, tomato, cucumber and dried cranberry served with Apple Cider Vinaigrette
Caesar Salad $11
Crisp Romaine tossed with house-made Caesar dressing, herbed croutons and shredded Parmigiano Reggiano (Dressing contains anchovies.)
Baby Spinach Salad (GF) (V) $13
Baby spinach tossed with candied pistachio, dried cranberry, goat cheese, and red onion with cranberry balsamic vinaigrette
Main Plates
Chicken Scallopini $36
Whole, boneless breast pounded thin, dredged with seasoned flour and sautéed with roasted red pepper, capers, and scallions, baked in a mild chianti marinara and topped with fresh mozzarella. Served with sour cream-cheddar chive mashed potatoes and sautéed green beans
Farmhouse Filet Mignon (GF) $52
8 oz. center cut filet marinated in a rich beef broth, cast iron seared to temperature, topped with sautéed wild mushrooms & black truffle-cider smoked bacon butter. Served with sour cream-cheddar-chive mashed potatoes, and sautéed broccoli
NY Strip Steak & Crab (GF) $52
12oz Certified Angus Beef, NY Strip Steak, cast iron seared to temperature, topped with butter lump crab meat, finished with Béarnaise sauce and served with sour cream-cheddar-chive mashed potato & sautéed broccoli
Seafood Cappelini Amalfi $48
Jumbo shrimp, jumbo scallops & lump crabmeat sautéed with red onion, grape tomato, garlic, capers & lemon zest tossed with white wine, butter, and cappelini pasta
Vegan Korma Stir Fry (GF) (V) $28
Mixed, seasonal vegetables stir fried in toasted sesame oil served over rice noodles with golden raisins and mild coconut curry korma sauce
Brazilian Salmon (GF) $36
Fillet of Wild Alaskan Sockeye Salmon coated with Brazillian spice blend, pan seared with baby spinach, grape tomato & artichoke hearts finished with pesto-chablis sauce and served with jasmine rice and roasted asparagus
Roast Duck Cumberland (GF) $48
Half duckling crisped in the oven, served with Apple-Currant dipping sauce, sour cream- cheddar chive mashed potatoes, and sautéed broccoli
Sherried Pork Chop (GF) $39
12 oz, frenched, double cut, bone-in pork chop pan seared with sun-dried tomato, caramelized onion and wild mushrooms finished with sherried Demi-glace and served with sour cream-cheddar chive mashed potatoes & sautéed green beans
Braised Beef Short Ribs (GF) $45
Certified Angus beef short ribs-boneless, slow braised with root vegetables, garlic, roma tomato and herbs in Chianti infused demi-glace, served with sour cream- cheddar chive mashed potato and sautéed green beans
Chilean Sea Bass $48
7 oz. sea bass fillet dredged in seasoned flour, seared in toasted sesame oil with roasted red pepper, scallion & garlic finished with soy sauce, amber honey, pickled ginger and Korean BBQ sauce, garnished with crisp rice noodles and black sesame. Served with jasmine rice & roasted asparagus
Desserts
Featured Desserts
Offering limited and rotating selections of featured desserts, please inquire for daily selection.
