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The Farmhouse at Turkey Hill

American Restaurant$$$$

Bloomsburg

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Main Menu 4

Main Menu

Starters, Tapas, and Small Plates

Crab-Asparagus Risotto

13.00

Creamy Arborio rice blended with crab meat, fresh asparagus, Parmigiano Reggiano dusted with Old Bay Seasoning

Lamb Lollipops

13.00

Three marinated, Frenched lamb chops, cast iron seared to medium-rare and served with Pomegranate-Balsamic Glaze

Lobster Mac and Cheese

16.00

Diced lobster tail meat, diced artichoke hearts, Roma tomatoes simmered in Garlic-Vermouth cream sauce, poured over macaroni noodles, sharp cheddar cheese, and Parmigiano Reggiano, topped with breadcrumbs then baked

Beet Terrine

10.00

Red beets roasted and candied in cinnamon, brown sugar and nutmeg, with goat cheese, dried cranberries and crushed walnuts

Sesame Seared Ahi Tuna

14.00

Sushi grade Ahi Tuna coated in sesame seeds, seared rare and served atop seaweed salad with Wasabi Aioli and Sesame oil drizzle

Artisan Cheese Plate

10.00

Three distinct cheeses served with whole grain mustard, wine jelly and crackers

Beef Tips Italiano

11.00

Beef tenderloin tips coated in Italian seasonings, pan seared to temperature and served with Brown Sugar-Worcestershire reduction

Mushroom Casoncello

10.00

Open-faced tortellini filled with mushrooms and ricotta, tossed with basil, capers, lemon zest, grapeseed oil, and Parmigiano Reggiano

Crab Cake

12.00

Jumbo lump crabmeat pan-seared in Chive Oil, stacked over cabbage slaw and finished with spicy Remoulade

Drunken Shrimp

11.00

Jumbo shrimp sautéed with Serrano ham, red onions, and garlic in a Lager beer broth over a timbale of jasmine rice

Hickory Smoked Salmon

12.00

In-house, hickory smoked wild Alaskan sockeye salmon served with Horseradish-Dill Cream, crackers, and sliced lemon

Seared Jumbo Scallops

12.00

Large scallops pan seared and served over tri-colored quinoa and finished with Garlic Aioli

Soups

Soup Du Jour

Priced accordingly

Salads

House Salad

8.00

Baby greens and crisp green leaf tossed with Apple Cider Vinaigrette, topped with feta cheese, mandarin orange slices, grape tomato and cucumber

Kale Salad

8.00

Kale leaves tossed with sliced strawberries, toasted pecans, goat cheese, and a strawberry vinaigrette

Caesar Salad

8.00

Crisp romaine lettuce tossed in a traditional Caesar Dressing, topped with Brioche Croutons and shredded Parmigiano Reggiano (Dressing contains anchovies and egg)

Wedge Salad

8.00

Crisp Iceberg Lettuce wedge topped with Creamy Stilton Bleu Cheese dressing and topped with pickled onions, Pancetta bacon, diced cantaloupe and crushed walnut

Entrees

Grilled Chicken Caesar Salad

20.00

Whole, boneless, skinless, chicken breast grilled and sliced over a dinner sized Caesar salad with Parmigiano Reggiano cheese and Brioche Croutons

Parmesan Crusted Chicken

21.00

Whole, boneless, skinless chicken breast crusted with Parmigiano Reggiano, finished with Sun Dried Tomato-Pesto Cream Sauce

Apricot Lamb Osso Buco

36.00

One pound Australian lamb shank slow braised with root vegetables, garlic, rosemary and dried apricots and in a rich Apricot Brandy Brown Sauce

Roast Duck Cumberland

32.00

Half duckling crisped in the oven and served with Currant-Apple Dipping Sauce

Salmon Balsamico

27.00

Wild Alaskan Sockeye Salmon fillet, sautéed with leeks, mandarin oranges, and roasted red peppers, drizzled with blood orange balsamic glaze

Filet Mignon

42.00

8 oz. center cut, grilled and served with sautéed mushrooms, shallots, and Gorgonzola Cream Sauce

Ahi Tuna Salad

20.00

Ahi tuna seared to medium rare, sliced and served over mixed greens tossed in a Balsamic-Honey Vinaigrette with mandarin oranges, sesame seeds, kohlrabi and carrot ribbons

Grilled Herb Chicken

29.00

Whole, boneless, skinless chicken breast marinated in a Citrus-Dijon-Herb marinade, grilled and topped with Jumbo Shrimp and Jumbo Lump Crab Meat

Seafood Edgewood

38.00

Jumbo shrimp, large sea scallops, crab meat, wild mushrooms, scallions and spinach in a creamy Garlic-Vermouth Sauce tossed with linguini

Limoncello Sea Bass

36.00

Fillet of Chilean Sea Bass sautéed with artichokes, tomato, green peppercorn, and a pinch of thyme finished with Limocello Cream Sauce

Grilled Vegetable Ravioli

20.00

Seasonal vegetables grilled and stuffed inside ravioli with ricotta cheese, baked in roasted red pepper marinara sauce and topped with fresh mozzarella cheese and vegetables

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The Farmhouse at Turkey Hill

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