The Farmhouse Turkey Hill

One pound of littleneck clams steamed with roasted red peppers, scallions, garlic & parsley in a Thai Chile coconut milk broth served with grilled baguette

Three petite lamb chops marinated in balsamic vinegar, olive oil, amber honey and garlic grilled to medium rare, sprinkled with toasted pistachio and served over sautéed baby spinach

New Zealand Red Tail Venison blended with celery, carrots, & onion tossed with Pappardelle pasta & Chianti Tomato Sauce, topped with parmesan cheese

Sautéed sweet green peas, wild mushrooms, shallots, & sharp cheddar blended with creamy arborio rice & broiled with panko breadcrumbs

Chilled, roasted red beets tossed in basil-infused extra virgin olive oil, served with goat cheese crumbles, micro greens, topped with balsamic glaze

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

White, jumbo shrimp sautéed with pickled ginger, wild mushrooms, & roasted red peppers tossed in Korean BBQ Sauce served over a timbale of jasmine rice

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

Squid Ink striped pasta stuffed with lobster meat & ricotta cheese served with house made Vodka sauce

Seasonal vegetables with Italian spice blend in a flavorful creamy soup

Field greens topped with feta cheese, tomato, cucumber and dried cranberry served with Apple Cider Vinaigrette

Crisp Romaine tossed with house-made Caesar dressing, herbed croutons and shredded Parmigiano Reggiano. Dressing contains anchovies.

A crisp wedge of iceberg lettuce topped with pickled red onion, cider poached apples and pancetta bacon accompanied by chunky Maytag Bleu Cheese dressing

Whole, boneless breast, pounded thin and dredged in seasoned flour, sautéed with scallions, grape tomato & artichoke hearts finished with Limoncello Cream sauce. Accompanied by jasmine rice & roasted asparagus

8 oz. center cut filet marinated in a rich beef broth, cast iron seared to temperature, topped with sautéed wild mushrooms & Roasted Garlic-Shallot butter. Served with sour cream & chive mashed potatoes and sautéed broccoli

12oz. Certified Angus Beef, NY Strip Steak, black truffle dusted & cast iron seared to temperature with caramelized onions & cracked black pepper marsala demi-glace. Served with sour cream & chive mashed potatoes & sautéed broccoli

Jumbo shrimp, lump crab, littleneck clams & Italian sausage sautéed with fresh basil, chives, shallot, roasted red peppers & garlic tossed with a light Pinot Grigio tomato sauce & linguini

Mixed, seasonal vegetables stir fried in toasted sesame oil served over rice noodles with golden raisins and mild coconut curry korma sauce

Wild Alaskan Sockeye Salmon fillet pan seared with caramelized onion, pistachio, & wild mushrooms with bourbon-haney-Dijon pan sauce. Served with roasted fingerling potato & roasted asparagus

Half duckling crisped in the oven, served with Apple-Currant dipping sauce, sour cream & chive mashed potatoes, and sautéed broccoli

12oz, frenched, double cut, bone in chop pan roasted with pancetta bacon, wild mushrooms, sun-dried tomato & baby spinach finished with herb brandy cream sauce. Accompanied by roasted fingerling potatoes & roasted asparagus

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 & chive mashed potato and sautéed broccoli

8 oz. swordfish steak basted with basil pesto grilled with topped capers, Kalamata olives, artichoke hearts & lemon zest with white wine butter sauce. Accompanied by jasmine rice & roasted asparagus