The Turks Head Wines prix fixe is $55 for three courses or $75 for four, and the more of the menu’s richer dishes you pick, the better the deal gets. Order the scallop, the duck leg and the chocolate crémeux and you save $19 on the three-course. I worked the numbers off the fall menu so you can plan your order before you sit down.
How the Turks Head Wines Prix Fixe Works
The Turks Head Wines prix fixe is now available during dinner service at the West Chester tasting room and restaurant. For $55 you choose one dish from the first or second course, one third course and one fourth course. For $75 you choose one from each of the four. The fourth course is dessert, so the three-course version is a starter, a main and something sweet.
The oysters, baked brie and cheese and charcuterie board sit outside the deal, which makes them easy to add for the table. Every dish on the menu lists two Turks Head wines to pair with it. The menu prints no pairing prices, so ask your server what a glass adds.
The three-course comes out ahead at every price point. Choose the Caesar at $18, the chicken breast at $28 and the apple cake at $11, and you pay $55 for a $57 dinner. Move up to the scallop at $26, the duck leg or market fish at $36, and the chocolate crémeux at $12, and a $74 meal is still $55.
The four-course works the same way. Caesar, lamb meatball, chicken and apple cake add up to $75 à la carte, so the fourth course arrives at no extra cost. Chilled shrimp, the scallop, the duck, and the crémeux total $95, and you keep $20. The Turks Head Wines prix fixe suits anyone planning a starter, a main, and dessert, and it makes the bigger dishes the easy choice.
What to Order From the Turks Head Wines Prix Fixe Menu
Reading through the fall menu, the gnocchi sardi at $24 is where I would start: semolina shells with butternut squash, Kennett Square mushrooms, and sage. It sits in the second course, so it counts toward the saving and sets up the main nicely.
For the main, the braised pork shoulder at $32 comes with polenta, braised endive, and a porcini sugo made with Turks Head red wine. The BBQ duck leg at $36 adds cherry, beets and sunflower crunch. Both are cold-weather plates, and either one is a fall night on a plate.
The beets and chicories open the first course at $19, with Moo Echo cheddar, hazelnut, and a white wine vinaigrette. For dessert, the maple panna cotta with buckwheat crumble and thyme butter is the one I am most curious about, with the apple cake and its walnut streusel close behind.
Pairing Wine With the Turks Head Wines Prix Fixe
The kitchen works backward from the glass. Founder Allison Owen picks the wines first, then works with Executive Chef Dave McDonald on dishes to suit them. It shows on the page. The pork shoulder takes two Merlots, the duck takes a Petit Verdot and a Merlot, and the chicken and market fish both pair with Sauvignon Blanc.
The beets pair with a Barbera or the Semi Q red blend. Owen says she wants guests to “make an evening of it,” and with two wines suggested for every plate, there is plenty to taste across the table.
Planning a Night Around the Turks Head Wines Prix Fixe
Turks Head Wines is at 120 N. Church Street in West Chester, west of Philadelphia. The tasting room is closed Monday and Tuesday. It opens at 4 p.m. Wednesday through Friday and at noon on Saturday and Sunday. The restaurant closes at 9 p.m. Wednesday and Thursday, 10 p.m. Friday and Saturday, and 7 p.m. Sunday. Weekend dinner may start later than the doors open, so check when you book.
Order the gnocchi, let the table fight over the second glass, and save room for the panna cotta. The Turks Head Wines prix fixe makes a long, unhurried dinner easy, and it is the kind of evening you will want to book again.
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