Sample Menu
Welcome to Chef Tyler Toles' Sample Menu page, where you can explore a tantalizing selection of dishes that exemplify his culinary artistry. Please note that these menu items are just a glimpse of what Chef Tyler can create. Each menu is fully customizable to meet your specific nutritional needs and taste preferences. Whether you are planning an intimate dinner, a festive gathering, or a corporate event, Chef Tyler will work with you to design a personalized culinary experience that exceeds your expectations.
Breakfast & Brunch
Our chef gets up early so you don't have to. Perfect for a bachelorette brunch or a team building breakfast.
Basic Continental
• Freshly baked pastries, sweet scones, mini muffins, breakfast breads, Ohio honey butter, seasonal jams / preserves
• Seasonal whole fruit
• Coffee & juice
Standard Continental
• Freshly baked pastries, sweet scones, mini muffins, breakfast breads, Ohio honey butter, seasonal jams/preserves
• Variety of bagels
• Yogurt variety of individuals, granola
• Seasonal whole fruit
• Coffee & juice
Hot Continental
• Scrambled local eggs
• Breakfast potatoes
• Freshly baked pastries, sweet scones, mini muffins, breakfast breads, Ohio honey butter, seasonal jams/preserves
• Breakfast sausage links
• Yogurt variety of individuals, granola
• Seasonal whole fruit
• Coffee & juice
Bed & Breakfast Upgrade
• Traditional eggs benedict, hollandaise, fresh greens
• Creme brulee french toast, fresh macerated berries, vanilla bean chantilly
• Made-to-order omelettes (tomatoes, onions, peppers, ham, cheese, spinach, mushrooms)
• Acocado toast: Toasted rye, fresh avocado, everything seasoning, persian cucumbers, feta
• Banana foster crepes, vanilla bean chantilly, toasted pecans
• Onsiite baked cinnamon rolls
Family Meals
The perfect option for rehearsal dinners, stress-free family dinners, or when your group wants a casual offering without leaving your woodland retreat. ** Seasonal vegetarian options are available upon request.
Chicken Piccata
Amish Gerber chicken, traditional piccata preparation with a sauce made from herbs, lemons, and capers served with fresh vegetables, and parmesan risotto.
Traditional Chicken
Breaded Gerber Amish chicken with robust tomato sauce, fresh mozzarella, fresh dried pasta, garlic parmesan bread, and Chef ’s signature tossed salad.
Chicken Marsala
Traditional chicken Marsala wild forest mushrooms encased in rich marsala wine sauce, served with fresh vegetables, and white cheddar mashed potatoes.
Marinated Pork Chops
With cranberry apricot glaze, country-style green beans, and bourbon brown sugar mashed sweet potatoes.
Bakers-fruit Stuffed Pork Tenderloin
Bacon brie polenta, fresh vegetable, red wine reduction.
Baked Beef Steak
Cheffrey’s mom’s baked steak baked in a mushroom cream sauce served alongside fresh seasonal vegetables, whipped mashed potatoes, and honey butter carrots.
Braised Boeuf Bourguignon
Braised beef brisket, braised carrots, Yukon gold fondant potatoes, celery hearts, aromatics, reduced braising liquid.
Grill-master
(weather dependent) Woodland retreats offer numerous outdoor cookery options, our chef comes to service you and takes care of the grill work. Steaks are cooked to medium rare- medium unless otherwise noted.
Burgs & Dogs
Local butcher Ohio beef patties and Falter's signature all-natural Ohio dogs served with all the fixings: lettuce, tomato, onion, cheese, buns, communal condiments, and chips.
Chicken & Brats
Marinated Gerber Amish grilled to perfection, local butcher-crafted brats. Served with traditional condiments: sauerkraut, mustard, relish, onion, and buns choice of one grill master side.
Steaks
Choose your cut: ribeye, NY strip, filet, you name it. We procure the steaks from our local butcher. Steaks are served with traditional compound butter and a choice of two grill master sides.
Grill-master Sides
Ella’s pasta salad, local corn(seasonal), baked Idaho potatoes, red bliss potato salad, Maxine’s cucumber salad, seasonal fresh vegetables, seasonal fresh tossed salad, Connie’s coleslaw
Refined Dining
All refined dining menus require a guest consultation where the number of courses is determined. Menus will highlight the seasonal availability of products. Refined dining menus will be artfully plated and served by your chef talking through each course and the inspiration. A Welcome Charcuterie Graze is included with all refined dining.
Appetizer
Fresh Chesapeake river oyster, falters bacon tomato jam, tabasco hollandaise, lemon balm
Soup
Cruciferous five cheese bisque, pistou, truffle romanesco florets
Salad
Mesclun greens, grilled cling stone peaches, fresh burrata, balsamic marinated strawberries, watermelon radish, lemon cucumber yogurt dressing
Sorbet
Pineapple passion fruit
Entree
Herb salt crusted prime grade black angus rib loin, buttermilk and rosemary poached marble potatoes, honey butter broccolini and coriander carrots, tawny port jus lie
Dessert
Ceremonial grade matcha and white chocolate pots de creme, laced with preserved bilberries, yuzu Chantilly chiffon, candied macadamia, fresh berries