Tyler Hill Farm Country Inn
Route 371, Tyler Hill, PA
570/ 224-1131

Tyler Hill is a recently renovated, elegant farmhouse with all the amenities for that fabled country getaway weekend. The dinner menu, available to the public on Friday and Saturday evenings, contributes a high standard of excellence to area dining options. Billed as a three course tasting menu at a “prix fixe” of $29.95, the two or three selections for each course change frequently and capture subtleties of the turning seasons.

On Thanksgiving weekend, our family group of four was part of an unusually large gathering of diners. We enjoyed a memorable meal, despite a few flaws caused by the unanticipated number of late reservations.

The opening course choice of soup or salad was simplified for us, as the pea soup was long gone by our seating, but I can’t imagine it being a better choice than the salad of romaine, glazed pecans, cheddar and apple slivers which we enjoyed. Two of our party thought the tangy dressing was a bit on the salty side, but not intrusively so, if cleaned plates tell the truth.

The entrée selections were salmon, served in a ragout of lentils and celery, half a Cornish game hen in a raspberry glaze and prime rib. The two of us opting for the beef were warned that only end pieces remained and, end pieces being what they are, it was impossible the clean the plate this time. My brother-in-law, Russell, was somewhat disappointed to not have a truly rare portion, but I, only a part-time meat enthusiast, was content with mine. My beef here, if you’ll excuse the pun, was with the number of the tiny red potatoes (two) and braised Brussels sprouts (one and a half), which accompanied my rib. Russell fared only slightly better. The modest portions here were an issue for me; I trust their dearth was also a result of the success of the trade for the evening and not a policy. My sister-in-law and my husband were aglow over their respective hen and salmon, although the pilaf posted to accompany the hen, along with tender-crisp broccoli, turned out to be plain rice.

Dessert graced the table with two slices of fudge truffle, a smooth, rich, dark temptation, a marriage of cake to confection, and two servings of pound cake with vanilla ice cream and an interesting banana compote.

The inn does not have a liquor license, but patrons are welcome to bring their own bottles. There can be advantages to this arrangement. While waiting briefly for our table on an unseasonably warm evening, we were able to enjoy a first glass on the comfortable porch with a vista of night sky and entertainment by the resident cat, a big orange fluffer who later did an imitation of the Cheshire Cat from “Alice in Wonderland,” staring intently down at us from a low-hanging tree branch as we departed.

Service before, during and after the meal was gracious and personal. The inn itself is meticulously cared for and invitingly appointed. The quality of the food and the intentions of the management to provide a first class standard of bed and board eclipsed our inconveniences of the evening. I shall return.

Call for winter hours and reservations.