DINING EXPERIENCE 


  Key Lime Towers with Spun Sugar, made by Head Chef Stefanie O'Donnell

Key Lime Towers with Spun Sugar, made by Head Chef Stefanie O'Donnell


The quality of the meals at Royal Wolf has always been a high priority.  The owners bring their influence into the picture, with Chris’s upbringing in East Africa and Linda’s as a former chef.  The head chef and sous chef are highly qualified and have been known to receive standing ovations from grateful guests.  If you prefer quality in small doses, this is something that will definitely please you.  With many courses provided, no one goes away hungry, but pleased by the highest quality you would usually find only in fine restaurants.  Our pastry chef turned Head Chef is purely brilliant and delights in making everything from scratch (you will find no processed foods in this kitchen) and learning new things. 

The day is started with a bountiful buffet style breakfast and imaginative lunches are served picnic style on the stream.  When you arrive home at the end of the day, there will be a cocktail hour before dinner with delicious hors d'oeuvres, after which is a multi- course dinner is served that will satisfy the most educated palates.  The chef’s are true “foodies” and love what they are doing. 


Sample Menus:


 Grilled Lamb topped with Herb Butter over Roasted Red Potatoes and Brussels Sprouts, garnished with wild Fireweed. 

Grilled Lamb topped with Herb Butter over Roasted Red Potatoes and Brussels Sprouts, garnished with wild Fireweed. 


Most Royal Wolf Lodge recipes are shared with guests upon request.