A Selection of the Chef’s Favorite Hors D’ Oevres

First Course: Creamy Wild Rice and Chicken Soup

Second Course: Locally Foraged Mixed Greens with Thyme Vinaigrette, Radish, Cucumber, Carrot, Beet and Sambal Goat Cheese

The Main Event: Winter Steelhead Wellington, Sauteed Broccolini, Freekeh Pilaf and Tu Tu’ Tun Popovers

The Sweetest Ending: Red Velvet Trifle with Red Currants

***Please know entree substitutions will not be available.  Should a guest be a vegetarian or vegan we ask they contact the Tu Tu’ Tun Lodge Reservation Desk at least one week prior to the event.  We will prepare a special entree with advanced notice.  Thank you for your understanding.