Dinner Menu

Dinner is served Tues/Wed/Thurs/Fri/Sat through September 18, 2020


Artisan Breads, Olive Oil, and Vinegar


Prawn Provencal
Five Jumbo Shrimp butterflied and roasted with Garlic Herb Breadcrumbs Served with a side of Caper Aioli


Summer Corn Chowder
Bright summer Chowder featuring Sweet Corn and Red Bliss Potatoes


All entrees served with Chef’s Vegetable of the day Ask your server for today’s offering

New England Crab Cakes
Three house made Crab Cakes, griddled to perfection and served over Lemon Herb Risotto

Beef Bolognese
Slow braised Beef in a rich Tomato Sauce served over Penne Pasta and topped with shaved Parmesan

Cider Brined Pork Loin
Thick cut Pork Loin brined in Cider and Herbs and roasted to perfection Served with creamy Mashed Potatoes and topped with roasted Cherry Tomatoes

Stuffed Portobello Steak
Jumbo Portobello Mushroom stuffed with Summer Vegetables, Whole Grains and Herbs Topped with Crumbled Goat Cheese

Strawberry Fool
Fresh summer Strawberries folded into a creamy Mousse Topped with crumbled Shortbread Cookies and a Chocolate Dipped Strawberry

Rhonda Lee Rice Pudding
A twist on the traditional classic, creamy Rice Pudding made with rich Coconut Milk Topped with toasted Coconut and fresh Blueberries

Dining Car prices include the meal, First Class train ride, tax, and service charge.

All beverages and beverage gratuities are separate.

$2.00 Coke, Diet Coke, Ginger Ale, Root Beer, Unsweetened Iced Tea, Iced Coffee,
Lemonade, Milk, Chocolate Milk, Juice, Hot Tea, Coffee or Decaf

$2.25 Hot Spiced Cider or Hot Chocolate

Beer, Wine, and Mixed Cocktails are also available.

Special dietary needs may be accommodated with a minimum of
24 hours notice prior to departure date.