Valley Train Dinner Menu

Dinner is served Tues/Wed/Thurs/Sat through October 24, plus Sunday Oct 7

FALL DINNER MENU

Warm rolls and maple butter, olive oil and fig balsamic vinegar

Appetizers

Autumn Bisque
Rachael’s butternut squash and carrot soup made with coconut milk, fresh ginger,
and warm spices.Served with Crème Fraiche and roasted pepita seeds (GF, VEG)

or
Caesar Salad
A classic Caesar salad served with our homemade Caesar dressing


Entrées

Mom’s Meatloaf
Classic meatloaf made with ground beef and ground pork, and bacon.
Oven-roasted and finished with mushroom gravy

Fourth Iron Classic Macaroni and Cheese
A homemade local white cheddar cheese sauce blended with macaroni and seasoned cracker crumbs.
Served train-style in a cast-iron vessel

Add-Ons:  Lobster $7.00  ●  Shrimp $6.00  ●  Steak Tips $5.00  ●  Chicken $4.00  ●  Bacon $3.00

Chicken Marsala
A well-known favorite, tender white meat chicken sautéed with mushrooms and shallots
with fresh chopped herbs and a demi-glace sauce and finished with Marsala wine

Grandmother Ruth’s Seafood Pie
Lobster, shrimp, and haddock in a sherry cream sauce and served in a Mini-Boule bread bowl

Hattie’s Harvest Three-Bean Chili
Our homemade vegetable chili with a variety of beans and harvest vegetables, served in a bread bowl (VEG)
Add-ons: Steak Tips $4.00  ●  Chicken $3.00

Ask your server about the vegetable and starch of the day


Desserts

Apple Brown Bette
Our version of the rail-dining classic from the 1930s – Apple Crisp topped with a
golden brown crumble and served with maple walnut ice cream

Pumpkin Bread Pudding
Topped with house-made butterscotch sauce and cinnamon whipped cream