Valley Train Dinner Menu

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


Warm artisan Bread, 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


Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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