Rail Car Charter Fare Information

CONTINENTAL BREAKFAST

Our Continental breakfast will include a selection of the following items

 

 

LUNCH OPTIONS

SANDWICH SELECTIONS

 

SOUP SELECTIONS

CREAM

BEEF

• Ministrone
• Mushroom Barley
• Beef Barley
• French onion
• Oriental vegetable and noodle

PUREE

• Fresh tomato with shrimp quenelles
• Curried carrot with pea puree and grilled seafood
• Roasted root vegetables with pesto
• Hearty pea with ham
• Lentil

 

SALAD SELECTIONS

 

DINNER OPTIONS

BEEF SELECTIONS

 

LAMB & VEAL SELECTIONS

• Grilled lamb loin served on baked lima beans and olives with honey and cidar vinegar demi-glase with braised belgium endive.
• Baked rack of lamb crusted with fresh herb medley, rosemary roasted potatoes and honey glazed carrots.
• Roasted leg of lamb stuffed with garlic and thyme accompanied by mashed potatoes and grilled radicchio.
• Butter sautéed veal strip steaks with morel sauce on diced potato and onion and fresh asparagus.
• Roast veal loin with raspberry sauce served on angel hair pasta finished with cauliflower topped with buttered breadcrumbs.
• Slow braised veal shank with root vegetables and natural pan juices.
• Stuffed veal chop with spinach and havarti cheese served on wild mushroom compote surrounded by mashed potato and chives

 

PORK SELECTIONS

• Grilled pork tenderloin wrapped in apple wood smoked bacon, served on apple and onion marmalade finished with maple sweet potato puree and Dijon sauce
• Old fashioned pork roast with potatoes and carrots served with country gravy and homemade apple sauce.
• Panko breaded pork chops with sweet – sour red cabbage and mashed potatoes.
• Baked ham with mustard and brown sugar glaze accompanied by au gratin potatoes and vegetable medley.
• Tex – mex pulled pork slow simmered with a mélange of peppers served with warm flour tortilla shells, Spanish rice and black bean puree.
• Moraccon braised pork with savory rub, accompanied by artichoke, tomato and saffron flavored rice.
• Spedini…..Italian breaded pork tenderloin served with stewed zucchini and fusilli pasta.
• Grilled pork tenderloin served on carmelized red onion, rosemary roasted potatoes finished with port wine syrup.

 

POULTRY SELECTIONS

• Crispy pan fried chicken the old fashioned way with mashed potatoes and sautéed peas and carrots
• Stuffed chicken breast with ham and smoked gouda cheese served with basmati rice pilaf with light sherry sauce and broccoli flowerettes.
• Chicken Picatta…… boneless chicken breast dipped in egg and parmesan cheese then sautéed. Served with fettuccini topped with tomato basil sauce.
• Chicken breast stuffed with spinach served on jasmine rice finished with roasted red pepper coulis
• Poached chicken breast served on saffron cous cous, finished with cilantro infused oil and fresh vegetable
• Classic coq au vin……. Slow braised with pearl onions and button mushrooms served on brown rice.
• Pecan crusted chicken breast with spinach linguini and carrot basil souffle.
• Cajun Chicken breast served on red beans and rice finished with a squeeze of fresh lemon.
• Boneless duck stuffed with wild rice and roasted. Served with honey-lime sauce and buttered green beans.
• Sauteed duck breast served medium rare with Grand Marnier sauce on yellow lentils and fresh asparagus
• Old fashioned roasted turkey breast with sage dressing, cranberry sauce and vegetable medley.
• Sauteed turkey breast topped with asparagus and crab meat finished with hollandaise sauce

 

SEAFOOD SELECTIONS

• Seared sea scallops served on creamed spinach surrounded by wild rice and lemon essence.
• Baked halibut on whole wheat angel hair pasta with fresh asparagus and 2 sauces lemon and tomato beurre blanc.
• Poached atlantic salmon on green pea puree surrounded by curried carrot sauce with tart apple bits.
• Baked salmon roulade on parsley boiled red potatoes and broccoli flowerettes finished with saffron-pernod sauce.
• Panko breaded tilapia on fresh mango salsa, with basmati rice.
• Grilled cajun shrimp on fettuccini alfredo with fresh vegetables.
• Cocoanut breaded shrimp with sweet-sour dipping sauce and vegetable fried rice.
• Crab cake with remoulade sauce topped with baby lettuces in vinaigrette.
• Shrimp and scallops baked in puff pastry.

 

DESSERT SELECTIONS