Hors d'oeuvres, Cape Cod Central Seafood Chowder, Tossed Field Greens Salad, Chef's Choice of Potato du Jour, Fresh Seasonal Vegetable, Coffee and Tea with Dessert

Roast Tenderloin ala Champignon

Tenderloin of beef seasoned with fresh cracked pepper and herbs served on a bed of wild mushroom beaujolais sauce

Boneless Breast of Chicken Saltimbocca

Sautéed breast of chicken topped with baby spinach, prosciutto ham, red and yellow tomato, fresh mozzarella cheese, and served with a pinot noir brown sauce

Cod and Salmon Crevette

Fresh cod and salmon lightly dusted with Ritz crackers, topped with shrimp and a lemon lime beurre blanc sauce

Vegetarian Entrée

Roasted vegetable manicotti with mascarpone cheese served with grilled eggplant and tomato provencale

Please remember to give us your entrée selections at least 48 hours before your train departure.