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CAPE COD DINNER TRAIN

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FIVE-COURSE DINNER AND TRAIN RIDE IN CAPE COD!

A true culinary journey, this train travels through quaint Cape villages accompanied by romantic music and soft candlelight. As guests soak in the ambiance and relax to the rhythms of the rails, a fresh five-course gourmet meal is prepared and served on white table linens in traditional rail style.

Our menus change from late spring to summer to fall, so make plans to return and try a new variation of our seafood, beef, and chicken entrees. With three classes of service, you can select a new rail car to try on a return ride as well. More details about the menus and classes of service can be found in the tabs below.

Have a special occasion or anniversary to celebrate? Reserve one of our limited, exclusive private tables!

Note: Advance reservations are required. This ride is for adults and children ages 12 years and older. A five-course meal and three-hour train ride are included in the fare. Gratuity and Massachusetts Meal Tax are also included. Beverages not included. Proper dinner attire required. No jeans, shorts, or T-shirts are permitted.

Handicap Accessibility: Due to the historic nature of our equipment, we are only able to accommodate wheelchairs that have a maximum width of 26 inches.

  • Chevron down Schedule
  • Schedule subject to change; please check for availability.

    DEPARTING HYANNIS

    May 25
    June 1, 8, 15, 22 and 27
    July 6, 13, 18, 20 and 25
    August 1, 10, 15, 24, 29 and 31
    September 12, 19, 21 and 28
    October 3, 5, 10 and 12

    Select Thursdays and Saturdays at 5:30 p.m. 

    DEPARTING BUZZARDS BAY

    July 26, August 23 and September 27 at 6:00 p.m.

    DEPARTING FALMOUTH

    August 9: Friday departing at 5:30 p.m.

    Departs from Falmouth Flag Stop by the Falmouth Tracks at County Road (at the junction of Route 28A and Route 151). Landmarks in the area: Bucatino Restaurant & Dean’s Market. Please park in the Shining Sea Bike Path parking lot.

  • Chevron down Private Tables
  • Private tables for two are available for an additional $40.

    Please call 888-797-7245 to reserve your private table.

  • Chevron down Classes of Service
  • Please visit this page to view seating options.

  • Chevron down May and June 2019 Menu
  • All Meals Include
    Crudité, Cape Cod Central seafood chowder, tossed field greens salad, chef’s choice du jour side dish, fresh seasonal vegetables, and coffee and tea with dessert

    Salmon Florentine Crevette
    Fresh farm-raised salmon lightly dusted with cracker crumbs, served on a bed of baby spinach in a lemon-lime sauce with baby shrimp

    Herb-Encrusted Roast Tenderloin Chasseur
    Herb encrusted, roasted tenderloin sliced and served with a hunter’s sauce of mushrooms, tomatoes, spinach, shallots, and a red wine sauce

    Breast of Chicken Champignon
    Boneless breast of chicken sautéed with wild mushrooms, folded into a marsala wine sauce with a touch of heavy cream

    Vegetarian Manicotti
    Roasted vegetable manicotti with mascarpone cheese served with grilled eggplant and tomato Provencal

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

    If someone in your party has a food allergy, please inform us at the time of booking. Additionally, please inform your server prior to enjoying your meal.

  • Chevron down July 2019 Menu
  • All Meals Include
    Crudité, Cape Cod Central seafood chowder, tossed field greens salad, chef’s choice du jour side dish, fresh seasonal vegetables, and coffee and tea with dessert

    Pistachio-Encrusted Salmon
    Fresh farm-raised salmon, dredged in crushed pistachio nuts and crackers, served with a lemon beurre blanc sauce

    Herb-Encrusted Roast Tenderloin Crevette
    Herb encrusted, roasted tenderloin sliced and served with shrimp and béarnaise sauce

    Breast of Chicken Piccata
    Boneless breast of chicken sautéed with capers, shallots, and parmesan cheese, served with a lemon, white wine, and butter sauce

    Vegetarian Manicotti
    Roasted vegetable manicotti with mascarpone cheese served with grilled eggplant and tomato Provencal

  • Chevron down August 2019 Menu
  • All Meals Include
    Crudité, Cape Cod Central seafood chowder, tossed field greens salad, chef’s choice du jour side dish, fresh seasonal vegetables, and coffee and tea with dessert

    Sautéed New England Cod Homard
    Fresh New England cod, sautéed with lobster, served with a lemon beurre blanc sauce

    Herb-Encrusted Roast Tenderloin Champignon
    Herb-encrusted, roasted tenderloin served on a bed of wild mushroom and merlot sauce

    Breast of Chicken Francaise
    Boneless breast of chicken dredged in flour, dipped in egg, and sautéed with lemon shallots, white wine, fresh dill, and cream

    Vegetarian Manicotti
    Roasted vegetable manicotti with mascarpone cheese served with grilled eggplant and tomato Provencal

  • Chevron down September & October 2019 Menu
  • All Meals Include
    Crudité, autumnal Cape Cod seafood chowder, tossed field greens salad, chef’s choice du jour side dish, fresh seasonal vegetables, and coffee and tea with dessert

    New England Scrod Scampi
    Fresh New England scrod lightly dusted with cracker crumbs, served on a bed of shrimp, spinach, and scampi sauce

    Herb-Encrusted Roast Tenderloin au Poivre
    Peppercorn-encrusted, roasted tenderloin served with a brandied cream Beaujolais sauce

    Breast of Chicken Marsala
    Boneless breast of chicken sautéed with mushrooms in a marsala wine sauce

    Vegetarian Manicotti
    Roasted vegetable manicotti with mascarpone cheese served with grilled eggplant and tomato Provencal