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.
WINES PAIRED WITH 5 COURSES
Friday, June 28th at 6 p.m.
Our Gourmet Wine and Dinner Train has a custom menu that features a three-hour ride, a five-course meal, and four 3-ounce pairings of wine from Carolyn’s Sakonnet Vineyards. A Wine Educator will be on board to share information about the wines.
Advanced reservations are required. Five-course meal, four 3-ounce pairings of wine and three-hour train ride are included with the fare. Price also includes gratuity and Massachusetts Meal Tax.
Schedule subject to change; please check for availability.
DEPARTING BUZZARDS BAY
June 28 at 6:00 p.m.
Crudité – Local cheese, crackers, and fruit plate.
Enjoy a brief introductory informational session with Deborah Daniels, Director of Wine Education at Carolyn’s Sakonnet Vineyard’s
Local mixed greens salad with fresh fruit and a citrus house dressing
Paired with Siren – 100% Vidal Blanc Bursts with flavors of pineapple, grapefruit, and a hint of lime. A crisp Vidal Blanc with a medium body.
Cape Cod Central’s Seafood Chowder
Paired with Expedite Happiness – Surges with green apple, grapefruit, and a touch of honeysuckle. A light-bodied Chardonnay fermented in stainless steel to capture a clean, lively taste.
Choice of entrée (please select one of the following at time of booking):
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
Roasted vegetable manicotti with mascarpone cheese served with grilled eggplant and tomato Provencal
Paired with Rhode Island Red – Chancellor, Cabernet Franc, and Lemberger.
Fruit forward blend with flavors of blackberry, jam, and spice. Full-bodied
with soft tannins.
Fresh Fruit Tarte (fresh berries on a pastry shell, French pastry cream topped with apricot glaze). Paired with Amrita Nectary peach, apricot, and honeysuckle work together in this late harvest Vidal Blanc, perfect nightcap. Demi-sec with a medium body.
- Private Tables
Private tables for two are available for an additional $40.
Please call 888-797-7245 to reserve your private table.
- Classes of Service
Please visit this page to view seating options.