GOURMET WINE AND DINNER TRAIN FROM BUZZARDS BAY

Quick Details

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.

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

    DEPARTING BUZZARDS BAY

    June 28 at 6:00 p.m.

  • Chevron down Menu
  • First course:
    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

    Second course:
    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.

    Third course:
    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.

    Fourth course:
    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

    Vegetarian Manicotti
    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.

    Final course:
    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.

  • 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.