- Now available for 2021!
- 3 hours Duration 3 hours
- Ages 12+ Ages Ages 12+
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.
Quick Details
This ride is done for the season. Check back for future departures!
WINES PAIRED WITH 5 COURSES
Saturday, September 7th at 5:30 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.
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This ride is done for the season. Check back for future departures!
Schedule subject to change; please check for availability.
DEPARTING HYANNIS
September 7th at 5:30 p.m.
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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’sSecond 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.
Third 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.
Fourth course:
Choice of entrée (please select one of the following at time of booking):New England Scrod Scampi
Fresh New England scrod lightly dusted with cracker crumbs, served on a bed of shrimp, spinach, and scampi sauceHerb-Encrusted Roast Tenderloin au Poivre
Peppercorn-encrusted, roasted tenderloin served with a brandied cream Beaujolais sauceBreast of Chicken Marsala
Boneless breast of chicken sautéed with mushrooms in a marsala wine sauceVegetarian Manicotti
Roasted vegetable manicotti with mascarpone cheese served with grilled eggplant and tomato ProvencalPaired 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. -
Private tables for two are available for an additional $40.
Please call 888-797-7245 to reserve your private table.
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Please visit this page to view seating options.