Spring 2021 Dinner Train Menu
Owner Michael French and Executive Chef Robin Campbell have created a menu using the finest locally sourced products and seasonal produce. MENU SUBJECT TO CHANGE DEPENDING ON SEASONAL AVAILABILITY. ALTERNATIVE MENUS AVAILABLE FOR GROUPS AND SPECIAL EVENTS.
traditional sausage stuffed mushrooms with fresh pimento aioli
Chef prepared with varietal wild mushrooms
Raspberry, brie cheese and a hint of almond baked in filo dough
chorizo and mascarpone stuffed dates with a sweet tomato dipping sauce
ARGENTINIAN FLAT IRON
Flat iron steak, grilled med/med rare, and a traditional chimichurri with fresh herbs, olive oil, red wine vinegar, garlic, and sweet chili peppers.
SOY GINGER SALMON
Atlantic Salmon fillet with a soy and fresh ginger marinade
CHICKEN CORDON BLEU
Chicken breast stuffed with ham and manchego cheese, breaded and baked and served with a béchamel
Fresh eggplant rolled with spinach and ricotta cheese, baked with a homemade marinara and fresh mozzarella