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Fall menu

October - December

Fall Menu

All entrees are served with freshly baked rollsour signature Golden Spike Salad, and your choice from our seasonal dessert selection. Coffee, hot or iced tea, and soft drinks are included with the meal. Menu subject to modification at the Chef’s discretion.

Click here to view our current menu

Appetizers

Cranberry Goat Cheese Spread

Accompanied by toast points and crackers.

Upgrades

Shrimp Cocktail

Eight large shrimp served from a Martini glass filled with cocktail sauce garnished with fresh lemons. Tabasco sauce is available for those who prefer a little heat.

  • Add $22 – serves 2
Charcuterie Board

Generously given combo of smoked and fruited cheeses, Italian meats, and fresh fruit.

  • Add $20 – serves 2

Lunch Menu

Golden Spike Salad

Tender baby mixed greens and crunchy romaine lettuce topped with fresh grape tomatoes, dried cranberries, mandarin oranges, banana peppers, and shredded Parmesan cheese, served with our signature Golden Spike dressing. Alternate dressings are available on board the train.

Kentucky Hotbrown

Open-faced sandwich with turkey, ham, bacon, spinach, bell peppers, and tomato topped with special sauce and provolone cheese.

Beef Pot Roast

Slow-roasted beef with roasted potatoes, carrots, onions, and celery served with red-skin mashed potatoes and French bread.

  • Gluten Free Available
Summer Vegan Vegetables

A hearty blend of seasonal vegetables sauteed in olive oil, garlic, and white wine accompanied by linguini pasta topped with a marinated and sauteed Bella mushroom cap.

Kids Chicken Sliders

Two bacon ranch sliders served with potato wedges and seasoned corn.

Kids Pot Roast

Children’s portion of slow-roasted beef with four-cheeses mashed potatoes and seasoned corn.

Dinner Menu

Golden Spike Salad

Tender baby mixed greens and crunchy romaine lettuce topped with fresh grape tomatoes, dried cranberries, mandarin oranges, banana peppers, and shredded Parmesan cheese, served with our signature Golden Spike dressing. Alternate dressings are available on board the train.

Prime Rib

Locally raised prime rib slow-roasted using a secret Corman recipe (additional jus dipping sauce), served with a baked potato and a Kentucky summer vegetable medley.

  • Gluten Free
Grilled Chicken Marsala

Tender grilled airline chicken breast served on a bed of roasted potatoes whole, green beans accompanied by Chefs’ special marsala mushroom sauce.

Brandied Pecan Pork

Pan-seared pork sirloin covered in a sweet brandy pecan sauce, four-cheeses mashed potatoes, and seasonal vegetables.

Pan-Seared Salmon Filet

Topped with house-made green chili salsa on a bed of seasoned rice and seasonal vegetables.

Summer Vegan Vegetables

A hearty blend of seasonal vegetables sauteed in olive oil, garlic, and white wine accompanied by linguini pasta topped with a marinated and sauteed Bella mushroom cap.

Kids Prime Rib

Child’s portion of our signature prime rib served with four cheese mashed potatoes and seasoned corn.

Kids Chicken Sliders

Two bacon ranch sliders served with potato wedges and seasoned corn.

Dessert Menu

Add ice cream to any dessert for $3.00

*Gluten-free dessert options are available on request

Apple Dumpling

Tart apple in puff pastry baked until golden brown; homemade cinnamon sauce and white chocolate garnish. 

Kentucky Treasure Pie

This rich chocolate pecan pie will help your excursion to be a memory that you treasure. Using some of the best Bourbon in the state, it is set in a flaky dough and topped with a dollop of whipped cream.

Strawberry Cheesecake

Dig into our amazingly creamy cheesecake. Specify plain or if you would like to add our fresh strawberry compote.

Chocolate Cake

Unbelievably super delicious, moist chocolate cake covered in a smooth chocolate mousse. A great plant-based alternative as it is dairy and egg-free.

Chocolate Choo-Choo

A chocolate engine filled with Chantilly cream and dark chocolate mousse riding on a chocolate raspberry track. 

  • Add $11

*Consuming raw or undercooked meats, poultry, seafood may increase your risk for foodborne illness. Menus and prices subject to change.