Spring Menu

Shrimp cocktail eight large shrimp served from a martini glass filled with cocktail sauce garnished with fresh lemons tabasco sauce offered for those who prefer a little heat

An assortment of cured meats, gourmet cheeses, dried fruits and nuts, crackers; apple butter, and cherry marmalade compote.

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.

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

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

Sautéed shrimp with seasonal vegetables in garlic cream sauce served over fettuccini.

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

Children’s portion of slow roasted beef with four cheese mashed potatoes and buttered corn

Baked chicken tenders served with mashed potatoes and seasonal fruit 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.

Locally raised prime rib slow roasted using a secret Corman recipe, served with a baked potato, Kentucky summer vegetable medley, and jus for dipping

Savory chicken breast marinated in marsala wine served a bed of baby green beans, roasted red potatoes topped by Chefs’ special marsala forest blend mushroom sauce.

Pan seared pork sirloin covered in a sweet brandy pecan sauce four cheese mashed potatoes and seasonal vegetables

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

Topped with wild blend mushrooms, julienne yellow squash and zucchini in a red wine sauce; garnished with chopped scallions

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

Baked chicken tenders served with mashed potatoes and seasonal fruit salad.

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

Chocolate and walnut filling in a flaky crust – a Kentucky tradition.