Spring Menu

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.

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

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, and tomato topped with special sauce and provolone cheese.

Slow-roasted beef with roasted potatoes, carrots, onions, and celery served with 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-cheeses mashed potatoes and seasoned 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 (additional jus dipping sauce), served with a baked potato and a Kentucky summer vegetable medley.

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

Pan-seared pork sirloin covered in a sweet brandy pecan sauce, four-cheeses 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.