Mid-Continent Railway Museum Dinner Train Menu

Menu for Snow Train Weekend, 2014

Our menu selection this season will be taken from a collection of classic train menus that were prevelant in the day of the railroad. The choices this evening came from the "Dinner in the Diner" cookbook and features many menu selections from numerous railroad companies from around the United States during the "Era of the Great Trains" — Enjoy!

Each meal will consist of appetizer, soup, salad, choice of entrée, dessert and home-made bread of the Louisville & Nashville RR with piped orange butter provided by Elite Catering & Bakery, Baraboo, Wisconsin.

The featured railroad from which each item is taken is listed after each menu item.

Appetizers

  • Roast Duck "Cumberland" — Atchison, Topeka & Santa Fe RR
  • Chicken Curry in Hush Pupplies — Baltimore & Ohio RR
  • Celery Farcie — New York Central RR
  • Welsh Rarebit — Chesapeake & Ohio RR
  • Tomato Bretonne — Chicago, Rock Island & Pacific RR

Soup

Comes to you via the Illinois Central RR

Hearty twice baked potato cheese soup with sour cream & chive garnish and crisp bacon twill

Salad

Featured on the Canadian National RR

Fresh tossed Salad "Irma" with crisp Romaine, watercress and head lettuces, crunchy cucumber, sliced radishes, asparagus, green beans and capers tossed in a rich white French dressing and topped with wild rice, cranberries and fresh egg julienne.

Entrée

Choice of one (1)

Option #1

— Roast Prime Rib of Beef Jardiniére —

Our beef selection is the center piece aboard the Missouri Pacific RR

Hearty slow roasted Beef Prime Rib, cubed and braised in a rich red wine sauce with peas, pearl onions, carrots and beans nestled aside a loaded baked potato of the Northern Pacific RR.

Option #2

— Breast of Chicken 'Cordon Blue'—

From the Pennsylvania Railroad

This classical variation of pan seared chicken breast layered with Virginian ham, baked in a bubbly Swiss cheese sauce and set atop toast point then garnished with herbal browned bread crumbs and served with a sweet potato and sausage dressing.

Option #3

— Asparagus "Delmonico" —

Via the Western Pacific Railroad

Fresh baked asparagus in a creamy béchamel sauce with a stuffed mushroom cap filled with sween corn O'Brien and topped with a rich fresh poached 'cackleberry' on top.

 

Dessert

Comes to you from the Great Northern RR

Wenatchee Apple Cake — Thin sliced apple cake baked in a pie sheel covered in a rich custard and served with vanilla bean ice cream and praline sauce.




To all guests - please make any allergies or dietary requests made known to the museum or Elite Catering & Bakery (608) 355-2456. Our chef will do his best to meet your personal needs. Also, if you are celebrating an anniversary or birthday, we have a treat for you as well, so let us know when you place your reservations - Thank you

All items catered by Elite Catering and Bakery of Baraboo, Wisconsin
Elitecatering.info or Elitebakery.info – traveling state wide.
Chef & owner Michael J. Althen at your service
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Elite Catering & Bakery has been serving Southern Wisconsin for the past 19 years as a catering agent. Chef Michael is now in his 35th season as a chef. Elite travels throughout the state of Wisconsin and has ventured into Illinois, Iowa and Minnesota for catering events & weddings – we would love the opportunity to assist you with your future events; weddings, rehearsal dinners, receptions, retirements, anniversaries, graduation parties, family reunions, company picnics or whenever food is in need. Please visit our website for more details and testimonials –
www.elitecatering.info or www.elitebakery.info
Thank you for the opportunity to serve you and your guests – Come ride the train again in the future and check out our brunch train for Mother’s Day 2014