Hors d'oeuvres, Cape Cod Central Seafood Chowder, Caesar Salad Topped with Sliced Native Tomato and Fresh Mozzarella, Cucumber, Black Olives, and Scallions, Chef's Choice of Potato du Jour, Fresh Seasonal Vegetable, Coffee and Tea with Dessert

Grilled Tenderloin Forestiere

Sliced tenderloin served on a bed of baby spinach, plum tomoatos, leeks, and button mushrooms served with a bordelaise sauce

Breast of chicken Hommarde

Boneless breast of chicken dredged in flour, dipped in egg, sautéed with butter shallots, white wine, lemon and lobster meat

Cod and Salmon Crevette

Fresh cod and salmon lightly dusted with Ritz crackers, topped with shrimp and a lemon lime beurre blanc

Vegetarian Entrée

Roasted vegetable manicotti with mascarpone cheese served with grilled eggplant and tomato provencale

Please remember to give us your entrée selections at least 48 hours before your train departure.