We get you started with the most delicious kind of welcome: your first course. Local Greens, baby spinach, shaved fennel, Point Reyes blue cheese, port wine poached pear, spiced walnuts, champagne Dijon vinaigrette.
The luxurious and elegant setting of the Wine Train is the perfect match for your decadent second course: Honey Roasted Acorn Squash Bisque, maple cinnamon Chantilly.
As the Train carries you on your passage through Napa Valley, we take you to the next stop on your culinary journey—Thanksgiving main course, your choice of:
Roasted Diestel Farms Turkey, local chorizo savory herb stuffing, buttermilk whipped potatoes, orange-cranberry relish, Blue Lake green beans, candied yams, giblet gravy.
Rosemary and Cracked Black Pepper Sliced Filet of Beef, Point Reyes blue cheese potato puree, oven roasted tomato, forest mushrooms, blistered asparagus, ruby port reduction.
Honey-Fennel Cracked Mustard Glazed Pacific Salmon, sea salt roasted marble potatoes, smoky bacon, organic spinach, plum tomato caper relish, extra virgin olive oil.
Gemelli Pasta, saffron and acorn squash puree, jubilee tomatoes, asparagus, roasted garlic-fresh basil ricotta cheese, aged parmesan, lemon-basil.
We hope you saved room to indulge in your fourth and final course. Fall Pumpkin Pate Choux, cinnamon, white chocolate, toffee-feuilletine clusters or Chocolate Tartelette, strawberry ricotta mousse, berry compote.