Local Greens, baby spinach, shaved fennel, Pt Reyes blue cheese, port wine poached pear, spiced walnuts, champagne Dijon vinaigrette.
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, red garnet yams, giblet gravy.
Rosemary and Cracked Black Pepper Sliced Filet of Beef, Pt Reyes blue cheese & potato puree, oven roasted tomato, forest mushrooms, charred broccolini, ruby port.
Cracked Mustard & Cider-Glazed Salmon, toasted lemon fregola, artichoke purée, asparagus, braised apricots.
Ricotta Cheese Gnocchi, roasted pumpkin puree, sage brown butter, toasted pepitas, Clementine orange.
Pumpkin Panna Cotta, pecan dragees, bourbon caramel
Buttermilk Cake, cinnamon custard, Fall apple compote.