Maine lobster & fresh tarragon.

Fresh Spinach, candied walnuts & dates all tossed in a warm bacon balsamic vinaigrette and adorned with peppered goat cheese.

A classic crisp romaine lettuce, aged parmesan cheese, and housemade croutons all tossed in our renowned Caesar dressing.

Imported aged Roquefort cheese, heirloom tomatoes, and creamy balsamic ranch dressing.

Heirloom tomato, bocconcini mozzarella, avocado, basil oil and balsamic vinegar glaze.

Romaine lettuce, boiled free range egg, with an assortment of the freshest garden vegetables and house vinaigrette.

Peppercorn seared filet of beef, creamy Roquefort dressing, fresh spinach, avocado and drizzled with truffled balsamic reduction.

Seared fresh tuna served atop fresh avocado puree, with sesame-soy marinade, grilled pineapple, and crispy wontons.

Large chilled shrimp presented with cocktail sauce and lemon an all-American classic.

Served on steamed spinach with creamy lobster sauce.

Served with mustard sherry dressing.

A delicacy of the Chesapeake's Bay and a specialty of the Pacific dining car. Fresh blue crab prepared in the traditional Maryland style.

Atop mashed potatoes mixed with creamed spinach and corn served with a cabernet mushroom sauce.

A culinary classic tender, succulent filet mignon topped with tasty blue crab, fresh asparagus and crowned with bearnaise sauce.

Sauteed spinach, caramelized onions, parmesan potato cake and rosemary sauce.

Fried onion rings, corn, apple and sausage in calvados sauce.

A great combination of favorites firm, succulent Maine lobster dressed with lobster sauce and buttery, tender beef.

Tender, succulent filet mignon, sweet scallops grilled with bacon and mushroom caps.

Two Maryland-style crab cakes made with blue crab meat perfectly complement our tender filet mignon.

Tender, juicy filet mignon, complemented by tasty shrimp.

Imported rice, vegan cheese, seasonal mushrooms sauteed with shallots, finished with fresh herbs and asparagus salad.

Slow roasted heirloom tomato, portobello mushroom, roasted fennel, sweet peppers and grilled sweet onions with truffled balsamic glaze.

Served a la carte with roasted bell pepper sauce or ginger maple glaze.

Sweet yellow corn and fava bean succotash, farmers market fingerling potatoes and whole grain mustard reduction.

Fondant of fennel and spinach, with a delightful fennel sauce.

Tender de-shelled lobster tail, grilled pineapple relish, and lobster sauce.

Vegetable quinoa prepared in the style of fried rice sauteed pea shoot tendrils and Teriyaki glaze.

Breast of free-range chicken sautéed with Dijon mustard, mushrooms, and white wine and served with mashed potatoes.

An old-time Pacific Dining Car favorites our thickest cut of aged top sirloin, juicy and bursting with robust flavor.

A Pacific dining car original! A rib eye steak with the added flavor that comes with the bone.

This classic, flavorful cut and it’s buttery tenderness makes this steak an all time favorite.

Our prime New York is dry aged in-house, then broiled to perfection. Tender and succulent 14oz.

The steak connoisseur’s delight, our aged prime rib eye is juicy and flavorful 16oz.

A slow-roasted prime rib of beef, seasoned with our signature blend of spices and hand-carved to order.

House-ground prime beef blended with chopped onion.