Themed Menus

Themed Menus

CHOOSE FROM ELEVEN DIFFERENT MENUS INFLUENCED BY THE FAMOUS JOURNEYS
AND ROUTES OF DIFFERENT COUNTRIES | FOR UP TO 20 PEOPLE

ORIENT EXPRESS

CROSS CONTINENT TRAIN

MEDITERRANEAN VEGETABLE TERRINE

Roast courgettes, capsicums, aubergine in curd cheese with sundried tomatoes and balsamic vinaigrette

FISH PIE

Lightly poached salmon, warehou, mussels, scallops, prawns and smoked tarakihi in a cheese and white wine sauce. Topped with duchess potatoes
Served with seasonal vegetables

 

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TRANS SIBERIAN

RUSSIA

RUSSIAN SALAD

Soft-boiled eggs on marinated vegetables, napped with mayonnaise and marie-rose sauce

BEEF STROGANOFF

Tender strips of beef, sautéed in paprika & brandy, in a creamy sauce with mushrooms On a bed of basmati rice. Served with sour cream blinis

STRAWBERRIES ROMANOFF

Infused with Grand Marnier and topped with cream

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MAHARAJA EXPRESS

INDIA

 

DAHL AND CORIANDER SOUP

A yellow split pea soup cooked in vegetable stock Seasoned with caramelised onions and fresh leaf coriander

CHICKEN ROGAN JOSH

Fresh chicken pieces baked with cardamom pods, cloves, cinnamon, cumin and coriander seeds, Covered in a chilli tomato sauce with yoghurt
Spicy chick pea and spinach
Lemon rice

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GRAND CANYON RAILWAY

USA

SEAFOOD CHOWDER

Fresh fish and shellfish, poached in a rich milk and cream stock With bay leaves and crumbled wafers

MEATLOAF

Well-seasoned beef mince, with onions, mixed spices and spinach Wrapped in smoked streaky bacon and roasted in the pot with caramelised onions Served with carrots glazed in butter and honey baked potato

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DUORO LINE

PORTUGAL

 

GRILLED CHORIZO SALAD

Grilled spicy sausage, served on a roast pimento salad

CHICKEN PIRI PIRI

A traditional Portuguese dish with its culinary roots in Angola Seasoned with garlic, chillies, paprika and parsley Roasted golden brown, in a tomato sauce and served with lemon Braised rice and peas

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DANUBE EXPRESS

HUNGARY AND TURKEY

 

PORK GOULASH VOL AU VENT

Diced pork, braised in cream and paprika and served in puff pastry

LAMB KEBABS

Tender diced lamb, marinated in tomato, chilli, coriander and lemon Served with tomato and olive salad
Tzatziki
Basmati Rice

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RHINE VALLEY

GERMANY

 

WINTER SALAD

Roasted beetroot and carrots, on a bed of chicory leaf With toasted hazelnuts and berry vinaigrette

PORK SCHNITZEL

Bread-crumbed cushion of pork, shallow fried Served with beurre noisette and lemon Braised red cabbage with apple and sultanas With sliced, fried kartoffel

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ROCKY MOUNTAINEER

CANADA

 

SMOKED SALMON

Thinly sliced and served with lemon, parsley and buttered brown bread

BEEF, VENISON AND MUSHROOM PIE

Tender pieces of beef and venison enveloped in a rich red wine sauce With field mushrooms and encased in short pastry
Roasted vegetables
Mashed potatoes

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TALYLLYN RAILWAY

WALES

LEEK AND POTATO SOUP

Tender leeks sautéed in butter with sliced potatoes and finished with cream

ROAST LAMB

Served rosé. Cooked with rosemary and garlic Accompanied with garden vegetables New potatoes and parsley

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THE ROYAL SCOTSMAN

THE IDEAL MENU FOR BURN'S NIGHT

 

SCOTCH BROTH

A traditional Scottish soup made with pearl barley, carrots, onions, celery and cooked in a rich lamb stock

HAGGIS, NEEPS AND TATTIES

Traditional haggis, served with mashed potatoes With mashed buttery, peppered swedes

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INDIAN PACIFIC

AUSTRALIA

MANGO AND PAWPAW IN WALNUT LIQUEUR

A nice, refreshing tart and sweet salad made with mango, pawpaw with liqueur that is excellent for any time of year. This will turn any meal into a special occasion.

CHICKEN IN WHITE WINE MARÉCHAL

Served on a bed of mashed potato and swede with asparagus Bouquetière of vegetables

 

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* The photos of the food used on this website are indicative of our dishes
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