Please Note: The Colebrookdale Railroad strongly encourages early reservations for meal trains. Meals are served in traditional railroad style in tables of FOUR on the Dining Car only. Parties of less than multiples of four may be asked to share a table with other passengers.
Please note any dietary restrictions in the comments at the time of reservation. We reserve the right to change or substitute the menu, without notice, as needed. We apologize for any inconvenience.
FOOD ALLERGY WARNING: Please be advised that our food may have come in contact or contains peanuts, tree nuts, soy, milk, eggs, wheats, shellfish or fish. Please ask a staff member about the ingredients used in your meal. Neither the Colebrookdale Railroad nor its vendors assume responsibility for allergic reactions.
Coffee, hot tea, and water are included with the meal--soft drinks, wine, and beer are available for purchase.
Scrambled Eggs, Chef's Choice of Pancakes or French Toast, Seasoned Potatoes, Sausage, Bacon, Orange Juice or Mimosa (Must be 21), Coffee or Hot Tea, Water
Lunch & Dinner Menu
Start with salad and roll, followed by your choice of entree (chosen at time of ticket sales), and ending with a fantastic dessert. Vegan and gluten-free are also available. Coffee, Hot Tea and Water included. Wine, beer, soft drinks and other beverages available for purchase.
Start with a salad, then enjoy macaroni and cheese followed by a delicious dessert.
Appetizer: Quinoa Salad
Entrée: Ratatouille with garden fresh polenta
Dessert: Pina Colada Tembleque
Farm to Table
Appetizer: Goat Empanadas with Cranberry Chutney
Entrée: Braised Pork Belly & Jalapeño Slaw with Creamy Goat Cheese & Pumpkin Polenta
Dessert: Salted Caramel Apple Crème Brulee
September – November 10th Lunch & Dinner Menu
Stuffed Chicken Breast with Smoked Gouda, Wrapped in Proscuitto Topped with Sage Butter
Boyertown Braised Short Rib with a Cabernet Reduction
Candied Bacon Brussel Sprouts
Iceberg Wedge with Warm Bacon Shallot Dressing
November 16 - December 23 Holiday Lunch & Dinner
Roasted Turkey Dinner served with Potato Filling and Gravy, Carrots and Corn accompanied by Cranberry Sauce
Roasted Acorn Squash Stuffed with Quinoa, Kale, and Cranberries