Meal Menu

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.

Brunch Menu

Mimosa Brunch

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.

Children's Menu

Start with a salad, then enjoy macaroni and cheese followed by a delicious dessert.

May-August Menu (July-See Below)

8oz Pan Seared Airline Chicken Breast Finished with Proscuitto Sweet Pea Cream Sauce

Grilled Marinated Flank Steak topped with Mushroom Demi Glaze

Vegetarian/Vegan ~ please note dietary need in comment section
Choo Choo Smoke Stacks (Mushroom topped with Summer Squash, Eggplant, Roasted Red Peppers & Spinach)

Railway Roasted Potatoes
Garlic Roasted Asparagus
Blackberry & Honey Roasted Pecan Salad

Vegan Dinner 

Appetizer: Quinoa Salad

Entrée: Ratatouille with garden fresh polenta 

Dessert: Pina Colada Tembleque 

July 2019 Dinner Menu: Tour of Italy 

Roasted Red Pepper and Mushroom Chicken Alfredo

Chef Abel’s Three Meat Lasagna  (Beef, Veal & Pork)

Vegetarian/Vegan ~ please note dietary need in comment section
Nine Layer Eggplant Parmesan

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

Saltimbocca Chicken
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
Parsnip Mashed
Iceberg Wedge with Warm Bacon Shallot Dressing

November 16 - December 23 Holiday Lunch & Dinner

Slow Roasted Turkey and Ham Dinner served with Potato Filling, Carrots and Copes Corn accompanied by Red Horseradish

Roasted Acorn Squash Stuffed with Quinoa, Kale, and Cranberries

Apple Candied Pecan Cranberry Salad topped with Blue Cheese Crumbles with a Pear Vinaigrette