Northern Sky Rail Charters
Northern Sky Rail Charters

Rail Car Charter Fare Information


Our Continental breakfast will include a selection of the following items

German Coffee Cake
Orange Almond Bread
Racine Kringle
Bagels with Cream Cheese
Fresh Fruit





  • Corned Beef with Horseradish sauce (on the side) on rye bread
  • Grilled Rueben
  • Ham and Cheese served cold or grilled your choice of cheeses
  • Italian submarine with ham, salami, prosciutto provelone, cheese, lettuce, tomatoes red onions, olive oil and Italian spices
  • Chicken salad with craisins, and toasted walnuts, on a ciabatta bun
  • Egg salad with bacon and crisp lettuce
  • Tuna salad
  • Hot roast beef French dip
  • Mini Hamburger sliders with fried onions
  • Grilled chicken breast with basil mayonnaise served warm
  • Meatball subs with mozzarella cheese and marinara sauce
  • Philly cheese steak sub with sautéed peppers and onions
  • Grilled portobella mushroom with peppers , onions, and garlic aioli
  • Baked turkey pastrami and provelone on focaccia
  • Roasted Pork tenderloin with honey-mustard mayonnaise
  • Grilled fresh fish wrap with Asian coleslaw
  • Shredded mesquite rubbed pork on fresh baked roll with bar-b-q sauce
  • Grilled cheese, tomato and bacon
  • Roast turkey and gravy with cranberry sauce
  • Sloppy Joes



  • Potato-leek with bacon and braised leeks
  • Broccoli-cheese
  • Asparagus with veal quenelles
  • Cauliflower with green pea puree
  • Chicken almondine
  • Clam chowder
  • Corn and potato chowder
  • Lobster bisque
  • With almond dumplings
  • Canolini bean with spinach and procuitto
  • With noodles or wild rice
  • Vegetable
  • Curried
  • Ministrone
  • Mushroom Barley
  • Beef Barley
  • French onion
  • Oriental vegetable and noodle
  • Fresh tomato with shrimp quenelles
  • Curried carrot with pea puree and grilled seafood
  • Roasted root vegetables with pesto
  • Hearty pea with ham
  • Lentil



  • Mandarin orange and red leaf lettuce with crisp bacon and red onion
  • Spinach and strawberry with sweet and sour dressing
  • Spinach and hot bacon dressing
  • Stand up garden salad with blueberry vinaigrette
  • Grilled romaine and radicchio with walnut dressing
  • Mixed greens with grilled peaches and citrus vinaigrette
  • Napa salad (house favorite)
  • Tomato and fresh mozzarella with mixed greens and red wine vinaigrette
  • Trio salad cucumber, 3 bean, carrot and raisin
  • Ceasar salad
  • Mixed greens with balsamic vinaigrette, glazed almonds and craisins
  • Cucumber and apple with anise vinaigrette
  • Wedge of bib lettuce with poppy seed dressing
  • Green bean salad with dill dressing and tomato sorbet
  • Sweet and sour beets with goat cheese and mixed baby lettuces
  • Spring greens with cranberry vinaigrette and chevre cheese
  • Broccoli and cauliflower toss
  • Birds nest salad with julienne vegetables
  • Leaf lettuces with cucumbers, tomatoes and onions, Italian dressing and shredded parmesan cheese




  • Grilled beef tenderloin steak on caramelized red onion served on lyonnaise potatoes, steamed broccoli flowerettes and topped with béarnaise sauce.
  • New York strip steak coated with fresh cracked peppercorns, then pan seared. Accompanied by garlic mashed potato, zucchini petals and Dijon mustard sauce.
  • Steak Diane….. a classical favorite. Medallions of tenderloin pan fried and topped with brandy and chive demi-glase, served with potato gnocchi and cauliflower.
  • Savory Hungarian Goulash slowly braised flavored with lemon and caraway, served over old fashioned noodles.
  • Roasted prime rib au jus with double baked potato and buttered asparagus.
  • Beef Stroganoff, creamy and rich with wild mushrooms and sweet pickles, served with potato pancake and fresh vegetables.
  • Yankee pot roast accompanied by braised root vegetables and pan gravy.
  • Sicilian steak…… Italian breaded tenderloin sautéed in olive oil served with roasted garlic angel hair pasta and fresh pea pods.
  • Roasted striploin served with wild mushroom sauce, horseradish mashed potato and green beans in almond butter.
  • Marinated flank steak teriyaki served with oriental ramen noodles.
  • Italian beef rolls stuffed with fresh herbs and seasoned bread crumbs then braised, served with penne pasta with roasted tomato coulis and green peas.



  • Grilled lamb loin served on baked lima beans and olives with honey and cidar vinegar demi-glase with braised belgium endive.
  • Baked rack of lamb crusted with fresh herb medley, rosemary roasted potatoes and honey glazed carrots.
  • Roasted leg of lamb stuffed with garlic and thyme accompanied by mashed potatoes and grilled radicchio.
  • Butter sautéed veal strip steaks with morel sauce on diced potato and onion and fresh asparagus.
  • Roast veal loin with raspberry sauce served on angel hair pasta finished with cauliflower topped with buttered breadcrumbs.
  • Slow braised veal shank with root vegetables and natural pan juices.
  • Stuffed veal chop with spinach and havarti cheese served on wild mushroom compote surrounded by mashed potato and chives



  • Grilled pork tenderloin wrapped in apple wood smoked bacon, served on apple and onion marmalade finished with maple sweet potato puree and Dijon sauce
  • Old fashioned pork roast with potatoes and carrots served with country gravy and homemade apple sauce.
  • Panko breaded pork chops with sweet – sour red cabbage and mashed potatoes.
  • Baked ham with mustard and brown sugar glaze accompanied by au gratin potatoes and vegetable medley.
  • Tex – mex pulled pork slow simmered with a mélange of peppers served with warm flour tortilla shells, Spanish rice and black bean puree.
  • Moraccon braised pork with savory rub, accompanied by artichoke, tomato and saffron flavored rice.
  • Spedini…..Italian breaded pork tenderloin served with stewed zucchini and fusilli pasta.
  • Grilled pork tenderloin served on carmelized red onion, rosemary roasted potatoes finished with port wine syrup.



  • Crispy pan fried chicken the old fashioned way with mashed potatoes and sautéed peas and carrots
  • Stuffed chicken breast with ham and smoked gouda cheese served with basmati rice pilaf with light sherry sauce and broccoli flowerettes.
  • Chicken Picatta…… boneless chicken breast dipped in egg and parmesan cheese then sautéed. Served with fettuccini topped with tomato basil sauce.
  • Chicken breast stuffed with spinach served on jasmine rice finished with roasted red pepper coulis
  • Poached chicken breast served on saffron cous cous, finished with cilantro infused oil and fresh vegetable
  • Classic coq au vin……. Slow braised with pearl onions and button mushrooms served on brown rice.
  • Pecan crusted chicken breast with spinach linguini and carrot basil souffle.
  • Cajun Chicken breast served on red beans and rice finished with a squeeze of fresh lemon.
  • Boneless duck stuffed with wild rice and roasted. Served with honey-lime sauce and buttered green beans.
  • Sauteed duck breast served medium rare with Grand Marnier sauce on yellow lentils and fresh asparagus
  • Old fashioned roasted turkey breast with sage dressing, cranberry sauce and vegetable medley.
  • Sauteed turkey breast topped with asparagus and crab meat finished with hollandaise sauce



  • Seared sea scallops served on creamed spinach surrounded by wild rice and lemon essence.
  • Baked halibut on whole wheat angel hair pasta with fresh asparagus and 2 sauces lemon and tomato beurre blanc.
  • Poached atlantic salmon on green pea puree surrounded by curried carrot sauce with tart apple bits.
  • Baked salmon roulade on parsley boiled red potatoes and broccoli flowerettes finished with saffron-pernod sauce.
  • Panko breaded tilapia on fresh mango salsa, with basmati rice.
  • Grilled cajun shrimp on fettuccini alfredo with fresh vegetables.
  • Cocoanut breaded shrimp with sweet-sour dipping sauce and vegetable fried rice.
  • Crab cake with remoulade sauce topped with baby lettuces in vinaigrette.
  • Shrimp and scallops baked in puff pastry.



  • Chocolate decadence with crème anglaise and raspberry sauce
  • Raspberry bavarian on nut meringue with chocolate sauce
  • Key lime pie
  • Apple pie
  • Cheese cake tartlets
  • Chocolate mousse
  • Lemon meringue pie
  • Assorted cookies
  • Assorted truffles
  • Lemon napoleons
  • Chocolate mousse with pirouette cookie
  • Chocolate cake ala mode
  • Crème Brulee
  • Warm banana in puff dough with almond crème and chocolate
  • Trio of sorbets
  • Ice cream sundaes
  • Mini shaum tortes with vanilla ice cream and strawberries
  • Cherry cobbler
  • Bread pudding with warm caramel sauce
  • Vanilla panna cotta with passion fruit syrup
  • Fresh berries in Zabayonne sauce