CREATING YOUR OWN MENUS: Dining onboard the Bella Vista, the Glacier Park or the Yerba Buena provides an unforgettable experience for any discriminating palate.

From sunrise to sunset, freshly prepared regional cuisine and fine wines abound in the luxury setting of your personal rail car. Your onboard chef de cuisine prepares only the freshest selections, and after careful consultation with you, the menus are planned with your preferences and dietary requirements in mind.

Your appreciation of fine foods may be rewarded with rack of spring lamb, tenderloin of beef medallions with wild mushroom ragout, seared filet of wild salmon or fresh grilled sea bass with ginger-coconut sauce.

Exceptional breakfast menus, such as Pacific Dungeness Crab quiche with béarnaise sauce awaken your senses to begin another day in paradise. Thai prawn salad with fresh mint and fried wontons add spice to your mid-day meal. Afternoon tea, laden with decadent pastries and served with civility reminds you that you have made the most perfect travel choice.

The following are but a few of the many notable offerings that are freshly prepared to your taste by our Chef de Cuisine.

Breakfast Selections

Classic Railroad French Toast 
with Sauteed Golden Apples

Pacific Dungeness Crab Quiche 
with Bearnaise Sauce

Sauteed Mushroom, Bacon, Avocado & Fontina Cheese Omelette
Served with Chicken-Apple Sausage & Sour Dough Toast

Fresh Oregon Blueberry Pancakes 
with Crisp Smoky Bacon

Poached Eggs with Green Chili & Cheese Enchiladas
Served with Cumin Hollandaise Sauce & Black Bean Salsa

South of the Border Scramble 
with Fresh Salsa & Sour Cream

Smoked Norwegian Salmon 
with Toasted Bagel, Cream Cheese & Capers

Luncheon Selections

Roasted Chicken & Fresh Sage Crepes
Served with Lemon-Basil Sauce

Green Chile-Chicken Enchilada
Served with Cilantro & Honey-Lime Slaw

Rare Roast Beef Medallions with Roasted Red Bell Pepper Aoli
Served with Black Bean & Wild Rice Salad & Seasonal Greens

Thai Prawn Salad
with Fresh Mint & Fried Wontons

Dungeness Crab & Linguini Alfredo with Freshly Grated Asiago Cheese
Petite Asparagus Spears & Crisp Garlic Bread

Chilled Poached Salmon with Fresh Cilantro Aoli
Marinated Petite Tomatoes & Mixed Greens

Grilled Chicken Caesar Salad
with Crusty Garlic-Parmesan Bread

Hor d’oeuvres

Grilled Sea Scallops with Wasabi-Chive Butter

Warm Pear & Gorgonzola with Toasted Walnuts

Baby Asparagus Spears & Prosciutto with Basil-Garlic Aoli

Jumbo Prawns with Roasted Bell Pepper Sauce

Grilled Marinated Beef Tenderloin with Horseradish Sauce

Smoked Salmon & Fresh Dill Canape

Peking Duck Spring Rolls with Thai Dipping Sauce

Rock Lobster & Black Bean Quesadillas with Fresh Cilantro

Dinner Selections

Rack of Spring Lamb with Clover Honey-Mustard Marinade
Golden Polenta & Roasted Baby Beets

Tenderloin of Beef Medallions with Wild Mushroom Ragout
Roasted Garlic Mashed Potatoes & Seasonal Vegetable

Fresh Grilled Sea Bass with Ginger-Coconut Sauce
Jasmine Rice & Vegetable Julienne

Cumin-spiced Pork Tenderloin with Shallot-Orange Sauce
Pesto Potatoes & Tender Asparagus Spears

Seared Ahi Tuna with Soy-Ginger Glaze
Marinated Pear & Tangerine Confit

Classical Endings

Silky Chocolate Mousse & Fresh Raspberry Cordials

Classic Crèm Brulee “California Zephyr”

Meyer Lemon Curd Tart with Crème Anglaise & Raspberry Sauce

Fresh Oven-Baked Apple Pie with Vanilla Bean Ice Cream

Cabernet-Poached Pear with Pecans & Gorgonzola Cheese

Lemon Poppy Seed Cake with Balsamic Strawberries & Cream

Menu Selection by
Matthew D. Gipson, Chef de Cuisine

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