We wanted to keep everyone informed with how we have restructured dining events at the Railroad in light of COVID-19. Due to our dining cars having sealed windows and recirculating air, we did not feel that it was responsible to have them in service. We still enjoy serving our guests and brainstormed the following structure for dining events in 2020.
Guests arrive to a socially distanced cocktail hour, starting one hour prior to the scheduled departure. A variety of beer and malt beverages will be available for sale, and “GaryK” will entertain you on the keyboards. We will pull out our regular cars with windows that open and provide our guests with a train ride. Upon returning to the Depot, appropriately spaced tables will be waiting for you. Our restrooms have been outfitted with touchless soap dispensers, sinks, and hand dryers. Our volunteers will be wearing masks, and we ask that you wear a mask whenever possible. We have reduced capacity for all events to ensure CDC guidelines are followed.
We will be sure to keep you all informed if any changes need to be made. If you are interested in booking a dining experience with us in 2020, please visit our website.
Thank you for your continued support!
Guests arrive to a socially distanced cocktail hour, starting one hour prior to the scheduled departure. A variety of beer and malt beverages will be available for sale, and “GaryK” will entertain you on the keyboards. We will pull out our regular cars with windows that open and provide our guests with a train ride. Upon returning to the Depot, appropriately spaced tables will be waiting for you. Our restrooms have been outfitted with touchless soap dispensers, sinks, and hand dryers. Our volunteers will be wearing masks, and we ask that you wear a mask whenever possible. We have reduced capacity for all events to ensure CDC guidelines are followed.
We will be sure to keep you all informed if any changes need to be made. If you are interested in booking a dining experience with us in 2020, please visit our website.
Thank you for your continued support!
Prepaid Reservations are Required at least one day prior to event.
Please reserve tickets below or call: 262-642-3263
Cost includes meal and gratuity. Beer and wine will be available for purchase.
The dress code is business casual and high heels are not recommended.
Seating is limited and prepaid reservations are required at one day prior to event.
Reservations are non-refundable. Visa, MasterCard and Discover are accepted.
Click here for our offerings for special dietary needs (note: order any entree and write a note at checkout in the "Special Dietary Needs" box)
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May - September Schedule:
Check-in / Boarding: 5:00 PM Departure: 5:30 PM Return: 7:30 PM |
October Schedule:
Check-in / Boarding: 4:30 PM Departure: 5:00 PM Return: 7:00 PM |
Kentucky Derby Train - Saturday, September 5th
$65 per person
**Train departs at 3:30pm to be back in time to watch the race in the Depot**
Hors d’oeuvres
Hot Pimento Cheese Dip
served with toast points
Salad Course
Southern Sweet Potato & Spinach Salad
fresh spinach, diced sweet potatoes, blue cheese crumbles, pecans,
herb buttermilk dressing
Small Plates
Kentucky Hot Brown Sliders
maple bourbon roasted turkey, hickory smoked bacon and gruyere cheese,
coated in a garlic butter sauce served on a sweet dinner roll
served with dill pickled cucumbers
Shrimp & Smoked Grits
tasso gravy
Mason Jar Pecan Cake
mini chocolate pecan cake served with vanilla bourbon mousse layered in a
mason jar; caramel drizzle
5:30-6:30PM Back at the Depot for the Race!
BBQ Chopped Beef on Petite Corn Cracker
slivered cornichon garnish served a top a moonshine cherry blush shooter
Fried Chicken & Biscuit Bite
brown sugar maple glaze
Bacon Deviled Eggs
garnished with a green scallion
Hogs in a Blanket
andouille sausage wrapped and served with a sweet mustard chutney
**Train departs at 3:30pm to be back in time to watch the race in the Depot**
Hors d’oeuvres
Hot Pimento Cheese Dip
served with toast points
Salad Course
Southern Sweet Potato & Spinach Salad
fresh spinach, diced sweet potatoes, blue cheese crumbles, pecans,
herb buttermilk dressing
Small Plates
Kentucky Hot Brown Sliders
maple bourbon roasted turkey, hickory smoked bacon and gruyere cheese,
coated in a garlic butter sauce served on a sweet dinner roll
served with dill pickled cucumbers
Shrimp & Smoked Grits
tasso gravy
Mason Jar Pecan Cake
mini chocolate pecan cake served with vanilla bourbon mousse layered in a
mason jar; caramel drizzle
5:30-6:30PM Back at the Depot for the Race!
BBQ Chopped Beef on Petite Corn Cracker
slivered cornichon garnish served a top a moonshine cherry blush shooter
Fried Chicken & Biscuit Bite
brown sugar maple glaze
Bacon Deviled Eggs
garnished with a green scallion
Hogs in a Blanket
andouille sausage wrapped and served with a sweet mustard chutney
HAVANA NIGHTS - SATURDAY, JULY 11TH
$59 per person
Hors d’oeuvres
Bacon Wrapped Plantains
Queso Manchego
Salad Course
Cuban Avocado & Pineapple Salad
romaine lettuce, fresh pineapple salsa, avocado, red onion, lime vinaigrette
Entrée Course
Lechon Asado Con Mojo
grilled mojo marinated pork, cilantro garnish
accompanied by:
Vegetable Paella
Pan Cubano
butter
Dessert Course
Rum & Coke Cupcake
sugared lime garnish
Hors d’oeuvres
Bacon Wrapped Plantains
Queso Manchego
Salad Course
Cuban Avocado & Pineapple Salad
romaine lettuce, fresh pineapple salsa, avocado, red onion, lime vinaigrette
Entrée Course
Lechon Asado Con Mojo
grilled mojo marinated pork, cilantro garnish
accompanied by:
Vegetable Paella
Pan Cubano
butter
Dessert Course
Rum & Coke Cupcake
sugared lime garnish
STARS AND STRIPES - SATURDAY, JULY 18TH
$80 per person
Hors d’oeuvres
Bacon Wrapped Water Chestnuts
Waldorf Tart
Salad Course
Artisan Salad
artisan lettuce, hooks cheddar cheese, sliced radishes, shredded carrots,
garlic croutons, Eastshore mustard vinaigrette
Entrée Choice
Bacon Wrapped Filet
8oz grilled certified angus beef with blue cheese compound butter
~OR~
Blackened Salmon
seared with cajun seasoning, fresh lemon wedge
accompanied by:
Twice Baked Potato
bacon, scallions, cheese, heavy cream, sea salt & cracked pepper
Sautéed Seasonal Vegetables
tossed in brown butter
French Roll
butter, thyme garnish
Dessert Course
Strawberry Ice Box Cake
Hors d’oeuvres
Bacon Wrapped Water Chestnuts
Waldorf Tart
Salad Course
Artisan Salad
artisan lettuce, hooks cheddar cheese, sliced radishes, shredded carrots,
garlic croutons, Eastshore mustard vinaigrette
Entrée Choice
Bacon Wrapped Filet
8oz grilled certified angus beef with blue cheese compound butter
~OR~
Blackened Salmon
seared with cajun seasoning, fresh lemon wedge
accompanied by:
Twice Baked Potato
bacon, scallions, cheese, heavy cream, sea salt & cracked pepper
Sautéed Seasonal Vegetables
tossed in brown butter
French Roll
butter, thyme garnish
Dessert Course
Strawberry Ice Box Cake
THAT'S AMORE! - SATURDAY, JULY 25TH
$59 per person
Salad Course
Italian Garden Salad
mixed greens, shredded carrots, shredded cabbage, black olives, pepperoncini,
croutons, parmesan cheese, Italian dressing
Family Style Entrée
Italian Meatballs
served in our housemade marinara sauce
Pasta Bundles
Sautéed Farm Fresh Vegetables
Italian Bread
dipping oil
Dessert Course
Chocolate Cake
Salad Course
Italian Garden Salad
mixed greens, shredded carrots, shredded cabbage, black olives, pepperoncini,
croutons, parmesan cheese, Italian dressing
Family Style Entrée
Italian Meatballs
served in our housemade marinara sauce
Pasta Bundles
Sautéed Farm Fresh Vegetables
Italian Bread
dipping oil
Dessert Course
Chocolate Cake
THAT'S AMORE! - SATURDAY, AUGUST 15TH
$59 per person
Salad Course
Italian Garden Salad
mixed greens, shredded carrots, shredded cabbage, black olives, pepperoncini,
croutons, parmesan cheese, Italian dressing
Family Style Entrée
Italian Meatballs
served in our housemade marinara sauce
Pasta Bundles
Sautéed Farm Fresh Vegetables
Italian Bread
dipping oil
Dessert Course
Chocolate Cake
Salad Course
Italian Garden Salad
mixed greens, shredded carrots, shredded cabbage, black olives, pepperoncini,
croutons, parmesan cheese, Italian dressing
Family Style Entrée
Italian Meatballs
served in our housemade marinara sauce
Pasta Bundles
Sautéed Farm Fresh Vegetables
Italian Bread
dipping oil
Dessert Course
Chocolate Cake
BEER TASTING TRAIN - SATURDAY, SEPTEMBER 5TH
$68 per person
Enjoy a 2-1/2 hour excursion with heavy hors d’oeuvres while tasting a variety of beers brewed today, including weissbiers, lagers, ales and steam beers. Michael Rehberg, Lead Interpreter at Black Point Estate, will lead our tasting. Many more styles of beer will be discussed than we could possibly taste in one evening! Michael will also introduce you to five beer barons who summered on Geneva Lake over the decades and you'll learn about the evolution of the craft beer movement.
Enjoy a 2-1/2 hour excursion with heavy hors d’oeuvres while tasting a variety of beers brewed today, including weissbiers, lagers, ales and steam beers. Michael Rehberg, Lead Interpreter at Black Point Estate, will lead our tasting. Many more styles of beer will be discussed than we could possibly taste in one evening! Michael will also introduce you to five beer barons who summered on Geneva Lake over the decades and you'll learn about the evolution of the craft beer movement.
FALL HARVEST - SATURDAY, SEPTEMBER 19TH
$80 per person
Hors d’oeuvres
Wisconsin Cheeseboard
Salad Course
Chopped Kale Salad
kale mixed with baby greens, red cabbage, kohlrabi, pumpkin seeds,
poppy seed dressing
Entrée Choice
Beef Bourguignon
braised in red wine flavored with organic rainbow carrots,
celery, mushrooms, onions and garlic
~OR~
Orange Rustic Roughy
pan seared in fresh garden herbs, topped with a toasted walnut craisin chutney
accompanied by:
Roasted Garlic & Chipotle Smashed Calico Potato
Roasted Fall Farm Fresh Vegetables
shallot butter
French Baguette Rolls
butter, thyme garnish
Dessert Course
Apple Spice Cake
cream cheese frosting
Hors d’oeuvres
Wisconsin Cheeseboard
Salad Course
Chopped Kale Salad
kale mixed with baby greens, red cabbage, kohlrabi, pumpkin seeds,
poppy seed dressing
Entrée Choice
Beef Bourguignon
braised in red wine flavored with organic rainbow carrots,
celery, mushrooms, onions and garlic
~OR~
Orange Rustic Roughy
pan seared in fresh garden herbs, topped with a toasted walnut craisin chutney
accompanied by:
Roasted Garlic & Chipotle Smashed Calico Potato
Roasted Fall Farm Fresh Vegetables
shallot butter
French Baguette Rolls
butter, thyme garnish
Dessert Course
Apple Spice Cake
cream cheese frosting
OKTOBERFEST - SATURDAY, OCTOBER 3RD
$69 per person
Hors d’oeuvres
German Beer Cheese Spread
served with twisted pretzels for dipping
Salad Course
Cucumber & Radicchio Salad
mixed greens, sliced cucumbers, fresh dill vinaigrette
Entrée Choice
Sauerbraten
slowly braised beef roast seasoned with
cabbage, brussels sprouts, bacon & apples
accompanied by:
German Dill Mashed Potatoes
Carrots & Leeks
sautéed with brown butter
Soft Pretzel Rolls
butter
Dessert Course
German Chocolate Cake
housemade caramel drizzle
Hors d’oeuvres
German Beer Cheese Spread
served with twisted pretzels for dipping
Salad Course
Cucumber & Radicchio Salad
mixed greens, sliced cucumbers, fresh dill vinaigrette
Entrée Choice
Sauerbraten
slowly braised beef roast seasoned with
cabbage, brussels sprouts, bacon & apples
accompanied by:
German Dill Mashed Potatoes
Carrots & Leeks
sautéed with brown butter
Soft Pretzel Rolls
butter
Dessert Course
German Chocolate Cake
housemade caramel drizzle
AUTUMN GLOW - SATURDAY, OCTOBER 10TH
$85 per person
Hors d’oeuvres
Wisconsin Cheeseboard
Salad Course
Mixed Green Salad
mixed greens, dried cranberries, spiced pecans, blue cheese crumbles,
balsamic vinaigrette
Entrée Choice
Tuscan Chicken
fire roasted red sauce
~OR~
Whiskey Glazed Brisket
slow roasted with bbq sauce
accompanied by:
Cheddar Mashed Potatoes
Bacon Wrapped Asparagus
French Baguette Rolls
butter, thyme garnish
Dessert Course
Vanilla Pound Cake
salted caramel drizzle
Hors d’oeuvres
Wisconsin Cheeseboard
Salad Course
Mixed Green Salad
mixed greens, dried cranberries, spiced pecans, blue cheese crumbles,
balsamic vinaigrette
Entrée Choice
Tuscan Chicken
fire roasted red sauce
~OR~
Whiskey Glazed Brisket
slow roasted with bbq sauce
accompanied by:
Cheddar Mashed Potatoes
Bacon Wrapped Asparagus
French Baguette Rolls
butter, thyme garnish
Dessert Course
Vanilla Pound Cake
salted caramel drizzle
SWEETEST DAY - SATURDAY, OCTOBER 17TH
$85 per person
Hors d’oeuvres
Bacon Wrapped Blue Cheese Almond Stuffed Dates
Wisconsin Cheese
Salad Course
Raspberry Walnut
artisan lettuce, diced cucumbers, topped with fresh raspberries,
chopped candied walnuts, raspberry vinaigrette
Entrée Choice
Beef Tenderloin
roasted and sliced beef tenderloin, cooked to medium, porcini mushroom sauce
~OR~
Blackened Salmon
seared with cajun seasonings, lemon wedge
accompanied by:
Red Skin Mashers
cured bacon, onions
Roasted Seasonal Vegetables
brown butter glaze
Soft Rolls
butter
Dessert Course
Chocolate Mousse Trifle
fresh fruit garnish
Hors d’oeuvres
Bacon Wrapped Blue Cheese Almond Stuffed Dates
Wisconsin Cheese
Salad Course
Raspberry Walnut
artisan lettuce, diced cucumbers, topped with fresh raspberries,
chopped candied walnuts, raspberry vinaigrette
Entrée Choice
Beef Tenderloin
roasted and sliced beef tenderloin, cooked to medium, porcini mushroom sauce
~OR~
Blackened Salmon
seared with cajun seasonings, lemon wedge
accompanied by:
Red Skin Mashers
cured bacon, onions
Roasted Seasonal Vegetables
brown butter glaze
Soft Rolls
butter
Dessert Course
Chocolate Mousse Trifle
fresh fruit garnish
ADULT HALLOWEEN - SATURDAY, OCTOBER 24TH
$85 per person
Hors d’oeuvres
Cauldron Dip
Salad Course
Spooky Salad
mixed greens, olives, mozzarella cheese, tomatoes, red wine vinaigrette
Entrée Choice
Cider Marinated Short Ribs
~OR~
Bourbon Brown Sugar Chicken Quarter
accompanied by:
Smoked Gouda Scalloped Potatoes
Seasonal Fall Vegetable
Sesame Squash Rolls
butter, thyme garnish
Dessert Course
Pumpkin Spice Latte Cake
cream cheese frosting, nutmeg, caramel drizzle
Hors d’oeuvres
Cauldron Dip
Salad Course
Spooky Salad
mixed greens, olives, mozzarella cheese, tomatoes, red wine vinaigrette
Entrée Choice
Cider Marinated Short Ribs
~OR~
Bourbon Brown Sugar Chicken Quarter
accompanied by:
Smoked Gouda Scalloped Potatoes
Seasonal Fall Vegetable
Sesame Squash Rolls
butter, thyme garnish
Dessert Course
Pumpkin Spice Latte Cake
cream cheese frosting, nutmeg, caramel drizzle
General Dinner Train Information
The entire train is a non-smoking environment.
Seating is provided in the form of tables for two and four, to a maximum of fifty persons per each of the two dinner cars.
Charter Services
Charters to suit any occasion . . . from business luncheons to birthday parties!
Chartered trips may make stopovers with advance planning. You may customize a
chartered event with several options: You might like to provide live entertainment, your own or
special food, displays, ceremonies and presentations, or other features. For special occasions,
table arrangements may be reconfigured for special needs, such as making room for musical groups,
presentations and displays, or that giant birthday cake. Give us a call to work out what you would like to do.
Charters may be arranged to include any of our other vintage railcars.
For further information and to make reservations, call 262-642-3263
The entire train is a non-smoking environment.
Seating is provided in the form of tables for two and four, to a maximum of fifty persons per each of the two dinner cars.
Charter Services
Charters to suit any occasion . . . from business luncheons to birthday parties!
Chartered trips may make stopovers with advance planning. You may customize a
chartered event with several options: You might like to provide live entertainment, your own or
special food, displays, ceremonies and presentations, or other features. For special occasions,
table arrangements may be reconfigured for special needs, such as making room for musical groups,
presentations and displays, or that giant birthday cake. Give us a call to work out what you would like to do.
Charters may be arranged to include any of our other vintage railcars.
For further information and to make reservations, call 262-642-3263