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Picnic Lunches

Available Year Round on Nantahala Gorge Excursions.

$9.00 per adult • $5.50 per child (includes tax)

Adult: Choice of Turkey, Ham or Roast Beef Sandwich with
Cheese, Chips, Cookie & Beverage in a Souvenir Cup

Child: Peanut Butter & Jelly Sandwich, Chips, Cookie & Beverage.

Vegetarian Option Available

Conductor’s Hot Dog Lunch

$8.50 per adult (includes tax)
Two (2) 100% Beef Hot Dogs, Chips,
Cookie, & Beverage in a Souvenir Cup

Lil’ Conductor’s Hot Dog Lunch

$6.00 per child (includes tax)
100% Beef Hot Dog, Chips, Cookie, & Child’s Beverage
Available in Dillsboro after 11:00 am on days with a 1:00 pm or 2:05 pm
Tuckasegee River Excursion or Available on the Conductor’s Café Car on board
morning 9:00 am or 10:30 am Nantahala Gorge Excursions.

Fried Chicken Dinner

$24.99 (serves four & includes tax)
Whole Fried Chicken, Cole Slaw & Potato Salad, (4) Four Rolls & (4) Four Beverages in Souvenir Cups.

Tuckasegee Excursions - Pre-sold lunches are available in Dillsboro at the Dillsboro Depot Café after 11:00 am on days with a 1:00 pm departure. Lunches purchased for the 2:05 pm departure (July & October) are picked up at the Bryson City Depot Café during layover.

Nantahala Excursions - Pre-sold lunches are available on the Conductor’s Café Car on board all Nantahala Gorge Excursions.

Gourmet Dinner Train Meals

Enjoy a romantic evening aboard our beautifully restored dining cars. Exquisite cuisine, china, white tablecloths, and a candlelight ambiance make for a memorable evening. First class seating. Four-course gourmet meal with cocktails, beer and wine available. Guests can choose from three entrée selections at time of reservation. Operating every Saturday, February through November 8th with additional trains on holiday weekends.

Award-winning chef Paul Swofford and his staff of the Great Smoky Mountains Railroad present a superb culinary and wine experience for your train journey through the North Carolina countryside. The railroad offers a premium wine list of old-world and new-world wines from internationally renowned vineyards.

February:
• Chicken Rockeffeller breast stuffed with garlic, spinach, bacon & shrimp

• Prime Rib Au Jus with Yorkshire pudding
• Grilled Tuna with citrus lemon beurre blanc

March:
• Pan Seared Chicken Breast Marsala airline style with shiitake mushrooms

• Grilled Center Cut Pork Chop stuffed with apple rosemary stuffing
• Halibut Balloons fresh haibut with spring vegetables wrapped in parchment

April:
• Roasted Duck A' La Orange half rotisserie style
• Bourbon Street Ribeye served medium rare to medium only
• Smoked Salmon Lasagna layered with wild mushrooms, sweet bell peppers

and assorted cheeses

May:
• Chicken Breast stuffed with jumbo lump crabmeat, garlic infused spinach and

boursin cheese
• Grilled Pork Tenderloin with a tropical mango salsa
• Pan Seared Grouper with a roasted red pepper balsamic butter

June:
• Chicken Coq Au Vin slow cooked dark meat in red wine with mushrooms and onions
• Grilled Filet Mignon topped with gorgonzola cheese served medium rare to medium

only
• Cajun Shrimp jumbo tiger shrimp in a spicy New Orleans style sauce

July:
• Crispy Pan Seared Maple Leaf Duck Breast with caramelized red onion marmalade
• Blackened Pork Tenderloin spicy tenderloin, pan seared and served with black eye

pea relish
• Stuffed Trout fresh local trout stuffed with sweet jumbo lump crabmeat and broiled

August:
• Chicken Breast Florentine chicken stuffed with fresh baby spinach, bacon and

boursin cheese
• Doube Cut Pork Chop Oskar Style center cut chop with crabmeat, aspargus &

bearnaise sauce
• Sea Scallops wrapped in Applewood Smoked Bacon grilled with mandarin orange,

ginger and sesame

September:
• Pan seared Chicken Airline style topped with prociutto ham & swiss cheese
• Roasted Pork Loin served with black beans & rice cuban style
• Shrimp Scampi jumbo shrimp in garlic butter and topped with house bread crumbs

October & November:
• Chicken a La Munich small whole chicken seasoned and roasted to a golden brown
• Prime Rib Au Jus with Yorkshire pudding
• Blackened Tuna with roasted pepper coulis

Polar Express™ Dining Trains:
• Hazel Nut Pumpkin Bisque
• Roasted Turkey Breast with mashed potatoes & gravy
• broccoli casserole and sweet corn souffle

Child Menu (Polar Express Only)

• Macaroni & Cheese and Fruit Cup

• Child's Portion - smaller serving of the Roasted Turkey Breast Meal for Adults

Mystery Theatre Dinner Train Menu

Dinner includes salad, bread, seasonal vegetables, dessert, tea or coffee.

May:
• Chicken Breast stuffed with jumbo lump crabmeat, garlic infused spinach and

boursin cheese
• Grilled Pork Tenderloin with a tropical mango salsa

June:
• Chicken Coq Au Vin slow cooked dark meat in red wine with mushrooms and onions
• Grilled Filet Mignon topped with gorgonzola cheese served medium rare to medium

only

July:
• Crispy Pan Seared Maple Leaf Duck Breast with caramelized red onion marmalade
• Blackened Pork Tenderloin spicy tenderloin, pan seared and served with black eye

pea relish

August:
• Chicken Breast Florentine chicken stuffed with fresh baby spinach, bacon and

boursin cheese
• Doube Cut Pork Chop Oskar Style center cut chop with crabmeat, aspargus &

bearnaise sauce

September:
• Pan seared Chicken Airlined Styled topped with prociutto ham & swiss cheese
• Roasted Pork Loin served with black beans & rice cuban style

October/November:
• Chicken a La Munich small whole chicken seasoned and roasted to a golden brown
• Prime Rib Au Jus with Yorkshire pudding