The Pullman Table Dinner Train

Amuse

Homemade pickles, marinated kalamata olives, crudites

First Course

Choice of:

Roasted Beet Salad – shaved radishes, cherry tomato, whipped herb goat cheese, baby greens tossed in strawberry-basil vinaigrette

Entrée

Choice of:

Wild Columbia River Salmon – apple brined and roasted, cherry chutney, summer squash medley, asparagus, shaved fennel, grilled lemon

Beef Fillet – grilled beef tenderloin, demi-glace, garlic-rosemary roasted fingerling potatoes, sautéed mushrooms, roasted shallot butter

Pork Tenderloin – coffee crusted and grilled, bacon and apple braised cabbage, black pepper sweet potatoes, bourbon-molasses caramel

Quinoa Caponata – roasted beets, zucchini, eggplant, tomatoes, red onions, red peppers, Kalamata, golden raisins, pine nuts

Dessert:

 

Berry Cobbler – seasonal fruit, vanilla whipped cream

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