Ah, happy to see Amtrak did the following:
1. Added an Entree to the menu that sells for $44. Finally, the menu does not stop at a $25 item. Now if it was me I would window the higher priced entre's outside of what is free to sleeping car passengers or make them pay the difference between $25 and $44 for the premium fare meal.
2. Added a chefs special, some Indian fusion dish with shrimp. Intelligent move as well as this can be changed monthly to avoid the menu becomming stale and also falls under premium fare.
Items left to improve:
1. Salad, can be improved, Ice Berg Lettuce, Cherry Tomatoes and Carrots dates from the 1970's. Make it 50/50 Ice Berg and Romaine Lettuce, wedge tomatoes, additional salad accruments.
2. Improve the wine list to include premium brands and I would even add Champagne.
3. Get rid of the Cheeseburger appearing on both the Dining Car menu as well as as a Lounge Car offering.
The President would not be happy.
Cheeseburgers should be every every second item on the menu!
I have had the Romaine & Goat Cheese Salad for $12.50, the Baked Chilaquiles for $13.50, the Steamed Mussels for $14.50, and the Thyme Roasted Chicken Breast for $18.50. They were all very good and priced at about what I would pay for similar items in the Valley.
The quality of the dining car food on the Texas Eagle has improved dramatically over the last year or so. I was not so sure about the steamed mussels, but I gave them a try. They were very good.
Rio Grande Valley, CFI,CFII
Glad to hear they are trying different things, and not just giving up on dining cars everywhere.
Greetings from Alberta
-an Articulate Malcontent
I find it very interesting a quesadilla is offered on the menu, usually on a train it's a grilled cheese sandwich or something.
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