The Royal Canadian Pacific

Royal Canadian Pacific chefs create their meals beginning with fresh local ingredients. These premium Canadian ingredients are then prepared with international influence. The chefs' wide ranging experience and creativity ensures a varied and exciting dining experience.

Guests can order from a full a la carte breakfast menu. Lunch is a light three course meal, and dinner is typically five courses. A choice of red and white wines is offered at lunch and dinner. Menus, including wine selections, are posted on the train each morning.

Glazed Breast of Quail on a bed of Mesculum Baby Greens and Jicama Julienne,
Wild Huckleberry Vinaigrette
or
Truffled Duck Confit Ravioli,
Pineau des Charantes Reduction

Ostrich Consommé en Croûte
or
Cold Cantaloupe Soup,
Vodka Mint Infusion
Seared Venison Loin,
Black Trumpet Mushrooms,
Rye Whisky Cranberry Chutney,
A Bounty of color with garden fresh vegetables
or
Pistachio Encrusted Veal Provini Rack served with a Red Onion Orange Compote, A Bounty of color with garden fresh vegetables
or
“Vegetarian Dish”
Baked Marinated Eggplant Steak,
Topped with sautéed herbal Tomato Concasse,
A Bounty of color with garden fresh vegetables

Assortment of Canadian Cheeses with Grapes, Port Wine



Maple Mousse with a Mosaic of Fruit Coulis Mignardises
or
Grand Marnier Sabayon with Fresh Fruit au Gratin



Coffee, Tea, Tisane



Relaxing Music at the Lakeside with After-Dinner Drinks



White Wine: Ernest Burn Clos Saint Imer Tokay-Pinot Gris (Grand Cru) 1997
Red Wine: Château Prieure Lichine (Margaux) 1989
Port Wine: Quinta do Novel Cochetta 1971
Old Tawny Port

Note: Special diets can be easily accommodated by our chefs - just advise us in advance on the Booking Information form. You are encouraged to advise of any allergies or dietary restrictions at the time of booking or on the morning of the tour departure on the registration form.