Menu

  • Beverage Menu

    Wine – White By the Bottle

    • Kendall-Jackson Reisling  $22
    • Fetzer Gewurztraminer White (California)  $19
    • San Angelo Pinot Grigio (Italy)  $29
    • Geyser Peak Savignon Blanc  $22
    • Whitehaven Savignon Blanc (New Zealand)  $29
    • Barton & Guestier Vouvray White Burgundy (France)  $21
    • Leonard Kreusch Piesporter Michelsberg Spatlese (German)  $24
    • Lindeman’s Chardonnay (Australia)  $19
    • Frei Brothers Chardonnay (Russian River)  $29

    Wine – Blush by the Bottle

    • Beringer White Zinfandel  $18
    • Forest Glen White Merlot  $18
    • Sutter Home Fré White Zinfandel (Non-Alcoholic)  $14

    Wine – Red By the Bottle

    • Cloudline Pinot Noir (Oregon)  $32
    • Barton & Guestier St. Louis Beaujolais (France)  $21
    • Ecco Domani Merlot (Italy)  $22
    • Santa-Rita 120 Merlot (Chile)  $22
    • Ravenswood Red Zinfandel (Sonoma Co.)  $24
    • Ramon Bilboa Crianza (Spain)  $30
    • Trapiche Malbec (Argentina)  $20
    • McWilliams Shiraz (SE Australia)  $21
    • Rosemount Cabernet (Australia)  $21
    • Delicato 337 Cabernet (Lodi)  $25
    • Sutter Home Fré Premium Red  (Non-Alcoholic)  $14

    Wine – Dessert, By the Bottle

    • Mondavi Moscato d’Oro (Dessert Wine: 375 ml bottle)  $28

    Wine – By the Glass  $6  OR  Half  Carafe  $15

    • Lindeman’s Chardonnay (Australia)
    • Vendange Sweet Pink Moscato
    • Beringer White Zinfandel
    • Forest Glen White Merlot
    • Taylor Lake Country Sweet Red
    • Ecco Domani Merlot (Italy)
    • Rosemount Cabernet (Australia)
    • Bridalwood Syrah (California Red)
    • Sutter Home Fré White Zinfandel (Non-alcoholic)
    • Sutter Home Fré Premium Red (Non-Alcoholic)

    Wine Coolers  $5.50

    • Bartles & James Margarita
    • Mike’s Margarita
    • Seagram’s Wild Berry

    Sparkling & Champagne – By the Bottle

    • Francis Coppola’s Sophia Blanc de Blanc (187 ml)  $9
    • Piper Sonoma Brut  $30
    • Tosti Asti Spumante  $21
    • Tott’s Extra Dry  $18

    Import Beers  $5.50

    • Franziskaner Weissbier (Germany)
    • Moretti (Italy)
    • New Castle Brown Ale (England)
    • Paulaner Oktoberfest (Germany-seasonal)
    • Paulaner Dark (Germany)
    • Samuel Smith Pale Ale (England)
    • Smithwicks Amber Ale (Ireland)

    Micro Brews  $4.50

    • Black Dog Honey/Raspberry Ale
    • Boulevard Wheat
    • Leinenkugel Honey Weiss
    • Moose Droll Brown Ale

    Domestic Beer  $3.50

    • Budwiser
    • Budwiser Light
    • Coors Light
    • Michelob Ultra
    • Miller Light
    • Miller Genuine Draft
    • Molson Canadian
    • O’Doul’s (Non-Alcoholic)

    Mixed Drinks  $5.50

    Call Drinks  $6.50

    Blended Drinks  $6.50

    Single Malt Scotch  $9.50

    • Glenlivet
    • Cragganmore
    • Speyburn

    After Dinner Drinks  $6.50 – $9.50

    Specialty Drink (Includes Souvenir Coffee Mug)  $10

    • Caboose Coffee (A Secret Delight)
    • Irish Coffee (Served with Irish Whiskey)
    • Irish Spring (Caroline’s Irish Crème, Midori)
    • Yankee Clipper (Apple Schnapps, Ginger Ale)
    • Panama Limited  (Tropical & Orange Juices, Crème de Banana, Rum)
    • Orange Blossom Special (Orange Curacao, Rum)
    • Southern Crescent (Seasonal–Egg Nog, Southern Comfort)
    • Spiced Chai Tea

    PRICES  INCLUDE KANSAS ALCOHOL EXCISE TAX

    Soft Drinks  $1.50

    Shirley Temple, Roy Rogers, Coke, Diet Coke,

    Dr. Pepper, Root Beer, Sprite, Squirt, Ginger Ale

     

    ~~~~~~~~~~~~~Souvenir Items ~~~~~~~~~~~~~

    • Kansas Belle Logo or Chessie Coffee Mug  $7.50
    • Bar Glass  / Shot Glass  $7.50
    • T-shirt (Kansas Belle Logo & “I Love Trains”)  $12-$15
    • Gift Boxed Solid Chocolate Train (seasonal)  $15
    • Mouse Pad  $7.50
    • Magnet or Postcards  $1
    • Railroad Books  Please Ask
  • High Tea

     

     

    High Tea on the

    Kansas Belle Dinner Train

    First Course – Finger Sandwiches & Earl Grey Tea

    Open face fresh cucumber, Curry chicken salad, Smoked turkey with fresh apple & smoked cheddar cheese,

    Asparagus on rye, Caprese/tomato panini with homemade cheese

    Second Course – Homemade Scones &Orange Spiced Tea

    with fresh clotted cream, homemade orange marmalade, and fresh honey butter

    Third Course – Fresh Tea Pastries & Orange Pekoe Tea

                Mini éclairs, jam tarts, sherry tea cakes, tea cakes with Earl Gray icing, lemon tea cakes

    Fourth Course – Truffles & Handmade Chai Spice Tea

                   Ganache truffle with cocoa powder, Orange liqueur with walnuts, Coffee liqueur with pecans

     

  • April - June Dinner 2014

    *Meals are catered by 23rd St. Brewery

    23rd St. Brewery

    Saturday Dinner Second Quarter 2014

    First Course:
    Cheese Cubes, & Geneoa Salami, Red Seedless Grapes, Red Peppers & Celery with Homemade Garlic Ranch Dressing

    Second Course:
    Rosemary Vegetable Soup

    Choice of Third Course:

    • Classic Caesar with Parmesan and Croutons
    • Greek Salad with Feta, Cucumbers, Tomato, Red Onion, and Oregano Olive Oil Dressing

    Choice of Fourth Course: 

    • Roasted Prime Rib (Choice of Au Jus or Horseradish sauce)                                                                    

    Served with Sauteed Green Beans and a Baked Potato (Potato toppings: Butter & Sour Cream)

    • Chicken Parisian  Pan Seared Chicken Breast Topped with Mushroom Wine Sauce

    Served with Rice Pilaf and Sautéed Green Beans

    • Salmon Filet with Basil Pesto,

    Served with Rice Pilaf and Sautéed Green Beans

    • Vegetarian Garden Penne served in a garlic cream sauce, spinach, mushroom, tomatoes and      topped with feta cheese

    Fifth Course:

    New York Style Cheese Cake Served with Fresh Strawberries and Whipped Cream

    Request a Reservation

     

    Sunday Dinner Second Quarter 2014

     

    Choice of First Course Salad

    Classic Caesar with Parmesan and Croutons

    Greek Salad with Feta, Cucumbers, Tomato, Red Onion, and Oregano Olive Oil Dressing

     

    Choice of Second Course Entrees

    ▪Char Broiled Teres Major Steak Medallions served with Demi Glace,

    Rosemary Roasted Potatoes & Fresh Sautéed Green Beans

    Chicken Parmesan Pasta, breaded chicken breast served on top of penne and marinara sauce

    Sauteed Tilapia Filet served with Rice Pilaf and Sautéed Green Beans

    Vegetarian Garden Penne served in a garlic cream sauce, spinach, mushroom, tomatoes, and                  topped with feta cheese

     

    Third Course Dessert

    New York Style Cheese Cake

    Served with Fresh Strawberries and Whipped Cream

     

    Sunday Afternoon Children’s Menu 

    First Course

    Jell-O (tossed salad optional)

     

    Choice of Second Course

    ▪Macaroni & Cheese or

    ▪Chicken Tenders

    Either served with chips, carrot sticks and fruit

     

    Dessert

    New York Style Cheese Cake

    Served with Fresh Strawberries and Whipped Cream

    Request a Reservation

  • July - September Dinner 2014

    *Meals are catered by 23rd St. Brewery

    23rd St. Brewery

     

    Saturday Dinner Third Quarter 2014

    First Course:
    Cheese Cubes, & Geneoa Salami, Red Seedless Grapes, Carrots & Celery with Homemade Garlic Ranch Dressing

    Second Course:
    Mulligatawny  Soup

    Choice of Third Course:

    • Classic Caesar with Parmesan and Croutons
    • Greek Salad with Feta, Cucumbers, Tomato, Red Onion, and Oregano Olive Oil Dressing

    Choice of Fourth Course: 

    • Roasted Prime Rib (Choice of Au Jus or Horseradish sauce) Served with Peas and Pearled Onions and a Baked Potato (Potato toppings: Butter & Sour Cream)
    • Hawaiian Chicken Chicken Breast Topped with pineapple based sauce, Served with Rice Pilaf and  Peas with Pearled Onions
    • Mahi Mahi Served with Rice Pilaf and Peas with Pearled Onions
    • Vegetarian Garden Penne served in a garlic cream sauce, spinach, mushroom, tomatoes and topped with feta cheese

    Fifth Course:

    New York Style Cheese Cake Served with Raspberries and Whipped Cream

    Request a Reservation

     

    Sunday Dinner Third Quarter 2014

     

    Choice of First Course Salad

    Classic Caesar with Parmesan and Croutons

    Greek Salad with Feta, Cucumbers, Tomato, Red Onion, and Oregano Olive Oil Dressing

     

    Choice of Second Course Entrees

    ▪Char Broiled Teres Major Steak Medallions served with Demi Glace, Rosemary Roasted Potatoes and  Peas with Pearled Onions

    Honey Mustard Chicken Pan seared chicken breasts with a Dijon mustard cream sauce, Served with Rice Pilaf and  Peas with Pearled Onions

    Sauteed Tilapia Filet Served with Rice Pilaf and  Peas with Pearled Onions

    Vegetarian Garden Penne served in a garlic cream sauce, spinach, mushroom, tomatoes, and topped with feta cheese

    Third Course Dessert

    New York Style Cheese Cake

    Served with Raspberries and Whipped Cream

     

    Sunday Afternoon Children’s Menu 

    First Course

    Jell-O (tossed salad optional)

     

    Choice of Second Course

    ▪Macaroni & Cheese or

    ▪Chicken Tenders

    Either served with chips, carrot sticks and fruit

     

    Dessert

    New York Style Cheese Cake

    Served with Raspberries and Whipped Cream

    Request a Reservation

  • October-December Dinner 2014

    *Meals are catered by 23rd St. Brewery

    23rd St. Brewery

    Saturday Dinner Fourth Quarter 2014

    *Menu Subject to change

    Appetizer

    Cheese Cubes, Genoa Salami, Red Seedless Grape, Carrots & Celery

    with Homemade Roasted Garlic Ranch Dressing

    Soup

    Creamy Baked Potato Soup, topped with Green Onions and Bacon

    Salad

    Classic Caesar with Parmesan Cheese and Homemade Croutons

    OR

    Greek Salad with Feta, Cucumbers, Tomato, Red Onion, & Oregano Olive Oil Dressing

     

    Choice of Entrees

    Roasted Prime Rib (Choice of Au Jus or Horseradish sauce) Served with Sauteed Green Beans, and a Baked Potato (Potato toppings: Butter & Sour Cream)

    Roasted Duck  Served with Rice Pilaf and Glazed Carrots

    Grilled Salmon with Pesto Served with Rice Pilaf and Sautéed Green Beans

    Vegetarian Garden Penne served in a garlic cream sauce, spinach, mushroom, tomatoes and topped with feta cheese

     

    Dessert

    Individual Dark Chocolate Bundt Cake

    Served with hot fudge topping and Whipped Cream

    Sunday Dinner Fourth Quarter 2014

    *Menu subject to change

    Salad

    • Classic Caesar with Parmesan Cheese and Homemade Croutons OR
    • Greek Salad with Feta, Cucumbers, Tomato, Red Onion, & Oregano Olive Oil Dressing

    Choice of Entrees

    Steak Medallions Char Broiled Teres Major Served with Demi-Glace, Rosemary Roasted Potatoes and sautéed green beans

    Basque Chicken Chicken breast with roasted red peppers and Tomatoes, Served with Rice Pilaf and Sautéed Green Beans

    Orange Roughy Served with Rice Pilaf and sautéed green beans

    Vegetarian Garden Penne served in a garlic cream sauce, spinach, mushroom, tomatoes, and topped with feta cheese

    Dessert

    Individual Dark Chocolate Bundt Cake

    Served with Hot Fudge sauce and Whipped Cream

     

    Children’s Menu

     

    First Course: Jell-O (tossed salad optional)

    Choice of Second Course:

    * Macaroni & Cheese or

    * Chicken Tenders

    Request a Reservation

  • Menu

    *Meals are catered by 23rd St. Brewery of Lawrence KS

    23rd St. Brewery

     

    Request a Reservation