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Fall Colors & Fine Dining Aboard the Grand Traverse
Dinner Train
For anyone who delights in the turning leaves of autumn along with a slice of Americana,
riding The Grand Traverse Dinner Train in northern Michigan is an experience to remember.
In the luxurious comfort of Pullman-style dining coaches from the 1930s, passengers enjoy a panoramic view of Michigan's
stunning forests and waterways, while embarking on a five-course culinary adventure.
"We offer the kind of personal service and attention to detail that replicates the deluxe train travel of
a bygone era," says Ella Cooper, President, Grand Traverse Dinner Train, which is in its seventh year of operation
and escorts 20,000 passengers annually. "Our guests are greeted by staff regimented for boarding in ceremonial
blue uniforms with gold braid and brass buttons."
Northern Michigan is beautiful in any season but fall is the most popular for visitors to take the three-hour,
60-mile excursion as they leisurely enjoy a Continental/Michigan Harvest Menu.
The five entree selections offer something to please every palate: Porc Marmalade de Pommes et Orange, Seasoned
Cracker-Crusted Walleye, Petit Mignon Chasseur aux Morilles, Onion-Crusted Breast of Chicken and a vegetarian option,
Wild Mushroom Polenta Terrine. An eclectic wine list, including popular local varieties, and two full-service bars
add to the excursion's enjoyment.
In the refurbished coaches, you'll relax in style amidst the gleaming polished wood, luxurious velour upholstery
and lovely table settings. However, the real show is outside your window. All tables are centered beneath oversized
windows and provide an excellent view of the passing landscape. After dark, lights mounted on the train's exterior
illuminate the scenery in a warm, mesmerizing glow.
The vintage train travels through the countryside at about 25 miles per hour. Guests are transported by two matching
1500-hp diesel locomotives, replicas of engines that ran from San Diego to New Orleans as part of the Southern
Pacific's Sunset Limited in 1936 and 1939.
They were built in 1950 by the Electro-Motive Division of General Motors in La Grange, Ill. Only 100 remain in
the country. They pull four Pullman- style dining cars accommodating 224 passengers. The two full-line kitchens
were converted from a baggage car in service from 1936.
The Grand Traverse Dinner Train operates over rails owned by the State of Michigan and therefore on occasion,
the route, lengths of excursion and departure times are subject to change. They offer three-hour tours, departing
at midday and in the evening. Each tour takes a meandering course through the Boardman River Valley and into Northern
Michigan's Pere Marquette National Forest, an approximate 60-mile excursion through rolling, wooded countryside,
before returning again to its point of departure, the beautifully renovated, historic Traverse City railway station.
The 2002 Fall Color Tour departs twice daily, 12:30 p.m. and 6:30 p.m., Monday - Friday, and 12 p.m. and
6 p.m., Saturday and Sunday, from Traverse City's historic railway station. (Cost: $75 per person; $37.50, children
under 10.) The Dinner Train offers year-round excursions, including off-season lower fares, and special event tours.
SMOKING POLICY
Smoking is not permitted in the dining cars, but is permitted in the vestibules, located outside each dining carriage.
Ashtrays are provided for your use. In consideration of other passengers, the company requests that you try to
keep dining carriage doors closed whilst smoking.
For reservations, schedules and group tour information, call 231-933-3768, 888-933-3768 or visit the Grand Traverse
Dinner Train online at www.dinnertrain.com . Please note that color tours
sell out, so book well in advance
September - October Harvest Dinner Menu
created by Executive Chef Stevan Mrvos
Appetizer
- Crab Orientale en Choux with Tomato Cream and Lemon Parsley Velouté
Soup
- Vichyssoise with Parsley Cream Ice served with fresh baked dinner rolls
Salad
- Greens Waldorf Michigan Cherry Mayonnaise
Entrée
(served with Seasonal Vegetable Sautée)
- Porc Marmelade de Pommes et Orange served with Whipped Potatoes
Seasoned Cracker Crusted Walleye with Beurre Citron aux Câpres (lemon caper sauce) and Pommes Maroc
Petit Mignon Chasseur aux Morilles (Morel sauce) served with Duchess Potatoes
Onion Crusted Breast of Chicken and Saffron Cream Sauce served with Herbed Cous Cous
Vegetarian Option: Wild Mushroom Polenta Terrine with Carmelized Pearl Onions
Dessert
- Crème Caramel with Fresh Fruit and Cashew Phyllo Cookie
Starbucks Coffee and Tazo Hot Tea
SOURCE: Grand Traverse Dinner Train
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