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  $17
    • 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 Reserve 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)
    • Madonna Kabinett (German Rhine White)
    • 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
    • Bar Glass  / Shot Glass  $7
    • T-shirt (Kansas Belle Logo & “I Love Trains”)  $12-$15
    • Gift Boxed Solid Chocolate Train (seasonal)  $15
    • Mouse Pad  $7
    • Magnet/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, Carrots & 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

    • Shrimp Scampi Sautéed with Chopped Garlic, Butter, Cream, and White Wine

    Served with Linguine Noodles and Garlic Bread

    • Garden Penne served in a garlic cream sauce, spinach, mushroom, tomatoes 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

    Sunday Dinner Selections

     

    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

    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

  • January - March Dinner 2014

    *Meals are catered by 23rd St. Brewery

    23rd St. Brewery

    Saturday Dinner First Quarter 2014

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

    Second Course:
    Italian 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) with Ginger Carrots and a Baked Potato (Potato toppings: Butter & Sour Cream)
    • Apple Glazed Cornish Game Hen with Sauteed Zucchini, Squash, Onion, and Bell Pepper
    • Grilled Shark Steak with Margarita Sauce and Mushroom Orzo
    • Vegetarian Greek Pasta – Penne with Mushrooms, Tomatoes, Kalamata Olives, Feta Cheese and Spinach in a White Wine Garlic Sauce

    Fifth Course:
    Individual Chocolate Bundt Cake with Warm Fudge Topping and Whipped Cream

    Request a Reservation

     

    Sunday Dinner

    Sunday Dinner Selections

     

    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 A La Belle, Herb Marinated, Grilled Quarter Chicken

    with Chimichurri Sauce, Garlic Mashed Cauliflower and Ginger Carrots

    Salmon Filet with Basil Pesto,

    Served with Roasted Vegetable Cous Cous & Ginger Carrots

    Vegetarian Greek Pasta – Penne

    with Mushrooms, Tomatoes, Kalamata Olives, Feta Cheese and Spinach in a White Wine Garlic sauce

     

    Third Course Dessert

    Individual Chocolate Bunt Cake

    Served with Warm Fudge Topping 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

    Individual Chocolate Bunt Cake

    Served with Warm Fudge Topping and Whipped Cream

    Request a Reservation

  • April - June Dinner 2013

    *Meals are catered by 23rd St. Brewery

    23rd St. Brewery

    Saturday Dinner

    First Course: Fruit, Cheese Cubes, Geneoa Salami, Red Seedless Grape, Carrots, & Broccoli with Homemade Roasted Garlic Ranch Dressing

    Second Course: Rosemary Vegetable Soup

    Third Course: House Salad with Mixed Greens, Romaine, Onions, Cucumber, Cheddar Cheese, and Homemade Croutons. Salad dressings include: Roasted Garlic Ranch, French, Rice Wine Vinaigrette, or Bleu Cheese

    Choice of Fourth Course:

    • Prime Rib served with Garlic Mashed Potatoes and Sautéed Green Beans
    • Parisian Chicken Topped with Mushroom Wine Sauce, Served with Garlic Mashed Potatoes
    • Shrimp Scampi Sautéed with Chopped Garlic, Butter, Cream, and White Wine, Served with Linguine Noodles and Garlic Bread
    • Garden Penne served with a garlic cream sauce, spinach, mushroom, tomatoes and topped with feta cheese

    Fifth Course: Glazed Strawberry Angel Food Cake topped with Whipped Cream

    Request a Reservation

     

    Sunday Dinner

    First Course: House Salad with mixed greens, romaine, onions, tomato, cucumbers, cheddar cheese and house made croutons

    Salad dressings include: Roasted Garlic Ranch, French, Rice Wine Vinaigrette, or Bleu Cheese

    Choice of Second Course:

    • Beef and Bison Meatloaf served with Garlic Mashed Potatoes and Sautéed Green Beans
    • Catfish Filet served with Rice Pilaf and Sautéed Green Beans
    • Chicken Parmesan Pasta, breaded chicken tenders served on top of penne and marinara sauce
    • Garden Penne served with a garlic cream sauce, spinach, mushroom, tomatoes and topped with feta cheese

    Third Course: Glazed Strawberry Angel Food Cake topped with Whipped Cream

    Sunday Afternoon Children’s menu choice:

    First Course: Jell-O (tossed salad optional)

    Choice of Second Course:

    • Macaroni & Cheese
    • Chicken Fingers
    • Served with chips and fruit

    Third Course: Glazed Strawberry Angel Food Cake topped with Whipped Cream

    Request a Reservation

  • July - September Dinner 2013

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

    23rd St. Brewery

    Saturday Evening Dinner Selections

     Appetizer

    Fruit, Cheese Cubes, Geneoa Salami, Red Seedless Grape, Carrots, & Broccoli

    with Homemade Roasted Garlic Ranch Dressing

    Soup

    Mulligatawny Soup, served vegan style – Coconut Milk and Curry based

    with Fresh Cilantro and topped with Scallions

    Salad

    House Salad with Mixed Greens,

    Romaine, Onions, Cucumber, Cheddar Cheese, and Homemade Croutons

     

    Choice of Main Entrees

    * Roasted Prime Rib Served (Choice of Au Ju or horseradish sauce)

    Served with a Stemmed Vegetable Mix and a Baked Potato

    (Potato toppings: butter & sour cream)

    * Grilled Chicken, with a Sweet and Savory Polynesian sauce

    Served with rice Pilaf, and a Stemmed Vegetable Mix

    * Grilled Mahi-Mahi with a Fresh Pineapple Pico

    Served with Rice Pilaf and a Stemmed Vegetable Mix

    * Garden Penne Served with Garlic Cream Sauce

    Spinach, Mushroom, Tomatoes, and topped with Feta Cheese

     

    Dessert

    New York style Cheesecake served with raspberry sauce and whipped cream

    Sunday Dinner Selections

    Salad

    House Salad with Mixed Greens,

    Romaine, Onions, Cucumber, Cheddar Cheese, and Homemade Croutons

     

    Choice of Main Entrees

    *Grilled Pork Loin Served with an ancho bourbon glaze, rice pilaf and a stemmed vegetable mix

    *Grilled Catfish served with a fresh pineapple pico, rice pilaf and a stemmed vegetable mix

    *Parisian Style Chicken served with a mushroom and wine sauce, rice pilaf and a stemmed vegetable mix

    * Garden Penne Served with Garlic Cream Sauce

    Spinach, Mushroom, Tomatoes, and topped with Feta Cheese

    Dessert

    New York style Cheesecake served with raspberry sauce and whipped cream

    Sunday Afternoon Children’s menu 

    First Course 

    Jell-O (tossed salad optional)

    Choice of Second Course:

    Macaroni & Cheese or

    Chicken Tenders

    Served with chips and fruit

    Dessert

    New York style Cheesecake served with raspberry sauce and whipped cream

    Request a Reservation

  • October - December Dinner 2013

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

    23rd St. Brewery

    ~

    Saturday Dinner Selections

     

    Appetizer

    Fruit, Cheese Cubes, Genoa Salami, Red Seedless Grape,

    Carrots, & Broccoli with Homemade Roasted Garlic Ranch Dressing

     

    Soup

    Creamy Baked Potato Soup topped with Green Onions and Bacon

     

    Salad

    House Salad with Mixed Greens,

    Romaine, Onions, Cucumber, Cheddar Cheese, and Homemade Croutons

     

    Choice of Entrees

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

    Served with Ginger Carrots & a Baked Potato (Butter & Sour Cream)

    Grilled Duck Breast with Roasted Vegetable Ragoût

    and Cous Cous/Quinoa blend

    Mahi-Mahi with Mediterranean Salsa,

    Mashed Cauliflower & Ginger Carrots

    Vegetarian Greek Pasta – Penne

    with Mushrooms, Tomatoes, Kalamata Olives, Feta Cheese and Spinach in a white wine garlic sauce

     

    Dessert

    Individual Chocolate Bunt Cake

    Served with Warm Fudge Topping and Whipped Cream

     

    Sunday Dinner Selections

     

    Salad

    House Salad with Mixed Greens, Romaine, Onions, Cucumber, Cheddar Cheese, and Homemade Croutons

     

    Choice of Entrees

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

    Rosemary Roasted Potatoes & Fresh Sautéed Green Beans

    ▪Chicken A La Belle, Herb Marinated, Grilled Quarter Chicken

    with Chimichurri Sauce, Garlic Mashed Cauliflower and Ginger Carrots

    Salmon Filet with Basil Pesto,

    Served with Roasted Vegetable Cous Cous & Ginger Carrots

    Vegetarian Greek Pasta – Penne

    with Mushrooms, Tomatoes, Kalamata Olives, Feta Cheese and Spinach in a White Wine Garlic sauce

     

    Dessert

    Individual Chocolate Bunt Cake

    Served with Warm Fudge Topping 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

    Individual Chocolate Bunt Cake

    Served with Warm Fudge Topping and Whipped Cream

     

    Request a Reservation