Meet Our Chef
Chef Paul Seal has been the Executive Chef of the dinner train since its first run out of Chester, VT in 2016. At the time, he was serving as Executive Chef at the famed ChopHouse Restaurant in Ludlow, VT owned by his friend and business partner Mark Williams. Paul’s 30-year career in the restaurant and hospitality industry started after a job as a classic rock DJ didn’t work out as he had hoped. He was great at cooking, however, and soon “Pauly” (as he is known to his friends and co-workers) was practicing his culinary skills in kitchens in Boulder, CO., Daytona, FL., Nashville, TN. , and local Vermont restaurants in Proctorsville and Ludlow. When VRS approached Paul and Mark about the dinner train concept, the two knew the opportunity would be a perfect fit for their ambitious and dynamic personalities. The pair are now the exclusive caterers to the Vermont Rail System, proudly hosting dinners and private special events on board the train. Additionally, Mark Williams owns two restaurants, Southside Steakhouse, and Taco Fresco bringing fresh and delicious flavors to residents and visitors of Rutland, Vermont.
SEASONAL MENU'S
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- We offer three appetizer options for Champlain Valley Dinner Train for an additional cost.
- Appetizers may be reserved during the booking process and paid for on board the train.
- Limited quantities of each appetizer may be available to add to your table on the day of your train ride sold on a first-come first-serve basis. We highly recommend reserving appetizers in advance.
Shrimp Cocktail – $16
Four Jumbo Shrimp served with Cocktail Sauce. Serves 1-2 guests.
Vermont Cheese Board – $20
Assortment of cheeses including brie, smoked gouda, Vermont cheddar, pepper jack, dried apricots and cracker medley. Serves 2-4 guests.
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Harvest Salad
Baby Greens, Maple Sage Vinaigrette, Local Apples, Craisins, Toasted Pipits,
Warm Buttered Garlic Bun
Entrées
Savory Roast Chicken (GF)
Roasted Carrots, Haricot Verts, Buttered Fingerlings, Apricot-Cranberry Sauce
Vermont Cider Pork Dinner
3 Day Brined Chef Carved Pork Loin, Whipped Yukon Golds, Mashed Butternut, Stuffing, Natural Pan Jus.
Stuffed Filet of Sole
Crab Filled Roulades of Dover Sole, Lobster Sauce, Wild Rice Quinoa, Roasted Vegetables
Braised Short Rib Pot Roast
Fork Tender Short Rib, Hunter’s Sauce of Mushroom, Tomato & Pearl Onions, Whipped Yukon Golds, Peas & Carrots
Hasselback Butternut Squash
Sweet Sage Butter, Crushed Pumpkin Seeds, Roasted Vegetables, Wild Rice Quinoa
Chefs Choice Seasonal Dessert
Caramel Apple Crumb Cake with Whipped Cream