Meet Our Caterer
Southside Steakhouse has been the exclusive caterer of the dinner train since its first run out of Chester, VT in 2016. When VRS approached Mark Williams about the dinner train concept, he jumped at the opportunity to give it a try. Today, Mark and his business partners are the exclusive caterers to the Vermont Rail System, proudly hosting dinners and private events on board the train.
Patrick Norton, Southside Steakhouse’s executive chef, has built an impressive culinary career spanning over 33 years, showcasing his skills and dedication as an executive chef for the past 27 years. Currently, he is the chef and co-owner of Southside Steakhouse and Taco Fresco in Rutland, Vermont, alongside his business partner Mark Williams. Prior to this, he was the chef and owner of Sam’s Steakhouse in Ludlow, Vermont.
SEASONAL MENUS
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- We offer 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, and cracker medley. Serves 2-4 guests.
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Seasonal Summer Salad With Warm Garlic Knot
Chef’s Choice Seasonal Salad
Entrées
Pan Seared New York Sirloin
Bordelaise Sauce, Seasonal Vegetable, and Mashed Potatoes
Cider Brined Statler Chicken
Maple Mustard Vinaigrette, Red Pepper Chiffonate, Seasonal Vegetable and Rice
Everything Crusted Broiled Miso Honey Salmon
Orange Miso Honey Glaze, Everything Spice, Seasonal Vegetable and Rice
Vegan Ravioli
Served With Green Tahini Whip Sweet Corn Salsa and Rice
Chef’s Choice Seasonal Dessert
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Seasonal Autumn Salad With Warm Garlic Knot
Chef’s Choice Seasonal Salad
Entrées
Pan Seared New York Strip
Brandy Peppercorn Cream, Seasonal Vegetable, and Mashed Potatoes
Roast Pork Loin
Pink Peppercorn, Rosemary, and Fennel Seed Crust, Cider Gastrique, and Mashed Potatoes
Cider Brined Statler Chicken
Maple Mustard Vinaigrette, Citrus Herb, Seasonal Vegetable and Rice
Everything Crusted Broiled Miso Honey Salmon
Orange Miso Honey Glaze, Everything Spice, Seasonal Vegetable and Rice
Vegan Shepard’s Pie
Madras Curry Spiced Lentils With Butternut Shredded Hash Brown Potato Crust
Chef’s Choice Seasonal Dessert