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First Class Dinner Menu

A four-course experience that begins with
a glass of champagne, mixed green salad and French rolls, followed by your choice of entree and our chef’s choice dessert. 

Slow Roasted Prime Rib

Thick-cut, slow-roasted prime rib, hand rubbed with garlic and spices. Served medium-rare and paired with Parisian potatoes, fresh asparagus, and grilled pepper and onion confetti drizzled with balsamic glaze. Carved to order with horseradish cream sauce and Au Jus on the side.

Airline Chicken

Colorado Redbird airline chicken breast, seasoned and grilled to perfection. Served over garlic mashed potatoes, topped with our bourbon beurre blanc, and finished with basil chiffonade and fresh tomatoes. Served with fresh seasonal vegetables.
Dinner plate on the RGRR

Pork Osso Bucco

A braised, center-cut pork shank served with garlic mashed potatoes, asparagus, and grilled pepper and onion confetti. Topped with rich Dijon cream sauce and drizzled with our balsamic glaze.

Vegetable Napoleon

A beautifully layered dish featuring baked eggplant, zucchini, yellow squash, portobello mushrooms, oven-roasted yellow tomatoes and fresh mozzarella. Served on a bed of quinoa and wild rice, topped with marinara and fried spinach and carrot chips.

Southwest Pesto Salmon

A Cajun-spiced 8 oz salmon filet topped with an oven-roasted tomato pesto. Served over quinoa and rice with asparagus, and grilled pepper and onion confetti on the side, all drizzled with our balsamic glaze.

Chef’s Choice Dessert

A delicious way to end your journey aboard the Royal Gorge Route.

Made from Scratch with Colorado Ingredients

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. For questions about your meal choices and special dietary needs please call the reservations office at 719-276-4000