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.

Crusted Aioli Chicken

Half Red Bird chicken baked in a garlic parmesan aioli and seasoned cornflake crumbs. Served with garlic mashed potatoes, seasonal vegetables, and a bell pepper, onion confetti. Drizzled with balsamic glaze.
Dinner plate on the RGRR
Dinner plate on the RGRR

Pork Osso Bucco Dijonaise

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 basil pesto and oven roasted tomatoes. Served over quinoa and rice with asparagus, and grilled pepper and onion confetti on the side, all drizzled with our balsamic glaze.

Beyond Beef Wellington

Fresh ground Beyond Beef lightly seasoned and seared, basted with roasted garlic, and baked until golden in a puff pastry. Served over our midnight marsala sauce with portobello mushrooms, roasted Parisian potatoes and asparagus with grilled pepper and onion confetti on the side, all drizzled with 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