In passenger train advocacy circles French toast has come to symbolize what is right and wrong about dining aboard Amtrak.
When it is available on the breakfast menu passenger train advocates tend to be pleased. When it is not, they are upset.
Over the years French toast has come and gone from Amtrak dining car menus.
It made a comeback in traditional dining cars on western long-distance trains last summer and is now available on the menu of eastern long distance trains, too.
It was one of a number of additions that Amtrak quietly made to its flexible dining menu last year that increased the number of hot offerings for all meals.
But not all French toast is the same. Just read the menu descriptions for it on the traditional and flexible dining menus.
That offered in traditional dining cars is described as thick-cut Texas toast with whipped cream and seasonal berries. On flexible dining menus it is merely described as thick-cut Texas toast served with Applewood smoked bacon.
What the menus don’t say is that in traditional dining cars the French toast is created on board by a chef. In flexible dining cars all food is created off the train by a catering company and heated onboard.
Some passenger train advocates are still angry about Amtrak’s downgrading of dining service aboard eastern long distance trains starting in June 2018.
It was widely viewed as a cost-cutting move and resulted in fewer choices for breakfast, lunch and dinner.
Further ruffling the feathers of passenger train advocates has been the limiting of dining car service to sleeping car passengers on all trains. Coach passengers were left to buy whatever is available in the café car.
Be that as it may, the current flexible dining offerings are more expansive than they were when the service began in 2018.
In its early days, breakfast under the flexible dining concept was limited to one hot offering – a breakfast sandwich – and such things as snack bars and yogurt.
Aside from French toast, the flexible dining menu now includes two more hot breakfast offering.
The continental breakfast comes with a breakfast sandwich, blueberry muffin, Greek yogurt, and assorted cold cereals and oatmeal.
A three egg omelet comes with Swiss, cheddar and mozzarella cheeses and is accompanied by breakfast potatoes and chicken sausage.
What hasn’t changed is the lunch and dinner offerings are the same. You get a complimentary alcoholic beverage at dinner.
The current offerings include braised beef short ribs served with a Cabernet reduction
sauce, baby green beans, Parisienne carrots and chive mashed potatoes; vegen enchiladas with black beans, corn and cheese wrapped in corn tortillas with an ancho chili sauce and yellow rice; chicken ala rosa with fettuccine, broccoli, sundried cherry tomatoes, and Pecorino Romano cheese in a tomato vodka cream sauce; sesame glazed salmon with stir-fried vegetables and jasmine rice; and penne pasta with tomato sauce, meatballs, and Parmesan and mozzarella cheeses.
The menu posted at Amtrak’s website does not list dessert items, but carries the notation “ask your server about our seasonal dessert selection.”
Flexible dining service is provided on the Capitol Limited, Cardinal, City of New Orleans, Crescent, Lake Shore Limited, Silver Star, Silver Meteor and Texas Eagle.
Amtrak gave it the “flexible” moniker because there are no set seating times and meals can be served in your sleeping car room upon request.
Meal hours are 6:30 a.m. to 10 a.m. for breakfast, 11:30 a.m. to 3 p.m. for lunch, and 5 p.m. to 9:30 p.m. for dinner.
Amtrak officials have talked about upgrading dining service on eastern long-distance trains, but have not provided any specific details or a time frame for when that might happen.
Likewise they have spoken about making dining car meals, whether traditional or flexible, available for purchase by coach passengers but have not said when that might occur.
Nor have they said what form it would take. Prior to the launch of flexible dining coach passengers had the ability to be served in full-service dining cars.
It may be that once dining car meals are made available to coach passengers it might be on a “to go” basis rather than with sit down table service.
The infrastructure bill approved by Congress last year directed Amtrak to establish a food and beverage service task force, but that has yet to get underway and it remains to be seen what recommendations will be made and how or even if they will be implemented.
For now, the only traditional dining involving meals prepared fresh aboard the train is limited to the Auto Train, Empire Builder, California Zephyr, Southwest Chief, Sunset Limited and Coast Starlight.
The current Auto Train menu differs slightly from those on the other trains with full-service dining cars.
On the Auto Train all entrées include a small salad and dinner roll rather than an appetizer as is the case with western train dining cars.
The current entrees include an 8-ounce flat iron steak with a Cabernet reduction sauce served with baby green beans, Parisian carrots and a choice of mashed potatoes or a baked potato; pan-roasted chicken breast with wild mushroom risotto, English peas, fava beans, and Parisian carrots, all smothered in a morel mushroom sauce; grilled Atlantic salmon served with ancient grains, baby green beans and Parisian carrots in a miso soy beurre blanc sauce; tortellini with pesto cream and grape tomatoes, and English peas topped with shaved Parmesan cheese.
Entrees for children include an all-beef hot dog served with kettle chips, or macaroni and cheese served with baby green beans and Parisian carrots.
Desserts include flourless Chocolate Torte, cheesecake, carrot cake, vanillia ice cream, and sugar-free Jell-O.
The Auto-Train does not offer a full breakfast. Instead, sleeping car passengers receive a continental breakfast.
The current traditional dining car breakfast menu used on western long-distance trains includes a continental breakfast of seasonal mixed berries, croissant, Greek yogurt, assorted cereals, and a choice of oatmeal or grits; French toast; three egg omelet with choice of cheddar, Swiss cheese, tomatoes, red and green peppers and onions, all served with roasted breakfast potatoes and a croissant; and scrambled eggs.
The latter comes with the same options as the omelet along with roasted breakfast potatoes and a croissant.
Diners can add to their meal bacon, pork sausage links or chicken sausage links.
At lunch the entrees include a Caesar salad with romaine lettuce, grape tomatoes, and shaved parmesan cheese with the option to add a roasted chicken breast; grilled cheese sandwich with roasted turkey, bacon, provolone and cheddar cheeses on hickory-smoked onion bread; an Angus beef burger with cheddar or Swiss cheese, lettuce, and tomato, on a brioche roll; and vegan chilli served in a baked potato or in a bowl with a choice of toppings of cheddar cheese, bacon,
sour cream, and scallions.
The sandwiches come with a side of Terra chips and coleslaw.
Dinner entrees come with an appetizer and one complimentary alcoholic beverage. As is the case with flexible dining, soft drinks are complimentary throughout the trip.
The appetizers include a lobster crab cake, green chile cheese tamale, or a mixed greens salad with baby brie.
Dinner entrees and desserts are the same as those offered on the Auto Train. The traditional dining cars also make available at dinner offerings from the lunch menu.
The children’s menu includes grilled cheese (American and Swiss) with kettle chips; roasted chicken breast with green beans, carrot balls and cheesy polenta; white cheddar mac and cheese with green beans and carrots; and a all beef hot dog served with kettle chips.
Between April 2 and May 5 operations will be affected as follows.
Amtrak in the Heartland 