Vintage railroad car serving up American meals during a scenic rail journey lasting several hours.
Immerse yourself in an experience that takes you on a fine dining journey you will remember for a lifetime.
My Old Kentucky Dinner Train features two beautifully restored 1940’s vintage dining cars, which are pulled by two 1950’s F-unit locomotives.
During your two and a half-hour excursion through the beautiful Kentucky countryside you will be served a delicious meal prepared while in route, by our executive chef in our kitchen car.
The traditional tables of four are perfect for conversation yet cozy enough for privacy.
My Old Kentucky Dinner Train operates year-round on varied schedules. Visit our calendar for a complete list of dates.
We hope to see you soon!
4.5 – 595 reviews $$$ • American restaurant
Menu
| Special Excursions | |
| Special Excursions | |
| Murder Mystery We invite you to join us on board for a memorable journey that’s sure to keep you guessing. While riding through Kentucky’s scenic countryside, guests will enjoy a 4 course meal and a live murder mystery show! |
$109.95 |
| Bourbon Excursions Relax while you enjoy a 2½ hour excursion through the beautiful Central Kentucky countryside, a gourmet four-course meal, a tasting of bourbon hosted by a master distiller and a souvenir rocks glass. All guests must be 21 years and older. |
$109.95 |
| My Old Kentucky Dinner Train Gift Certificates Looking for the perfect present for that somebody who has everything? Consider getting them a gift certificate for a one of a kind experience aboard My Old Kentucky Dinner Train! Enjoy a 2 hour excursion through Kentucky’s Bernheim Forest. Certificates can be created for any dollar amount. |
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| Appetizer | |
| Spinach and Feta Spanakopita | |
| Soup/Salad Options | |
| Salad: Golden Spike Salad | |
| Soup: Roasted Corn Chowder | |
| Adult Options | |
| Beef: Prime Rib | |
| Poultry: Amaretto Chicken | |
| Pork: Pan Seared Pork Sirloin | |
| Seafood: Grilled Mahi Mahi | |
| Roasted Fall Vegetables | |
| Child Options | |
| Prime Rib | |
| Cheeseburger | |
| Chicken Tenders | |
| Roasted Fall Vegetables | |
| Dessert Options | |
| Apple Dumpling | |
| Salted Caramel Cheesecake | |
| Strawberry Rhubarb Pie | |
| Chocolate Raspberry Mousse | |
| Main Menu | |
| Optional Upgrades | |
| Shrimp Cocktail Ten cocktail shrimp served with cocktail sauce (Serves 2-4) |
$22.00 |
| Warm Kentucky Beer Cheese* Homemade Kentucky beer cheese, soft pretzel sticks, carrot and celery sticks (Serves 2) |
$14.00 |
| Fresh Tomato Bruschetta Italian bruschetta served on toasted French bread with balsamic glaze (Serves 2) |
$12.00 |
| Cheese Board Assortment of cheeses, seasonal fruits, olives, nuts, crackers and olive pecan dip (Serves 2-4) |
$20.00 |
| Chocolate Choo-Choo Ruth Hunt milk chocolate locomotive, decadent chocolate mousse and Chantilly cream (Serves 2 |
$7.00 |
| Salad Options | |
| Golden Spike Salad* Spring mix greens, mandarin oranges, grape tomatoes, banana peppers, and dried cranberries with our golden spike dressing |
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| Summer Berry Salad Baby spinach, baby arugula, and baby kale with fresh cut strawberries, blueberries, and raspberries with strawberry poppy seed dressing and topped with a hint of fresh mint |
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| Lunch Entrées | |
| Beef Pot Roast** Slow roasted beef served over smashed potatoes and covered with a tiny potato medley, baby carrots, onion, celery in a savory brown gravy; served with French bread |
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| Kentucky Hot Brown Toast points, sliced turkey breast, Mornay sauce, apple smoked bacon, fresh tomato and cheddar cheese |
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| Shrimp and Grits MOKDT’s version of a southern favorite. Cheese grits topped with sautéed shrimp and accompanied by a mix of baby greens, diced tomatoes, bacon, green onion, and a sweet oil and vinegar dressing |
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| Vegetarian Chicken A spicy blend of vegan chicken with fresh onions and peppers; served over rice and chef’s vegetables |
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| Children’s Entrées | |
| Children’s Beef Pot Roast** Slow roasted beef served over smashed potatoes and covered with a tiny potato medley, baby carrots, onion, and celery in a savory brown gravy; served with French bread |
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| Children’s Cheeseburger Quarter pound burger with trimmings, tater tots, and seasonal fruit cup |
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| Children’s Chicken Tenders Three breaded tenders, tater tots, and seasonal fruit cup |
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| Lunch Desserts | |
| Apple Dumpling Tart apple in puff pastry baked until golden brown; homemade cinnamon sauce and white chocolate garnish |
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| Lemon Berry Cake Two layers of moist cream cake with cranberries, blueberries, and cinnamon streusel baked into each cake, then filled with fruit and a lemon mascarpone cream |
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| Derby Pie Gooey chocolate and walnut filling in a flaky pastry dough crust |
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| Triple-Chocolate Mousse Chocolate mousse, chocolate sauce, chocolate shavings; Chantilly cream |
|
| Appetizer | |
| Tomato and Feta Crostini** Marinated tomato slices with fresh spinach and basil crostini and crumbled feta cheese |
|
| Salad Option | |
| Golden Spike Salad* Spring mix greens, mandarin oranges, grape tomatoes, banana peppers, and dried cranberries with our golden spike dressing |
|
| Summer Berry Salad Baby spinach, baby arugula, and baby kale with fresh cut strawberries, blueberries, and raspberries with strawberry poppy seed dressing and topped with a hint of fresh mint |
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| Dinner Entrées | |
| Prime Rib Seasoned with Corman’s secret rub, slow roasted and served au jus; chef’s vegetables and a baked potato. Your server will ask how you would like your prime rib cooked |
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| Honey Glazed Chicken Chicken served over rice with chef’s vegetables and served with a savory honey sauce |
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| Hazelnut Brandied Pork* Sliced pork sirloin served with smashed potatoes, chef’s vegetables, and a sweet brandy sauce topped with toasted chopped hazelnuts |
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| Pan Seared Sea Scallops* Sea scallops served with smoked cheddar grits and topped with a white wine cream sauce and served with chef’s vegetables |
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| Vegetarian Chicken A spicy blend of vegan chicken with fresh onions and peppers; served over rice and chef’s vegetables |
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| Children’s Entrées | |
| Children’s Prime Rib Children’s portion of prime rib, served with red skin mashed potatoes, and chef’s vegetables |
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| Children’s Cheeseburger Quarter pound burger with trimmings, tater tots, and seasonal fruit cup |
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| Children’s Chicken Tenders Three boneless, breaded tenders, tater tots, and seasonal fruit cup |
|
| Dinner Desserts | |
| Apple Dumpling Tart apple in puff pastry baked until golden brown; homemade cinnamon sauce and white chocolate garnish |
|
| Lemon Berry Cake Two layers of moist cream cake with cranberries, blueberries, and cinnamon streusel baked into each cake, then filled with fruit and a lemon mascarpone cream |
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| Derby Pie Gooey chocolate and walnut filling in a flaky pastry dough crust |
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| Triple Chocolate Mousse Chocolate mousse, chocolate sauce, chocolate shavings, and Chantilly cream |
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| Fall/Winter Menu 2019-2020 | |
| Optional Upgrades | |
| Shrimp Cocktail Ten cocktail shrimp served with cocktail sauce. ( Serves 2-4) |
$22.00 |
| Warm Kentucky Beer Cheese Homemade Kentucky beer cheese, soft pretzel sticks, carrot and celery sticks ( Serves 2) |
$14.00 |
| Fresh Tomato Bruschetta Italian bruschetta served on toasted French bread with balsamic glaze ( Serves 2) |
$12.00 |
| Cheese Board Assortment of cheeses, seasonal fruits, olives, nuts, crackers and olive pecan dip ( Serves 2-4) |
$20.00 |
| Chocolate Choo-Choo Ruth Hunt milk chocolate locomotive, decadent chocolate mousse and Chantilly cream (To serve in addition to your included dessert, add $7; to upgrade your dessert, add $3.50 – Serves 2) |
|
| Lunch Menu | |
| Golden Spike Salad Tender spring greens, crunchy romaine, grape tomatoes, mandarin oranges, dried cranberries; served with our signature Golden Spike dressing |
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| Roasted Corn Chowder Thick and hearty chowder loaded with potatoes, onions, celery, bell pepper and oven roasted corn. |
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| Lunch Entrees | |
| Beef Pot Roast Slow roasted beef with roasted potatoes, butternut squash, carrots, onions, celery, red skin mashed potatoes and French bread |
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| Kentucky Hotbrown Toasted brioche bread, carved turkey breast, Mornay sauce, apple smoked bacon, fresh tomato and cheese |
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| Seafood Cakes Salmon, lobster and lump crab cakes on a bed of cheddar grits, topped with a spicy roasted red pepper remoulade and garnished with roasted corn relish |
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| Roasted Fall Vegetables Oven roasted baby potato medley, baby carrots, onions, celery, and sweet potatoes topped with portabella mushrooms and garnished with oven roasted sweet corn and a balsamic brown sugar glaze. |
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| Children’s Choices (Ages 5 – 12) | |
| Children’s Beef Pot Roast Slow roasted beef with roasted potatoes, butternut squash, carrots, onions, celery, red skin mashed potatoes and French bread *Gluten free when served without French bread. |
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| Children’s Cheeseburger Quarter pound burger with trimmings, potato wedges, and seasonal fruit cup |
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| Children’s Chicken Tenders Three boneless, breaded tenders, potato wedges, and seasonal fruit cup |
|
| Dinner Entrees | |
| Prime Rib Seasoned with Corman’s secret rub, slow roasted and served au jus; chef’s vegetables and a baked potato. Your server will ask how you would like your prime rib cooked |
|
| Amaretto Chicken Oven fried chicken breast topped with a rich amaretto cream sauce. Served on a bed of rice with chef’s vegetables |
|
| Pan Seared Pork Sirloin Pork sirloin chop topped with a bourbon brown sugar pecan glaze and served on a bed of smashed potatoes with chef’s vegetables. |
|
| Grilled Mahi Mahi Mild flavored white fish served grilled on a bed of rice with a spicy roasted red pepper coulis and chef’s vegetables |
|
| Roasted Fall Vegetables Oven roasted baby potato medley, baby carrots, onions, celery, and sweet potatoes topped with portabella mushrooms and garnished with oven roasted sweet corn and a balsamic brown sugar glaze. |
|
| Children’s Choices (Ages 5 – 12) | |
| Children’s Prime Rib Children’s portion of prime rib, served with red skin mashed potatoes, and chef’s vegetables |
|
| Children’s Cheeseburger Quarter pound burger with trimmings, potato wedges, and seasonal fruit cup |
|
| Children’s Chicken Tenders Three boneless, breaded tenders, potato wedges, and seasonal fruit cup |
|
| Desserts | |
| Apple Dumpling Tart apple in puff pastry baked until golden brown; homemade cinnamon sauce and white chocolate garnish |
|
| Salted Caramel Cheesecake Creamy cheesecake with a ribbon of caramel cheesecake throughout and topped with salted caramel sauce |
|
| Strawberry Rhubarb Pie Topped with Chantilly cream and fresh strawberries |
|
| Chocolate Raspberry Mousse Chocolate mousse topped with raspberry sauce and Chantilly cream |
|
| Gluten free dessert options are available on request. | |
| Spring/Summer Menu 2020 | |
| Optional Upgrades | |
| Shrimp Cocktail Ten cocktail shrimp served with cocktail sauce. ( Serves 2-4) |
$22.00 |
| Fresh Tomato Bruschetta Italian bruschetta served on toasted French bread with balsamic glaze ( Serves 2) |
$12.00 |
| Warm Kentucky Beer Cheese Homemade Kentucky beer cheese, soft pretzel sticks, carrot and celery sticks ( Serves 2) |
$14.00 |
| Cheese Board Assortment of cheeses, seasonal fruits, olives, nuts, crackers and Honey ( Serves 2-4) |
$20.00 |
| Chocolate Choo-Choo Ruth Hunt milk chocolate locomotive, decadent chocolate mousse and Chantilly cream (To serve in addition to your included dessert, add $7; to upgrade your dessert, add $3.50 – Serves 2) |
|
| LUNCH MENU | |
| Golden Spike Salad Tender baby mixed greens and crunchy romaine lettuce topped with heirloom cherry tomatoes, roasted sweet corn, toasted pepitas and Cotija Cheese. Served with our signature Golden Spike Dressing |
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| LUNCH ENTREES | |
| Prime Rib French Dip Thinly shaved prime rib with sautéed onions, peppers and a wild mushroom blend on a seeded rustic French loaf served with hot Au Jus for dipping, roasted red potatoes and seasonal vegetables |
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| Kentucky Hotbrown Toasted brioche bread, carved turkey breast, Mornay sauce, apple smoked bacon, fresh tomato and cheese |
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| Barbeque Shrimp and Grits Large shrimp dusted with BBQ seasoning sautéed with corn, bacon, and green onion served over a bed of creamy Weisenberger Mill grits |
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| Vegetarian Pasta Angel hair pasta with cherry tomatoes, Roasted Corn, Fresh Basil and grated Parmesan cheese |
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| CHILDREN’S CHOICES (AGES 5 – 12) | |
| Mini Burger Sliders Three mini burgers served with creamy macaroni and cheese and fresh seasonal fruit |
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| Children’s Chicken Tenders Three boneless, breaded tenders, creamy macaroni and cheese, and seasonal fruit cup |
|
| Appetizer | |
| Fresh Hummus Trio A Trio of freshly made hummus, sun-dried tomato, spinach, and traditional, served with crudités and flat bread |
|
| DINNER ENTREES | |
| Prime Rib Seasoned with Corman’s secret rub, slow roasted and served au jus; chef’s vegetables and a baked potato. Your server will ask how you would like your prime rib cooked |
|
| Smoked Paprika Chicken Juicy Chicken Thighs rubbed with smoked paprika and stuffed with a sundried tomato tapenade roasted over a bed thinly sliced potatoes and onions and accompanied with seasonal vegetables |
|
| Barbeque Shrimp and Grits Large shrimp dusted with BBQ seasoning sautéed with corn, bacon, and green onion served over a bed of creamy Weisenberger Mill grits |
|
| Chimichurri Pork roast Slow roasted Pork shoulder with a zesty chimichurri sauce served with cream mashed potatoes and fired roasted corn and red peppers. |
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| Vegetarian Pasta Angel hair pasta with Cherry tomatoes, Roasted Corn, Fresh Basil and grated Parmesan cheese |
|
| CHILDREN’S CHOICES (AGES 5 – 12) | |
| Children’s Prime Rib Children’s portion of prime rib, served with red skin mashed potatoes, and chef’s vegetables |
|
| Mini Burger Sliders Three mini burgers served with creamy macaroni and cheese and fresh seasonal fruit |
|
| Children’s Chicken Tenders Three boneless, breaded tenders, creamy macaroni and cheese, and seasonal fruit cup |
|
| Desserts | |
| Apple Dumpling Tart apple in puff pastry baked until golden brown; homemade cinnamon sauce and white chocolate garnish |
|
| Derby Pie Chocolate and walnut filling in a flaky crust. A Kentucky Tradition. |
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| Fruit Cobbler Fresh seasonal fruit cobbler served with French vanilla whipped cream |
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| Chocolate Raspberry Mousse Chocolate mousse topped with raspberry sauce and Chantilly cream |
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| Gluten free dessert options are available on request. | |
… View more
Order and Reservations
Reservations: kydinnertrain.com
Contact My Old Kentucky Dinner Train
Address: 602 N 3rd St, Bardstown, KY 40004
Phone: (502) 348-7300
Website: https://www.kydinnertrain.com/
Hours
| Friday | 8AM–3PM |
| Saturday | Closed |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 8AM–5PM |
| Wednesday | 8AM–5PM |
| Thursday | 8AM–5PM |
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