Amtrak Unveils New Gourmet Cafe Acela Menu
Amtrak has launched a new Cafe Acela menu, significantly enhancing the food and beverage offerings for its passengers. The revamped menu includes gourmet and artisan products from sustainably sourced and health-conscious local brands, marking a step towards a more premium onboard experience.
Starting today, Acela passengers can enjoy new breakfast options like overnight oats, egg frittata, and pastries from local bakeries in Boston, New York City, and Washington, D.C. For lunch and dinner, the menu features items such as a Mediterranean salad, peppered turkey sandwich, and chicken & mozzarella pesto sandwich. New snack options include an artisan cheese & fruit tray and a charcuterie plate, with wine selections now offering Daou chardonnay and Banshee pinot noir.
Amtrak has also introduced redesigned physical menus and upgraded packaging made from compostable materials and recycled plastics, highlighting the company's commitment to sustainability. These new items will be available exclusively on Acela trains and will become the signature menu for Amtrak’s new Acela fleet, set to debut this year.
This menu overhaul follows recent investments by Amtrak to improve its food and beverage services. The company has implemented a rotating menu for the Metropolitan Lounge at Moynihan Train Hall in New York City and updated snack and beverage options in other Amtrak Metropolitan Lounges nationwide. Additionally, Amtrak is continuing its collaboration with restaurateur Stephen Starr, adding new dishes to the Acela First Class menu, such as wok cashew chicken, black bean enchiladas, and coq au vin.
Eliot Hamlisch, Amtrak's Executive Vice President and Chief Commercial Officer, stated that evolving the Cafe Acela menu is essential to meet the high expectations of Acela passengers and to provide an enhanced onboard experience.
With these updates, Amtrak aims to offer a superior dining experience on its premium Acela trains, reflecting its ongoing commitment to passenger satisfaction and sustainability.