Passenger Trains > Updates to Acela First Class menu

Amtrak updates First Class Dining menu on Acela

RailAdvent UK
by Janine Booth

4th July, 2026 

Amtrak has announced its new menu for First Class passengers on its Acela train services.

The publicly-owned American train operator has revealed that it took inspiration for the menu from its technologically advanced NextGen Acela trains, and says that it has innovated and reimagined the dining experience for passengers on the Northeast Corridor.

The development of the Northeast Corridor was facilitated by a sizeable federal government grant three years ago.

The NextGen Acela trains were launched in August last year, and since then have carried passengers on more than one million journeys between the centres of major cities, including Washington DC, New York, Boston and locations in between.

The trains boast a sleek design and various amenities, including high-speed, 5G-enabled Wi-Fi, power outlets and reading lights.

Small plates and other selections

A key feature of the updated menu, which has been compiled by Amtrak’s Culinary Team, is the introduction of new small plate concepts, warm breakfast pastries and a rotating dessert selection.

The operator argues that this will bring “greater flexibility and a more modern, restaurant-inspired approach to onboard dining” that is “designed to meet evolving customer preferences”.

The new range of small plates allows passengers to choose lighter options that Amtrak expects to be popular for shorter trips. They can be ordered a standalone dish or as part of a larger meal.

The new menu

These items are examples from the new menu:

Goat Cheese Frittata, served with roasted broccolini, mushrooms and artichoke vegetable hash.

Liège Waffle, with caramelised pearl sugar and served with honey-blueberry compote.

Chilled Lemon Herb Salmon, served with lemon-basil farro, roastweet potatoes, edamame, feta, mixed greens, pickled onions and lemon-sumac vinaigrette.

Muhammara Dip, a small plate featuring Middle Eastern-spiced roasted red peppers with walnuts, pomegranate molasses, carrot sticks and flatbread.

Strawberry Basil Shortcake, with whipped cream and basil-steeped strawberries.

Amtrak is also continuing to work with STARR Restaurant Group, Acela First Class passengers will have the opportunity to order dishes from some of Philadelphia and DC’s most notable restaurants, including Borromini, The Occidental and Parc.

https://www.railadvent.co.uk/2026/07/amtrak-updates-first-class-dining-menu-on-acela.html


 



Edited 1 time(s). Last edit at 07/04/26 15:26 by GenePoon.

I would prefer a hot pastrami sandwich with swiss cheese on rye to any of that fussy stuff...but that's me.

GenePoon Wrote:
-------------------------------------------------------
> I would prefer a hot pastrami sandwich with swiss
> cheese on rye to any of that fussy stuff...but
> that's me.

I’m with you.

Posted from iPhone

I would vote for country ham and fried eggs

frankfortrail Wrote:
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> I would vote for country ham and fried eggs

That'll do, too!!

While other passengers paying $1,000 for a Viewliner room get Flex diner high school slop for 20 hours. 

While other passengers paying $1,000 for a Viewliner room get Flex diner high school slop for 20 hours. 

Great point.
 

Does anyone had a sense of the quality of of food on Via's Ocean,  which I believe is also prepared off the train?  I don't know,  but I'll bet that food is much better than flex.

GenePoon Wrote:
-------------------------------------------------------
> I would prefer a hot pastrami sandwich with swiss
> cheese on rye to any of that fussy stuff...but
> that's me.

So, you would want a hot, messy sandwich on a passenger train? Better bring along plenty of wet wipes.

And the cost of this snobby foo foo food and is high class chefs come at the expense of the rest of the system.

It has been a few years, but yes.  I rode from Halifax to Montreal.  We had a room in the Park Car, which was incredible.  The food was quite good.  It was pre-plated, I am sure, but the presentation was professional.  On a scale of 1-10, with one being McDonald's (no offense to the McD lovers) and 10 is a personal gourmet chef, it was a solid 6.  Flex meals are a 3.  The regular diner (e.g., Silver Meteor) comes in at a 5.  Yes, the food on the Ocean is better, and the service is markedly better.  Markedly.  

Magritte55 Wrote:
> Does anyone had a sense of the quality of of food
> on Via's Ocean,  which I believe is also prepared
> off the train?  I don't know,  but I'll bet that
> food is much better than flex.

longliveSP Wrote:
-------------------------------------------------------
> GenePoon Wrote:
> --------------------------------------------------
> -----
> > I would prefer a hot pastrami sandwich with
> swiss
> > cheese on rye to any of that fussy stuff...but
> > that's me.
>
> So, you would want a hot, messy sandwich on a
> passenger train? Better bring along plenty of wet
> wipes.

I always do.  I'll wipe up after my hot pastrami and will be far happier than after  Muhammara Dip!

 



Edited 1 time(s). Last edit at 07/04/26 18:48 by GenePoon.

None of that sounds good. I dont know what half that stuff is. How about some real good basic food????

Maybe its time for a caterer to handle things, perhaps Sheetz or WaWa?? they manage to serve good food quickly with minimal staff.

Michael

I don't think passengers are looking for haute cuisine,  but Amtrak really shouldn't poke some of its most loyal customers in the eye with flex food, either.  Of course, I don't know,  and I don't think Amtrak or anyone else knows, whether Amtrak's financial performance has been hurt by this strategy.  I'm sure Amtrak can measure the cost savings,  but measuring lost revenue,  if any?  Who knows?  

In any event,   To get back on point,  you'd think Amtrak could somewhat approximate Acela First Class food on the trains  currently with flex dining.  

GenePoon Wrote:
-------------------------------------------------------
> I would prefer a hot pastrami sandwich with swiss
> cheese on rye to any of that fussy stuff...but
> that's me.

Absolutely, that was my first thought. Get Katz Deli to deliver hot pastrami in NYC...

JG

Not much in the small plate menu for most people to like, including me, an unabashed foodie with culinary school background.  How does Amtrak manage to screw up nearly everything they change?

Oh wait....  It's clear they don't have the best and the brightest in charge.  VIA gets it and consistently delivers a higher quality of service and product.

-John

jcaestecker Wrote:
-------------------------------------------------------
> Not much in the small plate menu for most people
> to like, including me, an unabashed foodie with
> culinary school background.  How does Amtrak
> manage to screw up nearly everything they change?
>
> Oh wait....  It's clear they don't have the best
> and the brightest in charge.  VIA gets it and
> consistently delivers a higher quality of service
> and product.
>
> -John

Hey, at least they bothered to change the menu. How long has it been since the long distance full service dining menu has been changed. It seems like it’s been at least two or three years of the same limited choices. They clearly don’t give a damn about the long distance trains whatsoever. Just begrudgingly operate them at the behast of Congress.

Posted from iPhone

jcaestecker Wrote:
-------------------------------------------------------
> Not much in the small plate menu for most people
> to like, including me, an unabashed foodie with
> culinary school background.  How does Amtrak
> manage to screw up nearly everything they change?
>
> Oh wait....  It's clear they don't have the best
> and the brightest in charge.  VIA gets it and
> consistently delivers a higher quality of service
> and product.
>
> -John

The best and the brightest are here on TO. Using the incredible power of hindsight to express their profound knowledge.

alan2955 Wrote:
-------------------------------------------------------
> jcaestecker Wrote:
> --------------------------------------------------
> -----
> > Not much in the small plate menu for most
> people
> > to like, including me, an unabashed foodie with
> > culinary school background.  How does Amtrak
> > manage to screw up nearly everything they
> change?
> >
> > Oh wait....  It's clear they don't have the
> best
> > and the brightest in charge.  VIA gets it and
> > consistently delivers a higher quality of
> service
> > and product.
> >
> > -John
>
> Hey, at least they bothered to change the menu.
> How long has it been since the long distance full
> service dining menu has been changed. It seems
> like it’s been at least two or three years of
> the same limited choices. They clearly don’t
> give a damn about the long distance trains
> whatsoever. Just begrudgingly operate them at the
> behast of Congress.
>
> Posted from iPhone

And actually the LD menu has been reduced in that period: there used to be three appetizers and more desserts.  Heavy travel last November meant I encountered the same menu 15 times in three weeks.

alan2955 Wrote:
-------------------------------------------------------
> jcaestecker Wrote:
> --------------------------------------------------
> -----
> > Not much in the small plate menu for most
> people
> > to like, including me, an unabashed foodie with
> > culinary school background.  How does Amtrak
> > manage to screw up nearly everything they
> change?
> >
> > Oh wait....  It's clear they don't have the
> best
> > and the brightest in charge.  VIA gets it and
> > consistently delivers a higher quality of
> service
> > and product.
> >
> > -John
>
> Hey, at least they bothered to change the menu.
> How long has it been since the long distance full
> service dining menu has been changed. It seems
> like it’s been at least two or three years of
> the same limited choices. They clearly don’t
> give a damn about the long distance trains
> whatsoever. Just begrudgingly operate them at the
> behast of Congress.
>
> Posted from iPhone

To be fair, they have changed the Traditional Dining Menu in the past year and now even have cafe items that you can substitute for. LD trains with Flex Meals were also changed up and I HOPE that you can make substitutions from the cafe as well, but can't for certain. I've travelled less on Amtrak LD trains this year so far, far less than what I had been. Just busy - personally and professionally - so haven't had the leisure time or extra time to incorporate in with business travel. 

Amtrak's done a nice job aligning and partnering with high-fluting restaurant names.......I have to wonder how much "all that" is costing them, compared to just getting premium food for Acela First Class, regular cafe, and dining cars, including supporting local food vendors and small businesses along state corridor routes, as an example. Beautiful brand new Viewliner dining galley's, but forget operating the dishwashers to be more environmental friendly (instead a LOT of garbage in plastics and paper are generated) or "preparing food" onboard instead of re-heating it. It's not being nostalgic, it's called been practical with said service and ensuring there's good quality and value. Or have prepared foods that just need to be re-heated, but source the vendors better. I will credit Amtrak for plating the Flex meals better on the Crescent and Lake Shore Limited. It's a nice touch. But get real china and silverware once and for all as the amount of garbage the food prep and service is generating compared to the 1980s and 1990s is exponential. 

jp1822 Wrote:
-------------------------------------------------------
<snip>
>
> Amtrak's done a nice job aligning and partnering
> with high-fluting restaurant names.......I have to
> wonder how much "all that" is costing them,
> compared to just getting premium food for Acela
> First Class, regular cafe, and dining cars,
> including supporting local food vendors and small
> businesses along state corridor routes, as an
> example. 
>
<snip>

My guess is that Amtrak and Starr are a partnership that costs Amtrak very little if anything. In exchange for recipes and preparation guidance for Amtrak and Aramark, Starr gets free advertising and meal samples handed to a valuable customer base. The trick is that the on-board Acela meals must faithfully replicate the in-restaurant meals. In my experience, they do.