By the mid-1880s, dedicated dining cars were a normal part of long-distance trains from Chicago to points west, save those of the Santa Fe Railway, which relied on America's first interstate network of restaurants to feed passengers en route.The "Harvey Houses", located strategically along the line, served top-quality meals to railroad patrons during water stops and other planned layovers and were favored over in-transit facilities for all trains operating west of Kansas City.Some of the dishes prepared by chefs were: Braised Duck Cumberland, Hungarian Beef Goulash with Potato Dumplings, Lobster Americaine, Mountain Trout Au Bleu, Curry of Lamb Madras, Scalloped Brussels Sprouts, Pecan and Orange Sticks and Pennepicure Pie to name a few items.[2] The Christmas menu for the Chicago, Milwaukee & St. Paul Railway in 1882 listed the following items: Hunter's Soup, Salmon with Hollandaise Sauce, Boned Pheasant in Aspic Jelly, Chicken Salad, Salmis Prairie Chicken, Oyster Patties, Rice Croquette, Roast Beef, English Ribs of Beef, Turkey with Cranberry Sauce, Stuffed Suckling Pig with Applesauce, Antelope Steak with Currant Jelly, potatoes, green peas, tomatoes, sweet potatoes, Mince Pie, Plum Pudding, Cake, ice cream, fruits and coffee.Today, a number of tourist-oriented railroads offer dinner excursions to capitalize on the public's fascination with the dining car experience.