In the final day of our journey through VIA’s 1989 dinner menus, we have a choice of chicken and pork ribs in barbeque sauce or rainbow trout. These came with cream of mushroom soup, but like the first menu they also came with whipped potatoes, broccoli, and carrot cake.
All of the dinner menus thus consisted of meat or fish entrées. With no a la carte menu, vegetarians were apparently out of luck. I suspect the chef would provide them a meal of everything on the menu but the entrées, with maybe some extra vegetables to make up for the lack of meat or fish.