This menu shows just how many more choices dining car patrons had before World War II than after. The table d’hôte (“plate dinner”) side has seven different entrées, ranging from roast duck to charcoal grilled dinner steak. The a la carte side has several more entrées, including chicken pot pie and lamb chops.

Click image to download a 1.5-MB PDF of this menu.

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Click image to download a 480-KB PDF of this envelope.