Except for the “season’s greetings” message on the cover, this menu uses the same, plain format as the one shown here a couple of days ago. It offers a table d’hôte lunch for 85¢ that has a choice of six entrées — fish, oysters, chicken pie, beef & noodles, pork, and cornmeal mush with bacon — all of which come with soup, potatoes, vegetable, bread, dessert, and beverage. For 75¢ diners could have either soup or one of the entrées plus most of the other things on the table d’hôte menu; 50¢ would buy an entrée, potatoes and vegetable, bread, and beverage but no soup or dessert.

Click image to download a 0.7-MB PDF of this menu.
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The a la carte side has tenderloin or sirloin steak, lamb or pork chops, fried chicken, plus other entrées, salads, sandwiches, soups, and desserts. The steaks are $1 (about $18.50 today), while most of the other entrées are 50¢ to 65¢. Interestingly, all three of the menus shown here in the last three days note that “Hot breads and pies [are] baked on this car daily,” so apparently before World War II this practice wasn’t reserved for the railway’s premiere train as it was after the war.