This menu was used in the Banff Springs Hotel in 1952. With a larger kitchen, hotels could offer a wider selection of foods than dining cars, and the table d’hôte side of this menu has ten different entrées, among which were smoked cod, chicken pot pie, calf liver, leg of lamb, crab, and French lamb chops. As I read the menu, a complete luncheon with any of these entrées was $2.25 except the lamb chops, which was $3.50 and also required 20 minutes to prepare.

Click image to download a 1.7-MB PDF of this menu.
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The a la carte side is equally extensive, including many of the table d’hôte entrées plus such additional entrées as sweetbread saute, salmon or cod steak, filet of pickerel, chicken Provencale, and grilled mushrooms with bacon. There are plenty of side dishes and desserts, including four kinds of ice cream and several fruit- and cheese-based desserts. The menu says it was used on August 12, 1952.