Like yesterday’s breakfast menu, this lunch menu was also used in 1966 on the Florida Special. This was a winter-only train and, although fully streamlined in 1949, depended on cars from other railroads whose patronage declined in the winter to fill out its consist.

Click image to download a 1.5-MB PDF of this menu.
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The first-class nature of the train may be reflected in the range of offerings on the menu. Full meals included crab meat au gratin, cold prime ribs of beef, turkey Mexican style, and a western omelette. The a la carte side had nine main entrées, some of which came with enough side dishes to make them a full meal. An example is the fillet of fish with potatoes, tomatoes, bread, and beverage. A rather hearty salad was made up of fruit, ham, turkey, cheese, eggs, and greens and came with bread, beverage, and dessert. Again, multiply prices by 8.5 to get today’s dollars.