As the passenger business faded in the late 1960s, many dining car dinner menus shrank to offer just three or four main entrées. But this one from 1967 included five table d’hôte dinners ranging from fish to steak; three “dinner suggestions,” which were full meals with turkey, ham, or chopped beef pattie; plus two paperclipped meals, a sirloin steak dinner or a champagne dinner built around a rock Cornish game hen. These full meals were supplemented by an extensive a la carte side that included fish, ham or bacon and eggs, and several sandwiches.

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

All of these meals came with salad, vegetables, bread, dessert, and beverage (the champagne dinner came with coffee, tea, or milk as well as a glass of champagne), and the table d’hôte meals also came with soup or juice. In fact, at $3.25 (just under $25 today), the steak table d’hôte dinner sounds like a better deal than the charcoal broiled sirloin steak dinner, which was $4.95 ($38 today), and didn’t include soup or a vegetable other than French fries or onion rings. Probably the steak in the more expensive meal was bigger.
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Click image to download a 456-KB PDF of this menu.

Here’s the same menu cover except that the flowers are orange. This menu, from the Silverman collection at Northwestern University, is a 1964 dinner menu. It’s pretty similar to the one above except the entrées are slightly different and the prices slightly lower. The $3.25 steak dinner in the previous menu, for example, is $2.95 in this one — which still works out to slightly less than $25 in today’s money.