These two menus came together; one is a la carte and the other is table d’hôte. The table d’hôte menu is the only one that is dated, but that’s typical, as table d’hôte menus were likely to change frequently while a la carte menus would stay the same all season long.

Click image to download a 3.0-MB PDF of this menu.

The a la carte menu, which was probably offered to both lunch and dinner patrons, is the only Canadian Pacific menu I’ve seen that has color photos on both the front and back covers. The back cover photo is the same Chateau in the Sky photo we saw on a 1954 menu. The menu lists nearly 200 different items, with more than 25 hot and cold entrées ranging from veal and ham pie to Chateaubriand. Multiply prices by 6.5 to get today’s U.S. dollars.
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Click image to download a 1.4-MB PDF of this menu.

The table d’hôte menu uses a cover we’ve seen before. This apparently became the standard Chateau Lake Louise menu cover, at least for table d’hôte meals, in about 1956 or 1957. This particular menu offers six entrées: kippered herring; ham and ox tongue on spinach, leg of lamb, chicken and mushroom crepes, beef salad, and fruit salad.