We’ve seen these covers before, but this collection of three menus shows how Union Pacific treated passengers aboard the railroad’s one-time premiere train in its waning years. The breakfast and lunch menus used the train’s poppy menu cover that was used at least as early as 1935, while the dinner menu used one of the slightly smaller wraparound photo menu covers that the railroad had introduced in 1946.

Click image to download a 2.2-MB PDF of this menu.

The breakfast menu has ten different full meals, including the usual variety of eggs and pork; lamb chops; broiled fish; French toast; and griddle cakes. The a la carte side offered salt mackerel, corned beef hash, and several omelets. There were also five different fruit juices, six or seven fruits (is rhubarb a fruit?), and eleven cereals.

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Lunch includes four meals: chef’s salad, chicken a la king, omelet with diced ham, and meat pie. A la carte items include lamb chops, fried chicken, Boston baked beans, corned beef hash, sirloin steak, and a variety of sandwiches and other items.

Click image to download a 1.9-MB PDF of this menu.

The dinner menu offered only three meals: halibut, fried chicken, and prime rib. An insert also listed a plate dinner with chicken a la king. Union Pacific’s usual charcoal-broiled sirloin steak dinner was not offered. Although this seems meager, it’s about the same as a 1950 City of Los Angeles dinner menu. The items and prices on the lunch and dinner a la carte menus are identical.