The back of this 1966 menu has on-board photos of CN trains captioned “traveliving,” a portmanteau that is translated into French as “l’art de voyager,” or the art of travel. I guess French doesn’t lend itself to portmanteaus (itself a French word which translates as “coat hanger”) as well as English.

Click image to download a 1.1-KB PDF of this menu.

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These sound more like buffet car items than a dining car, but perhaps that was what CN diners were reduced to in 1966. Today, overfishing and other problems have made salmon rare enough to be almost a delicacy, but in 1966 it was the least expensive item on the menu.