We’ve seen this colorized photo before on a 1941 dinner menu, but the first menu today shows the same distinctive characteristics — Art Nouveauish border and script type — that we saw in yesterday’s menu and the Indian Matron menus of a few days ago. Like the one we’ve seen before, this one is a 1941 dinner menu, so it isn’t clear why the menu designs were slightly different.
Click image to download a 4.1-MB PDF of this menu.
The above menu is from the Hayden Mathews collection that now resides in the Johnson & Wales University library in Providence, Rhode Island. I’m presenting it here to show the contrast between it and other menus with the same cover photo.
Click image to download a 1.3-MB PDF of this menu.
I have several more such menus with this photo — all of which have Bodoni instead of script type and straight lines instead of Art Nouveauish borders — mainly because I purchased them with other menus that weren’t duplicates of ones I already had. First is a 1944 dinner menu used on the Dominion.
Click image to download a 870-KB PDF of this menu.
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Second is a 1945 dinner menu also used on the Dominion. Differences between the 1944 and 1945 editions are slight and mainly due to regular changes on the table d’hôte side.
Click image to download a 745-KB PDF of this menu.
Here is an undated menu that has a la carte items on the right side and beverages on the left. The table d’hôte menu must have been an insert. The interior design was used on menus between 1939 and 1945, and the a la carte items on the menu don’t match those of any other menus I can find, so it is hard to pin down a date beyond that.
Click image to download a 696-KB PDF of this menu.
Finally, here is a menu dated 1951 in which the words “In the Kicking Horse Pass” have been replaced by “In the Canadian Rockies.” This particular menu was used aboard the Empress of Scotland on a cruise to the West Indies. The unpriced menu offers such appetizers as oysters on the half shell and smoked salmon; the first main course was a choice between halibut and trout; and the second main course was a choice between roast lamb and roast capon, while people willing to wait an extra 10 to 15 minutes could get a charcoal-grilled steak. The two main courses were separated by a pineapple sorbet. Desserts included, among other things, peach flan and cherry cake. It all sounds delightful but also fattening.