These two large (9″x12″) menus were used in the Chateau Frontenac, Canadian Pacific’s Quebec City hotel. This first is an eight-page lunch menu, whose inside front covers have photos showing tobogganing and skiing (or ski-ing, as the Canadian Pacific spelled it in 1937) near the hotel. Despite these photos, the menu is dated July 18.
Click image to download a 5.0-MB PDF of this menu.
Inside, the stapled-in menu has a la carte items in English on the left and French on the right. The lists included 14 hors d’oeuvres, four soups, three kinds of fish, lobster, filet mignon, and six other entrées. Also listed were nine salads, three dozen desserts, and a large variety of cold soups, sandwiches, and other “warm weather suggestions.”
Click image to download a 1.8-MB PDF of this menu.
This English-only a la carte menu is not as fancy, being only four pages, but it offered far more items. These included 16 hors d’oeurves, two dozen soups, two dozen salads, potatoes prepared 20 different ways, 27 vegetables, and 25 desserts. Oysters, crab, lobster, shrimp, and clams were each offered along with eleven kinds of fish, and most of these seafoods were prepared several different ways. Chicken was prepared at least 19 different ways, and there were at least nine different cuts of steak along with pork, lamb, and calf’s liver.