Here’s the Chesley Bonestell painting of the Canadian on a menu made larger (allowing less cropping of the painting) by the addition of an extra flap on the right (as seen from the cover side). This menu is undated, but it has the same prices as other menus from 1956 through 1958. For reasons that will be clear tomorrow, I date it to 1956, but it could be 1955 or 1957. By 1958, Canadian menus no longer had an extra flap.

Click image to download a 1.4-MB PDF of this menu.

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The dessert that came with the steak dinner was “coupe Canadienne.” A “coupe” is, among other things, a frozen dessert. One recipe lists ice cream with coconut and chocolate syrup, but says that “coupe Alexander” substitutes anisette for the chocolate syrup. Perhaps a coupe Canadienne substituted maple syrup.