This menu was used on the Empress of France on September 14, 1957. We’ve previously seen a menu like this that was used on the Empress of France on August 12, 1956. It made sense to advertise the Chateau Frontenac on the Empress as Quebec City was the final port of call on westbound voyages in the summer.

Click image to download a 1.0-MB PDF of this menu.
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The two menus are similar, with a lengthy list of edibles on the right and a suggested meal on the left. This one suggests a grapefruit appetizer, croute-au-pot (a vegetable soup served with bread or a crusty top), salmon, roast lamb, cauliflower, potatoes, and desserts of bombe Helene (ice cream), raspberry cream cake, and/or fresh fruits.