Here’s the lunch companion to yesterday’s breakfast menu and the previous Southern Railway dinner menu from 1970. Like the breakfast menu, this one offers at least one traditional Southern specialty. Also like the breakfast, this one has several entrées that appear on both the table d’hôte and a la carte menus.

Click image to download a 2.6-MB PDF of this menu.
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The four entrées on this menu are fish, chopped beef steak, ham, and cheese or ham omelet. The table d’hôte meals, which cost a dollar more ($6.50 in today’s money) than the a la carte entrées, came with juice or soup, veggies, salad, dessert, and beverage. One of the desserts, a lemon ice box pie, is arguably local as it was (and is) a signature dish at Clancy’s, a popular New Orleans restaurant that goes back to the 1940s.