Mardi Gras Dinner Menu

We’ve seen this Sunset Limited menu before from the Ira Silverman collection at Northwestern University. Today’s example is from my own collection and is dated March, 1962 (compared with September 1962 for the Silverman menu).

Click image to download a 1.1-MB PDF of this menu.
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Both menus feature entrées of fresh fish and sirloin steak on the table d’hôte side, but today’s menu also offers chicken fricassee and baked ham instead of pork chops and capon. The a la carte sides of the menus also differ, as this one adds the same chicken fricassee and baked ham entrées to the list which otherwise includes fish, steak, and lamb chops. This menu also offers carrots and peas or spinach instead of the more generic “vegetables.” Desserts are also different: cherry tartlet instead of diplomat pudding and berries in cream instead of peaches and cream.


Comments

Mardi Gras Dinner Menu — 1 Comment

  1. This would have been just about the time SP began to gradually downgrade the Sunset. In only 4 years, the Sunset went from being a very respectable operation to a coach-and-automat accommodation train, leaving the Cascade as SP’s flagship train, IMO.

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