We’ve seen this menu cover before from the Chung collection. Today’s menu is from my own collection. The Chung menu was dated 1930 and this one is dated 1928. Both are dinner menus, so they allow us to see how menus changed in those two years.
Click image to download a 1.0-MB PDF of this menu.
The trim around the interior menu pages is printed in a light blue-green on the 1928 menu and a golden brown on the 1930 menu. The 1930 trip is also more Art Nouveauish, while in 1928 it was just geometric designs. The font in 1928 was a little more readable, using both upper and lower case letters instead of just upper case in 1930.
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Both of the menus are a la carte (meaning a table d’hôte menu was probably included as an insert). Prices hadn’t changed, but there seems to be more items on the 1930 menu than in 1928. Both menus included lamb chops, but 1930 also included roast spring lamb. Both menus included fried chicken, but 1930 also included broiled chicken and chicken fricassee. The 1928 menu offered halibut; 1930 had pickerel, trout, and whitefish. The 1928 menu had buffalo and duck; 1930 had sirloin steak, calve’s liver, ham, sausage, and fried mushrooms on toast. The 1928 menu offered a choice of six vegetables but 1930 had eight; 1928 had four cold meats while 1930 had six; 1928 had five desserts while 1930 had eight; 1928 had seven beverages while 1930 had ten.
What accounts for this increased selection? One possibility is that CP acquired new dining cars that had storage for more items. I doubt this, however, as over time the selection of items on railroad menus tended to decline. It is also possible that the Depression led CP to increase its menu offerings to attract more customers. Another explanation is that the 1930 menu was simply used on a more prestigious train than the 1928 menu; however, the 1928 menu printer code says “3-4,” which could refer to trains 3 & 4, the Dominion, which at the time was CP’s premiere year-round train.