The front cover of this menu shows Sentinel Peak, which the caption says is visible from “the well-marked mountain trails that radiate from the Chateau.” The back cover shows the Chateau Lake Louise itself. The menu was used in the hotel restaurant and, as far as I know, this style of menu was never used in a Canadian Pacific dining car.

Click image to download a 1.3-MB PDF of this menu.

For $4.50 (about US$35 in today’s money), the menu offered what appears to be five-course table d’hôte meals. The meals started with a choice of appetizers including, among others, “stuffed egg Petersbourg” and “fruit cup Santa Barbara.” This was followed by the soup course: ox-tail soup, vichysoise, or consomme.

For the entrée, diners were given a choice of halibut, a mushroom omelette, veal sweetbread, prime rib, or stuffed roast capon as the entrées. On hot days diners might want a “cold selection,” including Boundary Bay crab, chicken salad, or sliced lamb and ham. Either way, the entrées came with a choice of vegetables and potatoes and a Queen’s salad.

Desserts included cherry meringue pie, chocolate cream Parisienne, apricots Irma, fresh fruit, compote of stewed fruit, three different flavors of ice cream, or a cheese plate. The meal also included coffee, tea, or milk.

For $5.50 (US$43), diners could have the same meal with a broiled sirloin steak as the entrée. For some reason, this meal required a twenty-minute wait; it doesn’t seem like it should take that long to broil a steak. The a la carte side of the menu was also pretty extensive, offering salmon, lobster, scallops, lamb chops, veal cutlet, and plenty of other entrées and side dishes.