Today I have three menus, all for different days on the same voyage of the Empress of Britain as yesterday’s. The first has a photo of the Banff Springs Hotel that we’ve seen before in the upper left corner of a 1949 menu, but we haven’t previously seen it centered on the menu cover.

Click image to download a 1.1-MB PDF of this menu.

This menu was used on June 12 and had Irish stew, chili con carne, poultry livers, and calf’s brains as the main entrées. Other entrées include roast mutton, sirloin steak, Chaslick a la Russe (which seems to be a kind of kebob), and veal.

Click image to download a 1.7-MB PDF of this menu.

We’ve previously seen the other two menu covers. The first one shows a photo of Lake Louise poppies that was on a 1963 Great Lakes steamship menu. Unlike the 1963 version, this one uses Bodoni type. Dated June 10, the entrées included Bangalore fruit curry, hash cakes with fried egg, and steak and kidney pie.

Click image to download a 1.6-MB PDF of this menu.

Dated June 11, this menu offered goulash, creamed chicken with waffles, lamb’s tongue, and black pudding, among other entrées. We’ve previously seen this menu cover (minus the Bodoni type) on a 1954 dining car menu, which suggests that any of these could have been used on a dining car at some point.