Breakfast and lunch menus on Canadian Pacific’s trans-Atlantic steamships in 1957 were not as fancy as the dinner menus, and the lunch menu is one we have previously seen aboard Canadian Pacific dining cars. The breakfast menu is printed on the same cream-colored paper as the dinner menus, but it is a card rather than a folder.

Click image to download a 253-KB PDF of this menu.

The breakfast menu offered fruits, juices, cereals, soups, eggs, fish, black pudding, lamb, calf’s liver, buckwheat cakes, and waffles, among other things. The menu is decorated with a multi-colored Canadian Pacific script reflecting the colors of the rose on the left and autumn leaves on the right.

Click image to download a 721-KB PDF of this menu.

Used on the Empress of England on June 15, the lunch menu is at least as elaborate as the dinner menus, and perhaps more so. It offered juices, hors d’oeuvres, soups, fish, eggs, pasta, entrées, grill with vegetables and potatoes, a cold buffet, salads, desserts, and cheeses. The entrées included carbonade of beef flamande, Lancashire hot pot, breaded lamb tongue, and roast veal. The grill included lamb chop, calf’s liver, and black puddings. People weren’t expected to eat from every course, but nothing prevented them from doing so except the size of their appetite. The suggested luncheon on page 2, for example, includes both dessert and cheese.