This menu for the Trans-Canada Limited has the same date code as the previous two menus. Despite the fact that it is an evening menu while the other two were for mid-day, this one is physically only about half as big. I suspect many Canadians at the time had their main meal, or dinner, at mid-day, while they called the evening meal supper. CP used the terms mid-day and evening rather than lunch and dinner to avoid confusion.
Canadian Pacific still managed to fit about the same number of items on the menu as on the mid-day menus, mainly by reducing the amount of white space. Many of the items are exactly the same: sirloin steak, lamb chops, broiled ham, and so forth. Many have minor variations: broiled lake trout Hollandaise instead of sauté creole or fried; finnan caddie Demonico instead of with drawn butter. Others are completely new: spaghetti au gratin; chicken fricassee with rice. A peach fritter with maple syrup is listed among the entrées for a mere 20 cents (about $2.25 today). I suspect it was really supposed to be a dessert.