This menu is undated but shows the Super Continental in Canadian National’s pre-1961 paint scheme so must be from 1960 or a few years before. Jason Shron, of Rapido Trains, says that this paint scheme is the most popular one his company sells, but he much prefers the post-1961 scheme. While I agree that the 1954 color scheme was bland, I don’t find black-and-dirty-white with red-nosed locomotives to be much of an improvement over green-and-black with yellow-nosed locomotives, and the loss of the yellow pinstripes was a definite downgrade.
This menu has a couple of unusual features. First, the image of the train on the cover is actually a separate piece of stiff paper glued to the front, creating a primitive 3-D effect. Second, the table d’hôte half the interior menu is a separate piece of paper sized to fit into tabs cut into the main menu card. The space beneath this paper is blank so I didn’t bother including it in the PDF.
The entrées on the table d’hôte menu include Lake Winnipeg goldeye, haddock, omelet, chicken fricassee, prime rib, cold cuts, and charcoal broiled sirloin steak. The a la carte entrées are limited to generic fish and variations of ham, bacon, and eggs.
At $4.50, the most expensive meal on the menu is the steak. If the menu is from 1960, that would be about $28 in today’s money. Inflation was low in those days, but important enough that CN obscured the prices of two items–lobster salad and chicken salad–with tiny maple leaves and replaced them with new prices.