At 8×11 inches, this menu from the Chateau Lake Louise is much larger than yesterday’s dining-car-sized menu, but inside most of the extra size ends up being white space. One side of the menu offers five table d’hôte entrées, while the other side has three “luncheon specials,” with no a la carte section.
The table d’hôte entrées include haddock duglere (meaning a heavy cream sauce), steak-and-kidney pie, ham and eggs, “creamed chicken, sweetbreads and mushrooms in patty shell,” and a “Lake Louise sandwich plate,” any of which were available for $2.50 (about $15 in today’s money). These came with an appetizer, juice, soup, dessert, and beverage.
The luncheon specials included “deep fried chicken cutlets” for $2.25, a cold ham plate for $2.35, or a fruit salad plate for $2.25. All came with soup and a beverage but only the chicken came with a dessert.
While tastes have certainly changed in the last 50 years, I can usually find something on a 1950s or 1960s menu that I would happily order today. This menu, however, has almost nothing on it that I find appetizing. The only possible exception is the fruit salad, and I wouldn’t be surprised if the chefs of the 1960s found a way to ruin that. Today’s menu from the hotel’s Fairview Room–which is only one of more than half a dozen restaurants in the hotel–looks a lot more attractive (though also more expensive).