The cover of this menu, which was provided by the same Streamliner Memories reader who supplied the 1965 New York Central timetable, features one of the railroad’s five streamlined steam locomotives. A small black diamond on the lower right discreetly reminds passengers that Lehigh Valley, like the Lackawanna, was an anthracite-powered railroad.
The steam locomotive shown was one of three garbed for the train called the Black Diamond, while the other two were for a train called the John Wilkes, the difference being that the steps appeared to wrap, like fins, all the way around the front of the latter while the front of the former was smooth. (My previous mention of Lehigh Valley streamlining showed a photo of a John Wilkes locomotive but incorrectly identified it as a Black Diamond.)
Inside, like a B&O menu previously shown here, the menu contains advertisements for a hotel and a restaurant in New York City as well as for Lord Calvert whiskey. The menu itself has six table d’hôte entrées and more than a dozen a la carte entrées. The most expensive a la carte item is a “charcoal grilled sirloin steak with potatoes,” while the most expensive table d’hôte meal is “charcoal grilled club steak, fried bananas and bacon.” Even though the latter also comes with juice, soup, potatoes; vegetable, bread, salad, dessert, and beverage, each are $1.50 (a mere $19 in today’s dollars).