This menu shows the North Rim of the Grand Canyon. The text observes that “A good vantage point is from beautiful Grand Canyon Lodge on the brink of the North Rim,” which not coincidentally was owned by Union Pacific. Technically, the lodge wasn’t on the edge of the Grand Canyon itself but a side canyon, but that probably didn’t diminish the view.
Inside, the dinner menu says “17-18 KP 1E 1W 6-20-50,” which I presume means it was used on the Portland Rose (trains 17 & 18) on June 20, 1950. The menu offers just four table d’hôte entrées: salmon, veal, chicken-and-ham casserole, and roast beef. The plebeian nature of these entrées (including salmon, which was a lot more abundant in 1950 than it is today) testifies to the secondary nature of the train relative to the City of Portland. Those wanting something fancier could order the charcoal-broiled club steak from the a la carte side, which by itself cost more ($2.25, about $18 today) than any of the full meals on the table d’hôte side.