Grand Canyon Limited Dinner Menu

After Santa Fe streamlined its premiere trains, the Grand Canyon Limited remained a heavyweight and clearly had a secondary status. But, as this menu illustrates, it was a top-notch operation in 1930. In fact, the train was barely more than a year old when this menu was published, as it began service on June 29, 1929. The dates stamped on this particular menu were probably applied by the railway or the Fred Harvey company and suggest that this was a file copy.

Click image to download a 745-KB PDF of this menu.

Table d’hôte meals are all $1.75 (about $25 today), offering sea bass, chicken-and-ham a la king, or prime rib entrées. Possible appetizers included casaba melon, Philadelphia oyster pepper pot (a soup made with beef tripe and vegetables), burr gherkins (an African cucumber), consomme, or olives. The meal also included mashed potatoes, vegetable, endive salad, dessert, and coffee.

The a la carte side included all of the entrées on the table d’hôte side plus sirloin steaks, lamb chops, veal cutlet, fresh fish, and various egg dishes. Curiously, although the table d’hôte meals are all the same price regardless of entrée, the same entrées on the a la carte side range in price from 80 cents for the sea bass to 95 cents for the chicken-and-ham. While 15 cents may not sound like much, it is more than $2 in today’s money.


Grand Canyon Limited Dinner Menu — 1 Comment

  1. I know what I’m having for dinner – puree of spinach and a poached egg! Or maybe some broiled sardines on toast, or an ever wonderful tongue sandwich. It’s really interesting how tongue appeared on almost all menus through the mid-50’s and then seemed to vanish seemingly overnight. At least this menu doesn’t include things like sweetbreads or a calf’s brain omelette. So many things have changed in the last 75 years or so not the least of which is what we eat. Steaks, some form of prime rib, and lamb chops seem to be constants in the world of railroad menus, but not much else. I wonder what a person used to the menus of 1930 would say when confronted with a menu of today?


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