We’ve seen this menu cover before on a 1943 menu that apologized for war-time food rationing. That menu still offered four full meals but no a la carte side.

Click image to download a 1.4-MB PDF of this menu.
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This post-war menu has a full a la carte side with the usual fish, lamb chops, and other entrées, plus a table d’hôte side offering four different meals: chef’s salad, salmon, chicken a la king, and bacon and tomato sandwich. Including cream of asparagus, potatoes, bread, dessert, and beverage, the salmon was $1.10, or about $14 in today’s money.