It seems redundant to put a photo of a family being served lunch on the cover of a menu used in the same restaurant. Perhaps this menu cover was also used on Canadian Pacific dining cars, where it would make more sense as an advertisement for the Chateau.
Inside, the cyan-printed menu says it was for September 5. Since the Chateau’s kitchens were considerably larger than on a train, the menu was more extensive than in a dining car. The table d’hôte side has halibut, eggs and kippered herring, steak-and-kidney pie, creamed chicken and mushrooms, an English mutton chop, and three cold plates. The a la carte side offers halibut, salmon, lobster, sole, chicken Provencale, beef tenderloin, breast of capon, mutton chop, eggs benedict, and four cold entrées.
Instead of advertising CP’s Rocky Mountain resorts, as most on-board menus of that era did, the back of the menu just lists CP’s 15-1/2 hotels (the Hotel Vancouver was shared with CN). Although half the page was left as white space, no mention was made of bungalow camps. Perhaps the railway assumed that anyone who could afford to stay and eat lunch at the Chateau wouldn’t be interested in bungalow camps.