Red, white, and blue are the colors of the American flag. But they were also the colors of the Canadian flag, which incorporated the British union jack, before 1965. For those Canadians who felt they owed more allegiance to France than to England, they are also the colors of the French flag.

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About the time these menus were issued, CN also adopted a “red, white and blue” fare plan, an early form of what the airlines call yield management today, in order to entice travelers back to the trains. I suspect that is what the colors of these menus are referring to. Unfortunately, the 45-degree angle makes me think more of a barber shop than a restaurant. Continue reading →

The color photo on this menu features totem poles in Wrangell, Alaska, a scene that was also covered on one of the color painting menus. The back cover doesn’t advertise Jasper but instead has a photo of Percé Rock on Quebec’s Gaspé peninsula. This rock was visible from CN trains and more recently from VIA trains, but that train was cancelled a few years ago.

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This menu is dated one day later than yesterday’s, so they must have been used on the same trip. The meal looks equally fattening, with salmon for the fish course, chicken, veal, pork chop, or turkey for the main course, and French pastries or cream puffs among six different desserts.

Here’s a Jasper Lodge dinner menu whose cover photo we haven’t seen before. It shows the lounge of the Jasper Park Lodge, “a nice place to relax.” The Northwest Indian art over the fireplace is nice, but the rest of it looks right out of the 1950s. No wonder, it’s dated July 16, 1958.

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The unpriced menu offers eight different entrées, including eggs, sole, chicken breast, sirloin steak, ham steak, capon, veal and ham pie, and combination salad. Desserts include chocolate cream pie, raspberry shortcake, coupe pear Helene, blueberries a la mode, and Bluefort cheese with crackers. The pear Helene looks good to me: both healthy and chocolate.

This menu has the same photo that was on a 1951 menu shown here a few days ago. It was tucked into yesterday’s 1955 Jasper Park booklet, so must have been collected by the same traveler.

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The 1955 menu has one more course than the 1951 menus, though it is only celery, radishes, and mixed olives. This was followed by fruit or juice; soup; the main course; salad; dessert; a cheese board; and beverage. In addition to potatoes and vegetables, the main course included a choice of eight entrées with appetizing names such as “Broiled Fresh Halibut Steak, Cole Slaw Mexicaine” and “Fruit Plate Chantilly, Buttered Brown Bread.” Chantilly (a flavored whipped cream) also came on one of the desserts, a pear pie. Other desserts were mocha cake, frozen puff with chocolate sauce, and peach Melba.