Here’s the lunch companion to yesterday’s breakfast menu and the previous Southern Railway dinner menu from 1970. Like the breakfast menu, this one offers at least one traditional Southern specialty. Also like the breakfast, this one has several entrées that appear on both the table d’hôte and a la carte menus.

Click image to download a 2.6-MB PDF of this menu.
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The four entrées on this menu are fish, chopped beef steak, ham, and cheese or ham omelet. The table d’hôte meals, which cost a dollar more ($6.50 in today’s money) than the a la carte entrées, came with juice or soup, veggies, salad, dessert, and beverage. One of the desserts, a lemon ice box pie, is arguably local as it was (and is) a signature dish at Clancy’s, a popular New Orleans restaurant that goes back to the 1940s.

We’ve seen a variation of this menu cover before on an early 1971 menu. That one was printed entirely in black ink on blue paper, while this one, which is dated October 1968, is printed in blue and green ink on white paper, which is much more striking. I don’t recognize all of the plants on the cover, but the one on the left is thyme and the one in the middle might be blueberries.

Click image to download a 1.6-MB PDF of this menu.
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Inside it is a little disappointing to find that the menu hardly changed in three years. Both menus offered meals centered around broiled fish, roast turkey, prime rib, omelet with tomatoes, and sirloin steak. Both offered the same vegetable accompaniments except the 1968 menu listed beets while 1971 had cauliflower. Both offered exactly the same desserts and pretty much the same a la carte items. The biggest differences other than the cauliflower were that the 1971 menu listed country sausage in place of country ham and that prices were 24 percent higher in 1971 than 1968, which is a lot considering that inflation in that time period was only about 15 percent.