In 1939, Canadian Pacific issued a poster advertising skiing in Quebec featuring what appears to be a studio photo (there’s no trace of snow anywhere) of a woman with ski goggles and ski poles. Someone then overlaid a version of that photo that was so heavily touched up that it no longer looks like a photo on top of a photo of Chateau Frontenac for this menu. The menu is undated but is probably from 1939 or 1940.

Click image to download a 691-KB PDF of this menu.
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The back of the menu tells people they can “learn parallel skiing at Lac Beauport” while they “live at the Chateau Frontenac.” “The new parallel technique,” says the menu, was “perfected at the Chateau Frontenac Ski-Hawk School, headed by Swiss ski maestro Fritz Loosli.” According to Wikipedia, parallel skiing was invented in the 1930s by Austrian skier Anton Seelos, which enabled him to win the World Championship in slalom skiing in 1933.

The hotel depicted on the cover of this menu was the second to be named Hotel Vancouver. It opened in 1916 and was replaced by the current Hotel Vancouver in 1939. However, this undated dinner menu is even older than that, as the back lists, among other Canadian Pacific hotels, Place Viger, CP’s Montreal hotel that still exists but was closed as a hotel in 1935. I’d date the menu somewhere between 1931 and 1934.

Click image to download a 1.2-MB PDF of this menu.
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The unpriced menu offered deep sea cod, ox tongue, cheese omelette, curried prawns, roast chicken, prime ribs, and haunch of mutton. Desserts included marmalade pudding, Boston creme pie, compote of apricots, banana shortcake, fresh fruit, nuts and raisins, “assorted cake,” “imported roquefort and Canadian cheese” with salted crackers, and Princess ice cream. The last is probably a reference to the Princess steamships, a tiny image of one of which is depicted on the menu page, which otherwise gives no indication of which steamship used this particular menu.

These two large (9″x12″) menus were used in the Chateau Frontenac, Canadian Pacific’s Quebec City hotel. This first is an eight-page lunch menu, whose inside front covers have photos showing tobogganing and skiing (or ski-ing, as the Canadian Pacific spelled it in 1937) near the hotel. Despite these photos, the menu is dated July 18.

Click image to download a 5.0-MB PDF of this menu.

Inside, the stapled-in menu has a la carte items in English on the left and French on the right. The lists included 14 hors d’oeuvres, four soups, three kinds of fish, lobster, filet mignon, and six other entrées. Also listed were nine salads, three dozen desserts, and a large variety of cold soups, sandwiches, and other “warm weather suggestions.” Continue reading →

The cover painting of this menu is signed “L. Richmond,” which refers to Leonard Richmond (1889-1965), a British artist who painted trains and ocean liners for Canadian Pacific, though he preferred to do landscapes like this one when he was painting on his own. He also wrote a series of art instruction books on oils, water colors, pastels, landscapes, and more.

Click image to download a 1.5-MB PDF of this menu.
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The inside of this menu is decorated with poppies (the signature flower in the Chateau’s gardens) and small drawings of people engaged in lively activities in and near the Chateau. The table d’hôte side of the menu offered seven different entrées, including duckling, curried eggs, and chicken pate. A complete meal with any of these entrées was $2 (about US$27.50 today). All of the entrées also appeared on the a la carte side along with several kinds of fish, “minute steak saute, Lake Louise,” and cold meats.

Yesterday we viewed several menus from the Chung collection that featured charcoal (or possibly pencil) drawings on the cover. A couple of them had several vertical bars in the lower righthand corner, but the one showing the Chateau Frontenac did not. Here’s a menu from my collection showing the same image of the Chateau but with the vertical bars in the lower right corner.

Click image to download a 1.3-MB PDF of this menu.
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So what do the vertical bars mean? This particular menu was used on an Alaska service steamship. Other vertical-bar menus were used on CP oceanliners and in CP hotels. Though I haven’t seen any used on a dining car, it’s not out of the question. This particular menu is undated, but all of the vertical-bar menus I’ve seen that have dates are from 1936 or later. However, I’ve seen charcoal-drawing menus without vertical bars that are also dated after 1936. This will remain a mystery until we find more examples of this menu series.