Here’s a beautiful, if somewhat aged, menu advertising Canadian Pacific’s Alaska steamship service. This 1931 breakfast menu wasn’t used on the ship, however; it was for a special train carrying the “second annual coast to coast tour” sponsored by the Rural New Yorker, a magazine for farmers in the northeastern United States. In the 1930s it had well over 250,000 subscribers.

Click image to download a 2.0-MB PDF of this menu.

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This mid-day menu used on the Dominion shows the Empress Hotel in Victoria on the front cover, and a dozen different Canadian Pacific hotels (one of them being the Empress) on the back cover. The Dominion began operating in 1931. This menu can’t be much later than that as the front cover refers to “a young people who fifty years ago dreamed of transforming a virgin wilderness into a nation.” This probably refers to the year Canadian Pacific construction began (1881).

Click image to download a 2.5-MB PDF of this menu.
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Both sides of this menu are a la carte, and it includes an extensive list of hot and cold entrées, among which are Pacific Coast fish, baked stuffed tomatoes, boiled ox tongue, and a pot of baked beans. Among the beverages are “Fleischmann’s yeast, 10 cents per cake.” Why would anyone want to drink yeast? According to one source, it allows people to drink more alcohol without getting drunk.

Contrary to the implication of the cover, the Chateau St. Louis was not a Canadian Pacific hotel somewhere in Quebec but was the governor’s house in what is now Quebec City when Quebec was known as New France. Originally built in 1647 and rebuilt in 1700, it burned to the ground in 1834 and in 1892 it became the site of the Chateau Frontenac (pictured lower left), named after New France governor Louis de Buade de Frontenac who once lived in the Chateau St. Louis.

Click image to download a 1.5-MB PDF of this menu.
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This 1927 lunch menu was used on the exclusive Trans-Canada Limited, which Canadian Pacific bragged had the longest route of any all-Pullman train in the world. Everything on the menu was a la carte, including a crab cocktail for 25 cents, broiled salmon, halibut, or cod for 65 cents, and buffalo steaks for $1.50. Multiplying prices by 11 to get today’s U.S. dollars suggests that these prices were actually quite reasonable.