In 1937, the City of Portland route was served by the M-10001, a diminutive train that lacked a full-service kitchen. To make a virtue out of necessity, UP claimed that the truncated dinner menu offered on this train consisted of “French cuisine.” In fact, nothing was particularly French about it; crab a la Louie was first served in a San Francisco restaurant, and calling something “tranches au sauman Montpelier” (meaning slices of salmon served with anchovy butter) doesn’t change the fact that the salmon came from the Columbia River, not continental Europe.
Click image to download a 799-KB PDF of this menu.
The 1939 City of Los Angeles streamliner had a much larger kitchen, yet it still used a similarly small dinner menu with just three entrées. Instead of fillet mignon and breast & thighs of chicken, as on the City of Portland menu, this City of Los Angeles menu had “dinner steak,” sole, and breast of chicken. (I believe the salmon on the 1937 menu was an appetizer while the sole on the 1939 menu appears to be an entrée.) All of these meals cost $1.75, or about $30 in today’s money.
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By 1940, UP had dropped the French pretensions but still insisted that this was a “Continental” menu, meaning the continent of Europe. Still, except for the fact that a few of the items on the menu have French names (consomme printaniere, salmon a la meuniere), there isn’t anything particularly French or Continental about it. All of these menus added that “a variety of fish” was available in addition to the listed entrées, though it seems doubtful there was much variety if there was room for only two meat or poultry items.
Click image to download a 639-KB PDF of this menu.
While the 1940 menu is mine, the French cuisine menus are from the collection of historian Richard Engeman, who first posted them on his web site, Oregon Rediviva. He generously provided me with higher-resolution scans than the ones on his web site so I could pass them along to you.