Today we have three different menus with nearly the same cover showing the painting of “An Indian Matron” by Nicholas de Grandmaison. We’ve previously seen a 1941 breakfast menu with this cover marked for the Dominion.

Click image to download a 971-KB PDF of this menu.

Our first menu today is an a la carte breakfast menu with a table d’hôte insert that, like the earlier example, is dated 1941 and marked for the Dominion. At first glance, it has a cover identical to the previous one, but a close look reveals that, instead of three thin lines on either side of the painting and the words “An Indian Matron” in Bodoni ultra bold, this one has an Art Nouveauish border and the words are in a script typeface. Continue reading →

This menu gives no explanation of what an Indian in Sioux regalia is doing at the Banff Springs Hotel, but of course, none is needed: that’s what the tourists, conditioned by cowboy-and-Indian movies, wanted to see. In fact, authentic Blackfeet Indian headdresses tended to be more of the “straight-up” variety.

Click image to download a 2.7-MB PDF of this menu.

This hotel menu offered a wide range of entrées and a la carte items, including such items as poached eggs on spinach Mornay, corn on the cob, and fresh lobster. Dated August 21, 1939, the menu also advertised a concert in the Alhambra Dining Room at 7, movie shorts in Mount Stephen Hall at 9, and dancing in the ballroom at 10. Continue reading →

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 →