Atlantic Coast Line Florida Special Menus

Posted on by November 4, 2019
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Here are two more menus from the Ira Silverman Collection. These were used on the Florida Special, a winter-only all-Pullman train (in contrast to the Champion that initially was coach-only but later added sleeping cars). Like the Champion, the Florida Special went from New York (over the Pennsylvania) to Jacksonville, continuing to Miami over the Florida East Coast with a section (in some years) going to Tampa.

Click image to download a 434-KB PDF of this menu.

First we have a breakfast menu showing speed boats in the cover photo. The cover also notes that 1963 was the Florida Special‘s 75th anniversary, having made its first run in 1888. (However, it didn’t run during some of the war years.) This menu offers the usual breakfast dishes; “North Carolina country ham and eggs” cost 25 cents more than regular ham and eggs, and hominy grits are also on the menu, but otherwise most items could be found on a dining car breakfast anywhere in the country. Continue reading →

Atlantic Coast Line Champion Menus

Posted on by November 4, 2019
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Ira Silverman is a railfan who actually rode the trains whose menus he collected. He later donated 238 of those menus to the Northwestern University library. I’m posting a few here to fill out the Atlantic Coast Line series of photo menus from the 1960s.

Click image to download a 450-KB PDF of this menu.

The first one shows what is presumably Miami Beach — the menus lack any caption. This is a 1963 dinner menu used on the West Coast Champion (which went to Tampa). In addition to an extensive a la carte section, it offered a shrimp platter with hush puppies, French fries, cole slaw, rolls, and a beverage for $2.55 ($21.50 today); a club steak platter with French fries, bread, salad, and beverage for $3.45 ($29 today); and five table d’hôte dinners ranging from broiled fish for $2.75 ($23.00 today) to sirloin steak for $5.25 ($44.00 today), any of which came with soup, salad, vegetables, bread, dessert, and beverage. Continue reading →

West Coast Champion Dinner Menu

Posted on by November 2, 2019
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While the Florida Special, whose menus were presented here yesterday and the day before, was a winter-only train, by 1966 Atlantic Coast Line’s premiere year-found train was the Champion. Initially a coach-only streamliner, by 1941 ACL added heavyweight Pullmans.

Click image to download a 1.5-MB PDF of this menu.

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Florida Special Lunch Menu

Posted on by November 2, 2019
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Like yesterday’s breakfast menu, this lunch menu was also used in 1966 on the Florida Special. This was a winter-only train and, although fully streamlined in 1949, depended on cars from other railroads whose patronage declined in the winter to fill out its consist.

Click image to download a 1.5-MB PDF of this menu.
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The first-class nature of the train may be reflected in the range of offerings on the menu. Full meals included crab meat au gratin, cold prime ribs of beef, turkey Mexican style, and a western omelette. The a la carte side had nine main entrées, some of which came with enough side dishes to make them a full meal. An example is the fillet of fish with potatoes, tomatoes, bread, and beverage. A rather hearty salad was made up of fruit, ham, turkey, cheese, eggs, and greens and came with bread, beverage, and dessert. Again, multiply prices by 8.5 to get today’s dollars.

Atlantic Coast Line Breakfast Menu

Posted on by January 21, 2020
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This menu was used on the Florida Special, a winter-only, all-Pullman train that connected New York City with Miami. With a name dating back to the nineteenth century, the train was Dieselized in 1940, streamlined in 1949, and remained popular up to Amtrak.

Click image to download a 1.3-MB PDF of this menu.

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Southern Pacific Menu Series

Posted on by July 17, 2020
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Southern Pacific probably had menu series before 1933, but the earliest I have date to around that year. Many SP menus were flimsier and smaller that those used on other western railroads. Exceptions were the Icon series, the 49er series (which was as much a UP series as an SP series), and the Audubon series.

Aside from the 49er series, the series shown here exclude the menus used on the various Chicago-San Francisco trains that that I’ve shown with Union Pacific menus. Also excluded are the Chicago-Los Angeles Golden State menus as these all had a nearly identical cover and therefore don’t count as a series.

Brochure Series

These menus folded into thirds like a brochure and was printed on flimsy paper. One side had the front cover, a back cover ad for some train or destination, and an inside flap showing an SP locomotive or sight. The other side had the menu with table d’hôte in the middle, a la carte on the left side, and beverages on the right. Continue reading →

Golden State 1966 Dinner Menu

Posted on by November 1, 2019
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We’ve previously seen a dinner menu for the Golden State Limited from about 1940 and one for the (the word “limited” was dropped from the train’s name after World War II) from 1955. This one has the same logo on the cover, though it is slightly simplified as the veins in the leaves no longer appear.

Click image to download an 848-KB PDF of this menu.
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Although the Golden State was not as popular as the Super Chief or City of Los Angeles, and passenger trains in general had lost favor with the Southern Pacific (whose commissary produced this menu), the menu was still fairly elegant, albeit expensive. The main entrées on both the table d’hôte and a la carte sides were fried oysters, Cornish game hen, and a lamb-vegetable casserole. The game hen was $3.50 (about $28 today) a la carte and $4.75 (about $37.50 today) as a complete meal. The a la carte side also offered a charcoal-broiled sirloin steak for $4.75, but all side dishes except bread and beverage were extra.

1966 Lark Dinner Menu

Posted on by November 1, 2019
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For most of its history, the San Francisco-Los Angeles Lark left its respective terminals at 9 pm and arrived at the other end at 9 am. That didn’t leave much time for dinner, yet the train carried a massive, three-unit articulated car, with one unit used as a kitchen, one for dining, and one as a lounge.

Click image to download a 414-KB PDF of this menu.

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SP Lark Breakfast Menus

Posted on by November 1, 2019
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The San Francisco-Los Angeles Lark was originally an all-Pullman train providing overnight service. By 1948, when the menu below was issued, it had been completely streamlined and ran on a twelve-hour schedule — 9 pm to 9 am — between the two cities.

Click image to download a 655-KB PDF of this menu.

This menu is from the New York Public Library, which has more than 17,000 menus in its collection including more than 75 from Southern Pacific. I’m presenting here mainly to contrast it with the 1965 Lark breakfast menu below. Continue reading →

Sunset Limited 1964 Lunch Menu

Posted on by November 1, 2019
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This menu card was issued the same year as yesterday’s breakfast folder and suggests that in the mid-1960s Southern Pacific used the fancy folding menus only for breakfast and dinner, even on its premiere train. Of course, just four years later the railroad eliminated the sleeping cars and replaced the diner with an automat car.

Click image to download a 572-KB PDF of this menu.

This card offers five full meals and managed to squeeze in an extensive a la carte listing. The least-expensive meal, a hot turkey sandwich, was $1.75, or about $12.50 today. The most expensive meal — a sirloin steak sandwich with onion rings and potatoes — was $2.75, or almost $23 today. On the a la carte section, two lamb chops were $3.25, or about $27 today. A plain hamburger was $1.25, or more than $10 today. Continue reading →