Dated January 1958, this menu offers a pretty wide selection of meals. The table d’hôte side has four entrées: prime rib, veal cutlets, baked salmon, and chicken a la king. With appetizers, soup, potatoes, vegetable, bread, dessert, and beverage, these meals are all $2.95 (about $25 in today’s dollars) except the prime rib which is $3.25 (about $27 today). There is also a “plate dinner,” which is a “chef’s suggestion” or ham or cheese omelet, with potatoes, vegetable, bread, dessert, and beverage for $1.95 (about $16 today). I wonder what the chef suggested.
Click image to download an 2.0-MB PDF of this menu.
Entrées on the a la carte side include omelets, lamb chops, eggs, sirloin steak, veal, roast beef, chicken a la king, and sardines. There are also soups, vegetables, salads, samdwiches, breads, and desserts. All by itself, the sirloin steak is $3, or about $25 today.
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