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Lunch menu from Chateau Lake Louise for 13 Jul. 1940 Canadian Pacific Railway Company. Canadian Pacific Hotels. Chateau Lake Louise Jul 13, 1940

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 A-A-A" ;■••*'"■'' kmm*,m- :A<A< •*'-v*r" *;?;• >...-A \ A La Carte Luncheon
-ft Indicates "Ready to Serve"
Green or Ripe Olives 35
Imported Sardines 76
Roquefort Stuffed Celery 50
Smoked Salmon 60
Tomato Juice 25
o
HORS D'OEUVRES
Fruit Cocktail 50 Grapefruit Supreme 60
Foie Gras with Truffle 1.50 Fresh Caviar 1.00
Rose Radishes 25 Spring Onions 25 Iced Celery 30
Filets of Anchovy in Oil 65 Hors d'Oeuvres Assorted 80
COCKTAILS - Crabmeat 65 Shrimp 65 Seafood 65
SOUPS
-ft Vegetable Soup, Fermiere 30; Cup 20 ^Consomme, Hot or Cold 30; Cup 20
FISH
^Grilled Lake Trout, Lemon Butter 75 Halibut Steak, Saute Mirabeau 75 (15 min)
Smoked Winnipeg Goldeyes, Hoteliere 75 [15 min]
ENTREES and ROASTS
ft-Chicken Livers and Mushroom Omelette 70 *Pork Chops. Fried Apples 75
ft-Boiled Turkey, Celery Sauce, Rice Timbale 90
ft-Avocado Pear and Crabmeat Salad Plate, French Dressing 75
^-Mayonnaise of Chicken with  Asparagus Tips, Duchess 75
-ft-Roast Leg of Young Lamb, Mint Sauce 75
Steak a la Minute, Parmentiere 90 [15 min]
I
CHEF'S SPECIAL - 20 minutes
SIRLOIN STEAK, LAKE LOUISE, 2.00
Baked Tomatoes, New Peas and Diced Potatoes
BUFFALO TENDERLOIN STEAK, PRINCESS, 2.00
Haricot Verts, Fresh Mushrooms, Asparagus Tips, Potatoes-Frites, Wine Sauce
VEGETABLES
String Beans 35 Green Peas 40 Cauliflower 35; with Hollandaise 50
Asparagus, Butter Sauce 50 Young Carrots in Butter 35 Sweet Corn 35
French String Beans 40 Stewed Tomatoes 35 Fresh Spinach 35 Petit Pois 40
POTATOES -       Boiled 20 Mashed 20       Long Branch 25 Fried 25   in Cream 80
COLD BUFFET
Sliced Chicken and Canadian Ham 1.00 Truffled Chicken Pate, Sliced Orange 90
Veal and Ham Pie, India Relish 80 Prime Ribs of Beef 90 Ox Tongue, Potato Salad 80
Sugar Cured Ham 80 Assorted Cuts 90, with Chicken 3.00
B.C. Salmon Mayonnaise, Sliced Tomato and Cucumber 80 Turkey or Chicken 1.00
SALADS
Waldorf 60 Combination 50 Shrimp 1.00 Fruit 65 Fresh Vegetable 60
Chicken 1.00 Crab 1.00 Alligator Pear 5; Asparagus Tips 60 Lettuce and Tomato 45
Sliced Tomatoes 35 Sliced Cucumbers 40 Heart of Lettuce 35 Lettuce and Cucumber 45
DRESSINGS - Roquefort 25 Russian 25 Thousand Island-25
SWEETS
ft-Apple Pie 25
^Vanilla Blanc Mange,
Assorted Petit Fours 35
Rainbow Parfait 45
Fruit Tartlet 25
ICE CREAMS - Vanilla
FRUITS
Grapefruit, (half) 30
Watermelon 30
Cantaloupe a la Mode 50
Melba 25
Charlotte Russe 35
Cup Custard 25
35
Strawberry 35
-ftCoffee Ice Cream 35
ftApricot Sherbet 30
Coupe Marron Glace 50       Mocha Cake 25
Apricot or Lemon Sherbet SO
Chocolate Eclair 25
Chocolate 35
Mocha 35
Apple 15 Orange 15 Banana 15 Cantaloupe 35
Grapes 35 Fresh Berries in Season with Cream 40
Sliced Peaches with (ream 40   ( ompote of Stewed Fresh bruit 40
Honey Dew or Casaba Melon 40
CHEESE
Swiss Gruyere 35 English Stilton 45 Cream Gruyere 40 Canadian Stilton 30
Trappist 40 Camembert 40 Canadian Kraft 30 Roquefort 50 Gorgonzola 45
Rocky Mountain Cream 35   Edam or Gouda Cheese 40   Bar le Due Jelly, (Red or White) 30
BEVERAGES
Tea 25         Coffee 25          Demi Tasse 15 Malted Milk 25         Postum 25         Ovaltine 30
Iced Tea or Coffee 25, Cocoa 30 Milk, (Indiv Bottle) 20
Kaffee Hag 30                Bread and Butter 15 Sanka Coffee 30                Buttermilk 15
Portions are prepared for one person only.    Five cents per portion added for service in rooms.
Foi other dishes see a la cat te menu.
Saturday, Jukrt.0 940
- •■-■
2
I
1   UNCHEON
TABLE   D'HOTE
Chilled Melon Tomato or Pineapple Juice Sliced Smoked Salmon
Pilchards Vinaigrette Celery and Radishes
fi
I *
Vegetable Soup, Fermiere
Consomme, Hot or Cold
Grilled Fresh Lake Trout, Lemon Butter
— Choice of—
Chicken Livers and Mushroom Omelette
Boiled Turkey, Celery Sauce, Rice Timbale
Pork Chops with Fried Apples
Avocado Pear and Crabmeat Salad Plate, French Dressing
Mayonnaise of Chicken with Asparagus Tips, Duchess
Roast Leg of Young Lamb, Mint Sauce
Steak a la Minute, Parmentiere (15 min)
Wax Beans in Butter       Creamed Fresh Spinach       Potatoes, Saute
Apple Pie
Watermelon
Vanilla Blanc Mange, Melba
Apricot Sherbet
Canadian Cheese and Crackers
Coffee Ice Cream
Tea
Coffee
Ovaltine
Milk
$1.50
•{.II—MM—llll—HU—UU—HII^— II
•un—■«—o.*»«
-CT iii iWMii.   «.«§»
Table d'Hote Meals:        Breakfast 7 to 10
Delicious Picnic Lunches made up.
Luncheon 12 to 2:30
Dinner 6 to 8:30
For selection and price, please see the Head Waiter.
Afternoon Tea Served Daily from 3:30 p.m to 4:30 p.m. in the Upper Lounge.
THE "TAVERN" is situated below the Rotunda. Open Daily except Sundays.
' r^*
'
A
ANNOUNCEMENTS
v
. i
MUSIC
In the Main Dining Room from 7:30 to 8:30 p.m.
Eric Tredwell, Baritone, in the Ballroom at 8:30 p.m.
DANCING
In the Ballroom every evening, except Sunday.
Jerry Fuller and His Orchestra.
<>
Swimming Pool Open Daily, 8:00 a.m. to 8:00 p.m.
i
, Your Host Across Canada
CANADIAN PACIFIC HOTELS
Hotels of Beauty and Efficiency   -    -   -   Noted for Comfort,
Service and Cuisine at Moderate Rates
*The Digby Pines Digby, N.S.
^Lakeside Inn Yarmouth, N.S.
Cornwallis Inn Kent ville, N.S.
* Algonquin Hotel   .   St. Andrews-by-the-Sea, N.B.
McAdam Hotel  . McAdam, N.B.
Chateau Frontenac Quebec, Que.
Royal York Hotel Toronto, Ont.
Royal Alexandra Hotel    .    .    . Winnipeg, Man.
Hotel Saskatchewan Regina, Sask.
Hotel Palliser . Calgary, Alta.
*Banff Springs Hotel    Banff, Alta.
*Chateau Lake Louise . . . Lake Louise, Alta.
*Emerald Lake Chalet Field, B.C.
Empress Hotei Victoria, B.C.
Hotel Vancouver   .    .    .    .    .     Vancouver, B.C.
[Operated by the Vancouver Hotel Co. Limited on
behalf of the Canadian Pacific Railway Company
and the Canadian National Railways.]
*These hotels are open in the Summer only.
CANADIAN
PACIFIC
mmd
) HOTELS      I
1
'WORLD'SI
f GREATEST 1
TRAVEL
, ft'ft'ftv

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