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Dinner menu from Chateau Lake Louise for 1 Jul. 1946 Canadian Pacific Railway Company. Canadian Pacific Hotels. Chateau Lake Louise Jul 1, 1946

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[)INNER
TABLE      D'HOTE
Pacific Fresh Crabmeat Cocktail     Celery and Radishes     Grapefruit Supreme, Mint Flavor
JUICES: Tomato Grapefruit Apple
Cream of Celery Consomme Dominion
FISH: Fried Fresh Maritime Scallops, Tartare Sauce
ENTREES: Omelette a la Reine
Combination Salad, Blufort Dressing
Mixed Grill Alexandra
Prime Alberta Beef Tenderloin, Mushroom Sauce
COLD BUFFET:
Assorted Cold Meats, Chef Salad
Seafood Salad with Fresh British Columbia Asparagus
VEGETABLES: Braised New Carrots
Green Beans Saute
POTATOES:      Mashed
SWEETS. French Tartlett
Boiled
Rissolee
Dominion Salad
Chocolate Custard
Coupe Canadian
FRUITS: Raw Apple Orange Sliced Orange Sliced Banana
Stewed Cherries Stewed Plums Watermelon Canteloupe
CHEESE: Ermite       Gouda Canadian      Oka       Canadian Cheddar       Rocky   Mountain
Tea
Coffee
Milk
i
!
$2.00       J
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B>>—»°—«*°-"»
3
ft
'«♦
TABLE   D'HOTE   MEALS
Breakfast  7.30-10a.m. Luncheon 12 -2.30p.m. Dinner  6 - 8.30 p.m*)
Delicious  Picnic  Lunches  made   up.    For  selection   and   price,   please   see   the   Head   Wctiter.
The  "TAVERN"  is situated below the Rotunda.
Open Daily Except  Sunday
<
*****^*^^<**<i*'*****^*'****i**'***^**^0*^^^^0**0*^^*'***^0**^**r*^**^*^*^*^
ANNOUNCEMENTS
•
MUSIC
In Main Dining Room from 7.00 P.M. to 8.00 P.M.
Frederic Morris, Baritone in the Lounge Room 8.30 p.m.
DANCING
In the Ballroom? every evening except Sunday.
MOXIE   WHITNEY AND HIS ORCHESTRA
■*■*&>
DOMINION DAY
A PUBLIC HOLI0AY APPOINTED TO
CELEBRATE THE BIRTHDAY OF THE
DOMINION OF CANADA, ON JULY 1, 1867
as follows; Not n
beverage, and not
any cereal.
Butter be serve
fast and luncheon
Maple   Syrup,   Coi
approximately 1 lb
GOVERNMENT
ONING REGULATIONS
Require that:
Meat be eliminated from all menus   each
Tuesday and Friday.
Sugar be served only on request and then
■ ore than   1 spoon   for   any
more  than   1   teaspoon for
5
d only on request at break-
only.    No   butter   will   be
served at dinner.
Preserves,     which   include Jams, Jellies,
Marmalades, Canned Fruits, Honey,   Molasses,
Svrup;    be   rationed   to
per person per   fortnight.
n
Therefore our oortions are based on quota
allowed. In two vreeks or longer guests are
required to surrender temporarily their food
ration books. These books should be left with
the Reception Clerk.
:
'
*
'
<
li*V»iAi**»^Viii>ft»i^V n'l^l
-ATTRACTIONS—
Hiking
Boating
Hiding
Canoeing
Trail Trips
Fishing
Swimming -4 Tennis — Concerts
Sight-Seeing      —      Dancing
THE INFORMATION
BUREAU
Is Located in
t\\e Lounge
Dinner a La Carte
if    Indicates Ready to Serve
HORS D OEUVRES
French  Hors d'oeuvres  80 Fresh  Domestic  Caviar   1.00 Radishes .25
Queen or Stuffed  Olives  '35 Fruit Cocktail .50 Celery  and  Olives  .35
Mixed  Pickles  30 Sliced Smoked Salmon 60 Canadian Sardines 40
Antipasto   65    Anchovies  Canape 60      Canape  Moscovite  90
Green Onions &  Radish  30 Dutch  Appetizer 30 Macedoine Fruit Cup 50
Pacific Fresh Crabmeat Cocktail 65     Celery and Radishes 35     Grapefruit Supreme, Mint Flavor 60
JUICES: Tomato 25c Grapefruit 25c Apple 25c
vSOUP
FISH
Cream of Celery 25
Fried Fresh Maritime  Scallops, Tartare Sauce 65
Consomme Dominion 25
ENTREES  and  ROASTS
Omelette a la Reine 65
Combination Salad, Blufort Dressing 75
Mixed Grill Alexandra 1.00
Prime Alberta Beef Tenderloin, Mushroom Sauce 1.00
COLD  BUFFET:
Assorted Cold Meats, Chef's Salad, 90
Seafood Salad with Fresh British Columbia Asparagus 90
CHEF'S SPECIAL - 15 minutes
YOUNG CHICKEN SAUTE LAKE LOUISE $2.00
Green Peas Mushroom Baked Tomato Potato Mignonette
VEGETABLES
POTATOES:
Braised New Carrots 25
Green Beans Saute 25
Mashed 20
Boiled 20
Rissolee 25
Dominion Salad
SWEETS
French Tartlett 25 Chocolate Custard 25
Coupe Canadian 40
FRUITS: Raw Apple 15c Orange 1 5c Sliced Orange   25c Sliced Banana   with Cream 25c
Stewed Fresh Cherries 35c Stewed Fresh Plums 35c Watermelon  25c Canteloupe   35c
CHEESE: Ermite 40c
Gouda  Canadian   25c Oka 25c
Rocky Mountain 25c
Canadian Cheddar  25c
IE A, COFFEE, MILK, ETC.
Tea or Coffee 2d     Demi Tasse   15     Posluni  Id
Individual   Bottle   Milk   15       buttermilk   15       Malted   Milk   25       Breai   15      Toast   2v>
Portions are prepared  for one person only.     hive cents per portion added for service  in  room* 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 Kentville, 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.

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