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The Chung Collection

Dinner menu from the Hotel Vancouver for 2 Mar. 1962 Canadian Pacific Railway Company. Canadian Pacific Hotels. Hotel Vancouver Mar 2, 1962

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 DINNER MENU
The Price of the Main Course covers the Complete Meal
ya$4/i Gkaice o£ dpfietdgeb ok Scutfz
FRUIT COCKTAIL, ANISETTE
CELERY HEARTS and OLIVES
ESSENCE OF CELERY, CHEESE STRAW CHILLED VICHYSSOISE
DOMESTIC SARDINES, FIGARO
PACIFIC CLAM CHOWDER
CRISP GREEN SALAD and our special ROLL BASKET SERVED WITH EVERY MEAL
Setectiand &a% ^awn. Mam GauMe
GRILLED BRITISH COLUMBIA RAINBOW TROUT, MAITRE D'HOTEL  2.90
Brought fresh from mountain pools, served with Green String Beans
BAKED COMBINATION SEAFOOD IN CRABSHELL, MORNAY      3.00
Shrimp, Scallops and fresh Shellfish in Wine Sauce, served with Baby Carrots
SALMI OF BROME LAKE DUCKLING IN CASSEROLE, BIGARADE »  3.25
Breast meat braised in Orange Sauce, served with Baked Tomato
CHOICE SIRLOIN STEAK SAUTE MINUTE, AU POIVRE  3.90
Cooked to your liking after a pepper rub, served with Green String Beans
tftam tke QbiU ami datUde/ue
BROCHETTE OF LAMB WITH PEPPERS AND MUSHROOMS on SAFFRONED RICE  3.50
A Shish Kebab, Marinaded in Wine, served with Glazed Carrots
ROAST SUGAR-CURED YORK HAM, PINEAPPLE COMPOTE, SHERRY SAUCE  3.30
Glazed with Light Spices, served with Baked Parsleyed Tomato
OUR OWN ROAST PRIME RIBS OF BEEF, TRADITIONAL YORKSHIRE PUDDING  4.00
Carefully aged in our coolers, served with Rosebud Beets
A Baked Potato with Chives and Sour Cream
Above selections served with Whipped, Parsleyed or Lorette Potatoes
$mm tke Gold Bti^et
ASSORTED FRUIT SALAD WITH SUGARED GRAPES, ELSIE   2.60
A refreshing variety served with Cottage Cheese and Honey Dressing
SLICED NATIVE TURKEY AND BAKED HAM, CRANBERRY SAUCE  3.00
A cold dinner platter served with Potato Salad and Pickled Beets
SUPREME OF COLD RED SPRING SALMON, GARNI MAYONNAISE  3.00
British Columbias Best, served with Sliced Cucumbers
FRESH DUNGENESS CRAB ON SHREDDED LETTUCE LOUIS 3.25
The classic west coast dish, served with Tomato and Egg
4?0* tke Qtm/imet tke Gke^ fhcammendi
Tea
Supreme of Fruit, Kummel       or       Fresh Crab Cocktail
Celery Essence or Cream of Halibut Soup
CHARCOAL BROILED SIRLOIN STEAK, CHAMPIGNONS
A thick cut from top quality loin, cooked as you desire
Served with Vegetable Bouquetiere, Salad, and a Potato du Jour
Your Choice of Dessert
Our Own Blend of Coffee Freshly Ground Milk
$5.50
From Our Cellar to
Enhance Your Meal
ST. JULIEN
Per Glass       .65
Half Bottle .. 2.65
% GompJete ^am, ^bminf Plea&ute
STRAWBERRY SHORTCAKE
WHOLE FRESH APPLE or PEAR
LEMON SNOW PUDDING
TRAY OF FRENCH PASTRY
MAPLE WALNUT COUPE
ASSORTED CHEESE BOARD
TEA
HOTEL VANCOUVER
OUR OWN BLEND OF COFFEE FRESHLY GROUND
Reduced Portions at Half Price served to Children under 12
(one£ &dwa/vd &ewA,to>v£
MILK
FRIDAY, MARCH 2, 1962
• ■»
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