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Dinner menu from the Empress Hotel for 28 Sept. 1927 Canadian Pacific Railway Company. Canadian Pacific Hotels. The Empress Hotel Sep 28, 1927

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Array f
EMPRESS HOTEL
Victoria B.C. sy^^HH^HHHHHM^^
DINNER^,
^^&^k^k^kS!k^L
HEAVY   TYPE   SIGNIFIES   READY   TO   SERVE
HORS  D'OEUVRES
Esquimalt Oysters on Half Shell 60 Olympia Oyster Cocktail 60
Iced Celery 35 Roquefort Stuffed Celery 50 Crab Cocktail 50 Green Onions 20
French Sardines, tin  60       Smoked  Salmon  40 Antipasto 75 Ripe or Green Olives 30
Canape Caviar 75
B'rait Cocktail 60
SOUP
CONSOMME BRUNOISE   30 CREAM OF CUCUMBER DORIA   30
CHICKEN BROTH   30 TOMATO BOUILLON   35 OYSTER STEW IN CREAM   80, IN MILK   70
FISH
BOILED B.C. SALMON, HOLLANDAISE SAUCE   70 FRIED WHOLE SOLE COLBERT   70
CASSOLETTE OF SEA FOOD THERMIDOR    1.00
COLD SALMON WITH SLICED CUCUMBER MAYONNAISE   75 CRACKED CRAB WITH RUSSIAN DRESSING   65
ENTREES
BOILED HAUNCH OF LAMB BRITANNIA   90
MIGNON OF BEEF. BRENAISE SAUCE    1.50
FRIED HALF CHICKEN WITH CANDIED SWEET POTATOES    1.50
GRENADINE OF VEAL SAUTE WITH MUSHROOMS   90
APPLE FRITTERS WITH HOT MAPLE SYRUP   50
ROAST
ROAST YOUNG TOM TURKEY, CELERY & RAISIN STUFFING, CRANBERRY SAUCE
1.25
COLD    MEATS
Tongue 75 Lamb 80 Ham 80 Roast Beef 80 Pressed Beef, Beet Salad 70
Assorted Cold Meats 90, with Chicken 1.25 Veal & Ham Pie, Potato Salad 80
Head Cheese with Dill Pickles 80 Galantine of Capon, Orange Salad 90
Empress
specials
Minute Steak, Saute
Primrose   l.OO
10 mins. Crabflakes
Maryland  l.OO
SALADS
Mixed 60       Chicken 1.00       Beet 40       Sliced Tomatoes 35       Heart of Lettuce & Pickled Eggs 45       Fruit 65
Dressing—     Mayonnaise 15       Russian 25       Roquefort 30
SWEETS
SAXON PUDDING   25 PARFAIT NOUGATINE   40
Cold Rice Pudding 30 French Pastry 20 Cup Custard 25
ICE CREAM— Vanilla, Chocolate, Strawberry, or Moka 35       Raspberry Water Ice 25
FRUIT
Fresh Plums 35 Half Cantaloupe 35       Water Melon 35       Casaba Melon 35
2 Peaches 35 2 Pears 40 Banana 15 Compote of Fruit 60
Okanagan Apple 10,    Baked 20,    with Cream 25,    Stewed 25,    Sauce 30
Canadian   Stilton 25
CHEESE
Imported Gorgonzola 40 MacLaren's 25 Imp. Roquefort 40 Trappist 25
Camembert 35 Swiss 40
EMPRESS CREAM CHEESE & GRAPE JELLY   35
Tea with Milk 20, with Cream 25       Demi Tasse 15, with Cream 20       Coffee with Hot Milk 20, with Cream 25
Individual Bottle Milk 15 Malted Milk 25
SPECIAL CERTIFIED JERSEY MILK   15
Brown or White Bread & Butter 10       Whole Wheat Bread 10       Raisin Bread   10
Scotch Oat Cakes 10       Bran Muffins 10       Corn Muffins 10
g^£H*-
SINGLE   PORTION   SERVED   TO   ONE   PERSON   ONLY
AN   ADDITIONAL   CHARGE   OF   5c.   PER   PORTION    IS   MADE   FOR   SERVICE   IN    ROOMS
SERVED    FROM    THE    MAIN    DINING    ROOM    MENU   ONLY
VEGETABLES
FRIED EGG PLANT   40 FRESH SPINACH   35 SWEET CORN ON COB   35
Cauliflower 40 Stewed Corn 35 Buttered Beets 35 Vegetable Marrow 35 Boiled Onions 30
Fried Parsnips 35 New Carrots Vichy 35 Stuffed Green Peppers 45 Canadian Peas 40
Canadian String Beans 40
VANCOUVER ISLAND POTATOES
Baked 15 Mashed 20 Hashed Brown 25 Boiled 15, in Cream 35 Rissole 25 Persille 30
SWEET POTATOES
Fried 30 Southern Style 40 Grilled 35
SEPTEMBER 28, 1927
£HTK3F-nf*3H_^^
^T CANADIAN  PACIFIC   HOTELS
Algonquin Hotel,
St. Andrews-by-the-Sea, N.B.
McAdam Hotel, •
McAdam Jet., N.B.
Chateau Frontenac,
Quebec, Que.
Place Viger Hotel,
Montreal, Que.
Royal Alexandra Hotel,
Winnipeg, Man.
Hotel Saskatchewan,
Regina, Sask.
Hotel Palliser,
Calgary, Alta.
Banff Springs Hotel,
Banff, Alta.
Chateau Lake Louise,
LaJce Louise, Alta.
Emerald Lake Chalet,
Field, B.C.
Sicamous Hotel,
Sicamous, B.C.
Hotel Vancouver,
Vancouver,  B.C.
Empress Hotel,
Victoria, B.C.
-*rs*&

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