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Room service dinner menu from Hotel Vancouver for 16 Apr. 1939 Canadian Pacific Railway Company. Canadian Pacific Hotels. Hotel Vancouver Apr 16, 1939

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 PAqiEie
Sunday, April 16, 1939
r
Room Service
HOTEL
»   Vancouver
ft»NCOUV£R. CAMA*A
♦ Indicates Dishes ready to serve
DINNER
RELISHES AND COCKTAILS
Ripe or Green Olives .30, Stuffed .40 Grapefruit Supreme .65
Pilchards Vinaigrette .45 Crabmeat or Shrimp Cocktail .65
Stuffed Celery .65
Chicken Broth .35
Cream of Tomato .25
Sardines .55
SOUPS
♦Onion au Gratin .35
FISH
Pickled Herring .45
♦Consomme .25
Clam Chowder .25
♦Cold Spring Salmon, Mayonnaise, Salad Varie .85
♦Whole Pacific Sole Saute, Cecilia .80
Grilled Red Spring Salmon with Tomato .80
Fried Chicken Halibut Steak, Tartar Sauce .80
Finnan Haddie Flakes and Shrimps, Delmonico .90
Steamed Little Neck Clams, Bellevue .80
ENTREES
♦Domestic Duck with Orange in Casserole, Bigarade .95
*Scalloped Beef Tenderloin Saute, Bordelaise 1.05
French Sardines on Heart of Lettuce, Egg and Tomato, Ravigotte .80
Breaded Escalope of Veal with Spaghetti, Caruso .80
Cartwheel Fruit Plate, Fantaisie .80
Grilled Spring Lamb Steak, Fried Onion Rings 1.05
Sweetbreads, St Germain 1.05 Steak Minute, Parmentier 1.15
SPECIAL   -   15 mins.   --   TO ORDER
Sugar Cured Ham Steak Fried in Honey 1.35
Fried Sweet Potato and Apple, New Peas
FROM THE GRILL
Fresh Mushrooms on Toast .95 Rump Steak 1.05
Veal Chop (1) .75   Half Chicken, Bacon,Americaine 1.05   Sausages .65
Lamb Chops (2) .90 Small Sirloin 1.15 Small Tenderloin 1.25
Filet Mignon 1.30 English Lamb Chop .95 Pork Chops (2) .75
Calfs Liver and Bacon .90 Ham Steak .90
ROAST
♦Prime Ribs of Choice Beef, Yorkshire Pudding 1.00
♦Milkfed Capon, Savory Dressing, Pan Gravy 1.05
COLD MEATS
Veal and Ham Pie .85        ♦Lamb and Ham .90
Ham .85        Roast Beef .90 Tongue 1.05
Assorted Cold Meats .90; with Chicken 1.05
Head Cheese .75
Chicken, Sliced .90
Pressed Beef .80
Potato Salad served with Cold Meats
SANDWICHES
Chicken       ... ... .55
Fried Egg [1] ... .30
Tomato        .. ... .40
Hot Roast Beef        ... .75
Tongue        ... .45
Club  65
Denver        ... ... .55
Club House ... .80
Roast Beef ...  55
Sardine .. ... .40
Ham ... ... .45
Ham and Egg ... .45
Cheese, Canadian     ... .30
Lettuce and Tomato ... .40
SHELLFISH
Crabmeat Cocktail    ... .65
Fresh Shrimp Cocktail .65
Fresh Crabmeat or
Shrimps Louie .95
Cracked Crab ... .75
Oysters Fried 75
Stewed in Milk .65
"   in Cream .75
SPECIAL SALADS
Blackstone ... ... .70
Lime Jelly, Hawaii   ... .65
Combination Fruit Plate .80
Waldorf        65
Chicken       ... ... .90
Shrimp        ... ... .90
Lobster       ... ... .90
Crabmeat    ... ... .90
Mixed Fruit... ... .70
Tomato Surprise       ... .75
Combination ... .55
Chatelaine   ... ... .60
Avocado with Shrimps .85
VEGETABLES
New Peas .45 Fresh Spinach .40
Beans .35 #Fresh Asparagus .45
Sweet Potatoes (any style) .35
Saute .30      New Boiled .30
Broccoli .40 Turnips .30 Carrots .35
Beets .35 New String Beans .45        ♦Cauliflower .40
Parsnips .35 Baked Tomato .40 Brussels Sprouts .40
POTATOES
♦New, Bataille .30
French Fried .30      Baked .30        au Gratin .35 Lyonnaise .30
CHEESE
Canadian: Stilton .25, Cottage .20    Roquefort .45       MacLaren's Cream Cheese .35    Camembert .40
English: Stilton .45, Cheddar .40 Gorgonzola .45 Trappist .35 Cream of Gruyere .45
Hotel Vancouver Cream Cheese, Red Currant Jelly .40;        -        -        -        with Bar-le-Duc Jelly .60
FRESH FRUIT
Baked Apple .25 Grapefruit (half) .30      B.C. Apple .15, Orange .20, Banana .20
Stewed: Rhubarb .30 Prunes .35 Figs .30 Pears .40, Peaches .40 Plums .45 Compote of Fresh Fruit .55
Apple Sauce .25 Grapes .45
DESSERTS
♦Punch Princesse Cake .25 ♦Cream Puff Chantilly .25
Apple Pie .25     ♦Apricot Jello .25      French Ice Cream (Vanilla, Strawberry, Coffee,^Chocolate.30)
Water Ice (Lemon, Orange, Raspberry) .25
Rice Pudding .25
Cup Custard .25
Coupe (any style) .35
Parfait (any style) .40
French Pastry .20
BEVERAGES
Tea with Cream or Milk .25, Double .40 Coffee with Cream or Milk .25, Double .40
Kaffee Hag .25            Sanka Coffee .25                    Chocolate or Cocoa .30 Demi Tasse .20
Ovaltine .25        Postum .30        Individual Bottle of Milk .20        Medically Certified Milk, Bottle .20
Bread and Butter .20                                    Whole Wheat Bread .20 Rye Bread .20
Bran Muffins .20             Scotch Oatcakes .20                        Zwieback .20 Vita Wheat 20
.-

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