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Dinner menu from Banff Springs Hotel for 14 May 1928 Canadian Pacific Railway Company. Canadian Pacific Hotels. Banff Springs Hotel May 14, 1928

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Special Hors d'Oeuvres LOO Salami Sausage 75 Tuna Fish Salad 75 Green Onions 30
Ripe or Green Olives 45 Crabmeat Cocktail 60 Terrine de Foie Gras 1.20
Fresh Caviar 1.10 Norweigian Sardines 50 French Sardines, per tin 65 Iced Celery 40
Anchovies in Oil 70 Shrimp Cocktail 60 Roquefort Stuffed Celery 75 Virginia Ham 90
Radishes 30 Canape Caviar (single) 85 Canape Anchovies 50
British   Columbia Smoked Salmon 70       Antipasto    1.00
Okanagan Fruit Cocktail   50
SOUPS
Cream Georgette   40
Consomme  Brunoise   35
FISH
Supreme of B.C. Salmon, Hollandaise   80
Grilled Lake Trout, Maitre d'Hotel   80
Filet of Ling Cod, Victoria    80
ENTREES
Braised Saddle of Lamb, Renaissance    1.10
Sirloin Steak, Minute, Sherry    1.10
Grilled Sweetbread, St. Germain    1.40
Cold Sliced Ham and Turkey, Tomato Salad    1.25
ROAST
Roast Stuffed Chicken au Cresson   1.50 , m- ''■
VEGETABLES
Boiled Onions 35     New Carrots 40    New Spinach 40     Cauliflower 50    New Cabbage   30
Stewed Tomatoes 50 Refugee Beans 35 Frerich Flageolet Beans 45
String Beans   40 June Peas 35 New Buttered Eeets 40 Succotash 30
Stewed Corn 40 Fried Tomatoes 50 French Peas 50
Potatoes— Boiled 15 Mashed or Baked   20      French Fried 25 Maitre d'Hotel     30
A u Gratin   30
Braised Celery au Jus    45
Potato' Croquettes   30
, Concerts im the Riverview Lounge :
Afternoon: From one to two o'clock. Evening at Seven o'clock
Bandits   tn tfje Pall :Eoom Co^igfjt at Mint 0ftlotk
Soda Fountain
is open ebery day
fritn
Seven in the morning
umil
MidfiighL
Special
S
(To Order   Fifteen Minutes)
Grilled Rainbow Trout,
Eauclaire . J 1.25
Filet Mignon,
Parisienne 1.50
Breast of Chicken,
Bow Falls 1.75
Loin Lamb Chops,
Casserole, Primeursl.25
Escalope  of Veal and
Spaghetti, Milanaise LOO
Banff Springs Saiad 1.00
Fruits Rafraichi 1.00
The
Soda Fountain and Tavern
are situated
on the Werrace
The Tavern w open from :
Seven  in the morning until
Ten in tke evening.
Saturday; until Nine O'clock.
Sunday Closed.
COLD BUFFET   SELECTIONS
Ribs of Beef   1.00 Pork   90 Lamb   90 Canadian Ham   90       Ox Tongue   80
Roast Chicken (half) 1.50 Head Cheese with Dill Pickles 90 B.C. Salmon 90
Corned Brisket of Beef 90 Assorted Cuts     L00. with Chicken      L25
Veal and Ham Pie 90 Galantine of Capon 1.00 Home-made Pate de Foie Gras 75
Potato Salad Served with all Cold Selections
SALADS
Cold Asparagus 60 Cold Slaw 40       Combination 65       Waldorf 75 Russian 65
Lettuce and Cucumber 60 Heart of Lettuce 50 Lettuce and Tomato 60
Dressings—  Mayonnaise 25    Roquefort 25   Thousand Islands 25    Chili Sauce 15
SWEETS
Parfait Nougatine 50       Charlotte Russe 45        Cold Rice Pudding 30
Cup Custard 30        Deep Canadian Apple Pie 40       Marron Glace 60
Napoleon 20       Macaroons 30    Meringue Glace 60     Petit   Fours 30
Coupe Bow Falls 60     Pound or Fruit Cake 30 Lady Fingers 30
Scotch Shortbread 20      Scotch Oatcake 15     Green Apple Pie 35    Nesselrode Pudding   60
Ice Cream —    Vanilla    40       Strawberry 40       Chocolate 40   Neapolitain 40   Coffee 40
Tutti Frutti   50
Orange and Lemon Sherbet 30
Bavarolse Chocolat   40 Coupe Cascade    60
Baked Alaska 80
Lillian Russell 60
French Pastry 20
Peach Melba 70
Sliced Bananas with Cream 30
Table Figs 40
FRUIT
Banana 15 Okanagan Apple 15      Orange 15
Nuts and Raisins 40       Dates 40
Preserved Fruit in Syrup-
Strawberries, Pineapple, Pears, Cherries, Peaches, Apricots, Plums, Figs, Ginger 40
CHEESE
Imported English Stilton 50
Rocky Mountain Cream Cheese 40      with Jelly   75       Kraft Canadian 35     Roquefort 50
Canadian Stilton 35   McLaren's Individual 40    Gruyere 45   Cammembert 45    Trappist 40
Tea with Milk 20; with Cream 25       Special Coffee 40       Milk 20
Fresh Buttermilk 15    Coffee, with Hot Milk 20;    with Cream   25
Postum 25    Individual Bottle of Milk 25
Bread and Butter 10    Raisin Bread 15 Bran Muffins 15    Rolls 10
For   Other Dishes Please See a la Carte Menu
Above    Portions    To    Be   Served   To   One   Person   Only
Five    Cents   the    Portion    Is   Added    For    Service    In    Rooms
Manlf Spring* special Cup : put $1.25, ©nart $2.50
* —
CANADIAN PACIFIC HOTELS
/
ALGONQUIN HOTEL,
ST. ANDREWS-BY-THE-SEA,  N.B.
McADAM HOTEL,
MCADAM JGt,*  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,
LAKE LOU8SE,  ALTA.
EMERALD LAKE CHALET,, '
Field, B.C.
SICAMOUS HOTEL,
SICAMOUS,  B.C.
HOTEL VANCOUVER,
VANCOUVER,   B.C.
EMPRESS HOTEL,
VICTORIA.  B.C.
.-   -   ■■%
#p>-

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