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Dinner menu for Hotel Vancouver for 13 Jul. 1930 Canadian Pacific Railway Company. Canadian Pacific Hotels. Hotel Vancouver Jul 13, 1930

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Array WORLDWIDE in scope, international in
activities, the Canadian Pacific is pre-
eminently the expression of a progressive
nation's character.
Canadian Pacific rails extend from the Atlantic to the Pacific Ocean, webbing prairies and
mountains, reaching out to cities, farms, forests,
ranches and mines scattered over a million
square miles.
Stupendous record in steel of the daring and genius
of a young people who fifty years ago dreamed of
transforming a virgin wilderness into a nation—■
and made their dream come true.
Canadian Pacific Steamships, on all
seas—Canadian Pacific Telegraphs, carrying
messages to world's end and back—Canadian
Pacific Express, trusted bearer of goods to the
farthest places, with money-orders of worldwide currency—Canadian Pacific Hotels, with
guests from all the continents.
Gigantic symbol of the vision, enterprise and spirit or the people or Canada.
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tuner
Menu
HORS D'OEUVRES
Tomato Juice 25 Tomato Juice Cocktail 25 Sauerkraut Juice 20
Hors d'Oeuvres Varies 80 Anchovies in Oil 45 Rolled Filet of Anchovies with Capers 45
Canape of Anchovy (single) 50     Smoked Salmon, in Slices 50     Antipasto 60      Salami 55
Canape of Imported Caviar (single) 80     Imported Caviar 1.50     Ripe or Green Olives 25
Stuffed Olives 35       Fruit Cocktail 55 Salted Almonds 35      Celery 35
Radishes 20        Roquefort Stuffed Celery 55        Green Onions 25
Filet of Mackerel in Oil 50 French Sardines in Oil 50 Smoked Norwegian Sardines 50
SHELLFISH
Little Neck Clams on half shell 40    Steamed 55 Shrimps in Shell 45        Shrimp Cocktail 50
Crab, Louie 1.00 Crab Cocktail 50 Cracked Crab 60 Ravigotte Sauce 20
Croute-au-Pot 30
Clam Broth 30
SOUP
Cream of Tomatoes, Florence 30
Chicken Broth with Rice 40 Cream of Tomatoes 30 Celery Bouillon 30
SOUPS  TO   ORDER
Green Turtle 50 Mock Turtle 30 Chicken Okra 30 Chicken Gumbo 30
Julienne 30     Puree, Mongole 30      Puree of Canadian Peas 30     Tomato Broth 30
FISH
Boiled Salmon, Sauce Mousseline 70 * Scallops Saute, Meuniere, on Toast 75
•Fried Lancette of Turbotine, Sauce Tartare 75 * Grilled Shad and Roe with Bacon 90
* Filet of Lemon Sole, Florentine 75
ENTREES
Sweetbreads, Montebello 1.15 Lamb Tenderloin Saute, Primeur 90
* Grilled Squab Chicken (whole), Vancouver 1.75 * Fresh Mushrooms in Double Cream 1.25
Vegetable Dinner with Poached Egg 90
FROM THE GRILL—To Order
Small Tenderloin 1.25        Double Tenderloin 2.25 Small Sirloin 1.10        Double Sirloin 2.20
(From Government Graded "Choice" Western Canadian Beef)
Lamb Chops (two) 85 Spring Chicken (half) 1.25
ROAST
Young Capon with Sage Dressing, Bread Sauce 1.10
Prime Ribs of Beef au Jus, Horseradish 80
(From Government Graded "Choice" Western Canadian Beef)
VEGETABLES
Fresh String Beans 50     New Peas 50     Fresh Asparagus 65     Asparagus Tips 50     Spinach 30
Young Carrots 40    Young Turnips 35    Young Beets 30    Early June Peas 30    Cauliflower 35
Californian Asparagus 65      Stewed Corn 30      Grilled Tomatoes 40      Succotash 30
French String Beans 35 French Flageolets 30
Vancouver Potatoes—Boiled 20    Baked 25   Mashed 25    Croquette 25    O'Brien 25    Persillees 25
Au Gratin 30     In Cream 30    French Fried 25    Saute 20     Lyonnaise 25     Hashed Browned 25
New Potatoes — Boiled 30     In Cream 35      Rissolees 35     Persillees 35
S
HOTEL VANCOUVER SPECIALS   - -    To Order
Filet Mignon, Cherron $1.50 Grilled Spring Chicken (half), Vancouver $1.50
Noisette of Lamb, Rossini 85 Heart of Palm Tree, Thousand Island Dressing 90
-.»■^fci ■»■
Dinner Dance in Spanish Grill 6.30 to 9 p. m., Saturdays 6.30 to 8.30 p. m.      No cover charge.
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POTATO   SALAD   SERVED   WITH   COLD   SELECTIONS   10c   EXTRA
Chicken Pie, Salade Seville 90
Iced Tea with Lemon 25 Iced Coffee 25
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Caramel Cream 25       Scotch Shortbread 20
I CHEESE
j Canadian: Stilton, Goldenloaf, Cheddar, Cottage 25     McLaren's Imperial 25    English Stilton 35
5 Imported Camembert 35 Swiss Gruyere 35 Individual Cream of Gruyere 35
Gorgonzola 40     Imported Roquefort 40     Trappist 30     Bar-le-Duc Jelly 45
Supper Dance in Spanish Grill on Saturdays only.      Dancing 9 to 12 p.m.      Cover charge $1.00
Service a la Carte.      -:-       Wendelle Daury and Spanish Grill Orchestra.
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I . • Seasonable and Cold Suggestions • . j
t Fruit Cocktail 55 Supreme of Grapefruit 60 f
( Consomme 30 Chicken Gumbo 30 Tomato Bouillon 30 {
J Fraser River Salmon with Sliced Cucumbers and Tomatoes, Mayonnaise Sauce 75 7
5 Boundary Bay Crab Flakes in Shell, Ravigotte 90 )
Breast of Chicken, Mountaineer 1.40      Assorted Cuts 85 - with Chicken 1.00     Spring Lamb 70
Ham 75     Sliced Chicken 1.25     Galantine of Capon 85     Home-made Terrine of Foie Gras 75
Prime Ribs of Beef 80 (From Government Graded "Choice" Western Canadian Beef)
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I Veal and Ham Pie 75     Smoked Ox-tongue 70      Home-made Headcheese 75 (
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SALADS
Heart of Lettuce 45       Sliced Tomato 45       Lettuce and Tomato 45        Watercress and Egg 45
Chicken 90     Slaw 35     Stuffed Tomato with Chicken Salad, Shrimps or Crabmeat 1.00
Crab 1.00       Shrimp 90       Potato Salad 35      Special Dressing 20     Chili Sauce 15
( Combination 60 Fruit Salad, Whipped Cream 60 (
I SWEETS |
5 Deep Fresh Raspberry Pie 20 ; with Cream 30        Pineapple Jelly 25 Strawberry Shortcake 45 (
I Coupe, Red Chief 50 Stewed Rhubarb 35 j
Fresh Strawberries :—With Cream 40      Tartlet 20      Shortcake 45     * Old Fashion 45      Melba 45 )
A la Mode 40 with Orange Sherbet 40
•Meringue Glacee 45        Nesselrode Pudding 45       * Walnut Parfait 40       *Pear Melba 50
( *Charlotte Russe 45        Cold Rice Pudding 25        Coffee Jelly 25 Biscuit Tortoni 35
f French Ice Cream .35 (Vanilla, Coffee, Strawberry, Chocolate)        Neapolitan 35
j Sherbets .25   (Raspberry, Orange, Lemon)
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SWEETS /
Old Fashion Deep Apple Pie with Cheese 25 Fresh Apple Pie 20 Cup Custard 25 /
J French Pastry 20        Assorted Cakes 20       Plain or Fruit Cake 20       Cream Puff 20 5
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FRESH FRUIT
Okanagan Apple 10   -   Baked 15   -  with Cream 25   -   Sauce 25 Orange 15 Pears 15
Fresh Raspberries with Cream 40 Fresh Strawberries with Cream 40 Grapefruit, half 25
[ Watermelon 30      Casaba Melon 40       Honey dew Melon 50       Cantaloupe, half 40 (
) Cherries 40 Banana 15 Compote of Fresh Fruit 50 )
Preserved — Peaches 35       Apricots 35     Pineapple 35     Ginger 35     Figs 40    Raspberries 35
Strawberries 35      Royal Anne Cherries 35      Nuts and Raisins 35      Compote of Fruit 60
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TEA, COFFEE, ETC.
Ceylon, Orange Pekoe, Green or Oolong Tea with Milk 20; with Cream 25
Special Darjeeling Tea 25    Coffee with Hot Milk 20; with Cream 25    Demi Tasse 15; with Cream 20
Chocolate or Cocoa 25 Individual Bottle Milk 15        Glass Milk, Half Cream 25
I ^ Cream 35 Buttermilk 15 Ovaltine 20 j
)    v        Bread and Butter 15 Whole Wheat Bread 15 Rye Bread 15 Bran Muffins 15 J
Scotch Oatcakes 15 Vita Weat 15
An additional charge of ten cents per portion is added for service in rooms served from the
Dining Room Menu. Single portion served to one person only.
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A Special Dinner is served every Sunday from 6.00 p.m. to 8.30 p.m.  -   $1.50
Hotel Vancouver Orchestra playing during Dinner, followed by
1 a concert in the Oval Room. 1
I ¥ Indicates To Order Hotel Vancouver, Sunday, July 13, 1930 J
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