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Dinner menu from Banff Springs Hotel for 19 Aug. 1951 Canadian Pacific Railway Company. Canadian Pacific Hotels. Banff Springs Hotel Aug 19, 1951

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For four days every July Banff recaptures the colourful past of the red man
who once held undisputed sway over the peaks and precipices,
valleys and rivers of the mountain country now enclosed in
Banff National Park. The Stoney tribe, great hunters who played their part
in advancing civilization by helping to feed the great army of builders
of the Canadian Pacific Railway, knew every game-run in
the "Shining Mountains."
Today, they live in dignity on the reservation at Morley, 41 miles from
Banff; but ancient tribal arts and skills are not forgotten. Long winter
evenings see the fashioning of rare work with bead and quill,
moccasins, trousers, jackets, war-bonnets, to represent the gentler arts at the
tribal contests held each year at Banff.
And the tribal sports! No commercial rodeo equals the tests of skill and the
parades enjoyed each year by guests who are here for Indian Days at Banff.
Pineapple,        Blended
Celery and Mixed Olives
Seafood Cocktail
Vegetable V8 Juice
Fruit Cup, Florida
Stuffed Egg, Montpellier
Cream Florentine
Consomme aux Perles  or in Jelly
Poached Filet of Lemon Sole, Joinvile
Sweet Omelette with Red Currant Jelly
Combination Salad with  Tuna Fish Flakes,   Mignonette Dressing
Fricassee of Fowl with Supreme Sauce and Rice, Ancienne
Breaded Fried Mignon of Pork Tenderloin, Zingara
Stuffed Roast Alberta Capon, Cranberry Sauce
Roast Top Sirloin of Prime Beef, Horseradish
Cold Fancy Cuts with Potato and Salad Espagnole
Fresh Lima Beans, Bretonne
Potatoes:        Steamed
Cauliflower, Creamed
Whipped Mont d'Or
Salad Rainbow, French Dressing
Boston Cream Pie Fruit Jelly, Chantilly
Frozen Puff, Chocolate Sauce
Fresh Berries in Season
Compote of Stewed Fresh Fruit with Cake
Cheese:    Cream Chmmse and Jelly,        Gouda, Camembert,
Oka, Danish Blue, Gorgoniola, Gruyere Imported
McLaren's Imperial, Canadian Cheddar,
Imported Roquefort, Wine Cured Cheese Hearts
Old Cherry Hill Cheddar Canadian Stilton
Filet of Prime Beef Steak Saute
with Fresh Mushrooms, Wine Sauce
Price includes Starter, Soup, Vegetable, Salad, Dessert and Beverage.
20 mins.
$5.00 Additional charge of 10c. per portion added for service   in  Rooms,  excepting  items listed
heading Tea, Coffee, Milk, Etc., for which no extra charge is made.
HORS D'OEUVRES:    Radishes 30 Queen or Stuffed Olives 50 Fruit Cocktail 70
Celery 40 Green Onions 30 Preserved Lobster Cocktail 1.25 Crabmeat Cocktail 1.25
Mixed Pickles 30 Sliced Smoked Salmon 80 French Hors d'Oeuvres 1.50 Antipasto 80
Stuffed Eggs, Moscovite 1 =50 Pate de Foie»Gras, Domestic 2.00 Fresh Domestic Caviar 2.50
Stuffed Celery 80 Assorted Canapes 1.25 Anchovy Canape 1.00 Grapefruit Supreme 75
JUICES:     Tomato,     Grapefruit,     Vegetable, Apple,    Pineapple,
SOUP: Cream of Tomato, Croutons 40 Chicken Broth 40
Cream Florentine   40 Consomme aux Perles or in Jelly   40
FISH:        Grilled Salmon Steaks Hoteliere L35 15 minutes
Filet of Pickerel, Saute, Meuniere 1.35 15 minutes
Broiled Cod Steak with Sliced Cucumber 1.10 15 minutes
Poached Filet of Lemon Sole, Join ville    1.35
EGGS: Sweet Omelette with Red Currant Jelly    1.00
ENTREES:        TO ORDER « 20 minutes Red Brand Single Sirloin Steak 3.00
Lamb Chops (one) LOO; (two) 2.00 Sweetbread Saute, Rossini 2.00
Half Grilled Chicken, Provencale 2.25 Grilled Mushrooms with Bacon L85
Breaded Fried Mignon of Pork Tenderloin, Zingara    2.25
Roast Alberta Capon,   Cranberry Sauce 2.00
Roast Top Sirloin of Prime Beef, Horseradish    2.25
COLD SELECTIONS: Ham and Turkey, Lettuce and Tomato Salad 2.00
Cold B.C. Salmon with Sliced Cucumber and Tomato, Potato Salad   L35
Cold loo et Lamb, Potato Salad 2.00
Cold Fancy Cuts, Potato and Espagnole Salad    1.75
VEGETABLES: Green Beans 35 Green Peas 40 Creamed Corn 45 Stewed Tomatoes 45
Fresh Lima Beans, Bretonne   50 Cauliflower, Creamed    50
POTATOES: Steamed 25 Mashed 30 Mont d'Or   35
SANDWICHES: Chicken 75 Lettuce and Tomato 45 Ham 65
Club 1 =00 Cold Roast Beef 75 Ox Tongue 65
SALADS: Chicken 1.75 Lettuce and Tomato 60   ■ Fruit 85
Combination Salad with Tuna Fish Flakes, Mignonette Dressing    1.35
SWEETS: Compote of Stewed Fresh Fruit with Cake 60 Fruit Jelly 25
Boston Cream Pie   25 Frozen Puff, Chocolate Sauce   45
Parfait Cream de Menthe 60 Fruit Sundae 60
ICE CREAM: Vanilla, Maple Walnut, Strawberry, Tutti Frutti 40
FR JITS: Fresh Fruit in Season 50 Banana 25 Orange or Raw Apple 15
Compote of Fruit 55 Half Grapefruit 35 Fresh Berries 50 Melon 50
CHEESE:      Rocky Mountain 35 McLaren's Imperial 40 Gouda 50 Ermite 50
Canadian Loaf 35 Canadian 35 Blue Vein 50 Imported Roquefort 60'
Wine Cured Cheese Hearts 50 Black Diamond 35 Trappist Oka 50
TEA, COFFEE, MILK, ETC.: Tea or Coffee 30 Sanka Coffee 35
Demi-Tasse 25 Postum 35 Malted Milk 35 Individual Milk 20
Buttermilk 20 Bread 25 Toast 25 Raisin Bread 30
Portions are prepared lor one person only.
The use o! intoxicating liquor in Dining Rooms and Public Rooms in this Hotel is an offence under Section 99 (a)
of the Government Liquor Control Act of Alberta,
Sunday, August   19th, 1951 CANADIAN   PACIFIC   HOTELS
The Digby Pinesf
Lakeside Innf
Cornwallis Inn    .
The Algonquinf
McAdam Hotel •
Chateau Frontenac        ,
Royal York Hotel    .     .
Devil's Gap Lodgef
Royal Alexandra Hotel
Hotel Saskatchewan
Hotel Palliser
Banff Springs Hotel f
Chateau Lake Louisef  .
Emerald Lake Chaletf ,
Empress Hotel   .     •
Digby,  N.S.
Yarmouth, N.S.
Kentville, N.S.
St. Andrews by-the-Sea, N.B.
McAdam, N.B.
Quebec, Que.
Toronto, Ont.
Kenora, Ont.
Winnipeg, Man*.
Regina, Sask.
Calgary, Alta.
Banff, Alta.
Lake Louise, Alta.
.      Field, B.C.
Victoria, B.C.
Hotel Vancouver Vancouver, B.C.
(Operated by the Vancouver Hotel Co. Limited on
behalf of the Canadian Pacific Railway Company and
the Canadian National Railways.)
tThese hotels are open in the Summer only.


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