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The Chung Collection

Dinner menu from the Chateau Frontenac for 13 Mar. 1929 Canadian Pacific Railway Company. Canadian Pacific Hotels. Chateau Frontenac Mar 13, 1929

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Array "' (oj
■' I
y
I  H
CHATEAU FRONTENAC
QUEBEC
GRILL    ROOM
LE   GRIL
DINNER
DINER
CANADIAN PACIFIC HOTELS
*~
"
\
*7"Ti—r
ju   w   ii    11    n   ll     Jl    ii TK DINNER
Queen Olives 30 Sardines 50 Assorted Hors-d'Oeuvres 80 Assorted Sausage 50
Dill Pickle 20 Canape of Caviar 75 Radishes 20 Spring Onions 20 B. and B. Pickles 20
CHERRYSTONE CLAM COCKTAIL 70 LOBSTER COCKTAIL 90 ICED CELERY  30
GRAPEFRUIT SUPREME 65 FRUIT COCKTAIL 55
SMOKED CASPIAN SEA STURGEON 50
Chicken Okra, Creole 35
Petite Marmite Parisienne 45
Consomme Andalouse 30
Clear Green Turtle in Cup 40
Potage Washington 35
Turban of Haddock with White Wine 80
Whole English Sole, Grand'Duc 1.25  (for two) 2.25
Silver Smelts, Meuniere 80
Fried Labrador Scallops, Tartar Sauce 90
Minute Steak, Chateau 1.00
Vol au Vent of Oysters, Poulette 90
Veal Cutlet, Zingara 95
Virginia Quail in Cocotte with Raisins 1.75
Roast Prime Ribs of Beef with Horse Radish 85
*    Roast Stuffed Valcartier Turkey with Cranberry Sauce 1.10
COLD BUFFET
Jellied Essence of Chicken in Cup 30 Gaspe Salmon with Cucum3Er, Mayonnaise Sauce 85
Cold Half Lobster, Russian Sauce 1.60 Balotine of Duckling with Caprice Salad 85
Assorted Cold Meats with Potato Salad 90
SALADS
Grapefruit 40
Marie Jose 45
Asparagus Tips 60
Frontenac 45 Dumas 45
Tomato and Lettuce 50
Endive 45 Argenteuil 45
Fresh Shrimps 85
Alligator Pear 60
VEGETABLES
Green Peas 35 Grefn Beans 35
Spinach 35 Cauliflower au Gratin 45 Celery au Jus 35 Broccoli. English Style 75
Fried Egg Plant 50 French Artichoke 75
Potatoes:* Boiled 10 Laffitte 20
Baked in Jacket 15
SWEET: FRIED-BAKED OR SOUTHERN STYLE  40
New Bermuda 35
CHATEAU FRONTENAC SUGGESTIONS
TERRINE  OF STRASBOURG  FOIE GRAS TRUFFLED  1.75  (FOR TWO)  2.50
ROQUEFORT STUFFED CELERY 45 CRAB   FLAKES COCKTAIL,  OLYMPIA  90
CARAQUET OYSTERS ON SHELL 60
BOILED ENGLISH TURBOT,  HOLLANDAISE  SAUCE   1.00 FRESH MUSHROOMS UNDER GLASS  1.10
BAKED  OYSTERS,  BORDELAISE  80 ROASTED ENGLISH  SNIPE   WITH   WATERCRESS   1.25
GRILLED BREAST  OF  CHICKEN,  FRONTENAC   1.10 HALF  LOBSTER,  THERMIDOR  1.75
VEGETABLE   DINNER   WITH   POACHED   EGG   1.00
BROILED  LIVE  LOBSTER   (HALF)   1.60
CRABMEAT  SALAD   1.00
FRUIT SALAD  WITH  WHIPPED CREAM  65
SALADS
LOBSTER SALAD  1.10
HEART OF LETTUCE  50
CHICKEN SALAD,   MAYONNAISE  SAUCE  85
PEACH SHORTCAKE 35
PEACH  PARFAIT 35
STRAWBERRY RHUBARB WITH CREAM  35
ITALIAN CHERRIES  IN  SYRUP 35 PEAR CHATEAU  40
Raspberry Pie 20
Deep Blueberry Pie 30
SWEETS
Rice Puddtng 20 French Pastry 10
Coffee Jelly with Whipped Cream 20
FRENCH ICE CREAM
Vanilla 25        Chocolate 25        Strawberry 25        Cafe Parfait 35        Meringue Chantilly 40 Coupe St. Jacques  40
ORANGE  SHERBET 25 LEMON  SHERBET  20
Coupe Chateau 45 Cream of Cherries 35
CHEESE
Cream Cheese with Grape Jelly 40 Gorgonzola 40 Camembert 30 English Stilton   40 Canadian 20
Edam 30 Kraft 20 Oka 25 Imported Roquefort 40 Canadian Stilton 20
Imported Gruyere 35 Cream 25 Bar-le-Duc Jelly 30 MacLaren's Imperial 20
FRUITS
NUTS AND  RAISINS 40 ASSORTED FRUITS  50 BANANA  15 STUFFED  DATES 20
,   SANKA COFFEE 25
Buttermilk 10 Pasteurised Milk (Individual Bottle) 10 Tea per Pot with Milk 15 with Cream 20
Coffee per Pot with Milk  15 with Cream 20 Demi-Tasse 15 with Cream 20
Single Portion Served to one person only.
"For Wines and Minerals see Special List."
"If expecting a Telephone Call, Kindly Notify the Head Waiter."
* Stuffed and Cooked, Family Style. March 13, 1929
Dancing in the J acq zies-C artier Room every evening
except Sunday,  From 9.30 P. M. to 12.00 P. M. DINER
Olives a la Reine 30 Sardines 50 Hors-d'Oeuvres Varies 80 Saucisses Assorties 50
Marinades 20 Canape de Caviar 75 Radis 20 Oignons du Printemps 20 Marinades B. et B. 20
COCKTAIL DE CLOVISSES CHERRYSTONE 70 COCKTAIL DE HOMARD 90 CELERI GLACE 30
PAMPLEMOUS3E SUPREME 65 COCKTAIL AUX FRUITS 55
ESTURGEON DE MER CASPIENNE FUME 50
Petite Marmite Parisienne 45
Okra de Volaille a la Creole 35 Consomme Andalouse 30 Potage Washington 35
Tortue Verte Claire en Tasse 40
Turban d'Aiglefin au Vin Blanc 80 Eperlans Argentes, Meuniere 80
Sole Anglaise Entiere, Grand'Duc 1.25  (pour deux) 2.25 Petoncles du Labrador Frites, Sauce Tartare 90
BlFTFCK A LA  MlNUTE, CHATEAU  1.00 CoTELETTE DE VeAU, ZlNGARA 95
Vol au Vent aux Huitres, Poulette 90 Caille de Virginie en Cocotte aux Raisins 1.75
Cotes de Boeuf Primeurs, Roties au Raifort 85
*       DlNDONNEAU DE  VALCARTIER RoTI,  FaRCI, SAUCE  AUX CaNNEBERGES 1.10
BUFFET FROID
Essence de Volaille en Tasse 30 Saumon de Gaspe avec Concombres, Sauce Mayonnaise 85
Demi Homard Froid, Sauce Russe 1.60 Balotine de Canard, Salade Caprice 85
VlANDES   FrOIDES   ASSORTIES   AVEC   SALADE   DE   POMMES   DE   TERRE   90
SALADES
Pam°lemousse 40 Pointes d'Asperges 60 Tomatb et Laitub 50 Crevettes Fraiches 85
Marie Jose 45 Frontenac 45 Dumas 45 Endive 45 Argenteuil 45 Poire Avocat 60
LEGUMES
Petits Pois Verts 35 Haricots Verts, Nature 35
Epinards a l'Etuvee 35 Choufleur au Gratin 45 Celeri au Jus 35 Broccoli a l* Anglaise 75
Aubergine Frite 50 Artichaut Francais 75
Pommes de Terre:' Nature 10 Laffitte 20 Nouvelles des Bermudes 35
au Four en Robe de Chambre 15
DOUCES:  FRITES AU  FOUR OU A LA CREOLE 40
SUGGESTIONS DU CHATEAU FRONTENAC
TERRINE  DE  FOIE GRAS  DE STRASBOURG  TRUFFEE  1.75  (POUR DEUX)  2.50
CELERI FARCI AU  ROQUEFORT 45 COCKTAIL DE CRABES EN FLOCONS, OLYMPIA 90
HUITRES CARAQUET SUR ECAILLE  60
TURBOT ANGLAIS BOUILLI. SAUCE HOLLANDAISE  1.00 CHAMPIGNONS FRAIS SOUS CLOCHE  1.10
HUITRES AU  FOUR,  BORDELAISE  80 BECASSINE ANGLAISE ROTIE AU  CRESSON  1.25
POITRINE  DE POULET GRILLES,  FRONTENAC  1.10 DEMI HOMARD, THERMIDOR  1.75
PLAT   DE  LEGUMES  AVEC OEUF   POCHE  1.00
DEMI HOMARD GRILLE VIF 1.60
SALADES
SALADE  DE  VIANDE  DE  CRABE  1.00 SALADE DE HOMARD 1.10 COEUR DE  LATTUE  50
SALADE  DE  FRUITS AVEC CREME  FOUETTEE 65 SALADE  DE  POULET, SAUCE  MAYONNAISE  85
GATEAU  AUX  PECHES 35 RHURARBE  DE FRAISES AVEC CREME  35
PARFAIT AUX PECHES 35 CERISES  ITALIENNE AVEC SIROP 35 POIRE CHATEAU 40
DESSERTS
Tarte aux Framboises 20 Pouding au Riz 20 Patisserie Francaise 10
Tarte Epaisse aux Bluets 30 Gelee au Cafe avec Creme Fouettee 20
CREME A LA GLACE FRANCAISE
Vanillb 25       Chocolat 25       Fraises 25       Parfait au Cafe 35       Meringub Chantilly 40       Coupe St. Jacques 40
SORBET A L'ORANGE 25 SORBET AU CITRON 20
Colpe Chateau 45 Creme aux Cerises 35
FROMAGES
Fromagb de Creme avec Gelee de Raisins 40       Gorgonzola 40       Camembert 30       Stilton Anglais 40        Canadien 2q
Edam 30 Kraft 20 Oka 25 Roquefort Importe 40 Stilton Canadien 20
Gruyere Imports 35 Creme 25 Gelee Bar^le'Duc 30 Imperial MacLaren's 20
FRUITS
NOIX ET RAISINS 40 FRUITS ASSORTIS 50 BANANE  15 DATES FARCIES 20
CAFE SANKA 25
Lait de Beurre 10 Lait Pasteurise (Service Individuel) 10 Pot de Thb avec Lait 15 avec Creme 20
Pot de Cafe avec Lait 15 avec Creme 20 Demi'Tasse 15 avec Creme 20
Une portion pourra etre servie que pour une Seule Personne.
"Pour Vins et Eaux Minerales voir la Liste Speciale."
"Priere d'Avertir le Maitre d'Hotel lorsqu'on Attend un Appel au Telephone."
* Farci et Cuit, Genre Familial 13 Mars, 1929
Danse dans la Salle Jacques-Car tier tous les soirs
excepte le dimanche, de 9.30 P. M. a 12.00 P. M. CANADIAN  PACIFIC HOTELS
ALGONQUIN HOTEL,
St. Andrews by the Sea, N.B.
McADAM HOTEL,
McAdam, 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 Louise, Alta.
EMERALD LAKE CHALET,
Field, B. C.
SICAMOUS HOTEL,
Sicamous, B. C.
HOTEL VANCOUVER,
Vancouver, B. C.
EMPRESS HOTEL,
Victoria, B. C.
ROYAL YORK HOTEL, TORONTO, ONT,
(under  Construction)
will   be  open,  June,   1929. CHATEAU   FRONTENAC
QUEBEC
GRILL  ROO
LE   GRIL
DINNER
DINER
Canadian Pacific
&
■j^^HS
■^siso* Table d'Hote Dinner
$1.50
From 6 to 8 P. M.
Celery Green Onions
Consomme Andalousb
Potage Washington
Turban of Haddock with Whitb Wine
Vol au Vent of Oysters, Poulette
Veal Cutlet, Zingara
Roast Prime Ribs of Beef with Horse Radish
Green Peas
Celery au Jus
Potatoes, Laffitte
Argenteuil Salad
Rice Pudding
Coupe Melba
Kraft Cheese
Tea Coffbb
March 13, 1929 Table d'Hote Diner
$1.50
de 6 a 8 P. M.
Celeri Oignons Verts
Consomme Andalouse
Potage Washington
Turban d'Aiglefin au Vin Blanc
Vol au Vent aux Huitres, Poulette
Cotelette de Veau, Zingara
Cotes de Boeuf Primeur Roties au Raifort
Petits Pois Verts
Celeri au Jus
Pommes de Terre, Laffitte
Salade Argenteuil
Pouding au Riz
Coupe Melba
Fromage Kraft
Thb Cafe
13 Mars, 1929 h
CANADIAN  PACIFIC HOTELS
Algonquin Hotel, Hotel Palliser,
St. Andrews by the Sea, N.B. Calgary, Alta,
McAdam Hotel,
McAdam, N.B.
Chateau Frontenac,
Quebec, Que.
Place Viger Hotel,
Montreal, Que.
Royal Alexandra Hotel,
Winnipeg, Man.
Hotel Saskatchewan,
Regina, Sask.
Banff Springs Hotel,
Banff, Alta.
Chateau Lake Louise,
Lake Louise, Alta.
Emerald Lake Chalet,
Field, B.Q
Sicamous Hotel,
Sicamous, B. C.
Hotel Vancouver,
Vancouver, B. C.
Empress Hotel,
Victoria, B. C*
ROYAL YORK HOTEL, TORONTO, ONT
(under Construction)
will be openf June,  1929

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