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

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Array A
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I    H.I
ROOM
LE   GRIL
LUNCHEON
DEJEUNER A LA FOURCHETTE
CANADIAN PACIFIC HOTELS
p I     II     Mil      II     »i       ii     nj
TT—Tl LUNCHEON
Sardines 50 Assorted Hors'D'Oeuvres 80 Roquefort Stuffed Celery 45     B. and B. Pickles 20 Queen Olives 30
Assorted Sausage 50 Dill Pickle 20 Canape of Caviar 75
Radishes 20 Spring Onions 20
ASPIC OF FOIE GRAS 70 CHERRYSTONE CLAM COCKTAIL, 70 SEAFOOD COCKTAIL, 75
CANAPE LOBSTER RAREBIT 70 CRAB  FLAKES COCKTAIL,  OLYMPIA 90
SMOKED CASPIAN SEA STURGEON 45
Pea Soup, Habitant Style 25 Onion Soup, Gratine 40 Clam Broth, Creole 30
Fillet of Halibut, Orly 80 Grillfd Frfsh Mackerel with Anchovy Butter 80
Labrador Scallops, Meuniere 90
Shrimp Omelet 75 Irish Stew with Dumplings 80 Eggs, Florentine 70
Vegetable Lunch with Poached Egg 1.00 Braised Beef a la Mode 85
Roast Leg of Pork with Apple Sauce 85 Grilled Half Guinea Squab with Bacon and Julienne Potatoes 1.50
COLD BUFFET
Jellied Essence of Celery in Cup 30 Gaspe Salmon with Cucumber, Gribiche Sauce 85
Headcheese with India Relish 85 Pheasant Pie with Dora Salad 85
Assorted Cold Meats with Potato Salad 90
SALADS
Egg and Lettuce 40 Heart of Lettuce 40
Venitienne 45 Rose 45 Endive 45 Escarole 45 Alligator Pear 60
VEGETABLES
Green Peas 35 Green Beans in Butter 35
Broccoli, Hollandaise 45 Brussels Sprouts 45 Mashed Turnips 30 Cauliflower, Polonaise 45
Spinach Fritters 45 French Artichoke 75
Potatoes:* Boiled 10 Mashed 10 New Bermuda 35
Baked in Jacket 15
SWEET: FRIED-BAKfeD OR SOUTHERN STYLE  40
CHATEAU FRONTENAC SUGGESTIONS
TERRINE  OF STRASBOURG  FOIE GRAS TRUFFLED  1.75  (FOR TWO)  2.50
GRAPEFRUIT SUPREME 65 ICED CELERY 30 FRUIT COCKTAIL 55
CARAQUET OYSTERS ON SHELL 60 LOBSTER COCKTAIL 90
PLANKED SAGUENAY  SALMON, COMBINATION   1.10 BROILED  LIVE  LOBSTER  (HALF)   1.60
BAKED  OYSTERS,  MORNAY 80 BREADED PORK CUTLET,  CHARCUTIERE SAUCE 90
GRILLED  TOMATOES WITH ASPARAGUS  TIPS,   HOLLANDAISE  80
GRILLED FRESH MUSHROOMS ON TOAST 1.00
SALADS
CRABMEAT SALAD  85 LOBSTER SALAD  1.10
CHICKEN WITH MAYONNAISE  SAUCE  85 ASPARAGUS TIPS  60
FRUIT SALAD WITH WHIPPED CREAM  65 TOMATO AND  LETTUCE 50 FRESH SHRIMP   85
PRESERVED FIGS WITH CREAM 35 STEWED PEARS 30 LEMON SHERBET  20
COMPOTE OF ASSORTED  FRUIT IN SYRUP 50
BANANA SHORTCAKE 35 PINEAPPLE SHORTCAKE 35 PEACH SHORTCAKE 40 ORANGE  SHERBET  25
CHOCOLATE PARFAIT 35 STRAWBERRY  RHUBARB WITH CREAM  35
STRAWBERRY PARFAIT 35 PEAR CHATEAU  40 ITALIAN CHERRIES  IN SYRUP  35
SWEETS
Cocoanut Pie 20 Apple Tapioca Pudding 20 French Pastry 10
Deep Blueberry Pje 30 Lemon Jelly, Chantilly 20 Frozen Charlotte Pudding 35
FRENCH ICE CREAM
Vanilla 25 Chocolate 25 Strawberry 25 Cafe Parfait 35 Coupe Chateau 40 Meringue Glace 40
CHEESE
Cream Cheese with Grape Jelly 40 Camembert 30 Gorgonzola 40 English Stilton 40 Canadian 20
Edam 30 Kraft 20 Canadian Stilton 20 Imported Roquefort 40 MacLaren's Imperial 20
Imported Gruyere 35 Oka 20 Cream 30 BaR'LE'Duc Jelly 30
FRUITS
STUFFED  DATES 20 NUTS AND RAISINS 40 ASSORTED  FRUIT  50
SANKA COFFEE 25
Buttermilk 10 Pasteurized 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."
March  13, 1929
Dancing in the Jacques-Cartier Room every evening
except Sunday, From 9.30 P. M. to 12.00 P. M. Dejeuner a la Fourchette
Sardines 50    Hors-d'Oeuvres Varies 80    Celeri Farci au Roquefort 45       Marinades B. et B. 20     Olives a la Reinb 30
Saucisses Assorties 50 Marinades 20 Canape db Caviar 75
Radis 20 Oignons du Printemps 20
ASPIC DE  FOIE GRAS 70 COCKTAIL DE CLOVISSES CHERRYSTONE 70 COCKTAIL AUX FRUITS  DE  MER 75
CANAPE DE HOMARD  RAREBIT 70 COCKTAIL DE CRABES EN FLOCONS,  OLYMPIA 90
ESTURGEON DE MER CASPIENNE FUME 45
Soupe aux Pois a l'Habitant 25 Soupe a l'Oignon, Gratine 40 Essence de Clovisses, Creole 30
Filet de Fletan, Orly 80 Maquereau Frais Grille, Beurre d'Anchois 80
Petcncles du Labrador. Meuniere 90
Omelette aux Crevettes 75 Ragout Irlandais avec Dumplings 80 OEufs a la Florentine 70
Plat de Legumes avec CEuf Poche 1.00 Boeuf Braise a la Mode 85
CuiSSOT DE PORC  RoTT,  SAUCE  AUX POMMES 85 DEMI PlNTADE GrILLEE AVEC  BACON ET POMMES DE TERRE JuLIENNE   1.50
BUFFET FROID
Essence de Celeri en Tasse 30 Saumon de Gaspe avec Concombres, Sauce Gribiche 85
Tete en Fromage avec Assaisonnement des Indes 85 Pate de Faisan, Salads Dora 85
vlandes froides assorties avec salade de pommes de terre 90
SALADES
Of'UF ET LAITUE   40 COEUR   DE   LAITUE   40
Venitienne 45 Rose 45 Endive 45 Escarole 45 Poire Avocat 60
LEGUMES
Petits Pois Verts 35 Haricots Verts au Beurre 35
Brcccoli, Hollandaise 45 Choux de Bruxelles 45 Puree de Navets 30 Choufleur, Polonaise 45
Beignets d'Epinards 45 Artichaut Francais 75
Pommes de Terre y Nature 10 en Puree 10 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
PAMPLEMOUSSE SUPREME 65 CELERI  GLACE 30 COCKTAIL AUX  FRUITS 55
HUITRES CARAQUET SUR ECAILLE 60 COCKTAIL DE HOMARD 90
SAUMON DU  SAGUENAY  SUR PLANCHE, COMBINAISON  1.10 DEMI HOMARD GRILLE  VIF  1.60
HUITRES AU FOUR,  MORNAY  80 COTELETTE  DE PORC PANEE,  SAUCE CHARCUTIERE 90
TOMATES GRILLEES AVEC POINTES  D'ASPERGES,  HOLLANDAISE 80
CPIAMPIGNONS FRAIS GRILLES SUR ROTIE  1.00
I SALADES
SALADE DE VIANDE  DE CRABE 85 SALADE DE HOMARD  1.10
POULET AVEC SAUCE  MAYONNAISE  85 POINTES   D'ASPERGES  60
SALADE  DE  FRUITS,  CREME  FOUETTEE 65 TOMATE ET LAITUE  50 CREVETTES  FRAICHES  85
FIGUES CONFITES AVEC CREME  35 POIRES A  L'ETUVEE  30 SORBET AU  CITRON 20
COMPOTE  DE  FRUITS  ASSORTIS AVEC SIROP 50
GATEAU AUX  BANANES 35 GATEAU  AUX ANANAS 35 GATEAU  AUX  PECHES 40 SORBET A  L'ORANGE  25
PARFAIT AU  CHOCOLAT 35 RHUBARBE  DE  FRAISE8  AVEC CREME  35
PARFAIT AUX FRAISES 35 POIRE CHATEAU  40 CERISES  ITALIENNE  AVEC SIROP 35
DESSERTS
Tarte au Coco 20 Pouding Tapjcca aux Pommes 20 Patisserie Francape 10
Tarte Epaisse aux Bluets 30 Gelee au Citron, Chantilly 20 Pouding Glace Charlotte 35
CREME A LA GLACE FRANCAISE
Vanille 25 Chocolat 25 Fraises 25 Parfait au Cafe 35 Coupe Chateau 40 Meringue Glace 40
FROMAGES
Fromage de Creme avec Gelee de Raisins 40        Cam^mbert 30       Gorgonzola 40        Stilton Anglais 40        Canadien 20
Edam 30 Kraft 20 Stilton Canadien 20 Roquefort Importe 40 Imperial MacLaren's 20
Gruyere Imports 35 Oka 20 Creme 30 Gelee Bar-le-Duc 30
FRUITS
DATES  FARCIES 20 NOIX ET  RAISINS 40 FRUITS ASSORTIS 50
CAFE SANKA 25
Lait de Beurre 10 Lait Pasteurise (Service Individuel) 10 Pot de The 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."
13 Mars, 1929
Danse dans la Salle Jacques-Car tier tous les soirs
excepte le dirnanche, de 9.30 P.  M. a 12.00 P. M. CANADIAN  PACIFIC HOTELS
ALGONQUIN HOTEL,
St. Andrews by the Sea, N.B.
McADAM HOTEL,
Me A dam, N. B.
CBATEAU 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.  LUNCHEON
Table d'Hote
$1.00
From Noon to 2 P. M,
Pea Soup, Habitant Style
Clam Broth, Creole
Fillet of Halibut, Orly
Braised Beef a la Mode
Roast Leg of Pork with Apple Sauce
Mashed Turnips
Spinach Fritters
Mashed Potatoes
Deep Blueberry Pie
Ice Cream
Canadian Cheese
Tea
Coffee
March 13, 1929
Dejeuner a la Fourchette
Table d'Hote
$1.00
de Midi a 2 P. M.
Soupe aux Pois a l'Habitant
Essence de Clovisses a la Creole
Filet de Fletan, Orly
Boeuf Braise a la Mode
Cui8S0T DE PORC RoTI, SAUCE AUX POMMES
Puree de Navets
Beignet8 d'Epinards
Pommes de Terre en Puree
Tarte Epaisse aux Bluets
Creme a la Glace
Fromage Canadien
The
Cafe
13 Mars, 1929 LUNCHEON
Table d'Hote
$1.00
From Noon to 2 P. M.
Pea Soup, Habitant Style
Clam Broth, Creole
Fillet of Halibut, Orly
Braised Beef a la Mode
Roast Leg of Pork with Apple Sauce
Mashed Turnips
Spinach Fritters
Mashed Potatoes
Deep Blueberry Pie
Ice Cream
Canadian Cheese
Tea
Coffee
March 13, 1929 Dejeuner a la Fourchette
Table d'Hote
$1.00
de Midi a 2 P. M,
Soupe aux Pois a l'Habitant
Essence de Clovisses a la Creole
Filet de Fletan, Orly
Boeuf Braise a la Mode
Cui8sot de Porc Roti, Sauce aux Pommes
Puree de Navets
Beignet8 d'Epinards
Pommes de Terre en Puree
Tarte Epaisse aux Bluets
Creme a la Glace
Fromage Canadien
The
Cafe
13 Mars, 1929 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.
Hotel Palliser,
Calgary, Alta.
Banff Springs Hotel,
Banff, Alta.
Chateau Lake Louise,
Lake Louise, Alta.
Emerald Lake Chalet,
Field, B.C.
Royal Alexandra Hotel,     Sicamous Hotel,
Winnipeg, Man.
Hotel Saskatchewan,
Regina, Sask.
Sicamous, B. 0.
Hotel Vancouver,
Vancouver, B. C
Empress Hotel,
Victoria, B. C.
ROYAL YORK HOTEL, TORONTO, ONT.
(under Construction)
will be open, June, 1929

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