Array A z * rfL *<9 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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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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