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Dinner menu from Chateau Lake Louise for 10 Jul. 1928 Canadian Pacific Railway Company. Canadian Pacific Hotels. Chateau Lake Louise Jul 10, 1928

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Lake Louise
ALBERTA DINNER
Tomato Gourmets 75
Fresh Fruit Cocktail 75 Iced Celery and Olives 75
Special Hors-d'Oeuvres, Assorted 1.00 Green Onions 30 Caviar l.lO
Ripe or Green Olives 45 Iced Celery 40 Radishes 30 Stuffed Celery 60
Canape of Anchovies, Single 50 Smoked Salmon 70 Shrimp Cocktail 50
Crabmeat Cocktail 50 Canape of Caviar 85 Norwegian Sardines 65
French Sardines 60     Anchovies in Oil 70    Salami Sausage 75
Pate de Foie gras Imported 75
SOUPS
Cream Argenteuil 40 Consomme Demidoff 35
FISH
Aiguillette of Halibut, Sauce Riche 80
Fried Julienne of Lemon Sole, Russian Dressing 80
Grilled Rainbow Trout, Tyrolienne 80
ENTREES
Braised Small Rump Steak, Flamande 1.00
Loin of Veal Chop Saute, Favorite 1.00
Grilled Noisette of Lamb, Rossini 1.00
Filet Mignon under Glass, Sultane 1.60
Fried Breast of Chicken, Canadian Fashion 1.75
Cold Home Made Pate de Foie, Orange Salad S5
ROAST
Roast Stuffed Alberta Turkey, Cranberry Sauce 1.50
SPECIAL DISHES TO ORDER
Grilled Breast of Chicken, Mount Stephen 1.75
Planked Silver Spring Salmon, Americaine 1.25
Sirloin Steak Saute Minute, Parmentier 1.25
Lake Louise Special Salad l.OO
Spaghetti Napolitaine l.OO
Fresh Fruits Louise, Frappe 1.00
COLD BUFFET SELECTIONS
Ham 90   Chicken (half) 1.50     Prime Ribs of Beef 1.00     Pork 90   Lamb 90
Ox Tongue with Jelly 80   Veal and Ham Pie 90   Corned Brisket of Beef 90
Assorted Cuts 1.00 with Chicken 1.25     Home Made Head Cheese 90
Chicken Pate with Gelee 1.00       Home Made Pate de Foie 75
Galantine of Capon 1.00      British Columbia Salmon, Mayonnaise 90
Potato Salad served with all Cold Selections
MTTCTrAT    i?TVTT-i?oT-ATTVTi\/o?TVTT-       In the Lower Lounge from 4:00 to 5:30 p.m.
MUSICAL   ENTERTAINMENT:- In m Dining Room Lounge from 7:30 to 8:30 p.m.
x& situate bvlaw %
VEGETABLES
June Peas, Rochambeau 45 Potato, Voisin 30
French Flageolet Beans 45 French Peas 50 String Beans 40 June Peas 40
Boiled Onions 35 Stewed Corn 40 Stewed Tomatoes 50 Refugee Beans 35
Succotash 30      Carrots 40     Beets 40     Brussels Sprouts 45   Cauliflower 50
New Wax Beans 45
Potatoes:    Saute 25 Mashed 20     Au Gratin 30     Baked 20     New 35
Hashed Brown 25    Maitre d'Hotel 30   French Fried 25   Boiled Potatoes 15
SALADS
Lobster 1.15 Chicken 1.25 Cold Slaw 40 Crabmeat 1.00 Fruit 1.00
Asparagus Tips 60 Heart of Lettuce 50 Waldorf 75 Combination 65
Lettuce and Tomato 60 Lettuce and Cucumber 60 Russian 65 Potato 35
Dressings,-     Thousand Island 25        Mayonnaise 25        Roquefort 25
SWEETS
Marron Glace 60    French Pastry 20    Lady Fingers 30    Green Apple Pie  35
Macaroons 30       Petits Fours 30       Pound or Fruit Cake 30       Napoleon 20
Meringue Glace 60    Charlotte Russe 45    Charlotte aux Pommes (25 min) 60
Baked Alaska 80       Cup Custard 30       Cold Rice Pudding 30
Peach Melba 70 Coupe Romanoff 60
Parfaits:- Creme de Menthe 50   Nougatine 50    Nesselrode 50   Rainbow 50
Creme Beaurivage 40 Parfait Borgia 50
Vanilla Custard Pie 35
Vanilla, Strawberry or Chocolate Ice Cream 40       Water Ice 30
FRUITS
Banana 15   Sliced Bananas with Cream 30     Orange 15   Canadian Apple 15
Nuts and Raisins 40   Dates 40    Fresh Strawberries 45   Cantaloupe (half) 40
Fresh Pineapple 50  Bing Cherries 40 Watermelon 40  Plums 40  Apricots 40
Honey Dew Melon 40       Peaches 40       Fresh Raspberries 45
Compote of Stewed Fresh Fruits 60
CHEESE
Rocky Mountain Cream Cheese 40, with Bar le Due 75
Trappist 45      Camembert 45       Kraft Canadian Hf>
Roquefort 50    Swiss Gruyere 45    McLaren's 40    Gorgonzola 45
Bar le Due Jelly, Red or White 50 Imported English Stilton SO
CRACKERS, 15c:- Soda, Salted, Graham Wafers, Zepher Cream
Tea with Milk 20, with Cream 25        Special Coffee 40       Caffee Hag 25
Coffee with Hot Milk 20, with Cream 25      Fresh Buttermilk 1R     Postum 25
Strathmore Farm Milk. Individual Bottle 25
Bread and Butter 10    Raisin Scones 15     Bran Muffins 15    Raisin Bread 15
Scotch Oat Cakes 15       Scotch Short Bread 25    Hovis Bread 15
Above portions to be served to one person only
An additional charge of 5c. per portion is added for service in rooms
Lake Louise Special Cup 2.00 Mineral Waters
SPECIAL LUNCHES FOR PICNIC PARTIES
Tuesday July 10, 1928
Dancing every evening, except Sunday, in the Ballroom at Nine o'clock ^c;;^
CANADIAN   PACIFIC   HOTELS
Algonquin Hotel,
st. andrews-by-the-sea,
N.B.
Hotel Palliser,
calgary, alta.
McAdam Hotel,
Banff Springs Hotel,
banff, alta.
MCADAM JCT., N.B. CHATEAU LaKE LoUISE,
LAKE LOUISE, ALTA.
Chateau Frontenac,
quebec, que.  Emerald Lake Chalet,
Place Viger Hotel,
montreal, que.
Royal Alexandra Hotel,
winnipeg, man.
Hotel Saskatchewan,
regina, sask.
FIELD, B.C
Sicamous Hotel,
sicamous, B.C.
Hotel Vancouver,
vancouver, b.c.
Empress Hotel,
victoria, B.C.
Royal York, Toronto, ont.
(Under Construction)
To be opened May 1st, 1929
• ■"-
//

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