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Dinner menu from the Banff Springs Hotel for 20 Aug. 1928 Canadian Pacific Railway Company. Canadian Pacific Hotels. Banff Springs Hotel Aug 20, 1928

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(X>anff Swings Hotel
BANFF   ,     ALBERTA   ,    CANADA
-r~J*- ©timer
Canape Caviar (single) 85
Special Hors d'Oeuvres 1.00
Shrimp Cocktail 60
Tuna Fish Salad 75
Norwegian Sardines 50
British
Imported Fresh Caviar   2.00
Anchovies in Oil 70
Crabmeat Cocktail 60
Terrine de Foie Gras 1.20 Antipasto   80
French Sardines, the box 65
Columbia Smoked Salmon    70
Iced Celery 40 Roquefort Stuffed Celery 60 Green Onions 30 Radishes 30
Ripe or Green Olives 45
SOUPS
Cold Essence of Tomato   40
Chicken  Mulligatawny   40
Consomme Fleurist   35
FISH
Grilled Upper Lake Whitefish, Hoteliere     80
Pacific Sole Saute, Doria    80
Fried Julienne of Halibut, Thousand Island Dressing   80
ENTREES
Braised Ox Joint, Bourgeoise   90
Escaloped Chicken Curried with Rice    1.10
Grilled Mutton Chop, Lafayette  1.15
Fried Double Breast of Young Chicken, Stanley    1.75
Cold Sliced Boned Capon, Cantaloupe Salad    1.10
ROAST
Spring Lamb, Mint Sauce     1.00
Special Selections*    (To order Fifteen Minutes)
Grilled Rainbow Trout, Eauclaire    1.25
Vegetarian   Dinner     1.15
Squab Chicken Cocotte, Printaniere 1.75
Banff Springs Salad     LOO
Loin Lamb Chops, Princess 1.25
Coquilies of Capon, Volnay    1.25
Escalope of Veal and Spaghetti, Milanaise    L15
Fruit Rafraichi    1.00
Orchestral Concerts :
In the Riverview   Lounge at One  O'clock, and in the   Mount   Stephen Hall   ai Seven-Thirty
DANCING     IN     THE    BALL    ROOM    AT    NINE-THIRTY    THIS    EVENING
jHonbap, &ugu£t tfje Ctoentietf),  Nineteen ^unbreb anb
Domestic Fresh Caviar   1.10 Soda Fountain
Canape Anchovies 50 is Open every day
Fruit Cocktail   75 from
Seven in the morning
until
Midnight.
Jfre£f) \ Uegetableg
Corn on C*ib
Turnips     j
Vegetable Marrow
Squash      |
Peas
Boiled Onions
Carrots
Spinach
Cauliflower
Cabbage
Stewed Totnatoes
Fried Tomatoes
Fresh Beets
Fried Egg Plant
Potato Chateau
Potatoes-   Bo|led 20
Baked    25
Maitre d'H
French Fried 25
otel30 Au Gratin 30
30
30
35
35
50
35
40
40
50
30
50
50
30
40
25
Mashed or
Potato Peruillee    30
^Tiaetahle*
Refugee rieans 35
Brussels Spirouts 50
French Flageolet Beans     45
June Peas 35
Succotash 30
Stewed Corn 40
French Pe^is 50
The Taverfi is open from :
Seven in the morning until
Ten in the evening.
Saturday; until Nine O'clock.
Sunday Closed.
Baked Alaska 80
Lillian Russell 60
French Pastry 20
Peach Melba 70
QEtoentp*€iai)t
. COLD BUFFET   SELECTIONS
Ribs of Beef   1.00 Pork   90 Lamb   90        Canadian Ham   90       Ox Tongue   80
Roast Chicken (half) 1.50 Veal and Ham Pie 90 Galantine of Capon 1.00
British Columbia Salmon   90
Corned Brisket of Beef 90   Virginia Ham    1.10   Assorted Cuts    1.00.   with Chicken    1.25
Potato Salad Served with all Cold Selections
SALADS
Cold Asparagus 60 Cold Slaw 40       Combination 65       Waldorf 75 Russian 65
Lettuce and Cucumber 60 Heart of Lettuce 50 Lettuce and Tomato 60
Dressings—  Mayonnaise 25   Roquefort 25   Thousand Islands 25   Chili Sauce 15
Russian     25 Special Dressing  25 Extra
SWEETS
Parfait Nougatine 50       Charlotte Russe 45        Cold Rice Pudding 30
Cup Custard 30        Deep Canadian Apple Pie 40       Marron Glace 60
Napoleon 20       Macaroons 30    Meringue Glace 60     Petit   Fours 30
Coupe Bow Falls 60     Pound or Fruit Cake 30 Lady Fingers 30
Scotch Shortbread 20 Montmorency Cake 25 Green Apple Pie 35 Nesselrode Pudding   60
Ice Cream —Vanilla 40    Fancy Ice Cream 50   Chocolate 40       Neapolitain 40   Coffee 40
Tutti Frutti   50
Orange or Lemon Sherbet 30
Strawberry Cream Royal   40 Coupe Victoria   60 Pear Florida 50
FRUIT
Orange 15 Sliced Bananas with Cream 30   Apricots 30
40        Nuts and Raisins 40       Dates 30       Table Figs 40
35        Baked Apple with Cream   35        Fresh Pears 40
Sliced Peaches 45     Blueberries and Cream 45       Sweet Grapes 40
Compote of Stewed Fresh Fruit   60
Preserved Fruit in Syrup—
Strawberries. Pineapple, Pears, Cherries, Peaches, Apricots, Plums, Figs, Ginger 40
CHEESE
Kraft Canadian 35       Rocky Mountains Cream 35   with Bar le Due 70       Roquefort 50
Canadian Stilton 35 McLaren's Individual 40 Gruyere 45 Trappist 40
Camembert   45 Imported English Stilton   50
CRACKERS     15
Soda, Salted, Zephyr Cream, Graham Wafers
Banana 15 Okanagan Apple 15
Honeydew Melon 40 Plums
Cantaloupe 45 Watermelon
Casaba Melon   40
Tea with Milk 20; with Cream 25       Special Coffee 40       Milk 20
Buttermilk 15       Cafe     au     Lait   20;     with Cream   25
Postum 25    Individual Bottle of Milk 25
Bread and Butter 10 Raisin Bread 15 Bran Muffins 15
Assorted Rolls    10
For Other Dishes Please See a la Carte Menu
Above   Portions Are Prepared As Service For One Person Only
Five   Cents   the    Portion    Is   Added   For   Service   In   Rooms CANADIAN PACIFIC HOTELS
ALGONQUIN HOTEL,
ST. ANDREWS-BY-THE-SEA,   N.B.
McADAM HOTEL,
MCADAM  JCT.,   N.B.
CHATEAU FRONTENAC,
QUEBEC,  QUE.
PL_ACE 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, TORONTO, ONT.
(under Construction)
To be opened May 1st, 1929.

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