The Chung Collection

Chung Logo

The Chung Collection

Lunch menu from Hotel Vancouver for 12 Aug. 1941 Canadian Pacific Railway Company. Canadian Pacific Hotels. Hotel Vancouver Aug 12, 1941

Item Metadata

Download

Media
chungtext-1.0229168.pdf
Metadata
JSON: chungtext-1.0229168.json
JSON-LD: chungtext-1.0229168-ld.json
RDF/XML (Pretty): chungtext-1.0229168-rdf.xml
RDF/JSON: chungtext-1.0229168-rdf.json
Turtle: chungtext-1.0229168-turtle.txt
N-Triples: chungtext-1.0229168-rdf-ntriples.txt
Original Record: chungtext-1.0229168-source.json
Full Text
chungtext-1.0229168-fulltext.txt
Citation
chungtext-1.0229168.ris

Full Text

 -/$S<fCiyt   mci~is<x>'<*s*y£n-,. ^^
.*}.£
OPERATED  BY THE VANCOUVER  HOTEL COMPANY   LIMITED
UNDER THE JOINT  MANAGEMENT OF THE
CANADIAN  NATIONAL AND  CANADIAN  PACIFIC   RAILWAY   COMPANIES
VANCOUVER,B.C. m
BUSINESS  MEN'S  LUNCHEON
Served in Dining Room Only From 12 to 2.30
75c.
Cole Slaw, Mexican
Beef Broth with Barley Hot or Cold Consomme
CHOICE   OF
Scrambled Eggs with Minced Bacon, Fresh Tomato
Grilled Cod Steak, Fines Herbes
Irish Lamb Stew with Fresh Vegetables and Dumpling
Fried Chicken Cutlet with Mushrooms in Cream
Roast Leg of Young Steer, Yorkshire Pudding
Assorted Cold Cuts, Combination Salad
Seafood Salad, Thousand Island Dressing
Vegetable Marrow Saute
Potatoes:      Mashed
Chopped Spinach au Gratin
Boiled Hashed Brown
Open Apricot Pie Rice Custard Pudding Coffee Ice Cream
Watermelon Fresh Golden Plums
Old Canadian Cheese
Tea,  Coffee,  Milk
Cheese with Pie 10 cents Extra
No Substitution Allowed on this Menu
LADIES'  SPECIAL  LUNCHEON
Served in Dining Room Onlv From 12 to  2.30
Sl.OO
Half Cantaloupe Assorted Seafood Cocktail
Scotch Broth with Barley        English Mock Turtle Soup Cold Consomme
CHOICE  OF
Stuffed Eggs en Bordure au Gratin, Ortence
Grilled Halibut Steak, Cucumber Doria
Steamed Alaska Cod, Parsleyed Potatoes, Drawn Butter
Scallops of Chicken on Toast a la King
Lamb Chop Mixed Grill, National
Roast Prime Ribs of Beef, Yorkshire Pudding
Cold Ham and Turkey, Mustard Pickles
Cold Salmon Steak, Asparagus, Vinaigrette
Wax Beans, Parsleyed
Potatoes: Mashed
Boiled
American Salad
Open Fresh Apricot Pie Stewed Fruit Compote Parfait au Kirsch
Watermelon Fresh Golden Plums Assorted Fresh Fruit
Cheese and Crackers
Demi Tasse
The Dominion Department ot Agriculture and Canadian Bacon Board have asked
us to assist in reducing the consumption of pork, bacon and ham in Canada so that
more Bacon may be sent to Britain.
"Please cooperate with us by selecting other meats from this menu"
Baked Squash
French Fried V5
m
m
Wine Herrings .70
Imported Caviar 2.00
Green or Ripe Olives .30
Crabmeat Ravigote .70
Clams with Spice Sauce .45
Mock Turtle 25
LUNCHEON   A  LA  CARTE
HORS-D'OEUVRES
Anchovy Canape .60      Imported Sardines, French .75
Celery Hearts .30 Stuffed .60      Domestic Caviar 1.00
Hors d'Oeuvres, Parisienne .75
SEAFOODS
Shrimp Cocktail .65
Preserved Lobster Cocktail .70
SOUPS
Scotch Broth 25
Chicken Broth .30 Strained Gumbo .30 Jellied in Cup .25
Cream of Tomatoes .30     Mock Turtle .30   Puree of Peas .30   Green Turtle .60
EGGS AND FISH
Scrambled Eggs, Fresh Tomatoes 65        Stuffed Eggs en Bordure au Gratin, Ortence 70
Fried Fillet of Sole, Lorette Salad, Figaro 70
Crabmeat and Shrimps, American 80
Steamed Alaska Cod, Boiled Potatoes, Drawn Butter 70
Grilled Salmon Steak, Cucumber Doria 70
ENTREES
Irish Lamb Stew with Vegetables and Dumpling 80
Minced Chicken Sandwich au Gratin 80
Broiled Steak Minute, Parmentiere 1.25
Stuffed Jumbo Field Tomato and Bacon 65
Chicken a la King 1.25 Sweetbreads Saute 90 Veal Kidney Saute 80
FROM THE GRILL:    Pork Chops 80,        Lamb 90
Filet Mignon 1.40        Sirloin Steak 1.50     Steak Minute 1.25
ROASTS
Prime Ribs of Beef .90 Capon .80
t()l  D   DISHES
Tenderloin 1.50
Half Chicken 90
Loin of Pork .80
Roast Beef .80
Lamb .70 Ox Tongue .70
Ham .80 Galantine of Capon .80
Assorted .80 with Chicken .90
Corned Beef .70
Turkey .85
Ham .40
SANDWICHES
Tongue .40    Roast Beef .50    Sardine .40     Chicken .60     Club .75
VEGETABLES
Carrots in Cream .25 Stewed Corn or Tomatoes .30 New Peas .35
Beets .25 New String Beans .35 Jumbo or French Peas .30
Wax Beans .30 Fried Egg Plant .30 Preserved Asparagus .40
Braised Celery .40        Cauliflower .35        New Spinach .30     Baked Squash .25
POTATOES
Julienne .20        Saute .25     Hashed Brown .25      Gaufrette .25      Au Gratin .35
Home or French Fried .25 Hashed in Cream .30 Southern Style .45
Lyonnaise .25 Fried Sweet .30
Potato .35
Vegetable
SALADS
Lettuce .35 Beet .35 Lettuce and Tomato .40
55        Combination .45       Salmon .75      Crabmeat .85
Chicken 1.00 Preserved Lobster 85
Fruit .60
Shrimp .85
DESSERTS.   FRUITS  ETC.
Open Fresh Apricot Pie 25 Rice Custard Pudding 25        Watermelon 20
Peach Shortcake 35, Tartlet 25)        French Pastry 20       Cake 25 Apple 15
Preserved Pineapple 30 Ice Cream 25 Orange or Lemon Sherbet 25
CHEESE
Stilton 30 Trappist 30 Gorgonzola 40
Gruyere 35    Old Ontario 20   English Stilton 45
TEA,  COFFEE.   ETC.
Cocoa, Chocolate 25 with Whipped Cream 35
Cream 25
Roquefort 40
Cottage 25
Camembert 40
Tea, ( ortee Zb  Demi Tasse 15
Vitone or Postum 25    Certified Milk, Individual 15 Ovaltine 25   Buttermilk 10
Tuesday, August 12,  1 941
0)
m
0 

Cite

Citation Scheme:

        

Citations by CSL (citeproc-js)

Usage Statistics

Share

Embed

Customize your widget with the following options, then copy and paste the code below into the HTML of your page to embed this item in your website.
                        
                            <div id="ubcOpenCollectionsWidgetDisplay">
                            <script id="ubcOpenCollectionsWidget"
                            src="{[{embed.src}]}"
                            data-item="{[{embed.item}]}"
                            data-collection="{[{embed.collection}]}"
                            data-metadata="{[{embed.showMetadata}]}"
                            data-width="{[{embed.width}]}"
                            async >
                            </script>
                            </div>
                        
                    
IIIF logo Our image viewer uses the IIIF 2.0 standard. To load this item in other compatible viewers, use this url:
https://iiif.library.ubc.ca/presentation/cdm.chungtext.1-0229168/manifest

Comment

Related Items