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The Chung Collection

Lunch menu from the Royal Alexandra Hotel for 11 Feb. 1929 Canadian Pacific Railway Company. Canadian Pacific Hotels. Royal Alexandra Hotel Feb 11, 1929

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ROYAL ALEXANDRA
WINNIPEG
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/f expecting a telephone cadi kindly notify the Head   Waiter
CANADIAN    PACIFIC   HOTELS
Algonquin Hotel, St.Andrews-by-the Sea,N.B.
McAdam Hotel McAdam Jet., N.B.
Chateau Frontenac Quebec, Que
Place Viger Hotel.     .    .Montreal, Que.
Royal Alexandra Hotel Winnipeg:, Man.
Hotel Saskatchewan ....Regina, Sask.
Royal York. Toronto, Ont.
(under construction*
Is expected will be open 15th June, 1929
Hotel Palliser.... Calgary, Alta.
Banff Springs Hotel Banff, Alta.
Chateau Lake Louise...Lake Iconise, Alta.
Kmerald Lake Chalet Field, B.C.
Sicamous Hotel Sicamous, B.C.
Hotel Vancouver.. Vancouver, B.C.
Empress Hotel ....Victoria, B.C
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ftecsdy to Serve in Heavy  Type
HORS  D'OEUVRES
Blue Points on Half Shell 60 Oyster Cocktail 70
Oysters in Milk 70
Imported Caviar 1.50
Canape of Imported Caviar (Single) 90
Spiced Holland Herring 35 Feuillette, d'Anchovies 40
Smoked Salmon 45 Salted Almonds 35
Roquefort Stuffed Celery 55 Mixed Pickles 20
Oysters, Casino 70
Oysters in Cream 80
Mackerel in Oil 45
Canape, Anchovie (single) 45
Stuffed Olives 35 Olives 25
Antipasto 60 Celery 35
Fruit Cocktail 55
SOUP
Potage Bretonne 25 Bouillon in Cap   2S
TO ORDER
Green Turtle 45 (8 min) MockTurtle 30 Puree of Canadian Peas 25 Julienne 25
Chicken Bouillon with Rice 25       Petite Marmite, Parisienne 40 (10 min)      Cream of Tomato 25
Chicken Gumbo 30 Tomato Tea 30 Celery Bouillon 30 Consomme in Jelly 30
FISH
Stewed Rinnan Haddie and Oysters with  Curry, Boiled Rice SS
Fried Filet of Sole, Sauce Gribiche 70 (15 min) Whitefish au Plat, Parmentiere 70 (18 min)
Crabmeat, Dewey 1.20 (15 min) Scallops and Shrimps on Toast, Fines Herbes UO (15 min)
Fried Smelts, Sauce Figaro 75 (15 min)
Cold Salmon,  Sliced Cucumbers SS
E:rsiTREE:s
Fggs,  Portugaise 70
Boiled Short Ribs of Beef, Horseradish Sauce,  Boiled Potatoes, Fresh  'Vegetables BO
Calf's JLiver Dumplings and Glaced Bacon,  Noodles Grandmere  70
Turkey Cutlets with Asparagus Tips 85 (15 min)
Salmi of Duckling with Cherries 1.00 (15 min) Grilled Tomato, Mirabeau 50 (15 min)
Young Broiler (^) 1.00 Chicken Fricassee. Mace Sauce 90 (15 min)
Boston Baked Beans 55 (15 min)
ROAST
Roast Leg of Pork, Apple Sauce, /Washed Turnips,  Pried Sweet Potatoes SS
Manitoba Prime Beef,   au Jus     75
COLD  DISHES
Boned Capon and Ham, Salad Chiffonatde SS
Sliced Chicken l.OO Prime Beef 7S Lamb 70 Ham  70 Chicken Pie 8&
Smoked Ox Tongue  70 Boned Capon SO Turkey  1.15
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Old Fashioned Lancashire Hot Pot 73
Clam Broth 30
Devilled Sardines 50 (12 min)
Fresh Spring Salmon Steak, Meuniere 90 (15 min)
Eggs, Lorraine 65 (12 min) x
Scalloped Filet Beef, Provencale 80 (15 min)
Lamb Chops and Chicken Livers Saute, Fresh Peas 1.00 (15 min)
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Sapper Dance every Saturday Evening, Frank Wright and his Orchestra.
A Special Dinner trill be Served every Sunday G.OO to 8.30 P.M. $2.00
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VEGETABLES
Butter Beans 25
Cauliflower 35       Beets 35 Small Onions in Cream 35 Turnips 35
New Vegetable Dinner 70 (10 min) Plain Spinach 30 French Beans 35
Sprouts Saute 40
New Carrots 35
French Peas 30
In  Cream 30
French Fried 15
Baked 15
POTATOES
Delmonico 20
IVla&hed 15
Boiled IO
Southern Style 35
Lyonnaise 20 (5 min) Au Gratin 25 (10 min) Hashed Brown 20 (5 rnin^
SALADS
Princess 40
Heart of Lettuce, Roquefort Dressing 45      Chicken 90
Combination 45      Tomato Surprise 45     Head Lettuce 36
Sliced Tomato 35 Roquefort Dressing 25
ICE CREAMS
French 25 Coupe Alexandra 4©        Coupe Saint J acme 45
Peach or Pear Melba 40 Water Ice 20 Mocha 25
Cucumber 35 Potato 20       Fruit 60
Lettuce and Tomato 40      Waldorf 50
Russian or Mayonnaise 20
Combination 35
Cafe Parfait 35
Peach Pie 15
Mince Pie 15
Cherry Pancake 45
Pear Tartlet IO
Raisin   Custard Pudding 20
>eep Apple Pie  15, with  Cheese 20
Fruit Jelly 20, with WMpped Cream 25
Sponge Cake 20 Fruit Cake 20 Assorted Cakes 20
Cup Custard (Plain) 20, with Whipped Cream 30 Nesselrode Pudding 40
French Pastry 15 Fruit Tart 20 Meringue Glace 40
Charlotte 35 imported Bar-le-duc Jelly (white or red) Individual 45 Eclairs (2) 20
CHEESE
Chateau Cream 20 Cottage Cream 20 Camembert 30 Canadian Stilton 20
Gorgonzola 40 McLaren's 20        Trappist 20        Roquefort 40 Swiss 35 Gruyere 35
English Stilton 35
Special:- Royal Alexandra Cream Cheese with Grape Jelly 40
FRESH   FRU ITS
Banana  IO Half Grape Fruit 20 Orange 10
Grapes 35 Alnionds and Raisins 35 Canadian Apple 10
Scotch Oat Cake 15 Scotch Shortbread 15 Bran Muffins 10 Bran Scones 10
Bread and Butter, per Portion 10 Hovis Bread and Butter 10
Yeast Cake 10 Raisin Bread 10 Fig Muffins 10
TEA.  COFFEE.   ETC.
Tea with Milk 15; with Cream 20 Chocolate 20 Coffee with hot Milk 15; with Cream 20
Special Darjeeiing Tea 25 Demi Tasse 10; with Cream 15 Milk 10 Buttermilk 10
Pasteurized Milk (Individual Bottle) 10 Pure Jersey   Milk (Individual Bottle) 15
Certified Dunedin Milk (Individual Bottle) 15
INDIVIDUAL ORDERS ARE SERVED TO   ONE PERSON  ONLY
AN   ADDITIONAL CHARGE  OF  IOC.   PER   PORTION   IS ADDED
FORSERVICE   IN   ROOMS
MONO AY, FEBRUARY 11.  lBStQ
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Beverage JList
GINGER ALES
Adanac    Dry Ginger Ale..
Canada
Drewry's   *'
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Red Arrow Dry
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SODA
Adanac Soda	
Drewry's Crystal   Soda.
Pelissier's Soda..	
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.30
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. 30
.20
7' Mfei"
TABLE  WATERS
Adanac Table Water, Sparkling 40
Still 40
Apollinaris..	
Celestine Vichv 75
Duncan Aperient Water	
Magi Water, Sparkling	
Poland Water   .50
White Rock   . . 	
30
30
40
.40
30
.40
MINERAL    WA TERS
Stone Ginger Beer.	
Coca Cola  	
Red Arrow Cream Soda	
Iron  Brew  ..
Kola Champagne,.
Sarsaparilla	
Qts.
.50
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.20
.20
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its
.20
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. 20
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Splits
.20
.10
.10
.10
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Plain Lemonade 15
Soda " .;..;:..::<. 25
Loganberry, Plain ......     .      .25
Grape Jiiice : ... 25
Orangeade *'  25
Small
1.00
1.00
1.00
1.50
Grape  Punch  2.00
Grape Juice  2.00
Loganberry  2.00
Royal Alexandra (Special)  2.50
Imported and Domestic  Cigarettes and Cigars
An additional charge of 5c per bottle is made for service in rooms.
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