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Lunch menu from Chateau Lake Louise for 10 Aug. 1952 Canadian Pacific Railway Company. Canadian Pacific Hotels. Chateau Lake Louise Aug 10, 1952

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Array 7S2
Victoria Glacier, the overhanging snow-capped ice-mass that
broods eternally over the jade-green waters of Lake Louise, is a
fascinating study. Reflecting nature's many moods the glacier frowns,
sparkles and sometimes—when storms play across its icy surface—
seems to withdraw itself from contemplation of the gay scenes below.
K^kateau,    J^ake    J J
vuue 1 a b I e     d   tl o t e
22^551
Imported Sardines and Tunafish
Half Grapefruit, Mapeline
JUICES: Blended Tomato
Philadelphia Pepper Pot
Sliced Egg, Bengale
Celery and Carrot Sticks
Pineapple
Hot or Jellied Consomme
LAI\EVICW    CCCM
LUNCHEON
Boiled Eastern Finnan Haddie in Cream
Windsor Bacon and Eggs, Country Style
Fried Chicken Croquettes, Cream Mushroom Sauce
Grilled French Steak, Smothered Onions
Braised Shoulder of Lamb, Peruvienne
Fancy Fruit Plate, Fleurette, Honey Dressing
Fresh Salmon Salad, Ravigote
Choice Cold Cuts with Sliced Chicken, Duchesse
Creamed Carrots
Potatoes: Parsley
Pear Pie a la Mode
Ice Cream with Cake
Fresh Fruit in Season
Wax Beans, Fines Herbes
Mashed Saute
Tartlet Hollandaise
Compote of Fruit in Syrup
Fruit Sherbet
Cheese: Black Diamond Rocky Mountain Cream Oka
Imported Roquefort Gruyere Domestic
Individual Gruyere Canadian Cheddar
Ermite Imported Gorgonzola McLaren's Imperial
czrfnnoiuiezrnznt*.
MU>IC
Lakeview Room
SUNDAY    EVENING    CONCERT
Ballroom   -
Guests may obtain Complimentary Tickets
from Information Desk
-    7 to 8:30 p.m.
9:00 p.m.
BRUCE
and his Dance
Ballroom every evening except Sunday
BRISTOWE
Orchestra
TEA
FRENCH   BREAD
COFFEE
MILK
$2.25
SWISS GUIDES
Available at the Information Desk
Mornings 1 Evenings
PICNIC BCX LUNCH
Please confer with Head Waiter
for selectioh and price
SWIMMING POOL
Open daily   -  |8 a.m. to 8 p.m.
«    TABLE   D'HOTE   MEALS    »
Breakfast - 7:30 to 10 a.m.       Luncheon - 12 to 2:30 p.m.        Dinner - 6 to 8:30 p.m.
ROOM SERVICE
Available from 7:^0 a.m. to Midnigh
READY TO SERVE:
A     La     Carte
Grilled French Steak, Smothered Onions 2.50
Braised Shoulder of Lamb, Peruvienne 1.50
Fancy Fruit Plate, Fleurette, Honey Dressing 1.10
HORS D'OEUVRES:   Fresh Domestic Caviar 2.65 Fruit Cocktail 75
Antipasto 80      French Hors d'Oeuvres 1.60      Assorted Canapes 1.35
Imported Sardines 95 Radishes 30        Preserved Lobster Cocktail 1.35
Sliced Smoked Salmon LOS     Anchovies Canapes 1.05     Mixed Olives 55
Half Grapefruit   35 Pate de Foie Gras, Domestic 2.00
Mixed Olives 55 Celery and Olives 55
JUICES:       Orange 30 Grapefruit 30 Apple 30 Tomato 30
Blended Fruit 30 Vegetable 30 Pineapple 30
SOUP: (10 minutes)      Cream of Tomato 45        Chicken Broth with Rice 45
Philadelphia Pepper Pot 45 Hot or Jellied Consomme 45
FISH:    (20 minutes)    Broiled B.C. Salmon Steak, Parsley Butter 1.45
Fresh Maritime Lobster, Newburg 2.50
Filet of Sole Saute, Cecilia 1.45
ENTREES: (20 minutes)       Red Brand Sirloin Steak 3.25
Half Spring Chicken, Provencale 2.50
Grilled Lamb Chops (one) 1.10 (two) 2.20
Breaded Veal Cutlet, Holstein 1.85
COLD BUFFET:
Sliced Turkey and Ham, Nicoise 2.00
Galantine of Capon and Ox Tongue 2.00
Assorted Cold Meats with Chicken 1.75
B. C. Salmon Steak, Cucumber and Tomato L45
Roast Prime Ribs of Beef with Jelly 2.25
VEGETABLES:    Cauliflower 40     Carrots Buttered 35
Creamed Carrots 35 Wax Beans, Fines Herbes 35
POTATOES: Parsley 25 Mashed 30
Green Beans 35
Green Peas 50
Saute 35
SALADS:   Chef's Salad 80 Lettuce and Tomato 60 Waldorf 70
Fresh Lobster 2.35 Fruit 90        Chicken 1.85
SWEETS: Ice Cream with Cake 45
Fruit Sherbet 30
Pear Pie a la Mode 30
Peach Melba 65
Rum Parfait 1.00
Tartlet Hollandaise 30
CHEESE:       Canadian Cheddar 40        Oka 45       Gruyere Domestic 50
Individual Gruyere 50 Imported Roquefort 65 Black Diamond 35
Rocky Mountain Cream Cheese 40 Wine Cured Cheese Hearts 55
Ermite 45 Imported Gorgonzola 65 McLaren*s Imperial 45
FRUITS:       Orange or Raw Apple 15 Sliced Banana in Cream 35
Fresh Fruit in Season 55 Sliced Orange 40
Compote of Fruit in Syrup 60
TEA 30 COFFEE 30 MILK 20 FRENCH BREAD 25
• DIETARY FOODS ARE AVAILABLE *
Portions are prepared for one person only.
Ten cents extra per portion for Room Service except for Tea, Coffee, Milk^ Rolls,
LUNCHEON   August 10, 1952 CANADIAN   PACIFIC   HOTELS
FROM SEA TO SEA
The Digby Pinesj  Digby,   N.S.
Lakeside Innf  Yarmouth, N.S.
Cornwallis Inn Kentville, N.S.
The Algonquinf        .      .      St. Andrews by-the-Sea, N.B.
McAdam Hotel McAdam, N.B.
Chateau Frontenac Quebec, Que.
Royal York Hotel Toronto, Ont.
Devil's Gap Lodgef Kenora, Ont.
Royal Alexandra Hotel       .      .     . Winnipeg, Man.
Hotel Saskatchewan Regina, Sask.
Hotel Palliser Calgary, Alta.
Banff Springs Hotel!  Banff, Alta.
Chateau Lake Louisef   ....       Lake Louise, Alta.
Emerald Lake Chaletf Field, B.C.
Empress Hotel Victoria, B.C.
Hotel Vancouver Vancouver, B.C.
(Operated by the Vancouver Hotel Co. Limited on
behalf of the Canadian Pacific Railway Company and
the Canadian National Railways.)
iThese hoiels ere open in the Summer only.

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