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

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Lake Louise
ALBERTA Canape Moscovite 90
Fresh Fruit Cocktail 50 iced Celery and Olives 75
bpecial Hors-d'Oeuvres, Assorted 1.00 Green Onions 80 Caviar 1.10
Kipe or Green Olives 45 Iced Celery 40 Radishes 30 Stuffed Celery 60
L^anape of Anchovies, Single 50 Smoked Salmon 70 Shrimp Cocktail £0
Crabmeat Cocktail 50 Canape of Caviar 85 Norwegian Sardines 66
brench Sardines 60     Anchovies in Oil 70    Salami Sausage 75
Pate de Foie gras Imported 75
SOUPS
Cream Sevigne 40 Consomme Vaudyck 35
FISH
Filet of Silver Sea Trout Saute with Cucumber, Doria 80
Fried Julienne of Lemon Sole, Russian Dressing 75
Crabflakes and Shrimps, Maryland 1.10
ENTREES
Fricassee of Chicken with Rice a l'Ancenne 1.40
Rack of Alberta Spring Lamb, Richelieu l.OO
Filet Mignon under Glass, Bernadotte 1.60
Pineapple Fritter, Vanilla Sauce 45
Brochette of Sweetbread and Mushroom, Gourmets 1.25
Cold Combination Cuts, Asparagus Tips Salad l.OO
ROAST
Roast Prime Ribs of Beef au Jus, Cresson 90
COLD  BUFFET SELECTIONS
Cold Eggs, Empresse 90       Tomato Americaine 75
Ham 90    Chicken (naif.) 1.50       Prime Ribs of Beef 90       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
DINNER
1
SPECIAL DISHES TO ORDER
j     Rainbow Trout Saute with
f                          Cucumber, Doria 80
Mushrooms under Glass,
\                               Victor Hugo
1.25
i     Double Breast of Chicken
9                                 1
j                          Canadian Style
1.60
Spaghetti Napolitaine
l.OO
Lake Louise Special Salad
1.00     j
|     Fresh Fruits,  Frappe
l.oo    !
1
VEGETABLES
Vegetable Marrow, Bordelaise 35 Potato Parisienne, Persillee 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
Corn on the Cob 45        New Wax Beans 40
Potatoes:    Saute 25 Mashed 20      Au Gratin 30     Baked 20     New 35
Hashed Brown 25    Maitre H'Hotel 30    French Fried 25    Boiled Potatoes 15
Sweet Potatoes:-     Fried 30     Candied 35     Southern Style 35
MUSICAL   ENTERTAINMENT:- *n ^e Lower Lounge from 4:00 to> 5:30 p m
In the Dining Room Lounge from 7:30 to 8:30 p.m.
The Swimming Pool
is open from 8 a.m. to 10 p.m.
Heated Glacial Water-78 to 85
degrees Farenheit
Expert Swimming Instructors
Telescope at the Boat House
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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
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 mm) 60
Baked Alaska 80        Cup Custard 30        Cold Rice Pudding 30
Peach Melba 70 Coupe Romanoff 60 Coupe au Marron Glace 60
Parfaits:-  Creme de Menthe 50    Nougatine 50    Nesselrode 50    Rainbow 50
Steamed Pineapple Pudding 30 Parfait Stanley 50
Charlotte Glacee, aux Fruits 50
Vanilla, Strawberry or Chocolate Ice Cream 40        Water Ice 30
FRUIT
Banana 15    Sliced Bananas with Cream 30     Orange 15    Canadian Apple 15
Nuts and Raisins 40    Dates 40     Honey Dew Melon 40
Casaba Melon 40 Blueberries 40 Compote of Stewed Fresh Fruits 60
Watermelon 40     Plums 30     Peaches 40
CHEESE
Rocky Mountain Cream Cheese 40, with Bar le Due 75
Trappist 45      Camembert 45       Kraft Canadian 35
Roquefort 50    Swiss Gruyere 45    McLaren's 40    Gorgonzola 45
Bar le Due Jelly, Red or White 50 Imported English Stilton 50
CRACKERS.  15c:- Soda. Salted, Graham Wafers, Zephyr Cream
Special Iced Cocoa 25
Tea with Milk 20, with Cream 25   Special Coffee 40  Kaffee Hag 25  Cocoa 25
Coffee with Hot Milk 20, with Cream 25      Fresh Buttermilk 15      Postum 25
Strathmore Farm Milk, Individual  Bottle 20
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 (quart) 2,00 Mineral Waters
SPECIAL LUNCHES FOR PICNIC PARTIES
Monday September 10th, 1928
Dancing every evening, except Sunday, in the Ballroom at Nine o'clock /
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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