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Dinner menu from Banff Springs Hotel for 21 Aug. 1951 Canadian Pacific Railway Company. Canadian Pacific Hotels. Banff Springs Hotel Aug 21, 1951

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Array '?sr
Practice casts in the Bow River
sometimes reward anglers—there is
real fishing within easy reach.
HOTEL *.* »T
Grapefruit,      Prune,
Celery and Green Onions
Seafood Cocktail, Neptune
Tangerine Juice
Half Grapefruit, Surprise
Assiette Parisienne
Cream of Tomato, Tortoni Consomme Bouquetiere or in Jelly
Boiled B.C. Red Salmon, Hollandaise
Poached Eggs, Vienna
Chef's Salad with Julienne of Tongue and Chicken,
Fines Herbes Dressing
Young Chicken in Casserole with Rizotto, Piedmontaise
Spaghetti with Meat Balls, Bolonaise
Breaded Fried Pork Tenderloin, Financiere
Stuffed Roast Young Capon, Giblet Gravy
.: Roast Hiploin of Red Brand Beef, Horseradish   ,
Cold Ham and Veal Terrine, Salad Nicoise
Green Beans au Beurre
Sliced New Beets au Porto
Green Salad Doria, French Dressing
Pear Tart
Coupe St. Jacques
Napoleon Slice
Fresh Berries in Season
Compote of Stewed Fresh Fruit with Cake
Cheese:    Cream Cheese and Jelly,        Gouda, Camembert,
Oka,   ..      Danish Blue, Gorgonzola, Gruyere Imported
McLaren's Imperial, - Canadian Cheddar,
Imported Roquefort, Wine Cured Cheese Hearts
Old Cherry Hill Cheddar Canadian Stilton"
•■-- ■
Prime Beef Filet Mignon Saute, Bearnaise Sauce
Price includes Starter, Soup, Vegetable, Salad, Dessert and Beverage.
20 mins.
$8.00 Additional charge ©f 10c. par portion add®d i©r @©rfie©   in  Booms,  e^e®ptihg  it#m§  listed
heading Tea, Coffee^ Milk, Etc., lor which n© ©xtra charg© is made.
HORS DsOEU¥RES*    Radishes 30 Queen or Stuffed Olives 50 Fruit Cocktail 70
Celery 40 Green Onions 30 Preserved Lobster Cocktail 1 *25 Crabmeat Cocktail 1 =25
Mixed Pickles 30, Sliced Smoked Salmon 80 French Hors d'Oeuvres 1.50 Antipasto 80
Stuffed Eggs, Moscovite 1.50 Pate de Foi@»Gra§, Domestic 2.00 Fresh Domestic Caviar 2,50
Stuffed Celery 80 Assorted Canapes 1.25 Anchovy Canape L00 Grapefruit Supreme 75
JUICES"     Tomato,     Grapefruit,     Vegetable,     Orange,      Apple,    Pineapple,     Grape 30
Cream of Tomato, Croutons 40
Consomme, Bouquetiere  or in Jelly   40
Chicken Broth 40
Grilled Salmon Steak, Hoteliere 1.35 15 minutes
FOet of Pickerel, Saute, Meuniere 1.35 15 minutes
Broiled Cod Steak with Sliced Cucumber 1.10 15 minutes
Boiled B.C. Red Salmon, Hollandaise    1.35
Poached Eggs, Vienna    90
ENTREES*        TO ORDER; 20 minutes    / 'Red Brand Single Sirloin Steak 3.00
Lamb Chops (one) LOO; (two) 2.00 Sweetbread Saute, Rossini 2.00
Half Grilled Chicken, Provencale 2.25 Grilled Mushrooms with Bacon 1,85
Spaghetti with Meat Balls, Bolonaise 1.50      Breaded Fried Pork Tenderloin, Financiere 2.25
Stuffed Roast Young Capon, Giblet Gravy   2,00
Roast Hiploin of Red Brand Beef, Horseradish   2.25
COLD SELECTIONS^ "       Ham and Turkey, Lettuce and'Tomato Salad 2.00
Cold B=C0 Salmon with Sliced. Cucumber and Tomato, Potato Salad   1.35
: . Cold Roast Lamb,. Potato Salad 2.00
Cold Ham and Veal Terrine, Salad Nicoise    1.75   -
VEGETABLES* Green Beans 35    Green Peas 40   Creamed Corn 45    Stewed Tomatoes 45
Sliced New Beets au Porto   40
POTATOES"       Steamed 25
Mashed 30
Boulangere   40
SANDWICHES^ Chicken 75 Lettuce and Tomato 45 Ham 65
Club LOO.... :;,:■.    ... Cold Roast Beef 75 . Ox Tongue 65
SALADS* Chicken 1.75     '    ' Lettuce and Tomato 60 Fruit 85
Chefs Salad with Julienne of Tongue and Chicken, Fines Herbes Dressing    1.35
SWEETS^ •■ •    Compote of Stewed Fresh Fruit with Cake 60 Fruit Jelly 25
Pear Tart   25 - •  Napoleon Slice   25 Coupe St. Jacques   60
Parfait Cream de Menthe 60 ; „. Fruit Sundae 60
ICECREAM: "Vanilla, Maple Walnut,   .     /.Strawberry, Tutti Frutti 40
FRUITS" Fresh Fruit in Season 50 ' Banana 25 Orange or Raw Apple 15
Compote of Fruit 55 ' Half Grapefruit 35 Fresh Berries 50 Melon 50
Gouda 50 Ermite 50
Imported Roquefort 60
TrappistOka 50
TEA9 COFFEE, MILK8 ETC.- :        Tea or Coffee 30 Sanka Coffee 35
Demi-Tasse 25 Postum 35        '       [ Malted Milk 35 ■   '  Individual Milk 20
Buttermilk 20 Bread 25 -    Toast 25 Raisin Bread 30
CHEESE'      Rocky Mountain 35 McLaren's Imperial 40
Canadian Loaf 35 Canadian 35 Blue Vein 50
Wine Cured Cheese Hearts 50 Black Diamond 35
Portions are prepared lor one person only.
The use of intoxicating liquor in Dining Booms and Public Rooms in this Hotel is an offence under Section 99 (a)
of the Government Liquor Control Act of Alberta.
Tuesday, August   21st, 1951 CANADIAN   PACIFIC   HOTELS
The Digby Pinesf  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 Hotelf  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.)
f These hotels are open in the Summer only.


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