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The Chung Collection

Dinner menu from the Banff Springs Hotel for 1 Jul. 1927 Canadian Pacific Railway Company. Canadian Pacific Hotels. Banff Springs Hotel Jul 1, 1927

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Array t
1
^ssa&^P ©inner
Cantaloupe Supreme 50
Special Hors d'Oeuvres 1.00 Salami Sausage 75 Tuna Fish Salad 75 Green Onions 30
Ripe or Green Olives 45 Crabmeat Cocktail 60 Imported Saucisson de Foie Gras 1.20
Fresh Caviar 1.10 Norweigian Sardines 65 French Sardines, per tin 60 Iced Celery 40
Anchovies in Oil 70 Shrimp Cocktail 60 Roquefort Stuffed Celery 75 Virginia Ham 90
Radishes 30 Canape Caviar (single) 85 Canape Anchovies 50
British  Columbia Smoked Salmon 70       Antipasto    1.00
SOUPS
Cream  Carmelite
Consomme National
FISH
40
35
Filet of Halibut, Duglere   80
Broiled Shad and Roe, Maitre d'Hote!    1.10
Fried Whole Pacific Sole, Banff Springs   80
ENTREES
Rump Steak Saute, Tyrolienne    1.10
Patty of Sea Food, Mariniere      1.10
Filet Mignon of Beef, Boniface    1.50
Cold Galantine of Chicken, Waldorf Salad    1,10
ROAST
Roast Stuffed Canadian Capon, Giblet Sauce    1.50
VEGETABLES
New Spinach 40
BANFF SPRINGS HOTEL
Tie
Soda Fountain and Tavern
mated
30
Boiled Onions 35     New Carrots 40    New Spinach 40     Cauliflower 50    New Cabbage
Stewed Tomatoes 50       Refugee Beans 35      French Flageolet Beans 45
New Peas   40    String Beans   40   June Peas 35     New Buttered Beers 40     Succotash 30
Stewed Corn 40 French Peas 50
Potatoes— Boiled 15 Mashed or Baked 20 French Fried 25      Maitre d'Hotel 30
AuGratin  30  Sweet Potatoes Fried 30 Candied 35 Southern Style 35
Spaghetti  Italienne    60       Potatoes au Gratin    30
Orchestral   Concerts in the Riverview Lounge:
Afternoon: From one to two o'clock.
Evening: From half past seven to half past eight o'clock
are si
on the
Terrace
Special
selection*
(To Order  Filteen Minutes)
Planked  Sa
Cascade
Steak Minu
Breast of CJh
Falls
Noisette oL
Casserole, 1
Spaghetti ivfc|
Banff Sprinji
Fruits Rafr^
mon  Trout,
1.25
e, Forestiere
1.25
icken, Bow
1.75
Lamb,
ily 1.25
Slanaise  1.00
|s Salad 1.00
ichi LOO
Soda Fountain
is open yvery day
Horn
Seven in the morning
until
Midnight.
The Tavern s open from :
Seven in the morning until
Ten in thf evening.
Saturday; until Nine O'clock.
SundayiClosed.
Baked Alaska 80
Lillian Russell 60
French Pastry 20
Peach Melba 70
COLD BUFFET SELECTIONS
Ribs of Beef LOO    Pork 90   Lamb 90    Canadian Ham 90   Ox Tongue 80
Roast Chicken (half) 1.50       Head Cheese with Dill Pickles 90       B.C. Salmon 90
Corned Brisket of Beef 90 Assorted Cuts 1.00. with Chicken 1 25
Veal and Ham Pie 90 Galantine of Capon 1.00 Home-made Pate de Foie Gras 75
Potato Salad Served with all Cold Selections
SALAD
Cold Asparagus 60       Cold Slaw 40       Combination 65       Waldorf 75 Russian 65
Lettuce and Cucumber 60 Heart of Lettuce 50        Lettuce and Tomato 60
Dressings—  Mayonnaise 25    Roquefort 25   Thousand Islands 25   Chili Sauce 15
SWEETS
Parfait Nougatine 50 Charlotte Russe 45 Cold Rice Pudding 30
Cup Custard 30 Deep Canadian Apple Pie 40 Marron Glace 60
Napoleon 20 Macaroons 30 Meringue Glace 60 Petit Fours 30
Coupe Bow Falls 60 Pound or Fruit Cake 30 Lady Fingers 30
Scotch Shortbread 20 Scotch Oatcake 15 Green Apple Pie 35 Nesselrode Pudding 60
Ice Cream—   VaniPa   40    Strawberry 40   Chocolate 40   Neapolitain 40   Coffee 40
Tutti Frutti   40
Orange and Lemon Sherbet 30
Timbale Algerienne    50 Chocolate Parfait    50
FRUITS
Fresh   Apricots   40
Banana 15       Okanagan Apple 15     Orange 15      Sliced Bananas with Cream 30
Cherries    40    Fresh Pineapple   40 Grapefruit (half) 35    Stewed Rhubarb 30
Compote of Stewed Fresh Fruits 60    Strawberries   40   Cantaloupe   (Hall) 40
Tokay Grapes 40       Nuts and Raisins 40       Dates 40       Table Figs 40
Watermelon   30
Preserved Fruit in Syrup—
Strawberries, Pineapple, Pears, Cherries, Apricots, Peaches, Plums, Figs, Ginger 40
CHEESE
Imported English Stilton 50
Canadian Stilton 35     McLaren's Individual 40     Gruyere 45   Cammembert 45
Kraft Canadian 35       Roquefort 50       Trappist 40
Bar le Due Jelly, Red or White 50
Tea with Milk 20; with Cream 25        Special Coffee 40       Milk 20      Fresh Buttermilk 15
Coffee, with Hot Milk 20; with Cream 25        Postum 25       Individual Bottle Milk 25
Bread and Butter 10 Raisin Bread 15 Bran Muffins 15        Rolls 10
For Other Dishes See A la Carte Menu
Above portions to be served to one person only
Five Cents the portion is added for service in rooms
BANFF SPRINGS SPECIAL CUP,   PINTS $L25.    QUARTS. $2.50
The red flower on the tables to-day is THE RED INDIAN PAINT BRUSH
(Castilleja Miniata)
Dancing this evening in the Ball Room at half-past nine
Friday, July the First, Nineteen Hundred and   Twanty Seven 

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