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Dinner menu from Chateau Lake Louise for 9 Aug. 1952 Canadian Pacific Railway Company. Canadian Pacific Hotels. Chateau Lake Louise Aug 9, 1952

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Array /?£Z
THE KICKING HORSE RIVER
CHATEAU
LAKE
LOUISE Table     d'Hote
L4KEVIEW    CCCM
Seafood Cocktail
Fruit Cup, Astoria
JUICES: Apple
Cream of Fresh Mushrooms
Assiette Parisienne
Chilled Celery Hearts
Grapefruit Vegetable
y&5%
Dinner
Consomme Vermicelli
Grilled West Coast Salmon, Maitre d'Hotel
Poached Eggs, Benedictine
Creamed Fresh Mushrooms under Glass, Eugenie
Braised Alberta Capon with Vegetables, Paysanne
Roast Ribs of Red Brand Beef, Yorkshire Pudding
Fresh Lobster Salad, Asparagus Tips, Russian Dressing
Sliced Cold York Ham and Foie Gras, Chef's Salad
Salad Hortense
Fresh Mixed Vegetables
Potatoes: Parsley
Cauliflower, Cream Sauce
Whipped Croquette
Chocolate Cream Pie Danish Roulade Coupe Jacques
Ice Cream with Cake Compote of Fruit in Syrup
Fresh Fruit in Season Fruit Sherbet
Cheese: Black Diamond Rocky Mountain Cream Oka
Imported Roquefort Gruyere Domestic
Individual Gruyere Canadian Cheddar
Ermite Imported Gorgonzola McLaren's Imperial
TEA
ROLLS
COFFEE
MILK
$3.50
c#
nnotui
MUSIC
Lakeview Room    -
DONALD
JOHN
Pia
Lounge   -
Baritone
cztnznt*
7 to 8:30 p.m.
IBROWN
LINN
yst
8:30 p.m.
BRUCE
and his Dan
B)?ISTOWE
e Orchestra
oa 11 room every evei
SWISS
Available at the
Mornings
ing except Sunday
PICNIC BOX LUNCH
Please confer wi^h Head Waiter
for selection and price
Guides
nformation Desk
Evenings
Chef's    Special
$5.00
CHARCOAL BROILED SIRLOIN STEAK, BORDELAISE
( Price includes Hors d'oeuvre, Soup, Vegetables, Dessert and  Beverage. )
«    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.
SWIMMIhj
Open daily    -
ROOM {I
Available from 7:30
> POOL
a.m. to 8 p.m.
ERVICE
a.m. to Midnigh
A     La.     Carte
>Ur——Al^
READY TO SERVE: Roast Ribs of Red Brand Beef, Yorkshire Pudding 2.25
Braised Alberta Capon with Vegetables, Paysanne 2.00
Creamed Fresh Mushrooms under Glass, Eugenie L85
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 1.05     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
Blended Fruit 30
Grapefruit 30
Vegetable 30
Apple 30 Tomato 30
Pineapple 30
SOUP: (10 minutes)      Cream of Tomato 45        Chicken Broth with Rice 45
Cream of Fresh Mushrooms 45 Consomme Vermicelli 45
FISH:    (20 minutes)
Broiled B.C. Salmon Steak, Parsley Butter 1.45
Fresh Maritime Lobster, Newburg 2.50
Filet of Sole Saute, Cecilia L45
ENTREES: (20 minutes)        Red Brand Sirloin Steak 3.25
Half Spring Chicken, Provencale 2.50
Grilled Lamb Chops (one) 1.10 (two) 2S20
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 1.45
Roast Prime Ribs of Beef with Jelly 2.25
VEGETABLES:    Cauliflower 40     Carrots Buttered 35     Green Beans 35
Fresh Mixed Vegetables 50 Green Peas 50
FOTATOES: Parsley 25 Whipped 30 Croquette 40
SALADS:    Chef's Salad 80 Lettuce and Tomato 60 Waldorf 70
Fresh Lobster 2.35 Fruit 90 Chicken 1.85
i
SWEETS: Ice Cream with Cake 45 Peach Melba 65
Fruit Sherbet 30 Rum Parfait LOO
Chocolate Cream Pie 30       Danish Roulade 30       Coupe Jacque 61
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 ROLLS 25
it DIETARY FOODS ARE AVAILABLE *
Portions are prepared for one person only.
Ten cents extra per portion for Room Service except for Tea, Coffee* Milk, Rojlse
"DINNER   August 9, 1952
j^DINNI THE KICKING HORSE RIVER
Many visitors to the Canadian Rockies ask how
the Kicking Horse River got its name and
many answers are given—some of them
based upon the credulity of the questioner.
Even historians who have dealt at length with
the building of the Canadian Pacific Railway
differ among themselves. The generally
accepted version is that James Hector, geologist
with the survey party, was kicked by his
own mount after helping to rescue a packhorse
from an eddy of the swift-running river.
Indian guides are said to have suggested the
name. History neither confirms nor denies the
local tales that Dr. Hector was actually
kicked into the river.
The idyllic scene pictured here is three or four
miles west of Field, B.C., junction point
on the mountain highway connecting Lake
Louise with Emerald Lake Chalet and Yoho
Valley Lodge, in the heart of spectacular
country filled with unafraid wild life,
leaping torrents, rocky crags. Mount Field, in
the background, has an altitude of 8,655 feet.
•
CANADIAN   PACIFIC   HOTELS
FROM SEA TO SEA
The Digby Pinesf          Digby,   N.S.
Lakeside Innf             Yarmouth, N.S.
Cornwallis Inn Keniville, 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 Louiset   ....       Lake Louise, Alta.
Emerald Lake Chaletj 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.)
jThess hotels are open in the Summer only.

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