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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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Grapefruit,      Prune,
Celery and Green Onions
Seafood Cocktail, Neptune
or
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
Potatoes:
Boiled
Whipped
Boulongere
Green Salad Doria, French Dressing
Pear Tart Napoleon Slice Coupe St. Jacques
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
Tea
Coffee
Milk
Rolls
Buttermilk
$3.50
BANFF   SPRINGS   SPECIAL
Prime Beef Filet Mignon Saute, Bearnaise Sauce
Price includes Starter, Soup, Vegetable, Salad, Dessert and Beverage.
20 mins.
$5.00
l charge oi 10c. per portion added for service   in   Rooms,   excepting   items
heading Tea, Coffee, Milk, Etc., for which no extra charge is made.
DINNER
HORS D'OEUVRES:    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 Foie-Gras, Domestic 2.00 Fresh Domestic Caviar 2.50
Stuffed Celery 80 Assorted Canapes 1.25 Anchovy Canape 1.00 Grapefruit Supreme 75
JUICES:      Tomato,     Grapefruit,     Vegetable,     Orange,      Apple,    Pineapple,     Grape 30
OU U *     "
FISH'
Cream of Tomato, Croutons 40
Consomme, Bouquetiere  or in Jelly   40
Chicken Broth 40
Grilled Salmon Steak, Hoteliere 1.35 15 minutes
Filet 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
EGGS: 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.
Cold B.C. 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 Bean!
POTATOES:        Steamed 25
55    Green Peas 40    Creamed Corn 45    Stewed Tomatoes 45
Sliced New Beets au Porto   40
Mashed 30
Boulangere   40
SANDWICHES: Chicken 75 Lettuce and Tomato 45. Ham 65
Cold Roast Beef 75 Ox Tongue 65
SALADS: Chicken L75 Lettuce and Tomato 60 Fruit 85
Chef's 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
ICE CREAM: 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
CHEESE:      Rocky Mountain 35 McLaren's Imperial 40
Canadian Loaf 35 Canadian 35 Blue Vein 50
Wine Cured Cheese Hearts 50 Black Diamond 35
TEA, COFFEE, MILK, ETC.:
Demi-Tasse 25 Postum 35
Buttermilk 20 Bread 25
Tea or Coffee 30
Malted Milk 35
Toast 25
Imported Roquefort 60
Trappist Oka 50
Sanka Coffee 35
Individual Milk 20
Raisin Bread 30
Portions are prepared for one person only.
The use of intoxicating liquor in Dining Rooms and Public Rooms in this Hotel is an offence under Section 99 (a)
of the Government Liquor Control Act of Alberta.
CTuesday, August   21st,  1951 CANADIAN   PACIFIC   HOTELS
FROM SEA TO SEA
The Digby Pinesf  Digby,   N.S.
Lakeside Innf  Yarmouth, N.S.
Cornwallis Inn Kentville, N.S.
The Aigonquinf     •   .      .      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.)
t7fiese hotels are open in the Summer only.

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