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Dinner menu from Banff Springs Hotel for 30 Jul. 1929 Canadian Pacific Railway Company. Canadian Pacific Hotels. Banff Springs Hotel Jul 30, 1929

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BANFF SPRINGS HOTEL, BANFF SPRINGS, ALTA.
Canadian Pacific
The Expression of a Nation's Character
WORLDWIDE in scope, international in activities, the Canadian Pacific
is pre-eminently the expression of a progressive nation's character.
Canadian Pacific rails extend from the Atlantic to the Pacific Ocean,
webbing prairies and mountains, reaching out to cities, farms, forests,
ranches and mines scattered over a million square miles.
Stupendous record in steel of the daring and genius of a young people who
fifty years ago dreamed of transforming a virgin wilderness into a nation—
and made their dream come true.
Canadian Pacific Steamships, on all the seven seas—Canadian Pacific
Telegraphs, carrying messages to world's end and back—Canadian Pacific
Express, trusted bearer of goods to the farthest places, with money-orders
of worldwide currency—Canadian Pacific Hotels, with guests from all the
continents.
Gigantic symbol of the vision, enterprise and spirit of the people of Canada*
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| DINNER
Tuesday, July the Thirtieth,  Nineteen Hundred and Twenty-Nine
Ready To  Serve In Italics
Canape Caviar (single) 1.00
Special Hors d Oeuvres 1.10
Shrimp Cocktail 80
HORS D'OEUVRES
Imported Caviar 1.50
Anchovies in Oil 70
Crabmeat Cocktail 80
Terrine de Foie Gras 1.00
Fresh Beluga Caviar    2.
Canape Anchovies 60
Fruit Cocktail    75
Antipasto    85
Tuna Fish Salad 75
Norwegian Sardines 60 French Sardines, the box 75
British Columbia  Smoked Salmon     60
Roquefort Stuffed Celery 60 Green Onions 35
Ripe or Green Olives 45
Saucisson of Foie Gras, Strassbourgeois    90
Iced Celery 40
Radishes   35
SOUPS
Jellied Consomme in Cup   40
Potage Ambassadeur   40
Essence of Tomato Jelly   40
Consomme Bourbons    40
FISH
Grilled Pacific Halibut, Fines Herbes
Supreme of Whitefish, Menagere    10 minutes
Fried Whole Sole, Thousand Island Dressing   8 minutes
Cold British Columbia Salmon    85
85
85
85
ENTREES
Rump Steak Saute, Tyrolienne
Chicken Patty, Regent    1.25
Salmi of Duckling with Turnips    10 minutes
Cold Home Made Pate de Foie, Beet Salad
1.10
Grilled Veal Chop, Paloise    12 minutes    1.10
1.25
1.10
ROAST
Roast Alberta Lamb, Mint Sauce
1.10
VEGETABLES
Boiled Onions     35 Carrots    40
Stewed Tomatoes      40
Cauliflower    40       Refugee   Beans    40
45        June Peas    40 Succotash    30
French Peas    50
Potatoes - Boiled    20    Mashed    20    Baked    25      French  Fried    30    Maitre d'Hotel   35
Au Gratin 35     Persillee     30
Vegetable Marrow au Gratin   40 Potatoes Allumette    30
New Peas   55
Cabbage   30
Fried Egg Plant 45
French Flageolet Beans
Spinach 50
Fried Tomatoes 60
Brussels   Sprouts 50
Stewed Corn 40
SPECIAL SELECTIONS TO ORDER—In Fifteen Minutes
Grilled Rainbow Trout, Eauclaire    1.25 Loin Lamb Chop, Princess 1.50
Filet Mignon Saute, Parisienne    1.75 Breast of Chicken, Bow Falls 2.00
Escalope of Veal and Spaghetti, Milanaise    L25 Salad Alberta 1.00
Fruits Rafraichi    1.00   with Ice Cream    1.25
Concerts : One to Two o'clock  in   the   Riverview   Lounge.    Seven-thirty   to Eight-thirty
in the Mount Stephen Hall
I DINNER
COLD BUFFET SELECTIONS
Ribs of Beef    1.00 Pork   90 Lamb    90       Canadian Ham    90 Ox Tongue    85
Roast Chicken (half) 1.50 Veal and Ham Pie 90 Galantine of Capon 1.00
Corned Brisket of Beef 90    Virginia Ham    1.10      Assorted Cuts    90     with Chicken    1.25
Home-made Pate de Foie   90 English Brawn   90 Chicken Pate en Croute    1.00
Potato Salad Served with all Cold Selections
SALADS
Asparagus Tip 75 Cold Slaw 40 Combination 85 Waldorf 75 Russian 85
Lettuce and Cucumber 60 Heart of Lettuce 60 Lettuce and Tomato 75
Dressings— Mayonnaise 25    Roquefort 25    Thousand Islands 25    Chili Sauce 20
Russian 25 Special Dressing   25 Extra
SWEETS
Baked Alaska    1.00    Charlotte Russe    50        Cold Rice Pudding  30 Lillian Russell 60
Cup Custard    30      Deep Canadian Apple Pie    40 French Pastry    25        Napoleon 20
Macaroons    30 Petits Fours 30 Montmorency Cake 25       Green Apple Pie 25
Pound or Fruit Cake    30        Lady Fingers    30        Scotch   Shortbread   20
Fig Pudding, Maple Sauce    35        Coupe Santos    60 Raspberry Mousse    40
Ice Cream and Ices : Vanilla    40    Chocolate    40    Fancy Ice Cream    50     Neapolitain 40
Coffee    40    Tutti Frutti    50 Orange or Lemon Sherbet    30 Coupe Bow Falls 60
Meringue Glace 60      Marron Glace 60        Peach Melba   70 Nesselrode Pudding 50
Parfait Nougatine     60
FRUIT
Fresh Bartlett Pears    40
Blueberries and Cream 45 Apricots  40    Cherries    60    Fresh Plums 30     Watermelon    40
Sliced Peaches with Cream    50      Casaba Melon    45     Cantaloupe    45        Baked Apple 35
Sliced Banana with Cream    30 Table Figs    40 Dates    30 Banana    15
Nuts and Raisins    40    Orange    15
Compote of Stewed Fresh Fruit    75
Preserved Fruits in Syrup—Strawberries, Pineapple, Pears,  Cherries,    Peaches,   Apricots,
Plums, Figs, Ginger    40
CHEESE
Kraft Canadian 35        Rocky Mountains Cream 40    with Bar le Due 75        Roquefort 50
Canadian Stilton 35 McLaren's Individual 40 Gruyere 45 Trappist 40
Camembert   40 GDrgoazola    45 Imported English Stilton    50
CRACKERS      15
Soda, Salted, Zephyr Cream, Graham Wafers
TEA    COFFEE, Etc
Tea or Coffee 25      Special Coffee 40      Demi Tasse 20    Milk 15    Iced Tea or Coffee    25
Buttermilk 20        Cafe     au    Lait   25 Postum    25        Individual Bottle of Milk    20
Raisin Bread    20 Bread and  Butter     15 Bran Muffins    20
French Rolls    15
For Other Dishes Please See a la Carte   Menu
Above Portions are prepared as for Service for one person only
Five cents the portion is added for service in rooms
Dancing in the Ball Room  every evening from Nine-thirty to Eleven-thirty o'clock. 5

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