Open Collections

The Chung Collection

Chung Logo

The Chung Collection

Dinner menu from Royal Alexandra Hotel for 24 Sept. 1940 Canadian Pacific Railway Company. Canadian Pacific Hotels. Royal Alexandra Hotel Sep 24, 1940

Item Metadata

Download

Media
chungtext-1.0229361.pdf
Metadata
JSON: chungtext-1.0229361.json
JSON-LD: chungtext-1.0229361-ld.json
RDF/XML (Pretty): chungtext-1.0229361-rdf.xml
RDF/JSON: chungtext-1.0229361-rdf.json
Turtle: chungtext-1.0229361-turtle.txt
N-Triples: chungtext-1.0229361-rdf-ntriples.txt
Original Record: chungtext-1.0229361-source.json
Full Text
chungtext-1.0229361-fulltext.txt
Citation
chungtext-1.0229361.ris

Full Text

Array Wm&&mgmaffllmm
COURTESY HUDSON'S BAY COMPANY
LOWER   FORT   GARRY. TABLE     D'HOTE     DINNER
Served from 6 to 9 p. m.
S1.50
Stuffed Fresh Pear, Lorenzo
Sailed Almonds
Baked Onion Soup, Parmesane
Double Consomme, Aurore or Cold in Jelly
Poached Filet of Chicken Halibut, Duglere
CHOICE    OF
Fried Half Young Chicken. Maryland Style   (15 min)
Grilled Tenderloin Steak, Maitre d'Hotel, Horseradish    (15 min)
Roast Prime Ribs of Beef au jus
Roast Stuffed Young Turkey with Cranberry Sauce
Cold Virginia Flam and Roast Capon, Salad Waldorf
Sunburst Salad
Cauliflower, Polonaise Fresh Green String Beans in Butter
Potatoes:      Saute Boiled or Mashed
Blueberry Pie
Fruit Jelly
Apple Pie
T
ea
Caramel Custard Pudding
Coupe Yvette — Cakes
Roquefort Cheese and Crackers
Coff
ee
Milk
TABLE    D'HOTE    DINNER
Served   from   6   to   9  p.m.
$1.25
Stuffed Fresh Pear, Lorenzo
Salted Almonds
Baked Onion Soup, Parmesane
Double Consomme, Aurore, or cold in Jelly
CHOICE   OF
Noisette of Young Lamb, Broiled, Marie Garden
Mayonnaise of Fresh Shrimps, Argenteuil
Fried Half Young Chicken, Maryland Style (15 min)
Roast Prime Ribs of Choice Beef au Jus
Roast Stuffed Young Turkey, Cranberry Sauce
Cold Virginia Ham and Roast Capon, Salad Waldorf
Cauliflower Polonaise
Fresh Green String Beans in Butter
Potatoes:    Saute       Boiled or Mashed
Blueberry Pie
Fruit Jelly
Apple Pie
Caramel Custard Pudding
Coupe Yvette — Cakes
Cheddar Cheese and Saltines
TABLE    D'HOTE    DINNER
Served   from   6   to   9   p.m.
$1.00
Spiced Holland Herring
Medley of Fruit Cup
Baked Onion Soup, Parmesane
Double Consomme, Aurore, or Cold in Jelly
CHOICE   OF
Poached Filet of Chicken Halibut, Duglere
Cold Red Spring Salmon, Sauce Figaro
Omelette with Sausages, Chipolata
Filet of Pork Saute, Sweet Potatoes Mignonette
Roast Young Lamb, Mint Sauce
Cold Assorted Meats with Turkey and Sliced Tomato
Cauliflower, Polonaise
Fresh Green String Beans in Butter
Potatoes:    Saute       Boiled or Mashed
Blueberry Pie
Fruit Jelly
Apple Pie
Caramel Custard Pudding
Coupe Yvette — Cakes
Cheddar Cheese and Saltines
Tea
Coffee
Milk-
Tea
Coffee
Milk * HORS D'OEUVRES
Ripe, (xreen or Stuffed Olives 25 Assorted Hors d'Oeuvres 80 Green Onions 15
Iced Celery 25
SOUPS
^C Baked Onion, Parmesane 20; cup 15       -+C Double Consomme, Aurore, or in Jelly 20; cup 15
Cream of Tomato 20 (10 min) Puree of Peas. Butter Crust 20 (10 min)
Chicken Broth with Rice 30
FISH
* Poached Filet of Chicken Halibut, Duglere 60
Grilled Fresh Whitefish, Pimento Butter 60 (15 min)
Fried Fitet of Fresh Lake Trout, Or ley 60 {10 min)
Fresh Lobster Salad with Quarter Egg and Tomato 1.25
ENTREES
-fC Omelette with Sausages, Chipolata 60     ^Noisette of Young Lamb, Broiled, Marie Garden 75
* Filet of Pork Saute and Sweet Potatoes Mignonette 70
Fried Half Young Chicken, Maryland Style 90 (15 min)
Grilled Tenderloin Steak, Maitre d'Hotel, Fresh Horseradish 1.00 (15 min)
ROAST
* Young Lamb. Mint Sauce 60 * Prime Ribs of Choice Beef au Jus 65
M Stuffed Young Turkey, Cranberry Sauce 80
COLD   DISHES
it Virginia Ham and Roast Capon, Salad Waldorf 80
Assorted Meats with Chicken 65 Sliced Chicken 70 Sugar Cured Ham 50
Lamb 50 Prime Ribs of Choice Beef 50 Smokea Ox Tongue 50
Potato and Beet Salad served with above Cold Meats
VEGETABLES
Fresh Peas 25 Cauliflower 25 Small Onions in Butter or Cream 25
POTATOES:- Roile<1 15 Masned 20 French Fried 20 Baked 20
SWEET POTATOES    Fried or Southern Style 25
SALADS
Combination 45    Lettuce and Tomato 40     Tomato Surprise 50    Head Lettuce 35    Fruit 45
SWEETS
* Blueberry Pie 15 M Caramel Custard Pudding 20
Apple Pie lb French Pastry 15
Ice Cream, any Flavor 25 Water Ice 20
FRESH    FRUITS,    ETC.
Sliced Peaches with Cream 30 Stewed Peaches 30 Orange 10
Half Grapefruit 20 Compote of Fresh Fruit 50 Banana 10
STEWED FRESH FRUIT: Pears 30 Berries 35 Plums 30
CHEESE
Canadian Blue Star Stilton 20 Cheddar 15 Canadian Stilton   15       Trappist 25
Cream Cheeses -    lft: 2<>: 25
Gruyere 20 Roquefort 30 English Stilton 30
SPECIAL:-    Royal Alexandra Cream Cheese.  Red Currant Jelly   30
BEVERAGES
Tea with Milk or Cream 20       Chocolate 25       Coffee with Milk or Cream 20      Postum 26
Demi-Tasse with Cream 15 Kaffee Hag 20 Sanka Coffee 20
Buttermilk 15 Pure Jersey Milk,  Individual Bottle 15
Bread and Butter or Rolls, per portion 15
Jf Indicates Dishes that are Ready to Serve
ROYAL   ALEXANDRA   HOTEL SEPTEMBER 24, 1940 CANADIAN
PACIFIC
LOWER FORT GARRY
"The Stone Fort"
On the west bank of the Red River, a little above St. Andrews Rapids and about twenty miles
from Winnipeg, stands Lower Fort Garry — an old stone walled fort, with loopholes and bastions —
built by "The Governor and Company of Adventurers of England trading into Hudson's Bay."
It was built in 1831 to replace the old delapidated Upper Fort Garry (of which the Gate only
now stands) at the junction of the Red and Assiniboine Rivers.
Since then the Lower Fort has played a colorful part in Manitoba's and Western Canada's
history. For a while it was the seat of government and residence of Sir George Simpson, the governor
of the territory.
The walls and principal buildings are completely restored, and the fort can easily be reached
by motor by going north on Main Street — Highways 1 and 8.

Cite

Citation Scheme:

        

Citations by CSL (citeproc-js)

Usage Statistics

Share

Embed

Customize your widget with the following options, then copy and paste the code below into the HTML of your page to embed this item in your website.
                        
                            <div id="ubcOpenCollectionsWidgetDisplay">
                            <script id="ubcOpenCollectionsWidget"
                            src="{[{embed.src}]}"
                            data-item="{[{embed.item}]}"
                            data-collection="{[{embed.collection}]}"
                            data-metadata="{[{embed.showMetadata}]}"
                            data-width="{[{embed.width}]}"
                            async >
                            </script>
                            </div>
                        
                    
IIIF logo Our image viewer uses the IIIF 2.0 standard. To load this item in other compatible viewers, use this url:
http://iiif.library.ubc.ca/presentation/cdm.chungtext.1-0229361/manifest

Comment

Related Items