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Dinner menu from Banff Springs Hotel for 21 May 1930 Canadian Pacific Railway Company. Canadian Pacific Hotels. Banff Springs Hotel May 21, 1930

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CANADIAN
I   PACIFIC
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;^:«:.;:;:.<",.Ki;. :   lr*' DINNER
Ready To  Serve In  Italics
Wednesday,  May the Twenty-first, Nineteen Hundred and Thirty
MORS D'OEUVRES
Tomato Juice    35 Sauerkraut Juice    30
Celery en Branch    40    Green Onions 35    Radishes    35    Ripe Olives 50 Green Olives 45
Canape Caviar t single) 1,10 Imported Caviar 1.50 Fresh Beluga Caviar     2.00
Special Hors d'Oeuvres 1.10 Anchovies in Oil 75 Canape Anchovies 80
Shrimp Cocktail 90 Crabmeat Cocktail 90 Fruit Cocktail    75
Saucisson de Foie Gras, Strassbourgeois    1.00     Terrine de Foie Gras 1.10     Antipasto    80
Norwegian Sardines 60 French Sardines, the box 75
TOMATOES : Parisienne    75    Olga    75    Astoria   75    Henry    75
Chicken Giblet Brunoise   40
Essence of Tomato Jelly
SOUPS
FISH
Consomme Voltaire   40
40
Filet of Pickerel, Duglere   85 Crab Flakes and Shrimps, Van Home    1.00
Grilled Spring Salmon, Montpellier Butter 85
Cold British Columbia Salmon    85
ENTREES
Braised Sweetbread, Mount Bourgeau    1A0 Tournedos Sautes, Choron    1.75
Breaded Lamb Chop, Robinson    125 Banana Fritter, Hawaiian Sauce   50
Fried Double Breast of Chicken, Maryland 2,00
ROAST
Roast Prime Ribs of Red Ribbon Beef, Yorkshire Pudding
Roast Stuffed Squab Chicken, Watercress
1.10
1.75
VEGETABLES
Fresh Asparagus, Melted Butter   80 Boiled  Onions
Cabbage    35 Stewed Tomatoes      40
Beets   35 Cauliflower    50 Refugee   Beans
35
Carrots    40       Spinach   50
Fried Tomatoes    60
40 Brussels   Sprouts   50
French Flageolet Beans       45        June Peas    40 Succotash    40
French Peas    50 Haricot Vert    50
Boiled    25    Mashed   30    Baked   35      French Fried
Stewed Corn    40
Potatoes-
Buttered Beets   35
Cauliflower Hollandaise   50
35    Maitre d'Hotel   35
Potatoes Rissolee   35
Concerts : Four O'clock in Riverview Lounge : Seven O'clock Mount Stephen Hall
CANADIAN
I   PACIFIC
DINNER  Continued
COLD BUFFET SELECTIONS
Ribs of Beef    1.10 Pork    1.00      Lamb    1.00   Canadian Ham   90 Ox Tongue   90
Roast Chicken (half) 1.50 Veal and Ham Pie 90 Prague Ham 1.20 Galantine of Capon 1.10
Corned Brisket of Beef 90 Virginia Ham 1.20 Assorted Cuts 1.10 with Chicken 1.35
Home-made Pate de Foie    1.00 English Brawn   90 Chicken Pate en Croute    1.00
Potato Salad Served with all Cold Selections
Asparagus Tip 75 Cold Slaw 40
SALADS
Combination 85
Waldorf 75
Russian 85
Lettuce and Cucumber 65
Chicken     1,25
Dressings   -    Mayonnaise 25
Russian 25
Heart of Lettuce 60       Lettuce and Tomato 75     Fruit 90
Lobster    1.50 Tuna Fish    1.00
Roquefort 25       Thousand Islands 25        Chili Sauce 20
Special Dressing   25 Extra
SWEETS
Cup Custard   30     Deep Canadian Apple Pie   40 French Pastry   25       Napoleon   20
Macaroons 30 Baked Alaska 80 Petits Fours 30  Charlotte Russe 50   Green Apple Pie    25
Pound or Fruit Cake   30    Lady Fingers 30   Scotch Shortbread   20   Cold Rice Pudding  30
Gateau Marquise   40 Coupe St. Jacques   70
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 70
Meringue Glace 60      Marron Glace 60        Peach Melba   70              Nesselrode Pudding 60
Parfait Nougatine    60
FRUIT
Fresh Bartlett Pears 40 Malaga Grapes 50 Baked Apple 35   Sliced Peaches with Cream 50
Sliced Banana with Cream 30    Table Figs   40    Dates   30    Banana    15 Fresh Cherries 60
Nuts and Raisins    40    Orange    15       Compote of Fruit in Syrup    65
Preserved   Fruit  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 Gorgonzola   45 Imported English Stilton    50
Crackers—Soda. Salted, Zephyr Cream, Graham Wafers 15c
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    25
Raisin Bread   20 Bread and   Butter     15 Bran Muffins   20
French Rolls    15
Above Portions are prepared as for service for one person only
Five Cents the portion is added for service in rooms
For  Other Dishes Please See A la Carte Menu
Dancing in the Ball Room To-Night at Nine-fifteen. 1
CANADIAN PACIFIC HOTELS
^ALGONQUIN HOTEL -    St. Andrews-By-The-Sea
N.B.
McADAM HOTEL       -      -      -
-   McAdam
N.B.
CHATEAU FRONTENAC     -
- Quebec,
Que.
PLACE VIGER HOTEL     -      -
- Montreal
Que.
ROYAL YORK HOTEL -      -
Toronto,
Ont.
ROYAL ALEXANDRA HOTEL
-    Winnipeg,
Man.
HOTEL SASKATCHEWAN   -
- Regina,
Sask.
HOTEL PALLISER      -      -      -
- Calgary,
Alta.
*BANFF SPRINGS HOTEL    -
-      -      - Banff,
Alta.
"CHATEAU LAKE LOUISE
- Lake Louise,
Alta.
*EMERALD LAKE CHALET
Field
, B.C.
HOTEL SICAMOUS     -      -      -
-   Sicamous
, B.C.
HOTEL VANCOUVER    -      -
-   Vancouver
, B.C.
EMPRESS HOTEL   -      -      -
Victoria
, B.C.
"These hotels are open in
Summer only
PRINTED IN CANADA

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