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Dinner menu from the Hotel Vancouver, July 26, 1941 Canadian Pacific Railway Company; Vancouver Hotel Company Limited Jul 26, 1941

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 II W W- >' '§& ■& £is&&;>:
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VANCOUVER,B.C.
OPERATED  BY THE VANCOUVER HOTEL COMPANY  LIMITED
UNDER THE JOINT  MANAGEMENT OF THE
CANADIAN NATIONAL AND CANADIAN  PACIFIC  RAILWAY  COMPANIES I
TABLE D'HOTE DINNER
Served in Dining Room Only From 6 to 9 p.m.
{ $1.00
■■-..-..
Apple Blossom Cocktail Stuffed Egg, Anchovy
Gumbo Mexican        Cream of Fresh Peas, Longchamp Cold Consomme
CHOICE   OF
Halibut Steak Saute, Fines Herbes Butter
Boiled Turkey and Beef Tongue, Rice, Celery Sauce
Broiled Veal T Bone Steak, Maitre d'Hotel
Roast Prime Ribs of Beef, Yorkshire Pudding
Cold Ham and Jellied Chicken, Chefs Salad
Salmon Flakes, Russian Salad
French Peas, Bonne Femme
Potatoes:     Mashed
Boiled
Cocoanut Cream Pie       Meringue Glace, Chantilly
Watermelon
Parsnips Saute
le
Apricot Snow Pudding
Oka Cheese and Crackers
Tea, Coffee, Milk
No Substitution Allowed on this Menu
DINNER DE LUXE
Served in Dining Room Only From 6 to 9 p.m.
$1.50
6)
m
11, Supreme     Crabmeat and Shrimp, Ravigote       Canape Moscovite
m:
S^
^
Cream of Peas, Sorrel
Chicken Gumbo, Creole, Cheese Straws
Cold Consomme
Grilled Salmon Trout, Cucumber Mirabeau
CHOICE OF
Fried Halibut Steak, Colbert, Apricot Fritter
Noisette of Spring Lamb in Cocotte, Timbale of Rice, Valencienne
Grilled Beef Mignon, Stuffed Tomato, Nicoise
Breast of Chicken under Bell, Virginienne
Roast Rack of Young Pork, Apple Groseille
Cold Beef Tongue and Jellied Chicken, Chow Pickles
Wax Beans in Butter Baked Hubbard Squash
Potatoes:      Mashed Boiled Parisienne Rosette
Salade de Saison, Lorenzo Dressing
Cocoanut Cream Pie Apricot Snow Pudding Coupe Petit Due
Charlotte Glace, Mignon
Watermelon
Oka Cheese and Crackers
Demi Tasse
'M Lo
?5b^\
DINNER A LA CARTE
\o
HORS-D'OEUVRES
Anchovy Canape .60     Imported Sardines, French .75
Celery Hearts .30 Stuffed .60     Domestic Caviar 1.00
Wine Herrings .70
Imported Caviar 2.00
Green or Ripe Olives .30
Crabmeat Ravigote .70
Clams with Spice Sauce .45
Hors d'Oeuvres, Parisienne .75
SEAFOODS
Shrimp Cocktail .65
Preserved Lobster Cocktail .70
SOUPS
Cream of Green Peas 25 Gumbo, Mexican 25
Chicken Broth .30 Strained Gumbo .30 Jellied in Cup .25
Cream of Tomatoes .30    Mock Turtle .30  Puree of Peas .30  Green Turtle .60
FISH
Halibut Steak, Colbert, Apricot Fritter 70
Baked Salmon Steak, Hoilandaise 70
Coquille of Crab, Cardinal 80
Fried Fillet of Cod a I'Orly, Figaro 70
ENTREES
Noisette of Lamb in Cocotte, Valencienne 80
Beef Tournedo, Garni Nicoise 1.40
Grilled Half Chicken on Toast, American 90
Braised Rack of Pork, Boulangere 80
Chicken a la King 1.25 Sweetbreads Saute 90 Veal Kidney Saute 80
Filet Mignon 1.40
FROM    rHE GRILL:    Pork Chops 80,       Lamb 90
Sirloin Steak 1.50     Steak Minute 1.25
ROASTS
Prime Ribs of Beef .90 Capon .80
COLD  DISHES
Tenderloin 1.50
Half Chicken 90
Loin of Pork .80
Roast Beef .80
Lamb .70 Ox Tongue .70
Ham .80 Galantine of Capon .80
Assorted .80 with Chicken .90
Corned Beef .70
Turkey .85
SANDWICHES
Ham .40       Tongue .40    Roast Beef .50   Sardine .40    Chicken .60    Club .75
VEGETABLES
Carrots in Cream .25 Stewed Corn or Tomatoes .30 New Peas .35
Beets .25 New String Beans .35 Jumbo or French Peas .30
Wax Beans .30 Fried Egg Plant .30 Preserved Asparagus .40
Braised Celery .40       Cauliflower .35       New Spinach .30    Baked Squash .25
POTATOES
Julienne .20       Saute .25     Hashed Brown .25     Gaufrette .25     Au Gratin .35
Home or French Fried .25 Hashed in Cream .30 Southern Style .45
Lyonnaise .25 Fried Sweet .30
SALADS
Potato .35        Lettuce .35        Beet .35 Lettuce and Tomato .40 Fruit .60
Vegetable .55        Combination .45      Salmon .75      Crabmeat .85      Shrimp .85
Chicken LOO Preserved Lobster 85
DESSERTS*  FRUITS  ETC.
Apricot Snow Pudding 25 Charlotte Glace, Mignon 25 Watermelon 20
Peach Shortcake 35, Tartlet 25)       French Pastry 20       Cake 25 Apple 15
Preserved Pineapple 30 Ice Cream 25 Orange or Lemon Sherbet 25
CHEESE
Cream .2h Cottage .2b Stilton .31) Tiappisi .30 Gorgonzola .40
Roquefort .40 Camemberl .40 Gruyere  35 Old Ontario .20   Kuglish Stilton .45
TEA. COFFEE,  ETC.
Tea, Coffee 25 Demi Tasse 15   Cocoa, Chocolate 25 with Whipped Cream 35
Vitone or Postum 25    Certified Milk, Individual 15 Ovalttne 25   Buttermilk 10
Saturday, July 26. 1941
Oy'
$ 

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